1941-02-12 — Page 11

By George MacManus

OUT OF THE QUESTION-FAR JIGGS- IN FACT I DIDN'T KNOW UNTIL AFTER I SOLD THAT PROPERTY TO YOU THAT YOU CAN'T GET TO IT WITHOUT CROSSING SOME- ONE ELSE'S PROPERTY-1 WOULD ADVISE YOU BUYING THE NEXT PROPERTY SO YOU CAN BE ABLE

GET TO YOURS-

YOU'RE A GREAT

HELP TO ME~ AREN'T YOU? A

FINE LEMON I'VE GOT int

Cope, 1949, King Features Byndicate, Inc.

Bigħ vërved.

A PAGE FOR WOMEN Youth Too Careless About Eating

A rough was die loth

No young

person should Lo We are told by physicians that Adolescents need a complexion the changes from puberty to adu-brush or

without at least a daily bath, and under cothes should be changed lescence, with profound influence

Outer clothing should be upon the vital glands of the body, truly cleare the pores of the daily. are partly responsible for pimply. Iskan. If a wash cloth is used to-trequently washed or dry-cleaned unlovely complexions which on stead of a brush a pesh one is, to keep them free of perspired in-

each dary especially purities. sees on young boys and girls But. required

skini when correcting blemished alas, that is not the whole story

All this condition. A wash cloth harbours trouble, but Youth is notoriously careless germ infections and should not be and healthy about its diet and als personal | used twice without being steril-tion enough grooming, as well as other living ised. habits! Youth depends too much

on its abundant health to take the

advice of authorities who urge

them to pay more attention to the

make!

sounds like a lot

of

a clear, lovely skin body is compensa- for any effort you

selection of food, to keep strict The CHOOSE-YOUR-OWN-SALAD

hours as far as rest and incaltime are concerned, and not to be so careless about the external care of the body's skin.

Youth should be schooled (and should profit by this schooling) in the great importance of diet, res gular elimination, and other hy- gienic measures,

Selecting Foods'

An eminent nutritionist who has done much to promote the lay- man's knowledge of food forces has this to say:

"When you think of regulating the diet, the first thing you think | of is cutting out objectionable 100ds. But putting in the right ones is just as important. By all means cut out greasy and heavy foods, the sweet and the starchy. They are not good for the skin But do not forget to increase the amounts of fruits and vegetables. Be especially sure to include good- ly quantities of CARROTS, RAD- ISHES, ONIONS, and LETTUCE -those foods are both Jaxative and rich in sulphur, two essentials to skin health.

"Regular elimination is vitally important. A clear, smooth skin is impossible while the poisons and wastes from the uneliminat- ed foods are flooding the body.

"Sunshine is a great help in overcoming skin troubles.

"Exercise for skin beauty the skin tissues cannot store up poi- for long when the blood stream is surging.'

Fons

Keep Body Clean Once you make good internal hygiene a daily habit, you must correct your external complexion care routine. "Cat washes,' are strictly taboo. In fact, young people need two good skin scrub- bings each day-one in the morn- ing when they get up and one in the evening before getting Into bed. If they come home làte in, the day from exercising or work- ing they should wash their: faces, necks and hands with soap. and water at once--that makes three soap and water, cleansings each day.

CHINESE MEDICAL ASSOCIATION

idea wins high favor with guests (especially the men!)

T

Dorothy Greig

THE whole idea back of bullet refreshments is, of course, to give guests a choice of foods and let them help themselves.

And now a new and bright furtherance of that plan is to place, not the mixed whole salad, but the salad makin's them-

Let guests put together their own salada by offering a choice of ingredi-

ents and dressings In separate bowle.

selves on the table and turn the] onnaise or Russian dressing. guests loose to put together their Here are two' dressings that are own salads. And do they love it! particularly flavorsome. One is a Nibbling Neille and Gustful George French dressing especially good on both get exactly what they wish a buffet table because it is non and enjoy it hugely in consequence. separating. The other: dressing has Fill a large center bowl with chopped eggs and anchovy pasto greens. Then surround the big-bowl and is sharp and tangy. with individual bowls, cach one containing a separate salad Ingro-]; dient. You can offer three or four]; bowls or a dozen, depending, upon how expansive you feel. Yôn might;| for instance, have a line-up some thing like this:

Buffet Salad

2 cups. chicken ́--

2 cups radishes).

3. cups cheese

acups siloed raw carrots

Bented awes

5 hard-cooked eggs, olícad' And, of course, the large bowl-of-

saida greini

Out: thề: chicken and cheese into strips; about 151⁄2 inches, long, and, 1⁄4 inch square. Slice the hard cobided eggs and arrange in a small Attan ammual generall meeting bowl, sikce the radishes being care and election of officers of the Hongful not to cut through entirely and Kong Chinese Medical Association, let: stand in ice water so that the the following officers were elected | sifton will separate and -- spread, ja for the coming year: President:accordion fashion. Cut the carrots Dr. Edward W. Ji Sim, Vice-Presto löngg445 inch strips and about sident: Dr. Lee Hah Liongy. How, hitteh square. Use lettuce, chic Secretary Treasurer. Dr. Hi Cory romaine, or watercress in the Chan, Council Members: Dr. Li large salad bowl; or a combination Shu Pul, Dr. Poon Seck. Wah, Dr. of themat Teeung Fat, Im. Dr. DK. Sámỵ, Dr. Douglas Laing, Dr. N. K. Law, Dr K.-D.-Ling, Dr. T. J, Hus, “

Snappy French Dressing

1 tablespoon dry mustard. 1 teaspoon salt

3 tablespoons sugar

34 teaspoon pepper!

tablespoon grated onton

1 cup all (olive or salad)

1⁄4 cup vinegar

can condensed tomato soup Combine the dry ingredients, and mix in the grated' ohion: Bient in the oil and Tet stand for 10-15 minutes? Add”, vinegar and tomato. soup. Bent well until; the dressing" mixture is thick and well blended. Makes approximately 21⁄4 cups of dressing:

This is a non-separating. French dressing.

>

Egg and Anchovy Dressing

1 tablespoon dry midstard,

a tablespoone sugar,

1 teaspoon salt

tablespoon Khchovy, prate-

cup salad oil.

cup vinegar.

1⁄4 cup condensed tomplö 'coup、

1 hard-cooked egg, choppad

Combine” dry mustard, sugar, salt and anchovy paste. Then add salad oil, vinegar and tomato soup. Mix well and at the last stir in the hard-cooked Makes 21⁄2 cupa

#Offers, guests" a choice of dress

figs, top, perhaps a keen French „dragging and a thick creamy_maý dressingə

EAT AT-

Jimmy's Kitchen

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