1941-04-30 — Page 11

By George MacManus

DAUGHTER- PLEASE-I WISH THAT YOU WOULD NOT DISTURB

MEE-1 AM VERY BUSY-

JUST LOOK ON PAGE

THREE-

WHAT?A BARGAIN SALE AT SLAYMES

TODAY!

PARDON ME-

BUT YOU

LOOK JUST LIKE MARGIE -

2-14

Clone Ofer

diy

A PAGE FOR WOMEN

Smooth Figure Bulges

want tu

You can if you streamline your figure in two weeks, but it dues require exer- cising at least one half hour each day and cutting down on found No in between meal snacks, to alco- hol, no sweet desscris, almost The starches and meat only twice week. And here R your datly extreise schedule

Exercise 1: Lies on your back with legs and arms stretched vide. Keeping both knees straight swing your right leg across your body fo your left hand but do not let youZ" toes touch it or the floor Swing back to position. Use every mus- cle in your thighs and abdomen as you stretch. Repeat five times. Then swing your left leg to your right hand five times.

Exercise 2: Lie stretched out on the floor. Extend heels, rome up to sitting position KEEPING

and KNEES STRAIGHT

topch toes with fingers. This requires a good strelching, Then slowly, slowly, slowly lower your upper body to the flour again, as if you! were rolling out one vertebra at a time. Floy arms overhead and relax a second or two, and then repen'. Ten times in all.

Exercise 3: Kneel and stretch arms up in the air. KEEP AB- DOMEN IN as you drop both thighs right to floor with a thump, rise to kneeling position again and then drop both thighs left with a thump to the floor, This requires

at the waistline as a twist

To reduce fatty back. Slowly raise and lower yourself, keeping

knees straight, and head back.

left, etc., fifty times. Swing rapidly and swing far and roll over and back on the fatty Increase parts of your buttocks. times up to one hundred and fifty per day.

go from right to left to right, ete. twist lower body over right then Fall down on the

to fatty part of buck each thigh-hat is what reduces! Exercise 4: Kneel on one lg. stretch other jeg out straight a' side. Stretch both arms overbead high and then swing them in a big circle--clockwise vp times, counter-clockwise five times. Re- verse leg positions and repeat.

Every single day walk at least two miles, or five if you have the time. Wear loose clothing an:1 walk. low heels. If you cannot juinn rope out in the open for ten | ders Bul. Now without budging or fifteen minutes, resting when-

from the Boor you your shoulders

Exercise 5: Lie stretched out on the floor, arms relaxed, shoul-

ever you feel breathiess.

These DOUBLE-UPS unite

meat course and salad in one dish

а

As mother used to say, "Nothing sa rejoices my soul as finding way to make one diah take the place of two." That's the way it is with meat and chicken salads. They're meat couree and salad combined.

For luncheon or supper parties I often serve such double-up dish- es. For them I start fresh with meat and chicken specially cook

ed for the occasion.

6 tablespoons salad dressing or

mayonnaise

1⁄21⁄2 cup salad dressing or mayon-

naise

Cut the chicken into VA inch Pour the "French Dress- Cut rost loin of pork or roast cubes. fresh ham into 4 inch cubes. Pour ing with Tomato" over the chick- the "French Dressing with To-en, and let stand in refrigerator mato" over the meat, and put in about 2 hours, stir occasionally so refrigerator for 2 hours, stirring that the dressing is well mixed meat. Add diced occasionally. Then add the cook-through the

ed green peas and diced celery celery and avocado pear sprinkl- and just before rcrving mix welled with lemon juice just before with salad dressing or mayonnaise. serving, then blend with the may- Serve on lettuce, watercress, ur onnaise or salad dressing. Serves other salad greens. Or place in 8. centre of tomato jelly ring. Serves |

At other times, though, this same type or main course salud is a 8. marvellous way lo end Sunday's roast with a flourish and use up those odds and ends of cooked vegetables reposing lonesomely in the refrigerator.

Now meat, chicken or fish are dry. Therefore, to give them re- lish and zest in a salad, marinate them awhile beforehand in salad dressing. And the character of that dressing makes all the differ- ence between just a so-so salad end; a glory-glory one.

French Dressing With Tomato

1 teaspoon dry mustard

1 teaspoon salt

1 cup salad oil

14 cup vinegar

2/3 cup condensed tomato soup

Mix together the dry mustard

The dressing I like for many of my meat salads is sharp and and salt. Then add the remain. given extra flair and flavour by tomato soup. . you know, the condensed kind that comes thick from the can like sauce. But here is the whole story on two of these salads:

Meat And Vegetable Salad

cups cooked pork, cut in inch cubes

1⁄2 cup French

Tomato

Dréssing with

1 cup cooked, green peas

cup celery, dined

-ing.ingredients and beat with the rotary egg beater until thorough- ly mixed. Makes approximately. 2 cups dressing.

And this same dressing is equal- ly delicious when blended with chicken:

Chicken Avocado Salad

3 cups chicken, cut in 4 Inch

cubes

1⁄2 cup French Dressing with ... Tomato

1 cup celery, diced

1 cup avocado pear, diced

2_tablespoons lemon... julce.

[WISH

HE'D

TAKE

SOCLOCK WHISTLE

UP

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Helensed, by The Wall: Syndièuté, Inc.)

"A good old work horse like anyone else would take off'an occasional day. if his driver would only take time out to play.

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OFF THE RECORD

By ED REED

10-28

"Sorry Mrs, Newly haven't an ounce of brains faft 1"

Here's Luck

EWO BEER

Tel. 30311