Household Hints.

King Country Chronicle, Volume III, Issue 106, 5 November 1908, Page 4

Household Hints.

Breathe Through the Nose. The hygienic mother of the present davvsees to it that her children keep their mouths closed when asleep, and at all other times when not necessary for the purpose of eating, drinking, or [talking. The evils of breathing through tlie mouth cannot be too strongly dwelt upon. In the first place, the invisible dust which constantly floats in the air is drawn in directly to the lungs, injuring the delicate membranes of the entire breathing apparatus. Catarrhal trouble results simply from this careless habit of breathing, not to mention more serious disorders which are quite liable to ensue. Another evil resulting from this practice is the unbecoming and foolish expression given to the face by habitually going about with the lips apart. When a child is allowed to sleep in this manner the habit becomes an extremely difficult one to break during the waking hours as well. The entre persona! appearance may be greatly disfigured by carelessness in this particular. By breathing through the nose the air is both warmed and purified before it reaches the lungs. The nostrils act as a sort of sieve, alliowing only pure air to pass beyond their domains. A sudden blast of icy air, taken through the mouth and reaching directly the lungs, is often provcative of cold and even pneumonia. Teachers of physical culture insist that their pupils shall keep the mouth closed during all physical exercise. Every athlete will vouch for it that he keeps his wind longer by breathing through the nose. Just so soon as he begins to breath through the open mouth he loses ground. His mouth becomes dry and parched, and a sharp pain in his chest soon foi-ces him to desist the exercise. "Breathe through the nose" is a maxim wnich cannot be too often or too emphahically repeated.

Banana Salad. —Required: Lettuce, bananas, vinegar, olive oil, suear, pepper and salt, walnuts. Make a dressing with the vinegar and olive oil, drop the olive oil drop by drop into the vinegar, stirring all the time, the proportion of two of vinegar to one of oil. Add a little castor sugar and pepper and salt. Divide the banana skins in two lengths. Cut up the bananas into small pieces, put into the dressing. Arrange the lettuce in a salad-bowl, place the banana skin on the lettuce and between. Fill with the mixture, and sprinkle over with the grated walnuts. French Toast. —To make this either make or buy a flat teacake. Cut in half and toast and butter. Then spread with jelly or marmalade, and serve as quickly as possible. Potatoes with Ham. —Chop cold potatoes, bind with beaten eggs, add half the quantity of finely-chopped cold ham sprinkle with bread crumbs and bake. Boil very small potatoes; when cold, fry brown in butter, and use to garnish roast meat. Should be used at once while hot.

Potato Scones. —Mash boiled potatoes, add salt, a little milk, and beat thoroughly. Knead on the moulding board with flour about an inch thick. Cut in squares, prick, and with a pancake lifter place in greased tins and bake.

Mince Francaise. —Equal parts of any cold chopped boiled meat, cold boiled potatoes, and green tomatoes. Chop up all fine, season with sait, pepper, and onions, chopped fine. Mix two eggs with cup cream. Put a tablespoonful of butter in hot skillet, cook tomatoes in this until nearly done, add meat and potatoes, and then turn cream and eggs over all and cook a few minutes.

Potato Omelet. —Into well-seasoned mashed potatoes beat four well-whip-ped i-'ggs. Butter the frying pan, fry mixture on one side, fold over, and serve.

To prevent a bruise from becoming discolored apply to it a cloth which has been wrung out of water as hot as can be borne comfortably, and change it as it becomes cold. If hot water cannot be procured, the next best thing is to moisten some dry starch with cold water, and to cover the bruised part with it.

To Make Cold Cream. —-Take Mb of the best lard, and a little essence of lemon. Put these into a basin, and pour boiling water upon them, then set aside, and when cold pour off the water. Twice repeat the process of scalding, then with a fork beat to a soft cream. Put in jars, and it is ready for use.

To Soften Your Hands. —Mix equal parts of olive oil, eau-de-Cologne (or lemon juice, and glycerine together in a bottle. Shake well, and apply after washing, but while the hands are still wet. Rub thoroughly into the skin, then dry with a soft towel, as usual.