TIRED?—TRY STRETCHING

Sun (Auckland), Volume II, Issue 480, 9 October 1928, Page 5

TIRED?—TRY STRETCHING

(By

a Masseuse

Stretching is a splendid thing for the body. When you wake in the morning stretch hands as far out sideways as possible. Then stretch them over the head as far as you can reach and, at the same time, stretch the feet downward as far as you can. Raise the feet and stretch upward as high as you can, and then lower the feet and legs very slow-ly. When you get out of bed raise vour arms over your head and, standing on tiptoe, see how near you can get to touching the ceiling. Walk about the room in this position. Stand on the right foot and stretch the right arm forward and upward as high as you can, at the same time raising the left foot from the floor and stretching it outward, and stretching the left hand backward and downward. This is a fine exercise for the whole body and is especially good for the waist and hips, making them firm and strong. Stand on the left foot and do the exercise in the reverse way. For Cramped Muscles If you have been sitting in the same position for a long time reading, studying, writing, or sewing, and the muscles have become tired and cramped, the best thing to do is to get up and stretch. Stretch the arms upward and outward, forward and backward. Lift the shoulders as high as you can and drop them. Expand the chest and breathe deeply. Or, sitting in a chaii-, stretch the hands upward, lift the feet from the floor and stretch them forward as far as possible. There is nothing more restful, when one is very tired, than stretching the muscles and then relaxing. Stretch the arms, the legs, the whole body and then completely relax. Stretching and energising the muscles make it possible to relax more completely. If you have never tried stretching when you are tired, do it once and see if you do not find it restful. Stretching relieves the tension of the body, gives strength and tone to the muscles, accelerates the circulation, and causes one to breathe more deeply.

THE COOK’S CORNER Chocolate and Nut Souffle The ingredients required for this delicious sweet are three eggs, two gills of cream, two ounces each of chocolate and castor sugar, half an ounce of gelatine, one ounce of browned chopped almonds, vanilla (to taste), half a gill of milk, and the juice of half a lemon. Whisk the yolks of the eggs and the sugar over a pan of hot water until creamy. Add the chocolate melted in the milk and the gelatine melted in half a gill of water. Strain both on to the yolks and the sugar. Add strained lemon juice and a little vanilla essence. Allow this mixture to show signs of setting. Then add the cream and the egg whites, each beaten separately until stiff; and lastly the nuts. Turn into prepared souffle dish and leave until set; on ice if possible. Decorate with cream and angelica. Oatmeal Biscuits Mix in a basin one cupful of flour, half a cupful of fine oatmeal, one heaped tablespoonful of sugar, half a teaspoonful of baking soda, and a quarter of a teaspoonful of salt. Run through a fine sieve. Pour one tablespoonful of melted butter into the dry ingredients and mix well, then add one well-beaten egg, and just enough cold water to make into a stiff paste. Knead it a little on a floured baking board, roll out quite thinly, cut in small rounds, or quarters of large ones, and bake in the oven for 10 minutes, or till the biscuits are a pale brown colour. Orange Snow Put into a basin one cupful of bread crumbs, half an ounce of butter, one ounce white sugar and the grated rind of one large orange. Mix well. Heat one cupful of milk and pour it over the contents of the basin, and when the crumbs are thoroughly soaked add the strained juice of the orange and the yolks of two eggs. Mix thoroughly and pour the preparation into a greased baking dish. Bake in a moderate oven for 15 to 20 minutes, then beat up the whites of the two eggs with one ounce of fine white sugar and pile this meringue on top of the pudding. Sprinkle with sugar and return to the oven until the meringue is set and lightly browned.