“Health is the vital principle of bliss, and exercise of health.”

It would have done your heart good to see her.

She came into the room with the briskness of a March flurry of snow. Her cheeks were poppy-red, her eyes sparkled with the mere joy of living. And she chuckled happily as she tucked back the curly scolding locks that were flying about, all helter-skelter, like feathers unloosed or fluffy chicks blowing away from the mother wing.

“Isn’t it jolly?” she chirped, as she threw her muff on the floor and made a dive for Peter Jackson. Peter Jackson is a cat, as black as the ace of spades and as pugilistic a feline as ever walked a fence.

“Isn’t what jolly?” I queried. “The weather or your sprightly self? Do you know, you’d make a splendid poster now for some new-fangled cork-soled walking shoe? Or perhaps a bearskin ulster for Klondike wear. I’m sure a feather boa concern would pay a fortune for your picture. I would I were an artist man, with a little brush and a little pencil and a little palette with nice little paint puddles on it——”

“What-in-the-world? Here I start in to dilate upon the joys of exercise and off you go, just like a musical top with your buzz-buzz-buzz, and your incomprehensible talk about little painters and little palettes and little paint puddles. I’m sure it’s not a bit nice of you.”

Peter Jackson was shoved to the floor.

“But walking is jolly!” she piped, “and I’ve just had the very gloriousest walk and I feel as fine as a—what is it they say? Oh, as fine as a violin—I—I mean fiddle. I walked miles and miles—perhaps not quite so far—and the wind was blowing a blue streak right in my face. Ugh! first it made me shiver and creep up into my collar. But bimeby I got nice and warmy, and my cheeks tingled. I felt as if I could walk from here to the place where the sun goes down. Do you know, I never before realized how much fun it was to take a good long walk. I’ve half a mind to reform from my rôle of lazy-bones and walk every day, whether it snows, blows, cyclones, or turns warm, and fells us all with sunstrokes and heat prostrations.”

“Health is the vital principle of bliss, and exercise of health,” said I, quoting Thomson.

“Oh, well,” and my pretty, rosy-cheeked guest arose. “I must be going. You know how it is when one gets to preaching physical culture and spouting poetry. Ta-ta!” and away she went, like the fleeting memory of last night’s dream

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To Cure Red Hands: Wash them frequently in warm, not hot, water, using honey soap and soft towel.  Dry with violet powder, and again with a soft, dry handkerchief.  Take exercise enough to promote circulation, and do not wear gloves too tight.

Almond Paste for the Hands:  Take one pound of sweet almonds, one-quarter of a pound of bread crumbs, one half a pint of spring water, one-half a pint of brandy, and the yolks of two eggs. Pound the almonds with a few drops of vinegar or water, to prevent them oiling; add the crumbs of bread, which moisten with the brandy as you mix it with the almonds and the yolks of eggs.  Set this mixture over a slow fire, and stir it continually or it will adhere to the edges.

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Just like a bad cold, a cold sore appears when the body’s immunity is down, stress levels are up and the diet is not being tended to efficiently.

It feels to the lady as if “the cold sore is the main focus of the conversation.”

There are various steps the lady can take to totally eliminate or at least reduce the pain and look of the burdensome cold sore.

Lysine rich foods such as buckwheat can help to reduce cold sore outbreaks

Select a diet that chooses lots of lysine enriched foods, and very little foods high in arginine.

Keep a strong balance between these two amino acids.

Eat lots of foods rich in lysine. For example: eggs, cods, sardines, parmesan cheese, tofu, beans, asparagus, spinach, buckwheat, lentils, dairy products and spirulina.

Stay away from foods with high arginine such as: peanuts, peanut butter, cashew nuts, pecan nuts, walnuts, almonds, chocolate, coconut, cereal grains including white and whole wheat flour, dairy products, gelatin, meat, oats, and edible seeds. Eat all of these high arginine foods in moderation or stay away from them entirely to reduce cold sores.

While foods are the main key to defeating cold sores, mind over matter can be helpful in reducing cold sores from the lady’s life. Keep anxiety levels to a low level. Stressful situations can lead to anxious feelings which can cause strain on the immune system, leading to a possibility of cold sores. Breathe deeply and slowly during stressful situations. Allow your mind to take you to a more calm place.

Finally, keep a good night’s rest EVERY night if possible. As soon as the lady may stray from this sleep, her immunity will deplete, making room for those cold sores to appear. The lady must know when to leave, even at the most exciting party. Keep in mind it is always best to leave while you are still having fun.

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In 1994, I had been to “Lollapalooza” in Molson Park, Canada. It was very amusing back then in my youthful haze. I remember my companions and I at the time taking in the nature and frolicking aside the bullrushes while listening to the “Smashing Pumpkins” float in the air.

This time around, my seasoned self, enjoyed the experience to a different degree of sheer, natural inner bliss.

Fifteen years later, I felt like a child, running from show to show. Exploring Grant Park’s grounds by foot, while hearing the music change with the landscape. The boats sailing on Lake Michigan floated to the sounds of “Gang Gang Dance’s” experimental electronic sounds. The wind blew through my hair as “Friendly Fires” made musical harmony. The clouds in the sky rolled by like dancing sheep while “Ben Harper and the Relentless 7″ rock and rolled. The night sky cooled us to the tunes of “Jane’s Addiction”.

I was there with a group of friends and watched many of the concerts with them. It was great sharing both innovative and sentimental shots of music together. Seeing people dance and enjoying the music added to my joy.

Sometimes I would take off on my own for a little solo music adventure. It was somewhat intriguing being off on my own, among the crowds of dancing people. Never was there an intimidating moment

The excitement never wore off for me the whole weekend. I danced whenever I could. It was hot and sticky but the music played and so did I. I felt like a child in a giant playground of music. It brought out the part of me that can get lost amongst the hustle and bustle and sometimes monotonies of living.

Music is so therapeutic. And it doesn’t just have to be at a music festival. You can enjoy music in many ways. It can be as easy as tuning into the song that moves you on the radio or on your I-Pod. Or sometimes you may pass a musician on the subway or street. If you do get the opportunity, and you are intrigued by the sounds, take five and listen. Let your fingers drum and toes tap. Let go and allow your head to sway to the song. It will likely tap into your soul for the rest of your day.

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Essential Oils Can Help Calm Nerves

Whether it is the scent of chicken soup cooking down the hall, or the smell of fresh frangiapinis blooming on a tree we are constantly being effected by scents that surround us.  Certain smells can trigger emotions and memories of events of past.  Some scents can help us feel calm and relaxed.

Some of the essential oils that can be effective in making you feel calm are:  Orange, Lavender, Ylang Ylang,  and Geranium.

Geranium oil is particularly good for the anxiety a woman may feel during her menstrual cycle.

Orange oil is known for giving a feeling of warmth and joy, while helping to calm down a nervous digestive system.

Lavender oil is believed to produce soothing, calming and sometimes can have a sedative effect.

Ylang-Ylang oil tends to have an overpowering floral scent, however, is very good for relieving stress.

All women are unique in their preferences and may react differently to different scents. So be sure to have a whiff before you purchase your oil. Choose the essential oils that suits you most and go with it. You may also want to change your scents from time to time depending on your mood or anxiety levels. You are not bound to the scents mentioned in this article, there is quite an array of oils to choose from.

The various methods to use essential oils are:

Bathing - while running a hot bath,  add four to six drops of pure essential oils to a hot bath.  You may choose to also use a dispersing agent such as milk or alcohol to help break up the oil on the water to protect your skin.

Steam Inhalation - add two or three drops of essential oil to a bowl of steaming hot water and breathe in the steam for a few minutes with a towel draped over your head to capture the steam with the essences.

Tissue or Pillow Inhalation - add two or three drops of essential oil to a tissue or pillow. Inhale the oil through your nose. This is a quick and easy way to get the effect of the scent. Lavender oil on the pillow tends to aid toward a good night’s sleep.

Massage - using 15 to 20 drops of pure essential oil in 1 ounce of massage oil base is one of the most relaxing and therapeutic ways to receive the aromatherapy benefits of the oils, along with the detoxification of the body through lymph drainage and the stimulation of the entire circulatory system.

Room Spray - add a tablespoon of scented oils to 7 ounces of distilled water into a spray bottle. In order to emulsify the oils, you should add either 90% isopropyl alcohol or 1 ounce of vodka to the mixture. You can use this to spray on bedding, linens, towels, and to help deodorize and disinfect the air.

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Adding whole meal flour helps to thicken sauces and gravies

Brown Gravy

Fry a chopped onion in a very little butter until a dark brown. (Do not  burn, or the flavour of the gravy will be spoilt.)

Drain off the fat and add 1/2 pint water.

Boil until the water is brown. Strain. Return to saucepan and add flavouring to taste.

A teaspoon of lemon juice and a tomato, skinned and cooked to pulp, are good additions. Or any vegetable stock may be used instead of the water.

If thick gravy be desired, mix a dessertspoonful wholemeal flour with a little cold water. Add the boiling stock to this. Return to
saucepan and boil for 3 minutes. Add a small piece of butter just before serving.

Another method: Add a little “browning” (see recipe) to any vegetable stock. Thicken.

EGG SAUCE

Make a white sauce (see recipe). Boil an egg for 20 minutes, shell, chop finely, and add to the sauce.

PARSLEY SAUCE

Make a white sauce (see recipe). But if the use of milk be objected to, make the sauce of water and wholemeal flour.

Allow 1 tablespoon finely-chopped parsley to each 1/2 pint of sauce.

Add to the sauce, and boil up. Add a small piece of butter or nut-butter just before serving.

SWEET LEMON SAUCE

2 ozs. lump sugar, 1 large lemon.

Rub the lemon rind well with the sugar. Put the sugar into a saucepan with as much water as it will just absorb.

Boil to a clear syrup. Add the lemon juice. Make hot, but do not boil.

TOMATO SAUCE

Pour boiling water on the tomatoes, allow to stand for 1 minute, after which the skins may be easily removed.

Break the tomatoes (do not cut) and put into a closely-covered saucepan.

Put on one side of the range, or an asbestos mat over a very low gas ring, and allow to cook slowly to pulp. Serve.

This simple recipe makes the most delicious sauce for those who appreciate the undiluted flavour of the tomato. But a good sauce may be made by allowing 1 teacup water or carrot stock to each teacup of pulp, boiling up and thickening with wholemeal flour. A little butter may be added just before serving.

WHITE SAUCE

Allow 1 level dessertspoon cornflour to 1/2 pint milk. Mix the cornflour with a very little cold water in a basin.

Pour the boiling milk into this, stirring all the time. Return to saucepan and boil 5 minutes.

Add a small piece of butter just before serving.

BROWNING, FOR GRAVIES AND SAUCES

Put 2 ozs. lump sugar in saucepan with as much water as it will just absorb.

Boil to a clear syrup, and then simmer very gently, stirring all the time, until it is a very dark brown, almost black.

It must not burn or the flavour will be spoilt. Then add a pint of water, boil for a few minutes. Put into a tightly-corked bottle and use as required.

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Whisk the eggs lightly to a froth for an omelette

BUTTERED EGGS

3 eggs, 1 tablespoon milk, 1/2 oz. fresh butter.

Beat up the eggs and add the milk. Melt the butter in a small stew-pan.
When hot, pour in the eggs and stir until they begin to set. Have ready
some buttered toast. Pile on eggs and serve.

EGG ON TOMATO

1 egg, 2 medium tomatoes, butter.

Skin the tomatoes. Break into halves and put them, with a very small piece
of butter, into a small stew-pan. Close tightly, and cook slowly until
reduced to a pulp. Break the egg into a cup and slide gently on to the
tomato. Put on the stew-pan lid. The egg will poach in the steam arising
from the tomato.

DEVILLED EGGS

Boil eggs for 20 minutes. Remove shells. Cut in halves and take out the
yolks. Well mash yolks with a very little fresh butter, melted, and curry
powder to taste. Stuff the whites with the mixture, join halves together,
and arrange in a dish of watercress.

SCRAMBLED EGG AND TOMATO

Skin the tomatoes and cook to pulp as in the preceding recipe. Beat the
egg and stir it in to the hot tomato. Cook until just beginning to set.

OMELET, PLAIN

Whisk the egg or eggs lightly to a froth. Put enough butter in the
frying-pan to just cover when melted. When this is hot, pour the eggs into
it, and stir gently with a wooden spoon until it begins to set. Fold over
and serve.

SAVOURY OMELET

• 2 eggs
• 2 tablespoons milk
• 1/2 teaspoon finely-chopped parsley or mixed herbs
• 1/2 a very small onion (finely minced)
• 1 teaspoon fresh butter.

Put butter in the omelet pan. Beat the eggs to a fine froth, stir in the
milk and parsley, and pour into the hot pan. Stir quickly to prevent
sticking. As soon as it sets, fold over and serve.

SWEET OMELET

Proceed as in recipe for Savoury Omelet, but substitute a dessertspoon
castor sugar for the onion and parsley. When set, put warm jam in the
middle. Fold over and serve.

SOUFFLÉ OMELET

2 eggs, 1 dessertspoon castor sugar, grated yellow part of rind of 1/2
lemon, butter.

Separate the yolks from the whites of the eggs. Beat the yolks and add
sugar and lemon. Whisk the whites to a stiff froth. Mix very gently with
the yolks. Pour into hot buttered pan. Fold over and serve when set. Put
jam in middle or not, as preferred.

BOILED EGGS FOR INVALIDS

Put the egg on in cold water. As soon as it boils take the saucepan off
the fire and stand on one side for 5 minutes. At the end of this time the
egg will be found to be very lightly, but thoroughly, cooked.

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Potatoes are best mashed after steaming

Scrub well and steam, either with or without peeling. If peeled, this
should be done very thinly, as the greater part of the valuable potash
salts lie just under the skin.

BAKED
Moderate-sized potatoes take from 45 to 60 minutes. If peeled
before baking, cut in halves and put on a greased tin with a little
nut-fat or butter on each.
CHIPS

Cut into long chips and try in deep oil or fat. A frying-basket
and stew-pan are the most convenient utensils, but they take a great deal
of fat. A frying-pan and egg-slice will answer the same purpose for small
quantities.

Success depends upon getting the fat the right temperature. It must be
remembered that fat and oil do not bubble when they boil. They bubble just
before boiling. As soon as they become quite still they boil. A very faint
blue smoke now arises. When the fat actually smokes, it is burning and
spoilt.

If the chips are put in wet, or before the fat boils, they will be sodden
and spoilt. A tiny piece of bread may be first put in to test. If this
“fizzles” well, the fat is ready.

When the chips are golden brown, lift them out with a slice and lay them
on paper to drain. Then put in vegetable dish and serve quickly. They are
spoilt if allowed to cool.

MASHED

Old potatoes are best mashed after steaming. They should be well
beaten with a fork, and a little butter and milk, or nut-butter added.

SAUTEE

Take cold steamed potatoes and cut into slices. Melt a small
piece of fat or butter in a pan, and, when hot, put in potatoes. Sprinkle
with chopped parsley. Shake over fire until brown.

TO USE COLD POTATOES

Chop in small pieces. Melt a very little fat in a
pan. Put in potatoes, and as they get warm mash with a fork, and press
down hard on the pan. Do not stir. At the end of 20 minutes the under side
should be brown. Turn out in a roll and serve.

BUBBLE AND SQUEAK

Mix cold mashed potatoes with any kind of cold green vegetable. Heat in a
frying-pan with a little butter or fat.

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Too much sugar spoils the taste of the fruit in homemade jam

Jam simply consists of fresh fruit boiled with a half to two-thirds its
weight of white cane sugar until the mixture jellies.

Nearly every housekeeper has her own recipe for jam. One that I know of
uses a whole pound of sugar to a pound of fruit and boils it for nearly
two hours. The result is a very stiff, sweet jam, much more like shop jam
than home-made jam. Its only recommendation is that it will keep for an
unlimited time. Some recipes include water. But unless distilled water can
be procured, it is better not to dilute the fruit.

The only advantage gained is an increase of bulk. The jam may be made just as liquid by using rather less sugar in proportion to the fruit. A delicious jam is made by
allowing 1/2 lb. sugar to every pound of fruit and cooking for half an
hour from the time it first begins to boil. But unless this is poured
immediately into clean, hot, dry jars, and tied down very tightly with
parchment covers, it will not keep. Nevertheless, too much sugar spoils
the flavour of the fruit, and too long boiling spoils the quality of the
sugar. A copper or thick enamelled iron pan is needed.

The best recipe for ordinary use allows 3/4 lb. sugar to each pound fruit.
Put the fruit in the pan with a little of the sugar, and when this boils,
add the rest. Boil rather quickly for an hour. Keep well skimmed. Pour
into hot, dry jars, and cover.

MARMALADE

To 1 large Seville orange (if small, count 3 as 2) allow 3/4 lb. cane
sugar and 3/4 pint water. Wash and brush oranges, remove pips, cut peel
into fine shreds (better still, put through a mincer). Put all to soak in
the water for 24 hours. Boil until rinds are soft. Stand another 24 hours.
Add the sugar, and boil until marmalade jellies. If preferred, half sweet
and half Seville oranges may be used.

FRUIT NUT FILLING

For small, open tarts, the following mixture is a good substitute for the
lemon curd that goes to make cheese cakes. Peel, core and quarter some
juicy apples. Put in a double saucepan (or covered jar) with some strips
of lemon peel (yellow part only) and cane sugar to taste. Cook slowly to a
pulp and, when cold, remove the lemon rind. Grate finely, or mill some
Brazil nuts. Mix apple pulp and ground nut together in such proportions as
to make a mixture of the consistency of stiff jam. Fill tarts with mixture
and sprinkle top with ground nut. It must be used the same day as made.

JAM WITHOUT SUGAR

To every pound of fresh fruit allow 1/2 lb. dates. Wash the fruit, put it
in the preserving pan, and heat slowly, stirring well to draw out the
juice. Wash and stone the dates. Add to the fruit, and simmer very gently
for 45 minutes. Put immediately into clean, hot, dry jars, and tie on
parchment covers at once.

LEMON CURD

1 lb. lump sugar, 3 lemons (the rinds of 2 grated), yolks of 6 eggs, 1/4
lb. butter.

Put the butter into a clean saucepan; melt, but do not let it boil. Add
the sugar, and stir until it is dissolved. Then add the beaten yolks, and,
lastly, the grated lemon rind and juice. Stir over a slow fire until the
mixture looks like honey and becomes thick. Put into jars, cover, and tie
down as for jam.

VEGETABLE MARROW JAM

Peel the marrow, remove seeds, and cut into dice. To each pound of marrow
allow 1 lb. cane sugar; to every 3 lbs. of marrow allow the juice and
grated yellow part of rind of 1 lemon and 1/2 a level teaspoon ground
ginger. Put the marrow into the preserving pan, sprinkle well with some of
the sugar, and stand for 12 hours. Add the rest of the sugar, and boil
slowly for 2 hours. Add the lemon juice, rind, and ginger at the end of
1-1/2 hours.

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Curry is delicious served with plain white boiled rice

CURRY POWDER

• 3 ozs. coriander seed
• 2-1/2 ozs. tumeric
• 1 oz. black pepper
• 1/2 oz. lesser cardamoms
• 1/4 oz. cinnamon
• 1/4 oz. cumin seed

Put the ingredients into a cool oven and let them remain there all night.
Next day pound them thoroughly in a marble mortar, and rub through a
sieve. Put the powder into a well-corked bottle.

A spice machine may be used instead of the mortar, but in that case the
tumeric should be obtained ready powdered, as it is so hard that it is apt
to break the machine.

EGG CURRY

• 1 large onion
• 1 dessertspoon curry powder
• 1 oz. butter or nutter
• 3 hard-boiled eggs
• 1 dessertspoon tomato pulp
• 1 teacup water.

Shred the onion, put it in the stew-pan with the butter, sprinkle the
curry powder over, and fry gently until quite brown. Shell the eggs and
cut them in halves. Add the eggs, the tomato pulp, and the water. Stir
well, and simmer until the liquid is reduced to one-half. This will take
about 15 minutes.

Serve with plain boiled unpolished rice.

GERMAN LENTIL CURRY

Use the ingredients given, and proceed exactly the same as for egg curry.
But in place of eggs, take 1  cup of cold cooked German lentils
(see recipe for cooking lentils). Use also 2 teacups water in place of the
1, and only 3/4 oz. butter or nutter.

VEGETABLE CURRY

Use the ingredients given and proceed the same as for German lentil curry,
using any cold steamed vegetables in season. The best curry, according to
an Indian authority in cooking, is one made of potatoes, artichokes, carrots, pumpkin
and tomatoes.

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