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IT’S FEEDING THAT MAKES
A FOOTBALL TEAM_ “HMK
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EDITOR'S NOTE
In hit eleven years at Notre
Dame University, prior to 1930,
Knute Rockne hat turned out
lour national championship
teams and has teen 101 victories
chalked up bp the elevens under
his guidance. Naturally, these
men have been most carefully
conditioned—for no sport is
more exacting in its demands
upon stamina than is the par
ticular brand of football played
by Coach Rockne’s “Fighting
Irish". We feel that Mr. Rockne’s
views on correct eating may be
copied profitably by all who must
face the struggle of modem life
—and surely no man is better
able to speak authoritatively on
this matter of outstanding im
portance.
Editor.
By Knute Rockne
Famous coach of champion
Notre Dame teams,
pictured above.
npoo much emphasis cannot be
1 placed upon the importance of
proper diet in the moulding of a
tootball team. A coach is faced
with the task not only of bringing
his men to a fine fighting edge for
any particular game, but also of
being able to hold them at their
physical best throughout an entire
season. And I find that watching
carefully dver what my men put
into their stomachs is even more
important to assure a team’s con
tinued fitness than is the usual re
quired abstinence from smoking
and other. undermining habits.
Mental alertness —so necessary in
the Notre Dame system, where
speed and the ability to think quick
ly are stressed more than sheer
weight—is directly dependent upon
a healthy body. And a healthy
physique, as we all know, is one
that is kept free at all times from
those accumulations of residual
poisons that might have been elim
inated through a carefully balanced
diet.
Unfortunately, very few persons
seem to “have time” to study their
diet. They must be educated and
guided in what to eat and what not
to eat. This is particularly true
of those just entering upon college
life; and thus we find the conscien
tious coach faced with many duties
other than teaching embryo stars
the fundamentals of the game.
Early in his experience he learns
that he must emphasize the prin
ciples of hygiene and balanced diet
along with his instruction in foot
ball lore—and see to it, personally,
that every player has real apprecia
tion of the needs of his body to en
dure the strain of competition on
the gridiron.
Notre Dame football teams have
been- called the “eleven halfbacks”,
because we do not stress weight in
the line so much as we insist upon
speed and the ability to think
quickly. This physical stamina and
— WHEELER COrNTY KAGLF ALAMO. GEORGIA.
mental alertness are promoted
through strict adherence to funda
mental dietary laws—and just as
much stress is placed upon this
building of bodily energy as is
given to playing instructions in our
workouts on the field.
At Notre Dame, both the scrubs
and members of the varsity football
team are held to a strict diet
throughout the playing season.
While this is not at all an unusual
practice in collegiate athletics, we
do believe that our system of con
ditioning is largely responsible for
the success of the "Fighting Irish”.
In those special dishes which we
prepare for our training table are
included generous quantities of
fruits, fibrous vegetables and those
cereals that give a bulky “vegetable
effect”. Thus the normal secretion
al activities of the athlete’s body
are promoted, and his system kept
free from accumulated residues
that induce both mental and phys
ical inertia.
Such a careful and ’ rigorous
schedule of diet brings real results.
And it is imperative for the suc
cess of our teams that it should,
for one physically weak or mentally
sluggish man in the line creates a
gap that may render the rest of his
team mates impotent to win. The
chain and its weakest link —the
team and its weakest player! The
analogy is absolute.
All other things being equal, the
healthy football team is the win
ning football team. And at Notre
Dame we know it’s food that puts
the "fight” into a squad.
Hint* For Homemakers
By Jane Rogers
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IN this season of sneezes and snif
fles, the ordinary handkerchief
Is a prolific source of Infection, but
have you seen the new, hemstitched
tissue handkerchiefs; so inexpen
sive they can be discarded after
using, but not a bit like the old
style paper affair? They come in
pastel shades and their soft tex
ture is a real relief to the suffer
ing nose.
Mirrors should never be cleaned
with soap suds. The best results
are obtained by rubbing them with
a paste of whiting and water. Then
polish with a dry chamois to re
move the powder.
Hints For Homemakers
By Jane Rogers
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IN selecting oranges for beverage
purposes, or for any purpose in
which the amount of juice Js partic
ularly important, remember that
some varieties are much juicier
than others. Size for size, the heav
ier fruit is always the juicier.
It’s often helpful to have firmly
fixed in your memory a few of the
standard kitchen measures. One
salt spoon efluals tbreb-ffuarters of
a teaspoon; three teaspoons equal
one tablespoon; sixteen tablespoons
equal one cup; two cups equal one
pint.
VALUABLE BUYS. Pecan
and tung oil nut trees, ornamen
tals. Catalogue free. Wight Nur
sery Co., Cairo, Ga.
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A Good Salad Is Known
By the Company It Keeps
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By JOSEPHINE B. GIBSON
Director, Home Economies Dept.,
H. J. Heine Company
IT has been said that "a good
salad is known by tho company
it keeps.” And certainly, a well
flavored biscuit or crisp cooky
makes even the simplest salad seem
more delicious.
While a wide variety of sand
wiches and wafers may be served
with salads, these necessary accom
paniments may be divided into two
main groups: (1) snappy cheese
rolls, hot biscuits, and crackers
With savory spreads to serve with
substantial meat, fish and vegetable
salads; and (2) dainty little
cookies or open sandwiches, which
aro more appropriate with the
lighter fruit salads for luncheon
or tea.
Try some of these suggestions the
next time you serve a salad. Al
most everyone is sure to like them:
TO SERVE WITH MEAT, FISH,
OR VEGETABLE SALADS:
1. Hot Cheese Wafers : spr ea d
long narrow wafers with but
ter, then with a mixture of %
cup grated American Cheese, 1
tablespoon India Relish, and %
teaspoon Prepared Mustard.
Sprinkle with paprika and
brown delicately under the
flame of a broiler. Serve on
a plate with a hot roll cover.
2. Hot Cheese Toast: Spread
slices of toast with mustard
butter, made by creaming to
gether 4 tablespoons butter and
1 teaspoon Prepared Mustard.
Sprinkle with grated cheese
and* place. in .~2
hot oven or under a nroller un
til the cheese is melted.
3. Savory Biscuit: Prepare bak
ing powder biscuit dough and
pat half of it % inch thick, on
a lightly floured board. Shape
with a round cutter and spread
each biscuit with a mixture of
1 cup cold cooked ham,
chopped, % cup Stuffed Span
ish Olives, chopped, % teaspoon
Prepared Mustard and 1 table-
Curtain and Coverlet Ensemble
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The quaint charm of this early American bedroom is accentuated by its
net curtains and harmonizing coverlet reproducing the sample l- figures.
Decorative unity between
bedspread and window cur
tains is this year’s style de
velopment in bedroom furnishing.
If the spread and overdrapes are
flowered chintz or qretqnne, a floral
motif is an appropriate selection
for Milady’s glass curtains. On the
other hand, for the masculine room,
where simplicity is desirable, a
plain or small geometric-figured
glass curtain will be better.
With the vogue for furnishing in
periods such as the Colonial, Geor
gian, French, and other “schools,”
new designs in net curtains and
harmonizing coverlets are keeping
pace, and patterns authentically
styled to period rooms are appear
ing.
For the bedroom in the early
American manner, there aro Colo
nial m1 curtains, reproducing sam
pler f 3 typical of the “caught”
needlework of old, and creped es-
ryrvW
spoon Mayonnaise Salad Dress
ing. After spreading this mix
ture on the biscuit, pat out to
the original thickness. Cut the
other half of the dough and
place another biscuit on top of
each one spread with the filling.
Balje in a moderately hot oven
for 15 minutes, and serve hot.
4. Toasted Cheese Rolls-. Grate 1
cup American Cheese, and add
1 tablespoon minced onion, 6
Spanish Queen Olives, chopped,
1 teaspoon Worcestershire
Sauce and 4 tablespoons To
mato Ketchup. Cut thin slices
of bread and trim the crusts.
Spread thinly with the cheese
filling, and roll. Let stand in
the refrigerator for at least an
hour, then at serving time,
toast and serve hot.
TO SERVE WITH FRUIT
SALADS:
1. Celery, Nut and Mayonnaise
Sandwiches: Mix % cup chopped
nut meats with % cup minced
celery, and moisten with May
onnaise Salad Dressing. Spread
between thin slices of buttered
bread and cut into dainty
shapes.
2. Open Apple Butter and Nut
Sandwiches: Cut thin slices of
bread into rounds or squares.
Spread thinly with butter,
then with Pure Apple Butter.
In the center of each sandwich
place half an English Walnut
or Pecan, and make a border
of chopped nuts around the
sandwich.
3. Rice Flake Drop Cookies:
Or! h 'C % cup butter,
1 cup sugar and 2 eggs, well
beaten. Sift 2 cups flour, 3 tea
spoons baking powder and %
teaspoon salt, and add to
creamed mixture alternately
with 1 tablespoons milk. Then
add 1 cup floured raisins, 1%
cups Rico Flakes, 1 cup nuts
and 1 teaspoon vanilla. Drop
from teaspoon on greased bak
ing sheet, and bake, for 10 min
utes in a moderate oven.
pecially to companion them are
coverlets designed in pastel color
ings. Somo reproduce'sampler fig
ures similar to those in the cur
tains. The woman clever with her
needle can carry her bedroom en
semble still further by copying
these designs for dresser-scarf and
runners. Other designs are drawn
from the hand-blocked patterns or
simulate tufK-d candlewick spreads.
In tune with the more elaborate
English-style of furnishing, there
are spreads which carry rich em
broidery designs on a natural back
ground. These spreads are remi
niscent of the embroideries on
linen popular in the early 18th cen
tury, and harmonize with new
Georgian designs in net curtains,
which also find their inspiration in
needlepoint and embroidery motifs.
The coverlet should harmonica
with, rather than match, the curtain
according to general preference.
— aumU
