t
!
THE OMAHA BEE.
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i
Ml ISJSsV r- . . . .jsjui -j. in i u
OLD WORLD CHARM. . 1C t "Ta. ArebJI" I- g.rric.Bur.ia.1
QOME on has laid that a pic
turesque house la' one that you
like to see other people live lnt,
but pray to be delivered from
fonrself. This Is not always true, and
ever need be true at alU Beauty,
(race, unexpectedness in a word, the
quality which we call picturesque can
be combined as well with modern con
veniences and standard plumbing as
with thatched roofs and damp walls.
It la all a question of knowing how and
taking pains.
In proof whereof, consider the house
here shown. It Is picturesque to a de
gree. The projecting vestibule with Its
round arch not only softens the sharp
peaked gables but gives almost a clois
tered effect of peace and quietness. In
tome way not easy to describe the arch- ,
ltect has given a broad, protecting
weep to the roof without incurring
the expense of wide eaves. It has all
the old world charm of appearance and
yet is packed full of solid American
comfort.
If it were possible to'show the base
ment plana they would tell at a glance
how carefully this house was designed.
The basement usually is a concreted ex
cavation, definite as to boundaries be
causa furnishing the foundations of
the house above, but without form and
void within. Not so here. At the rear
left hand corner is the furnace room,
and next to that the fuel bins, both
lighted from the garden side. At the
rear right hand corner is the -vegetable
room, and between that and the stairs
leading to the first floor is a big closet
for screens and storm windows. The
whole front of the basement, protected
from dust by solid partitions, is a
laundry and .drying room, lighted at
each end,
A house whose foundations are as
carefully planned as this is sure to
be well thought out in its more oc
cupied parts. The vestibule, with a
little coat closet at the side, opens
straight into a living room 17 feet 6
LOVE LETTERS
BLAZING A NEW TRAIL.
BLANCHE: Today as the sur.
sets, will find me facing west
wardspeeding toward the lovely
mountains of Colorado and I'm
almost glad. Washington has become
unbearable and I'm sort of longing to
. lose myself In the vast quiet of those
lovely hills. Many a weary heart ! as
found rest and ease in their shelter,
and I feel I must lose myself some
where until this terrible heart anguish
has somewhat diminished. O, Blanche,
I cannot tear you from my heart. You
most remain there forever your
gnago shall, at least, be mine so I'm
taking you to the mountains and there
we my image and I shall fight tt
out to the miserable end. '
My pride forbids me to plead f urthe",
and yours forbids you to retract your
words and acknowledge error. So I
guess we've reaehed the end. We won't
quarrel and Til try never to blame ybu,
little girl. Ton will remain at home
and will, I hope, eventually find happi
ness in the love of - soma .good man.
You are worthy of the best. But,
Blanche, don't, don't ever cause an
other man to suffer as I do. Be sure
to love him before you promise bim
happiness. God knows I've had a bit
ter lesson. Remember, dearest girl,
that all my best wishes are for . ju.
Should you ever chance to think of me
ut all, please bear in mind that it was
a freak of fate which brought us to
gether and then separated us, leaving
me so cruelly wounded. You are not
at fault you thought you really loved
- me but you didn't
Wherever I am, I shall talk to yjn
daily, and shall keep you always with
me. so you may know that somewhere
in those mighty western mountains Is
a man who Is carrying three sn-all
pictures of a beautiful girl, close to his
' heart; a man whose heart is sad who?
life is bitter.
I've been gazing at a picture before
me for over an hour time is slipping
away rapidly and if I would say all
I desire I must write swiftly and wait
until later to dream.
' Let me tell you of the picture upvn
which I've been gazing over xsMch
I've been dreaming. Tis the portrait
of a beautiful girt. Dark brown hair,
tender eyes, and sweet, pouting lips.
Sometimes it seems as though she
Si
RUST 'FLOOR.
Inches by 11 feet 6. This of Itself is
a good size, but It Is almost doubled by
the wide opening into the dining room,
13 feet long, with the same width as
the living room. The two really form
one splendid apartment over 30 feet
long, with little more than a suggested
division between them.
Back of the dining room, of course,
is the kitchen, 9 feet 6 inches by 13
feet. The arrangement of this horne
workshop is somewhat unusual, the
range being In the outer corner. Cup
boards and cabinets fill in all the nooks;
a stationary ironing board is folded
into the Inner wall. The service en
trance at the rear contains the refrig
erator, and opens likewise on. the base
ment stairs.
Coming back to the dining room side
of the kitchen, a door leads to a little
inner hall, also reached from the liv
ing room. This hall contains the stairs
leading to the upper story, and close
beside the stairway is a closet which
probably will be devoted to the storage
of brooms. More important still, this
hall gives access to a linen closet, a
downstairs lavatory and toilet and a
bedroom. This chamber is not large,
but is convenient, well equipped with
closets, and, being located in the corner,
has cross ventilation.
were about to speak. I dared to love
her. I have been mad enough to imag
ine she was meant for me. Yet I'm
glad I have loved her and dared think
of a day when she might be mine, fcr,
I feel I'm better for having done so.
One year ago I met her and she
crept into my heart and remained
there, a beautiful dream to me. . I've
told her, millions of times, how I loved
her how badly! I needed her, until
now well, the dream is over, the air
castles shattered, hopes departed, and
my picture of happiness lies In ashes
at my feet. She once told me "life
was but a ciragette "how sadly true
that is! I smoked and dreamed until
the cigarette had gone awakened to
find naught but the burned end in my
possession and the ashes all about me.
But the dream was worth while. I
saw gloriously beautiful things as the
smoke curled lazily and wafted up
ward, transporting me Into realms of
supreme happiness. And always on
those journeys I was accompanied by
a wondrously sweet, tender, beautiful
girl the girlishness of whom was dis
tracting yet, with the sweetest little
womanly ways that appealed and fas
cinated, a girl to be wooed gently,
tenderly a woman to be won through
persistency. Perhaps I wooed too
ardently too savagely. I lost my
dream girl.' My heart seems to mock
with " she's gone, she's gone," so now
there is nothing left but to say
good-by. Good-by to my heart-ymy
hopes, dreams, mad ambitions just
good-by. .I've heard that all partings
are sad. I wonder if ever before has
man parted from his desires with a
heart so burdened with sadness as
mine.
I've spoken my good-bys to -my
friends here, and I'm locked in my
rooms with you to say that last wjri
to you alone. Two st:ort hours more
and I shall be leaving everything be
hind, love, work, friends, everything
one holds dear, and shall be once more
blazing a new trail.'
I suppose this is most tiresome to
you, so I will bring my last letter
to an end but iff hard, O Blanche,
it's hard to say good-by to. you forever.
It seems like tearing out my heart
Sometimes I fear-the awful quiet of
those somber mountains, t'.i distant
call of the coyotes, the scream of the
bobcat The aching he rt may be more
than I can possibly enlure and I must
try I must
I shall think of you, dream of you,
and love you, you always, but I shall
think, dream, and love alone.
I wish you happiness, joy, and every
thing you desire. I am glad' Fve loved
you. glad I stlU do, and glad I always
shalt You are not at fault; it was
just a piece of fate which is so often
cruel, merciless.
Good-by, dear. PSU0. '
NK3US
Cafftfit
SECOND "FLOOB.
ceiLiNairr2,- a
It should be added that this Inner
hall is not the dark passage way which
such contrivances usually are. It la
lighted by a good window on the stair
landing.
The upper floor contains two bed
rooms, a bathroom, and a good allow,
ance of storage space under the root.
The dormer windows seen from the
front make delightful bedroom nooks.
The closets of the upstairs chambers
are unusually large, and the bathroom
Is located so as to use the same stack
as the ground floor lavatory.
The house is of frame construction,
veneered with brick.
" Are they all like that when they
comer asked Robert of the nurse,
when she showed him his new brother.
"Just like that," she assured him.
COrAE.Otf
hoy you
COOKE. VittEN .
you was fcceoN
A moment later he called to his
next door playmate. " Come on over
and see how you looked when you was
begun." M. C. R.
Ruth insisted oh standing in a boat
In which we were rowing on pretty
rough water, when at last her father
becoming put out about it, sat her
down with harsh words. She was quiet
for a few seconds and finally rose to
her feet again, singing, " O, say, can
you see, by the dawn's early light,"
etc. Ruth at least remained standing
till we had recovered from our laugh
ter. L. B. M. ,
Berenice was sitting near her daddy,
anxious to have him talk to her. She
watched him reading his paper, col-
umn after column, and never once
looking up. After a while she said,
" Daddy, how many more slats do you
have to readr M. M. P.
nare was sent to the barber shop
alone to get a haircut. As he was gone
unusually long, whn he returned his
mother asked him why he was detained.
He replied, "I had to wait for two
and a half men."
When she asked him how he figured
that he said, "Well, one was half
through when I got there." E. M. B.
The other morning while at break
fast, Philip, in reaching toward his
plate, knocked against the cream
pitcher which the maid was passing.
Before I had time to correct him, be
asked. Who had the right of way?"
Ws had previously been discussing an
auto accident and this question had
com up. X F.
THE COOK BOOK By Jane Eddinrtton
SWUT AND SOUR AND
WHIPPED -CREAM,
IT to a comfortable thing to maintain
health unobtrusively. It la not may
to do under doctor' order. One of
the ways of maintaining health U
to Uk ufflcltnt mllk'earh day, whole
mil, with the cream In It. A million,
page of print have urged this upon
people for seme year now, and a large
percentage of them have learned lU
Tet this teaching ha been taken
so seriously by some people that they
think that taking a pint or quart of
milk a day will make them sure of
health no matter how incomplete their
diet la In other way. This 1 not true,
for milk needs supplementing by the
energy foods, such as the food grain
and the other food fat besides cream.
Plenty of good bread and butter la a
fin energy or fuel supply. It la the
one thing the person who la growing
too stout must leav out of her diet,
except la small quantltle. while leav
ing out candy also because it 1 too
pur a fuel.
Body Demands Energy Food,
So ranch emphasis ha been put upon
the milk, vegetable, and fruit diet es
pecially for summer that w always
are finding people under the doctor's
ear who are trying to " build up." In
other words, they hav tried to live
without eating enough of the energy
making or fuel food. Energy the body
must hav for It own work, to drive
it blood through it vein, to secret
it juice for the monstrously hard
work of digesting food, and to mak
that food over into body substances,
and so forth. And besides this, most
of us do some work with our hands ai.d
brain in summer, and wo muat supply
energy foods, even in the hottest peri
ods for this, or we " go to pieces " try
ing to make bricks without straw,
Borne one consulted me just the
other day, some one under a doctor's
care, who needed to build up, and had
been advised to take considerable
cream. .My advice was for an all fuel
luncheon, with crisp rolls, plenty of
butter and milk in some form, hot or
cold, and some cream which might be
Ice cream or some cream In cotton.
With plenty of cream and sugar, the
coffee part Is just flavoring for these
two energy foods. But when it comes
to taking cream for energy purposes
wo do better, In part at least, to take
pur sweet butter, which for a given
When William, accustomed to moth
er's thick, generous sandwiches, had
lunch in a restaurant the other day
where they serve those dainty little
sandwiches, he exclaimed, "Mother,
look, see how thin they wear their
sandwiches downtown." C. C,
Sara went on a large steamboat ex
cursion and when she returned was
asked if there were many on the boat,
and she replied, "O, just stacks of
kids, but hardly any people." F. B. C.
One hot day last summer I sent
Genevieve to the store. She had not
been long accustomed to going on
errands alone, so I watched on the
porch for her return. I saw her com
ing down the street dodging along be
hind a man who was walking slowly.
When at last she did reach home I
said to her: " What on earth were you
doing, acting in such a manner? "
" It's so drefful hot, sister, I walked
behind a fat mans all the way to be in
the shade." J. C. K.
Bernlce was telling a playmate about
some puppies she had seen while visit
ing her uncle's farm. The playmate
asked how long they wer. Bernlce
replied: "They aren't any long yet.
They can't stand up, or wag, or even
bark yet" mm. M,
The family on the right of us was
moving away, and my daughter, Mary,
was sorrowful about it After the
last load had gone and mother and
father and the children had left la
the taxi, Mary came to me and with
tears in her voice said: " Mother, we'll
miss them, won't we, they were such a
nice neighborhood ?" - M. O.
Roger, who was watching his father
read a recently installed water meter,
received the caution that hereafter he
must be careful in the us of water.
That evening at the supper table,
when the boy's mother complained that
he had not washed his face before com
ing to the table, his eyes fairly spar
kled. "That's an right mother," he com
forted. "You went hav to send me
away from the tab!. I'm conserving
water." V. H. B.
bulk has fcur times the energy valu
I that cream hat, butter being ereara
with a great deal o(wter beaten and
worked out of It
Repertory ef 'Cream Services.
However, If a member of the family
need eaneclally building up, it la a
pity not to hav a large repertory of
cream services. If a family a whole
neetU to keep from feeling all flattened
out In hot weather, beeaua bread has
somtlmes been hard to swallow, butter
' unattractive, and cereals a bore, lot
that family make a wide a use of
cream a possible. Home-mad cream
cheese, when th cream sours, is a pal
atable thing, even in th "hottest
weather, and whipped sour cream nut
drained for cheese, Is a pleasant spread
for brown bread. It makes an excel
lent dressing, well seasoned, for to
ever popular crisp cabbage salad, and
a sour cream cake with or without
egg has all the energy of the cream,
and some beside.
But starting with the sweet cream
w may find use for It In our menus
from soup to beverage. A llttl whipped
cream, if salted, If an excellent garnish
for soups, especially th cream soups'.
It is flat without the salt, and unattrac
tive). It should be stiff or dry, from
being whipped exceedingly stiff or well
drained.
, ' Cream with fish.
There ar wonderful fish sauces
which ar the better tor cream, espe
cially those In which a fish steak Is
cooked (poached). But there 1 another
way of serving cream with fish that
is exceedingly attractive. Add to th
whipped cream, lightly salted, som
grated horseradish, or just enough to
season, it, and pack and frees this as
you would a mousse. Just a jolly glass
full will be enough (or a relish for four
serving of fish. When th glass is
filled three-quarters full, cover it with
buttered paper, put on th cover, and
tie It on. Some small mold with a
deeper edged cover than that of an ordi
nary jelly glass Is better, but unless th
glass floats in melting lc and salt It
will serve.
A tablespoon of cream In a dark meat
gravy will often modify it most ac
ceptably. And a meat loaf will be
much smoother, as will a frozen meat
salad, if a little whipped cream Is folded
into it Of course, the meat must be
cold, and if It Is to Jelly the cream must
be added before It begins to set
Use for Whipped Cream. ' '
Real cream with vegetable, if used
with discretion, is always delicious
where a white sauce would be third
grade. Excellent salad dressings ar
made with cream, while mayonnaise It
in almost every one of Its use, even in
the ever popular Thousand Island dress
ing, . better for being extended with
some whipped cream. So much may
be used in som cases, say for a fruit
salad, that the dressing is really
whipped cream flavored with the. may
onnaise. In using mayonnaise with
fruit, it Is quite essential that we thin
it in some fashion with cream.
And when we come to the sweet part
GIANT MESH FILET YOKE.
Ooorteey Star Keedlework Journal. N. Y.I
THIS lovely yoke, with shoulder
straps, will make just the right
finish on a crepe do chin or
wash satin camisole or combina
tion. It is a pattern that will work
up rapidly and be effective. Wouldn't
it make a gift that would be appreci
ated by any girl or woman? And if
you like to crochet probably two will
not be too many for you to attempt.
Materials- required: Throe balls of
crochet cotton, size 100,. whit.
Ch 89 for 20 open meshes, working
first tr c in 12th stitch from hook, eh
J, skip I stitches, and tr. c.' in next
stitch, continue working up and down,
according to Illustration, and finish
with a row of s e all around yoke and
straps.
Single roses Ch 6 and join to form
a ring.
First row Ch 1, IS s e over ring.
Second row Ch 4. skip 2 stitch, and
slip stitch in next stitch; repeat tour
times.
Practical md J
of a meal there ar literally hundred
of way In which w may u a bit of
cream, or a great deal. Of 1st years
whipped cream has been spread over
pumpkin pies, cup cake, and ginger
bread. Som of Its meet universal ap
pearance r th least deed-able one.
It I often combined In ornate ways,
and many of them, with cooked creams,
which If eaten in what used to be con
sidered ordinary strvlngs, left the aver
at catrr with an uncomfortable sense
cf fullness. Such service ! like carry
ing coals to Newcaatl. And fancy
gelatins ar often served with whipped
cream, though If these are sweet or
weighted with nuts w get that same
heavy feeling after eating them that
we gir. with the cream. Many of them
art too flat of flavor for the cream,
which makes them even more Insipid.
ChantlUy or Whipped Cream.
In cosmopolitan or International
cookery, whipped cream Is called
ChantlUy or ChantlUy cream. It Is
used ad nauseam ss fillings of cream
puffs, eclairs, and such ornamental
masses as th " gateau Saint Honore,"
and with fruit poached In the sweet
est of sirup. Any cream, not th
whipping cream alone, but mucb
thinner sorts, may be whipped In any
weather if well chilled, the Instru
ments well chilled as well, snd if only
small quantities ar taken at a time.
Th minute the whipping Is started,
air is beaten into the cream, and If It
Is summer air this is warm enough to
take the whipping qualities out of any
considerable quantity of cream. The
actual time and energy used Is tittle,
If any, greater if only three table
spoors ar whipped at a time. The
sieve or drainer Into which this Is put
should be cold, as are the cup or tiny
bowl and the turbine egg beater with
which it can be whipped without a
spatter. Th facility with which a bit
of cream can thus be set up, as It
were, tends to teach economy, since a
quarter pint of cream can be made to
do an unbelievably extended service
when one gets the habit of beating up
a nice three tablespoons of It to make
a whole teacupful of whipped cream.
Flavored Chuntilly.
There are any number of ways of
sweetening and flavoring ChantlUy so
that it will serve of Itself for a light
dessert , Ground macaroons are one of
the flavorings ' used for ChantlUy In
many a fancy combination of the
cream for fancy desserts or "sweet
entrement ' but the preparation can
be used alone. Dried fruits, like
chopped dates and figs, can be folded
into whipped cream to make a quick
dessert. Sirups, like that of raspberry
or chocolate, may be gently folded
into whipped cream to make an at
tractive addition or garnish for a des
sert, but these combinations also may
be served alone ss "a building food "
dessert at less cost of energy in the
preparations ' than that ' required for
the foodies gelatins, foodless save for
the sugar and other food things added
to them, and not so safe in warm
weather as might be, at any rate not
safe after twelve hours from the time
when made.
Coffee Nectar.
No Ice cold drink In summer Is more
palatable to a great number of people
than coffee nectar. Make drip coffee,
dripping It into hot cream. Let this
get cold, and then put it Into the chill
iest part of th icebox. When ready
Swy Needle Work
Third row Ch 1, lsc.6dc.lsc
over each loop.
Double roses Ch 6 and Join to form
a r. '
' First row Ch 5, 6 c over r , ch 3 d
c over ring; repeat from four times.
Second row Ch 1, lse,6dc, lsc
over each loop.
Third row-Ch T, d c in d c of 1st
row in back of the 2d row, ch 4, d c
in next d c of 1st row; repeat from
four times.
" Fourth row Same as second row.
Work 15 double roses and 40 single
roses, pin in position as illustrated, and
fasten to yoke with needle and thread.
Announ to Sawing Qocriss.
MRS. A. H.: There are no patterns
of the Fashion's Blue Book pictures.
MRS. C R. D.: There are dlrec- -tions
for making Cluny lac in some
of th books sold at the fancy goods
counters
MRS. S. F.: The first two install
ments of th ribbon alphabet were
printed in the paper of May 22 and 2.
I serve, flU a tumbler abt t!r4
, full of th eoffea, put la Ihre table,
epoon of sream which has b
whipped dry. and fill up with lac
waier or just Is cold milk. Of oonraa
It should be sweetened o Us la. One)
forget In sugar and tear guest will
feel pained moat of them.
Oievwlat Nertsr.
Kill tumbler about on fourth full
of chocolate sirup, add ths three table
spoon of whipped cream, snd fill up
glass with seltser water. To msk a
rhora lale sirup, lake on square of
ounce of chocolate, add a cup of boil
ing water to It gradually, melting snd
cooking It completely so that H thick
ens ihe water, add two cups of eugsr,
atlr until ft has dissolved, and cook
until It la a thick sirup houti llva
mlnulea. ' As it cools sdd a teaspoon
of vanilla, and when It I cold drain
It Into a Jar to keep for a week if you
want lo keep It that long. With It,
the whipped cream, snd th seltser,
you are slwsys prepared to serve In
scarcely a minute a guest with what
amounts to a soda, but something
better and mor wholesome, as well
ss more sanitary, then that from the
publlo fountain.
Whipped (tour Cream Salad Dressing.
Bour eresm needs to be cold to whip
up well, ss well as the sweet snd a
sour cream salad dressing I not at
tractive or worth while unless the)
cream will whip up so ss to be thlek.
For a cup of sour creem use oh table
spoon of sugar, a tablespoon of vine
gar or lemon juice, a teaspoon of salt,
snd It Is Improved with a salt spoon
ot celery salt. Cabbage salad cut slaw
fashion and cucumbers are the two
materials with which this Is used. Th
Jewish restaursnts serve what they
call a sour cream sauce, with hot
boiled potatoes, which Is practically
like this but a little flatter. By using
the sugar snd the vinegar not on
alone w get a dressing of enough
character to use as a salad dressing.
Soar Cream Cheese.
Bour cream. lightly salted and
stirred smooth, may be drained
through double cheese cloth to mak a
firm cream cheese, but to make a sort
of ChantlUy cream cheese, whip th
sour cream thoroughly before drain
Ing It for eight or ten hours. A great
number of additions may be mad tt)
this Cream, but it Is exceedingly at
tractive as a spread for a cracker.
6llce of gingerbread or sponge eake,
etc
Plqusnt Cream Cheese Sandwich
Filling.
There Is no prettier or mor up'tP
date sandwich filling than that mad)
with creamed cream cheese, chopped!
green peppeis, and a little chopped
pimento, to which msy be added of
not, as you choose, a little onion Jniea,
etc. The homemade ChantlUy cheeas)
is exceptionally . good for this. Open
sandwiches made with this filling arc
decorated with tiny rounds or stars
threads of pimento. , '
Instead of the homemade cream
cheese the commercial cream, cheeaw
may be softened and creamed with a
little fresh cream, and if desirable
little whipped cream may then ba
folded Into it. In serving obese peo
ple It Is always best to Increase' fha
bulk ot our cream .- that though tna
mouthfuls are large th total calorta
content Is small.
By the way, sweet salad fillings with
a basis of cream cheese are attractive,
and mar be colored -Vith fruit Juice.
. And as for the piquant sandwich fill
ing, we may add the chopped sweet
green pepper to sweet butter, or even
to margarine, and get a good sand
wich filling. In any case,, these pep
per sandwich fillings sre better for
being chilled, and they keep well.
and if you will write to the rirrnlstlosi
department, inclosing 10 cents for
each copy, the papers will be seat tm
you.
. - ...
MRS. G. It. K.: There are no pat
terns of the Fashion's Blue Book pan
tures.
'
MISS D. B.: You can get the paper),
you wish by writing to the circulatwmj
department, inclosing 10 cents tor
each copy. '
' MRS. McC: The first installment 07,
the ribbon alphabet, A to H, was pita 1
ed In the paper of May 22, and yoj
can get it by writing to the dreuIa-
tion department and inclosing It eaota.
' .
MRS. F. W. H.: I have mailed yv
directions, which I hope you win va
derstind, and think you will hav M
trouble in finishing the bag. " -
MRS. E. M. H.: I am glad yom
liked the ribbon alphabet Yon eaav
get the entire alphabet by writing tav
the circulation department
10 cents for each of th three
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