THE OVyTIA BEh
o:
a
ft
LOVE AND LONGING
DEAR LY: I am down In Vera
Cruz for a couple of days, having
come down with a shipment of
vanilla beans from the plantation.
Knowing there will surely be a letter
waiting for me at the cottage today I'm
writing from the hotel here, as I don't
eipect to be going back for a couple of
days.
Was up at your father's office with
reports from the plantation this morn
ing, and had quite a talk with him. lie
sure Is a busy man. I'm trying hard
to get him to send me up to Chicago
when the next extract deal 1h on hand,
but he seems to think he can't spare
me from the plantation.
Ly, couldn't you persuade your father
to let you come down here for a couple
of weeks ugain? Coax him; tell him
you're lonesome; tell liiru anything
only come. I pet dreadfully houiesirk
and lonesome for you. Time just drat;!)
for me. Often I get so deHperate that
I have all I can do not to run away
from here. If It were possible, I'd come
to you. but you know I can't I've first
to make good with your father before
I can ask anything of him.
Willie up at your father's office I yaw
a lovely picture of you hanging on the
wall right over his deik. When ho was
called out of the othce for a minute
1 Just reached over and took the picture
down, utole it. have It hunKing up In
my room. When he iiiisns it he'll be
furious, I suppose, so please send mo
one like It; then I'll return this one
somehow without his knowing It. You
HONEiJ
ij
5.v-. i':-.':.';. ..''-
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THE COMFORTABLE SMALL
HOUSE.
S0METTME3 a houfe, like an Indi
vidual, has a whole group of un
usual characteristics. When thii
happen, the reault U always In
teresting, and when the characteristics
are pleaaant onea the attractiveness Is
quite beyond the power of conventional
aualttlea,
Id the case of thla house the unusual
feature are pleasant. The contract
between the brick of the first story and
the light stucco of the second Is one
of these. Another la the fine sun porch
at the side, placed so as to give pri
vacy, and yet let the Inmates com
mand a view of both street and gar
deny Another Is the grouping and
treatment of entrances.
The mala entrance la at the front
and light hand side, under a square
hood. Down the side a little ways, un
der another hood of the same kind, Is
the service entrance, and the space be
tween Is paneled with stucco and tim
ber. The effect Is not only unexpected,
but charming to a degree.
Climbing the steps under the shelter
ing hood, you come to a little recessed
entryway, which opens on a vestibule.
At the left of this Is the broad open
ing to the living room, 11 feet by 18.
The ample fireplace Is on the Inside
long wall, opposite a fine group of win
dows, and at the opposite end from the
PIGTAILS "By
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ffig LOVE LETTERS ffl
1 1 1
A TVKT-N
at
ssssasoa
Ccurlrf The Architect's Small Hou
vestibule l'rcnch doors ope.i on to the
sun porch. This is 8 feet by 10, with
three sides composed almost entirely of
gians. It Is not only a UellKlitful place
In Itself, but greatly Increanes the ap
parent size of the living room.
lietween the fireplace and the sun
porch ix the opening to the dining
room. This Is really a short passage,
leading by the stairs that go to the
upper story. The dining room is elever.
feet square, and lighted from twu
Rides. No butler's pantry Intervenes
between this and tho roomy kitchen,
which likewise has crows ventilation.
The sink Is under one window, the ta
ble under another, and there are two
large cabinets. The 'refrigerator Is
In the kitchen, but can be filled from
the ' service pprch. This adds hand!
ness for the housewife to the advan
tage of keeping the iceman's trarka
out of tha( house.
promised me a picture, anyway, but
have never Kent it!
I mailed you from the Vera Cruz
pOHtolhce this morning a number of
pictures of the plantation among them
the little upot we both like so well, down
beyond the north field under those
tropic trees. I thought you would like
' to refresh your memory with the
happy hours we both spent there.
Often when the blues get me, I hika
over to this spot and sit down and Just
dream for a while; then I feel as if
you've been with me for a while, and
go back with more heart to my work.
I'm especially homesick right now,
for the fields are. In full bloom, and the
vanilla blossoms remind me so much of
you. Wish you were hers so you
could again exclaim over the masses
of blossoms and walk up and down
the rows with me.
oil, I.y, if you only knew how empty
life seems to me without you; how I
long to take jou into my arms and
never let you get it way from me again!
I've got everything I can do not to
go up to your father and speak to him
about it. I know 1 promised to wait
but I can't wait any longer, I.y, let me
ask him. won't you? Please write and
say that I may.
I don't think it will harm our hopes
any and if he does Insist on our wait
ing longer, I'll be more contented to
wait if only I know that at the end of
the period nf waiting I can have you.
Anxiously awaiting your answer,
with much love and many kisses to the
only girl In tho world for me,
imo.NZIE.
Mildred Burleigh
itaii tttTk
FIRST FLOOB. V -4
MOUS
Qanbi
Ben lie Uun-au, Northwestern Durnum. Iuc
SECOND FLOOB
CflLIHO MIIQKT A O
The side, or service, entry Is a small
but much used part of the house. It
leads to the outdoors? to the basement,
and, by way of a closet, with hooks
for coats and wrap on either side, ta
the vestibule and front door. Also.lt
allows the children, in muddy weath
er, to g t into the house and deposit
their rubbers without carrying water
and mud into the living room.
Upstairs are three bedrooms, two of
them larger than is usual in a house
of this size. All three have closets and
cross ventilation. There Is likewise
a large bathroom, a linen closet, and a
laundry chute. A low attic over the
house aids In keeping cool in summer
und warm In winter.
The house is of frame construction,
with brick veneer on the lower story
and stucco above. Jf this stucco and
the Inside plaster are laid on metal
lath, and the roof covered with as
phalt, asbestos, or metal shingles, the
house will be strongly flie resistlve, as
well as nearly proof against decay.
Seldom, indeed, is so much beauty
and llvableness wrapped up In one
package, and that a small one. This
house Is only 24 by 29 feet, not count
ing the sun porch. Yet It contains all
that Is required for a comfortable,
easy life for a fair sized family, pul
up in beautiful, convenient, and attrac
tive form.
I was attending an afternoon bridge
party at the home of a friend in my
neighborhood. The friend had a daugh
ter, Petty Lou, who was playing out
on the lawn with the daughter of one
of the guests. Hetty Lou came into the
house and asked ffer mother for a"
brush, and returned with It to the
lawn. In a little while the guests saw
the front door open and Hetty Iou,
giving a last few strokes to the little
girl playmate's iiair, pushed her In
ahead of her, saving, "There, now, girl
baby, go to the party." N. M.
Alioe waa taken to u pavement dance
one evening. The next day, while play
dng with her playmate, her mother
overheard her telling them about the
dance. And thla is the way she de
scribed It; "fThe papas put thetr arms
around and mammas, and they Just
walked, and walked, and walked."
J. k. n.
Jimmy had turn intently watching
Ms auntie prepare the dotigh for e
batch of biscui'a.
" Tht ii.it trie way my mamma
does It." he finally cffire.1,
1 "Your niamrin il-tti .t know hns
Ost's a'l." JcklfiRiy rep'" 1 his Bilt
I " Weil," esfUtmjx! J timiy, a a'ight
finte of le riilnirnt lr . voice. .,
$' In ulU Just tii uim" N". h.
p in In an I r Iwtl er Kurd I an
mrtn !Snir f r Anwrt A''t ' u 1 1 -lr
It sllit-l"ll if hrr w M r-'tM.U'S
Mifu'. T i " t I'her, m )i) put
a.l th 4ti-r ruund (hi b.,ii.. "
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I t wk tt.m i r r it, I i ri
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tifth ar t !iri in) iliiu'i'- r
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1-4
BnghtSduingSof Children
THE COOK BOOK By Jane Eddington
PAN BROILING OF MEATS.
BIMilI.l.S'il lias been described at a
method of rousting applied to
thin plena of nuat. lit real
roosting, and real broiling, ui
meat is posed 10 the direct rays of
the lire, which noon encrusts lis aur
fuce In a desirable foshwn, yet shotfld
exposure to the fierce rays tt the the
continue for long, that crust would be
too thick and too dry.
Therefore, In broiling a steak as In
spit roasting, the surfaces of the moat
are tinned frequently to and from the
fire, until the desirable sort of a crust
is formed. Then the meut is put far
ther away from the heat to fiulah, or
the fire la lowered.
There are profound reasons, baed
on much of experience and, finally,
much of learning, why tt piece of meat
should be cooked in this fashion, l'rlmi
live people fastened meat to a stick,
and learned their lesson. Then came
Invention, und Iron worker made
unique Instruments whereby a man or
votnan CQuld bu released from the task
of holding a piece of meat to tho coula
or tunng It before the fire until It waa
cooked through.
The lmpecuniary contemporaries of
those who could afford the tine devices,
tied their meat to a twine string, which
could be put tiear the tire at first, und
farther away, afte a little, Uy means
of different hooks in mantel or beam.
As every one knows, a twine string
twists and untwists, and we might
roast meat before an open fire in that
way today, with a pan underneath to
catch the melting fat and some sort
of a dipping instrument to baste it
back over the meat,
AV'e might institute much the same
sort of a comparison between pan
broiling and oven baking that has been
Instituted concerning broiling on the
gridiron and spit roasting. In the
panning and baking of course, the
meat is never exposed to the direct
rays of the fire, but it rests on some
thing hot, and is in a hot atmosphere.
That something must bo hot at the
start, to sear tho surface of tho meat
to be cftoked, but the' fire used for the
heating la too hot to finish the work
of cooking the meat, which work
should be done slowly.
(ieneral Rulo for Pan Ilroillng.
Following a lengthy description of
Just how to broil, an expert gave the
following description of how to pan
broil:
" Pan broiling means to broil In a
hot pari In place of over the coals. It
shoulcf not be confused with frying,
sauteing, or any such method. The
hot pan should be rubbed with a piece
of fat Just as the broiler is greased
to keep tho steak from sticking, and
the steak broiled in it precisely as de
scribed for broiling over the coals.
The pan should be extremely hot at
the tirst, the steaks seared on both
sides, then allowed to cook more slow
ly, but turned every ten counts as care
fully as over the coals.
" In lifting it, put the fork in the
extreme end of the steak, If a fork
must be used. Any fat that runs out
of the steak in cooking should be
poured off In order to prevent the
fried look that will result if the meat
is sauted in its own fat."
These directions should be followed
In all sorts of pan broiling, except for
bacon, which should always be put into
a cold pan, but It is necessary in cook
ing the bacon to follow the final direc
tions given here for pouring off the
fat, in order to prevent tho fried look.
It should be done mors carefully even
than In pan broiling any other sort of
meat.
The Correct Way to Fry.
One of the domestic science teachers
of the country, who probably realized
Hazel, while visiting her grandrhoth
er, was sent over town on errands. To
be sociable and to draw the child out,
her grandmother asked if she saw
anybody over town whom she knew.
" Oh, yes. lots of 'em," was the answer.
On being asked to name them she re
plied; " Oh, I only know them by
face." M. E.
- -
There were several slices of bacon
left on the platter after breakfast, and
when I came out In the kitchen I
found Bobby feeding them to his pup.
I said, "Why, Hob! What, do you
mean feeding that good 50 cent bacon
to that old dog? "
He looked up and said, "Well, It
won't hurt him, will It, mother?"
E. J. W.
Charley and Jimmy were going into
the woods for an outing, and were try
ing to shake Charley's younger
brother. Finally they told him he
couldn't go because he couldn't walk
fast enough to keep up with them.
" I want to go," cried the little fellow.
"I can keep up. too. When you and
Jimmy walk I'll run." K. L, M.
Allen, like all other boys hia age, was
net a,vere to physical encounters with
other boys. One day he arrived home J
with a black eye his badge of bravery.
hy. Allen, where did you get that
Hack eye?" exclaimed his mother.
" I didn't get It; It was given to me,"
proudly replied the young warrior.
1. It.
mills nad alwuyi lived in an apart
nent hous This summer he Is viaft
tig at an uncle' in a small tow n. The
ether evening whin his unci tnk the
lawn mnwt-r out to rut the sra.i.
ran t him and ald. "Oh. I'm la. please
!el me bvb the gram." M C, It
a -
One morning ns Juhn ws g i-g !
r h.inl Inn l"g. Putter, prriiuie.i in f,d.
Irwl ig h.tn. In vr li-r in tnaka him ga
Uk hum ha to h.t him a tw
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that people would not easily, nor per
haps m r, gito up the habit of calling
liuurt rooked In a frying pan " fried,"
said of thi method of cooking, in un
article on meat cookery: " Meat which
Is thus Intelligently und skillfully fried
Is Just us digestible In the average
stomach a any other form. And fry
ing bus the great advantage of bring
ing out, bettur than any other method
except broiling, the natural flavors und
toothxomencs of the meat,"
H'T point of view as to w hy cooking
steaks and chop in a frying pan got
Into disrepute is Interesting, tihe says:
"'the old, stupid, field hand form of
frylng- stewlng Jn lukewarm grease
was simply tho result of carelessness,
and cheap and abundant fuel, and
hit now almost disappeared with tlia
Increase of Intelligence In our kitchens,
and the necessity of getting ui quick
result with the smallest expenditure
of fuel. At Ha worst, there was com
paratively little to choose between a
grease soaked steak mul a greasy wa
ter logged, cabbage padilnd, onion
scented Mi w. Ami uluro tint amount
of frying fat is strictly limited, and
where the frying pan Is made piping
hot before the meat Is put Into it, so as
to sear over the surface of tho meat at
once, retnlning all Its Juice and fla
vors, the penetration of the fat is
prevented."
A Correctly Cooked Stcali.
Those quotations seem to me to
represent clear thinking on this sub
ject, and to " think without confusion
clearly " on the subject of tho relation
of ''. to foods. In any form of cook
ing, has proved Itself to be on enor
mously difficult human task. It Ij
necessary to grease a pan in which
any lean meat is cooked, but general
ly only ao much ns wo oil or greauo
a pan in which we bake bread or
cake. Steaks are cooked but for a
thort time, and it has been proven that
the desirable and palatable surface la
secured by quick heat. More than
that, without such a Hurfaee the In
terior of the meat suffers In several
ways.
But the point about cooking steaks,
no matter what the method, Is that
the amount of fire thut will sear tho
surface, in exceedingly short order,
Is not the sort of fire with which to
tlnlsh tho cooking, which should bo
slow. The outside of a steak sears
quickly because It has in it something
like the white of an egg. Hy cooking
the surface quickly, this is hardened
and holds in the Juices which are need
ed to keep all the rest of the same
substance from drying up, and being
in effect much what all the thin parts
of the white of an egg are when cooked
In an exceedingly hot fat brittle and
Inedible. In tho case of. meat we call
it -dry.
A correctly and soon cooked steak,
istead of being less in voHimonlian
the raw meat, should have practically
the same volume, because tho water
in it 'has been slowly turned to steam,
and makes the steak puflfy and elastic,
Just as steam is ono of the things that
puffs up tho bread and cake. Bread
und cake are all tho better. In general,
for being put into a hot oven, but
Practical
T
II l.-i niijiiii ihnugh Mnipie lun, .,
ii.'t CO'-M.Ht cf ,ci 1 lc.li
ct iiii rp'e i r 1 p. and
ii,. h il.nl -.
tte full-iwi'ig ti n rt i-ra ul to
Jvn'oti the il-.-ii.i,.i ,.t ski His i f ii't
t.iii, a iu & ; 4 ,i a t,f i ,,i.t.ii.
Hie It, . I, 1 -te.ns f a X hi I il 1
II I l t 1 ft.it Lit f I. I'.J J
klM in I .!, :.. ir.,v'i li I r tg.)
r.nia 1 I j, j if , i- i . ii'i'!.!! i.'.i
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nws
' if the cooking 1 ut a high tempera
ture a HfllT rrust s.irm forms, and the
steam which foiin Is kept condensed
and raniiut puff through.
In a cake or brend of some size,
the strain will break through, anl
everybody knows what a loaf of cake
or bread loot l like when the steam
lias split its way out. A new surface
forma between the split edges when
the rake has been In the oven long
enough to be nlmost done. Tin crust
will be lighter in shade than the rest
of tho top. The cake will be undesir
ably dry, and a steak cooked In a sim
ilar way wlil be dried out.
To Prrpare a Hleak for Cooking,
It Is only within recent years that
housewives . luivo learned to trim a
chop or steak neatly, and perhaps
shape It ao that It may be served on
toast or be dressed up In some pretty
way with vegetables, for an elegant
plate. In most cases some of the
fat should bo pared off, but thn steak
should not bo ton closely trimmed.
When correctly cooked this fat Is
palatable und of hli;ti cfllclcncy as an
energy food. It is wlckod to waste
it us la generally done. ilach cut
tiecd sumo, different ttttentlon, and
wieaks may be larded as well as roasts.
Tho butcher usually does tho larding,
but there are advantages in doing it
at homo other than those pertaining
to the more perfect seasoning.
Tan limited I'lanli Steak.
Probably this Hank steak is the steak
which Is most suitably cooked In .1
frying p.n. The flank piece should
be trimmed and fixed up, then rolled
like a Jolly roll, and fastened with as
many greased skewers as slices or,
rosettes to be made. These slices may
be as thick ns tho thickest sirloin, if
a rare steak is desired, or not more than
three-fourths of an Inch thick.
Have the frying pan sizzling hot,
rub It with a piece of suit, put In
the steaks and sear them on both
sides, turning alter every Blow ten
counts, if you want to get broiling ef
fects; then when a good surface is
formed, finish cooking with a slow
fire. They aro not heated through gen
erally when the searing Is finished,
and the heating through will not be
hastened by a hot fire, whllo tho out
side will burn and they will become
less penetrable to the heat.
Add salt when the steaks are nearly
cooked, never at tho beginning, since
it draws out the Juices, which may be
lost. Ilosettea about an inch thick
may not bo overcooked If ten minutes
uro allowed to a bMc, but every siich
bt;: foment neods a number of modifica
tions. Pan Proiled Sirloin Steak.
Pome people think that e'rloin fteak
can be ideally cooked in a pan, but a
pan Is not large enough for moat sir
loins, and unless there aro tongs for
handling It the wire b'oller, which is so
easily turned, is far better.
Minulo Steaks.
Minute steaks, which have in recent
years come into popularity, have been
variously defined. One chef haj said
and JancyoJeedlQ Work
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1 4 H t - .tlkia WK
his mlnuu ateaks are any good cut
without bone, allced very thin, the
name referring to the short lime re
quired to cook them. Other chefs hava
described minute steuka a "special"
or "split sirloins."
It lakes an expert to cook theao min
ute steak without first marinutlng
them or seasoning them before the
cooking. Trun the steak carefully,
then turn them In a bit of oil seasoned
wllh salt and pepper, and perhap with
onion Juice. It will not be liecoasary
to oil tho hot pan when this Is done.
Most of tho minute steak require
about two niluutea of cooking to a
side.
Home cook make these steaks thin
ner by fluttenlng'them with a cleaver
as they French a chop, sod they also
score them on both sides so that they
do indeed cook through In less thun a
minute, In an almost smoking hot pan,
from whicli they aro removed before
they have time to burn, to a platter or
plate as hot as Is reasonable. They
are comparable' to the French roll,
which Is ull crust, baked in an exceed
ingly hot oven for a short time only.
Anything In larger pieces cannot b
cooked so briefly.
Pan Broiled Tenderloin Steak.
There are people who deny that a
first grade tenderloin Is ever stripped,
even for a fillet of beef, but that de
pends upon orders given and prices
paid. At any rate, tenderloin steaks
are served In hotels where the hotel
butcher cuts up a quarter of beef to
suit himself, or the chef, and some
butchers do carr second and third
grado tenderloins, which they cut Into
sltaks. At the best, this meat Is dry
it Is larded when roasted or braised on
that account and la best If turned In
a seasoned oil before being pan broiled.
There are innumerable ways of serv
ing this, "a U" something or other.
When it is correctly cooked and served
between two slices of toast of the same
tlzo the flavor It gives the bread leads
the meat epicure to eat It with avidity.
When most highly seasoned, these
pieces of meat are called deviled.
Iteal experts never serve Ihem with
out some butter seasoned with lemon
Juice or piquant vegetables chopped
lire, or a meat sauce. Asparagus or
artichoke bottoms are also considered
almost essential as an accompaniment
If potatoes are served also they should
be prepared in some of the deep f?.f
ways.
Meat Cakes.
It Is needless to say that all meat
cakes, whether of hamburger steak or
any of Its derivations, are best manipu
lated In a pan. It la highly essential
even then that they be compact, and
when they are pan broiled nice patting
attentions with a heavy knife will help
to perfect them. It la a pity to eerr.
ragged meat cakes. With fine gar
nishes of vegetables they may be quit
elegant, or they may be served on
toast, like the "tournedos," which is
the cosmopolitan name for the little
tenderloin steaks.
. .i puih. ',i a lici.iU
knot at the outer edge of the petal.
To make centers which are composed
of si t r seven French knots. ui two
strands of tile g'een thread.
Prow n ia used fur making the baa
keu. wN.-fi ar worked In the baaaetor
dot.t le brick stitch.
Frige- Over a rarrow hem work T
d c a ;arte.- f an inch apart with
i h Irtw.tn rj, i d r. rh and turn.
Skip Z av ea thr(l over hao tul.e,
it . rt in Ih thir.l space and work uft J
I"' 1 s of tr r. leawi t 2 lo. pa on t,ee,l ,
thr,.d ,,,,-r j, B.k ti,e inm-m In ih
4'i e ep , a ar.J aura 07 1 Ic pa on
ii'f 4 a, thn-ad cit-r h.. k tah a. Invrt In
It tMOii , a a an urk off t Icnip on
""-I, tt. a r ii,,,..Va on etal Uorki
t aia: in th sin pc wtih
j liNjl uf rt h .-'arrtl e a
141 4i I ui at nuu li 31
! in . le H I a t trn. ura I
,n it I.M.p of I i :i an. 1 a ( lu l;
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