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About The Omaha morning bee. (Omaha [Neb.]) 1922-1927 | View Entire Issue (Dec. 17, 1922)
oHAEmNIOUS Ctnrrbi_ MODERN ENGLISH STONE HOUSE. I HAVE Illustrated many different styled'houses In these columns In order to offer the readers as great s variety of suggestions as possible and to best serve all requirements and tastes. In line with this policy a house of unusual design is being Illustrated this week. This house may. offhand, appear somewhat foreign to many sections of this country, but it i . *ses extreme ly Interesting features of plan and design. While illustrated on a rather spa cious suburban'lot, It is a house that could be built on a restricted and somewhat shallow city lot, such as aro to be found in many sections of Chicago and other midwesiern cities. The front of this house could be built quite close to the sidewalk line, and It is especially suited for a triangular lot or a site in which the rear would overlook a boulevard, or city park, or for a shallow lot on the lake front. There Is a certain formality about the design that stamps it essentially as a city house planned to accommo date some entertaining, having the pailor, living room and dining rooms and foyer hall “ en suite ” like an apartment. The overall size of this house, not Including the porch exten sions at rear. Is about 34 by 38 feet. The walls are built of gray Indiana limestone with the trim around the win dows of the buff limestone. The rusti cated stone base and stone quoins at corners have a tooled finish and the balance of the wall facing a rough sawed finish, excepting that the win dow trim and central entrance feature have a smooth finish. This house looks a trifle bare in the illustration and would be greatly Im proved in homelike appearance by the planttng of shrubbery around t!?o foundation. The roof is of brownish red shingle tilo or asbestos shingles of blended brown, red, and plum shades, con trasting with the symmetrically placed massive gray stone chimney. All windows are metal casement* fitted with leaded glass, giving the house a most interesting appearance. The end of each porclf facing toward the front is shown enclosed for the sake of privacy, but these porches could readily be opened toward tho street, if preferred, by the omission of the end walls which fill the s;>are between the house and piers at the corner of the porch. These porches are treated more as loggias, but could readily be made wider and t|lius be enlarged considerably without detri ment to the design, providing the width of the lot would permit of tuts enlargement. Tho space under the bay window in tho second story is effectively utilized us an entrance porch which with bay window forms an unusually beauti ful central feature on tho front ele vation. The centrally located hall is entetsd from this porch through a vestibule. On the left of the vesti bule is placed a coat closet lighted by a small window on the entrance porch. The space under the stairs on the opposite of the vestibule is uti lized as a cold closet or a storage pantry off the kitchen. The hall connects with all the rooms, tho parlor or drawing room be ing so arranged that it can be shut oft and serve as a library or for other private purposes. The vestibule and hall are paved with large square slabs of dark bluish gray limestone, laid in a diagonal pattern. There are fireplaces In all three first story rooms and in two bedrooms on the second story. The fireplace mantel and hearth in the living and dining rooms are of a silvery light gray Italian limestone. The wide sliding doors between the living and dining room permit these rooms to be thrown into one, and the open porch off the dining room could be Inclosed or be changed to a con servatory. Quite a pretentious stairway with a landing over the entrance porch leads to a square hall in the second story, the arrangement of bay window on the stair, landing giving both a spa cious effect to the second story and direct sunlight to the lower hall. The kitchen and serving pantry are conveniently arranged with a trades man entrance at the side of tho house. There is ample wall space in the kitchen for a sink, cupboards, work table, etc., and a hooded alcove Is pro vided for a range. The plan of the second story is ex cellent. There are two good sized bedrooms with ample closets facing the rear or garden side and two fair sized bedrooms facing the front, all with cross ventilation; and there are two bathrooms, each connecting with a front and rear bedroom. A slight reduction In the size of the linen room would provide a closet for one of the front bedrooms. The two main bedrooms at the rear open on to two balconies or sleeping porches. There is a large unfinished attic over the entire main portion of the house reached by the enclosed service stairs, and the roof is of a sufficiently steep pitch to permit the placing of a maid's bedroom and bath, or even two moder ately sized bedrooms and bath in this attic, leaving sufficient attic storage space for trunks; or the entire left half of the attic could bo finished as a large playroom for children. By <v little rearrangement of the plan, grading the lot for a sunken driveway along the kitchen side of the house, a garage for a small car could be located at the basement level under the porch off the dining room. This house presents a substantial and strikingly handsome appearance and, while distinctively foreign in type, it is ono of those types that tends to grow in one's favor upon closer ac quisitionsliip, and is a house that may be depended upon to serve as an ideal semi-suburban home, largo enough for modest entertaining, but not too large for everyday use by the small Ameri can family. jPractical and Taney zA/eedle Work CROCHETED DRESSER SCARF. To crochet, chain 87 for 28 meshes, working first double chain In fourth THIS handsome scarf Is appro- fctltch from the hook work back and ! priate for a dresser, serving for(j, according to the diagram. table, or sideboard, and is de- - [ lightful work to make. \ • Answers to Sewing Queries. Tho materials required are ten balls MISS R. A. B.: I am glad you like of crochet cotton, size 70, white. the column and have been helped by it. The directions for making the silk bag will be mailed to you. A great many re quests for the direc tions for making this bag have been re ceived, and they are being mailed as quick ly as possible. IN THE DARKNESS. Dearest maxwell.: do you really not know that there aro no evil goblins in the darkness? Because there are not. As a child, I used to bo terribly afraid of everything that I could not see and touch. The nights were an endless sue cession of horrors to me. Dreadful shapes peopled the dusk; the shallows were black pits, out of which ghostly forma might leap at me. And then, Maxwell, some one told M that night was the lovely, tender ! mother of day—a mother who drew her soft cloak across the sky.and put out the big glaring sun, so that all living things might rest for a little while in the haven of sleep. She lighted the tiny lamps of the stars to guide weary travelers who had lost their way; her breath was cool and sweet with the souls of unborn flowers; the touch of her hands was a caress. It was night which brought peace and forgetfulness Into a weary world. Since then I have loved the night, and when the wings of the dusk sweep slowly across the sky, somehow it seems to me that you draw closer to me, and that the soft clasp of the dark ness is about us both. In the arms of night there is no room for goblins, dearest; no room for anything save beauty and quiet and love. The apple tree is a froth of silver in the moonlight; a drift of petals shim mers on every fragrant breeze; the per fume is the soul of spring. Apple blos soms and the mating song of the oriole—and In the enchanted garden, our love—perfect and complete. Is it not enough—and so much more than one would have dared to dream. Max well? With ail my heart forever, Snxii-s. THE COOK BOOK By Jane Eddingtofi j PASTRIES. IT requires generalship to make puff paste. You get your materials to gether, then let them stand and ecol their toes. You mass them, and you string them out, and then you re peat, while sometimes they march tare rolled] away from you so that you observe their profiles. Is it easy for men to keep step, and In a perfectly straight line? Perfectly easy, after they are trained to it, but watch them before they are. They skew off and skew in, and are now ragged at tho edges, and now hod pod in tho middle. That is what happens to pastry when the amateur tries to joll it, and keep it at the same time a perfect square. To keep it so is what is necessary in making puff paste, and there are six rollings to be made it you would have a pastry that will make a fine deep hole of a shallow one, as it Is baked for patty shells (p4t£s). Working Pastes. The slight but perfect working is the greatest business in making any pastry, whether it is a simple one for pie crusts, tarts, cookies, ornamental cuts for garnishing meat pies or plain meat, or what not. The penalty, or one of them, for Imperfect work is an uneven surface, a patty with a slanting top, a pie top with humps, and so forth. When the paste Is for the cover of a pie. If handled too much it will shrink, the top exposed in spots. It will oven be a trial to the amateur be fore It is on the pie, that is, when it is being rolled out, because of its tend ency to crawl back from thin to thick. The rolling of pastes is a trick, or a product of experience and skill, that seems like a trick. Tho amateur is likely to try to roil or grind her pastes into the board. ■taking Fuff Fast*. The cook books, nearly all, tell us that the baking of puff paste Is as im portant as the rolling. Mary Ronald says: “The oven must bo very hot, with the greatest heat at the bottom, so that the paste may rise before it begins to brown; therefore, put it In the bottom of the oven and lay a paper on the shelf for a few minutes. Do not open the door for the first five min utes. It is essential to have the oven extremely hot. It must not. however, scorch the paste.” Miss Farmer says that while it is ris ing it is often necessary to decrease the heat of the hot oven and to turn the pan. Then she says: " When it has risen its full height, slip a pan under the sheet on which paste is baking to prevent burning on the bottom. Puff paste should be baked on a tin sheet covered with a double thickness of brown paper, or a dripping pan can be used lined with brown paper.” Formulas. Miss Farmer’s formula for puff paste reads: “ One pound butter, one pound pastry flour or fourteen ounces of bread flour, cold water.” For her recipe, headed " quick puff pastry,” the formula reads: "One cup bread flour, one tablespoon lard, seven eighths cup butter, cold water." Item No. 1, In the great Escoffler’o recipe, reads: " Sift one pound of flour on to the mixing board. Make a hollow In it, and put therein one-third ounce of table salt and about one-half pint of cold water, and mix without knead ing. Mass the paste together, and let It rest for twenty minutes, that it may lose its elasticity, which will be all the more pronounced for Its having been very much worked. It is to avojd this elasticity, therefore, that the mixing of the puff paste should bo effected with the smallest amount of kneading pos sible.” Condition of the Ingredients. After his description of how to ma nipulate puff paste, for which opera tion we may make long preparation, in order to know what we are really about when we get to work, Escoffler has: “ Remarks relative to puff paste: Good puff paste should be buttered to the extent of one pound per one and a half pounds—that is, one pound of but ter for every one pound of flour mixed with one-half pint of water. The con sistence of the paste and the butter should be exactly tho same, If they are to be evenly mixed; the butter ought, therefore, to be softened—more par ticularly in winter. “ In preparing puff paste, remember to put it in a cool place while it ia resting; but never directly upon ice, for though the ice would not affect the paste it might seriously affect tho but ter. It would harden it to the extent of preventing its perfect mixture with the mass, and lumps would form. Puff paste should be rolled out regularly, with the view of thoroughly distribut ing the butter throughout the prepara tion, and thus insuring its uniform ris ing. "ruff paste should not be worked too speedily, for, if it be so worked, it will be found to acquire an elasticity which not only makes it difficult to cut up but also tends to make it shrink in the baking." From my own experience I should say that slightly softening the butter was a good plan, but Mary Ronald works the butter, then puts it on ice, uses ice water, chills paste, and so forth, as do many other makers of puff paste. On the making of pastes Mrs. Rorer says: "Have everything, including yourself, cool." If there is any secret to success outside of Hklll perhaps that Is what it is. an unflur ried approach to what I consider far from an easy bit of w’ork. Mrs. Rorer also says: " It is almost impossible for any one to make good puff paste from a recipe without first seeing it made." The long French recipes with pictures of " turns " and so forth would be invaluable to a se rious beginner. Mary Ronald says confidently that no one need hesitate to try puff paste. KscofTier's Method. Spread the prepared paste on a flour dusted board, in the shape of an even galette [rake]. Spread thereon one pound of softened butter, without com pletely covering the paste; draw the edges of the paste toward the center. In such wise os to inclose the butter completely and to form a square thick ness of paste. Leave to rest for a further ten min utes. and then begin the working of the ivtste, rolling it out to the length of one and one-half feet and keeping it one Inch thick. Fold this layer over thrice, and press upon it with the roller so as to join tho superimposed layers. Tho whole of this operation constitutes one turn. " Begin another turn Immediately, turning the paste tho reverse way, and folding it as before. Set it to rest in the cool for eight or ten minutes, and then effect two more turns. “Ten minutes after tho last two turns—there should be six in ail—the puff paste is ready to bo cut up and used. Mary Ronald's Third 1'oinl. In her second point Mary Ronald says that it is impossible to tell how much water to use. she also gives a direction that might lead" the uma'eur to work the paste too much. And here is*her point three: "Sprinkle tho slab lightly with flour. Roll the cold paste into a square piece; place the cold but ter in the center, and fold the paste over it, lirst from the sides, and then tlie ends, keeping the shape square, and folding so that the butter is com pletely Incased, and cannot escape from the folds"\then rolled. This must bo absolutely guarded against at all tiroes, and can bo prevented if the paste is rolled evenly and folded prop erly.” Turn the folded side down, and with tho rolling pin roll it lightly away from you Into a long, narrow strip, keeping it as even as possible. Fold It over, making three even layers of paste. This is called “giving it one turn"; then roll the folded strip agrtirs and fold as before. This must bo repeated until it has had six turns, which is as many as it should receive to give it Its greatest lightness. After each turn, if it shows signs of softening, otherwise after each two turns, wrap the paste in a napkin, and place it in a pan, which should be placed between two other pans containing cracked Ice, and let It remain there twenty or thirty min utes. (Ireat care must be used In rolling the paste to keep the edges even, so that the layers will bo even, and to roll lightly and away from you, so as not to break the air bubbles which give the lightness to the paste. The t olling Is made easier by lightly pound ing as well as rolling the paste. After each folding press the edges gently with the rolling pin to shut In th*. air, and turn the paste so as to roll It in a different direction. The paste should slip on the slab. If it dors not, It sticks, and must bo put on the ice at once. When it has had six turns, cut it into the desired forms, and place it again on the ice for twenty to thirty minutes before putting it in the oven. The trimmings, put together and rolled, make a good bottom erust for tart bands, or a top crust for mince pio. It seems to me that to remember all theso details—and If you read more recipes you may increase the things to remember—Is more difficult than to remanber the number and quantity of ingredients in a first class Scotch recipe. Yet people do want to make puff paste. Kvery little while I get requests for a recipe. It is expensive. It is un wholesome, even at Its beat, when it melts on the tongue. The obese, who seem to like it best, might as well sign a Kaustlike death warrant as to eat it, a warrant which will be presented be fore they have seen a reasonable num ber of years of life, though, as In all eating wrongs, the influence is insid ious. Perhaps It is because puff paste rep resents the fanciest cooking of its kind that people want to make it. Or there may be no definable reason. They Just do. But a conscientious person, I be lieve, who is not in constant practice in making this fancy thing would nat urally like to escape the responsibility as well us the work of telling anybody very often how to do it, as I have escaped above. A Simple Sour Cream Fas to. One half cup of sugar, one-half cup of thick aour cream or home made cream chee&e, one half teaspoon salt, one cup or 'a Uttto more of flour, la which sift one-half (scant) teaspoon of soda, and flavor. Boat the cream and blend It thoroughly with the sugar and salt, and then work the flour, sifted two or three times, Into It, a part at a time. When stiff enough to roll pour out on to a floured board, gather to gether quickly Into a compact ball, flat ten and lengthen a bit, divide Into three parts, and roll out each part luto as thin a sheet as possible before cutting it Into forms. While one part Is being rolled put the rest to chill This simple paate may be manipulated so as to give the cook much experience helpful la harder tasks. One part of this may be cut Into little rounds, sprinkled with sugar, and baked for twelve minutes In a medium hot oven. Always be careful not to allow these wafers to stay In after they begin to brown; for, being so thin, they darken all through too quickly. Use a spatula to lift, and place them on ths bottom of an Inverted tin. Remove ths trimmings before lifting each piece. Notice how much more likely the first part rolled out and cooked without chilling Is to have Uttle folds than is the rest. One part of this may be cut out In little rounds and pressed on to the bottom of little Individual pie tins and baked. These, when baked, may be used for various desserts. For instance, a peach may be cut line Into the shell and sugared, then whipped cream mounted on it. This makes a pretty dessert, and tho crust will taste some thing like, yet better than, an ice cream cone, or a " gauffre,'* and, If rolled out thin enough, will look like these as well. That is the task, the rolling It thin! You may try to grind It Into the board. Wrong! Other uses for this Uttle sweet shell may he to till It with a cooked cream and add a meringue, or with a pre served fruit and a meringue, or with Ice cream and whipped cream. Mother left Lillian alone on the porch while sho went across the street The telephone rang and as the door was locked Lillian could not get in, so she called to the telephone: “ Hello! Nobody’s home, and I can’t get In." R. T. Francis w;is graduated from high school. His small sister was proud of him. When I called the other day she showed me his diploma and said, “ Look at brother’s education, isn't it pretty?" C. C. Barbara had been away visiting in a nearby city. Soon after her return I met her on the street, and, stopping, I said to her: “Well, honey, I suppose that you and your mamma had a lovely visit with your friends.” “ They wasn’t our friends,” promptly replied Barbara, “ they was our rela tives." E. C. B. One day Helen’s mother took her to her first lecture. She listened in tently to the chairman's introduction of the speaker, but yawned ail through the address. Finally the speaker sat — ' — i i — down and tha chairman got up to make a few closing remarks. Helen nudged her mother and whispered, “ Como on home, mother, we've seen this show." C. H. Ernest was ailing and obliged to miss a day in scnoot. His mother pre pared dainty food for him and nursed him in a manner to his liking. Tho next day as he started to school he was heard to grumble, " O. why didn't X have enough sense to stay sick? I Just didn't know a good thing when 1 had it," E. V. M. Russell was enthusiastic about his first visit to a museum. On his return he exclaimed: “ Why, mother, I even saw some stuffed ducks swimming on some stuffed water.” Lt. H. S. .Tuniog was out playing and wag called several times, but did not re spond. Finally his father called in a loud voice, ” Didn't you hear me call you? ” “ Yes, but I couldn't hear you plain,” was the reply. C. E. While visiting the new museum Richard made the following remark /fiwis* i (I i/AY UTTLfe. x. xMA&Oiq) after gazing at the marble floor: " Gee! I wish I had my little wagon.” R. B. Our neighbor's boy, Ralph, was 7 years old and had beautiful long curls. His rribther was proud of them, but he hated them Intensely and begged her to have them cut off. Finally in despair the child emptied his penny bank, went down to the barber shop, and said: " Please, mister, cut off as much hair as you can for 11 cents.” B. W. Edward was playing at the beach and wandered away from his mother who warned him emphatically not to go near the. water. He stood on the sand at the edge of the water and the waves washed up against him, getting him wet. His mother called to him, " Edward, didn’t I tell you not to go near the water? ” He replied, " I didn’t, mother, it came up to me."_ M. W. One day Louisa and Fldo were pla^ ing on the sidewalk. A man, paaslnf by, playfully brandished bis cana which Fldo resented, and promptly grabbed bold of the cuff of the man’s trousers, clinging tightly to it with his strong little teeth. Louisa scolded him, but he refused to le£ go until bo finally got tired of the sport, and 1st go of his own accord. Louisa Indig nantly walked away, and ho rather guiltily pattered after her. • Don't come near me, Kido," she shouted la a rage; " you acted Just sharaeful for • dog of your education! " JT, J. Don and Hngh had been discussing their father. An argument arose. To prove his point, Don exclaimed, “ Well, 1 guess I ought to know. I'vs known my father nearly three years longtr 'n you havel" M. I. One morning when I went out tn hang my clothes I took Marie with me so I could watch her and see that she kept out of mischief. It was hot and not a breeze was stirring. After fidgeting around for a while Marie re marked to me, " My goodness, mamma, the air is awful lazy, Isn’t It? " S. Mary Elizabeth asked me to wateh her progress in learning to roller skate. Hhe did well for a few yards, but Anally fell in a heap. As ahe arose she said smilingly: " O, I'm all rlfht. That was a soft one.” ".PIGTAILS"—By Mildred Burleigh V ELLERS*LOOK) rOm P ^' D°^'T 'TOU] V at HER / TO H»JRT MER J \ STePH /NEITHER ON \ 1<Blc3,n/e HER TO ME Vj (hER^ FRONT ) ^ITELL|^2yr«gj^P^