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^