THE SPANISH INTERIOR ‘15?
Ill? devotee of what we loosely
T call the American colonial
style of furniture will tell you
that there is no other sort of
really worth-while furnishing that
is suited to the small or moderate
sized house. He may proceed to
tcll you that in France. Italy.
Spuin. etc. during the periods
When the best furniture was made,
it, was only the people of wealth
and position who had any furni-
ture at all.
There was no middle class. no
group of people who lived in well
inrmshed moderate sizcd houses.
This is one objection that is some-
times raised against old Italian
and Spanish furniture. and against.
the notion of getting something of
the spirit of old ' Spanish and
ltalian interiors into present day.
American houses of moderate size.
Still there are some admirers of
the Spanish style who have really
succeeded in achieving good ro-
suits in only moderately large
rooms in the style they admire.
Much as the mission type of furni-
ture was overworked it must be
remembered that the original mis-
sion furniture was of Spanish'
origin. It possessed the sim-
plicity and substantial build of
that furniture. .
To reproduce a real Spanish in-‘
tcrior one would have to study
diligently and for a long time.i
“‘ithout go'ing very deeply into
the subject. however, you can get
your result by having rough plas-
tered walls~—passat;e ways lacking
or with simple dark oak frames
and heavy dark onk doors. Often
The Best Laundry
To Have
WELLERS in apartment
D houses have had to accustom
) themscivcs to combining liit-
clicn and laundry in one room. but
the fact remains that to do the
L._"
_.r—:'n 1;;i—v’
the rooms are also rsftered in oak.
Floors should be stained dark
oak. thought tiling is suitable.
A few pieces of really good.
Spanish furniture—which may be‘
bought in excellent and authentic"
replicav—will be needed. but not.
h ai- Every
chairs,
are‘ not in the picture. but heavy.
and richly colored cushions are
fastened on the substantial carved
or plain oak chairs.
chests of drawers. too, which may
be quite as useful to us as they
Edited B
etc. Upholstered chair-I
There are
many, for the Spanish interior is’wereito the Spaniards of long ago.
never replete with furniture.
Iron wrought lighting fixtures
Light. of course. comes in in the are most appropriate and it is also
light walls and color in the rich possible to get brasses in the
draperies and in the covers ofiSpanish style.
fiBahy’s Corner
Viiishlllfi in tho room where food
it- pn-purrd is (lociticiy inappro-
priate. Many np-to-date apart-
mun! houses are now built with
lnudrios in the basement which
may he usml by the tenants. nude,‘
this iii :1 distinct stop forward inidu
apartment-house construction.
To place the laundry tubs in
the kitchen of u house is a piece
of imd management. The fact is
lli'il it costs less to do the plumb-
lul: in the basement. than on the
first iioor because the pipes do not
ham to he carried up. So there
run he no plea of economy. To be
sure. it is desirable to have a. light.
dry place to do the washing. but
it is not difficult to find these con-
ditions in the cellar. If possible
the lightest corner of the cellar
should be chosen.
If possible the laundry room
should be separated from the rest
of the cellar by board partitions.
it is desirable on account of the.
dust that comes from a furnace.
The matter of having the laundry
thus separated is a matter of not
a great deal of money. A wood-
en floor is certainly not a necessity.
thought it does add to the comfort
for the one who does the washing.
Have Shelves.
When having the laundry built
or renovated get he carpenter to
erect shelves on he wall and if
possible a little cabinet with draw-
ers where supplies and accessor-
ies can be kept.
if you have or intend to have
an electric washing machine al-
ways let the laundry be arranged
with this fact in view. it costs
but a. little more at the outset to
have electric fixtures and drains
placed so that the washer can be
nttachedproperty. but quite a lit-
tle more after the job is done.
it is really not necessary to have
a laundry stove. Many good
housewives do not have their
clothes boiled. They find that if
they are well soaked before wash-
ing. thoroughly washed and dried
in direct sunlight this is unneces-
sary. liven if you iron in the laun-
dry it may be that an additional
electric plug Will be all you need
for providing heat for ironing.
It is a good ides to have a
spreading drying tree in the laun-
dry where clothes may be dried
after they have been ironed. or
where a few pieces may be dried
w it is impossible to dry them
one. Hooks should be ar-
ranged at every corner of the
laundry so that. ropes can be hung
about the room to accommodate
the rest of the clothes.
0n Ground Floor.
Where conditions may be ideal
thr- laundry on the ground floor.
usually adjoining the kitchen, has
its advantages. It is lighter and
dryer and BCCUHSIJIE to the kitchen.
Less time need be taken in walk-
ing up and down stairs. In one
wry well-planned house the laun-
dry is so arranged while the grade
of the yard at this angle of the
house is such that a single step
leads from the room to the groun
level. This makes the task of car—
rying baskets of freshly washed
clothes to the drying yard very
' le.
mm'x.)'iih’i.-lcctric irons ironing is
rut the not work that it used to
be when it was necessary to keep
a hot coal fire burning even in
midsummer to provide hot irons.
But at best ironing is hot work and
CERTAIN landscape gar-
dener—n conilrmcd old
bachelor by the \vuyflhas
several large commissions
successfully planned and carried
iout a baby‘s corner in the garden.
:lle has definite ideas as to where
zthis corner should be located.
{what its exposure. should be. and
ijust how it should be planted.
:___ _,Jottc,
Almost any one with babies and .
.a garden of any sort could ha\e;
borate sort.
of the corner is that it should pro—
vide possible . shades in
weather as well as a bit of sun—
shine in cold weather. Trees and
shrubs should be
the street or road and protection
against the wind. it the corncr
can be several hundred feet from
the house where sounds from the
house cannot disturb the baby
when sleeping all the better. It is
desirable if the corner be placed
at a bend in the path from the
house so that baby's carriage may
be easily wheeled there. One land-
scape gardener produces such a
corner by grouping three white
pines. three sgruce trees. two doz-
en Japanese barberries, five black
elders and three photinias. Of
these the photin! .s and the barber-
ries bear bright red berries in win-
ter and the evergeens maintain
their verdure. thus making the
baby's corner attractive in cool
weather as in warm.
As baby grows older there is
good sense in having a little gar—
den patch completely fenced
about. Little picket fences
painted white with a swinging gate
are decorative. You might have
two sides of the enclosure bounded
by shrubs and trees and the other
two by means of a little fence.
IN A HOSPITAL
Nurses are always annoyed by the
practice of visitors in secreting into
one sort! of candles. smokes and
goodies. The visitors who do this
are for the most part ignorant folk
who fancy that because the patients
are not getting Just what suits their
palate most they are being neglect~
ed. After visitors' day in-the wards
there is always a large "haul" of
confiscated dainties that range all
the way from pretzels to chewing
tobacco that have been left by kind-
ly disposed visitors with their sick
friends.
It. may be that you are one of
those persons whose interest and
curiosity is greatly arod'sed by a
visit to the hospital. You may wish
to know just why the man in the
next room or ward bed is moaning
and you may be consumed with curl-
osity to know the details of your
own friends operation. But suppress
your curiosity. 0n pain of seeming
indifferent don't ask questions. and
if your friend begins to talk about
these things remember that such
morbid thoughts are never beneficial.
in planning the laundry if ironing
is to be done there it is a good plan
to have enough windown to pro-
vide free ventilation. It is notpan
expensive poposition to (have an
electric plug on a back porch
where the ironing can be done out
of doors in very warn weather.
‘one of these corners of a less cla—;
One of the essentials
l
i
warm :
ipanions is to keep your personal
gx'iew's to yourself.
errangcd fr0m;lots of people who take occasion
.some dozen times a day to express
:personal views in an argumenta-
the hospital rooms and wards vari-v
l
\
Annie ‘Ritten ruse \-
W 1..
. .Wn‘gbf ‘19 . £51772: Mmellésepqoer S
IN VOGUE
N
L
Keep Your Views
To Yourself
NE way to avoid the little
0 pett’y scrape that only irri-
tatcs yourself and your com-
Yet there are
the or offensive manner when no
one has expressed the slightest do-
sire to hear them.
There is the man—and the
woman. too—who airs his views
on the question of women in in-
dustry. They dislike to see women
in knickerbockers serving as con-
ductors on street cars and they
dislike women elevator operators.
if the woman conductor gives
wrong change or doesn't signal to
the motorman to stop the car
when a passenger has requested.
these people are sure to mutter
to a fellow passnger “or for the
benefit of any one who wants to
hear it something to the eifect
that
home," or that they had “person-
ally" rather take in washings than
degrade their sex by taking a
man's job and wearinga man's
cloth.
Usually the majority of our
American crowds are easy going
and so nothing comes of this
match thrown out. There is no
explosion. although there may be
people enough about who are
strongly in favor of the worlr of
women in industry at the present
time.
This kind of person delights in
airing his views concerning pub-
lic characters. If he dines in s.
restaurant and finds the war bread
not to be entirely to his taste he
will make some little digging re-
£11an about the' authorities in
Washington for‘ the benefit of
those about him. He is quite
likely to make this remarks to the"
waiter or waitress in a tone to
imply that that funtionary was
personally responsible for it.
Such people leave nothing toi
the imagination when you know
them .socialiy. You know just
where they stand on political is-
sues. you know what they think
of spiritualism, of Christian
science. of transparent blouses and
rouge and powder, you know
whether they approve or‘ not- of
their neighbor's pretty laughter
or whether they like the new min-
ister's wife.
They even insist on inflicting
on you their personal taste ro-
gsrding certain foods. There are
some persons with 8.21 aversion for
onions or cabbage whom you can—
not know a. day without having
them inform you of this so om-
phatically gas? you can't. forget it
and they usually do it with the
tone of being willing to take up
"women had better stay,
N damp weathe; when salt will
I not readily come out of the
shaker. put in a few grains of
rice to absorb the moisture.
A marble put in boiling milk
will save the trouble of stirring,
while if milk is slightly burned.
you can remove the taste by add~
ing a pinch of salt. and putting the
pan into cold water.
A nexcellent precaution against
the risk of breaking delicate
china when washing it is to
cover the sides and bottom of the
bowl with a clean thick Turkish
towel. Then pour in the water
and deal with the pieces. one at a
time. and dry them carefully.
Copper kettles generally get
rather dark and dull after they
have been on the fire some time.
and a very good way to clean them
is to rub them up with half a
lemon dipped in salt,
Dull brass can easily be re-
stored to brightness by soak-
ing it for half an hour in
half a pint of boiling water to
which a small amount of rock am-
monia has been added. A final
polish with a chamois is all that
is required to restore it to its
farmer brightness.
Although a home time-table
is n exactly a. necessity in
the 11 use. it. is an excellent
aid to orderly housekeeping. If
the days and hours when the laun-
dry zcomes. when various trades-
people call, when bills should be
paid. etc.. are noted down. the
busy housewife will find it a: eu-
ormous help in organizing.
Ideas for new dishes and a
rough plan for a week's menu are
useful to have written out to refer
to hen neceuary.
There are quite a. number of
excellent. ways of utilizing sour
cream. You will find it a; good
substitute for sweet milk in dress-
lugs for salads. ~~lt can also be
used instead of sweet milk when
making chocolate fudsamnd scenes
and pancakes made with sour
ceam will be beautifully light. ' .
the cudgets with any one who does
like those toothsome vegetables.
A greasy stove may'be cleaned
KITCHEN SHORTCUTS _
by washing it with hot soda water.
If it is very dirty. rub it with
paraffin. but as this is very in-
flammable. use it sparingly. and
nowhere near a light.
If cracked eggs are gently
rubbed with moistened salt and
time given for it to penetrate,
the'coutents will not ooze when
the egg is boiled. This is rather
useful. as eggs so often crack
when they are immersed in boil-
ing water. J
._._——‘-
.When making mustard. mix it
with a little milk instead of water.
and it will keep fresh for a longer
time. ‘
To bring out the flavor in sweet
puddings and cakes. use a pinch
of salt. but. remember though salt
is a. valuable food, with tonic
properties. it. should be used only
moderately by those who have a
bad circulation.
Even in the best thought out
kitchens the work is apt at
times to cause feet: and legs to
ache, so don’t forget the easy chair
'nnd footslool. Even five minutes
occasionally. with both feet on the
footstool or. shatter still. on an-
other chair, will do wonders. as
the moment the body is allowed to
relax all strain or pressure is at
once lessened. .
If you‘happen- to be one of those
energetic housewives who declare
a complete rest to be impossible
during the day, take up your‘knit—
tin or crochet at such times. Both
are famous 11 so rs and will
serve their tu in oase‘ .
Smears on chins ‘39:! glass can
easily be got rid of if you use two
bowls of water when washing up.
One should have soap in it. and
the other should be full of fairly
hot plain water. If the articles
are well rinsed in this second bowl
and then left to drain theresult
will be a beautifully shiny surface.
- Itlss planteplhce new
glass dishes in cold salted water
and then gradually allow the.
water to reach boiling point. Keep
it‘at this temperature; few min.
utes. and then take the pan of!
» spoonfuls of hot water. add a small
' boiling, lay in your pieces of meat.
5 — i,; 7 r i_'..
English ways with. Beef
J [771‘ . A 77‘ . J
and Veal
Glazed BoeiBon
NE—HALF pound steak from
0 round. 2 cu. breadcrumbs.
. 1-4 lb. bacon. 1-4 lb. mash-
ed potsto. 1 teaspoonful finely-
chopped parsley, 1 egg. salt and
pepper. a good pinch of mixed
herbs.
‘The steak Should be as loan
as possible. Cut it in pieces,
remove the rind from the
bacon. and put both through o
mincer; mix with it the bread—
crumbs. potato, herbs, and pars-
ley. and add a plentiful season-
ing of pepper and salt. Best in
the egg. Turn on to a floured
board. and form the mixture in-
to a roll. Cover it first with gross.
ed paper. then with a cloth. tying
the ends securely. Put into a pan
of boiling water. and boil for two
hours.
When done remove the cloth.
and'set aside until cold. Take
i
N .’
off the paper and rinse the roll.
To make the glazet—Melt two
teaspoons of gelatine in two table-
teaspoonful of meat essence and
onc or two drops of caramel or
kitchen bouquet. “'hen it is cold
and just beginning to thicken.
brush it over the roll.
If there should be any over.
leave it to set and then cut-it. in
diamonds and use to decorate the
roll.
Beef Entries
Mince up a few small pieces
of, beef, weighing about half
a pound. Mix with it three
tnblespoonfuls of .fine bread—
crumbs. one tablespoonful finely
grated horseradish. a very li.tle
minced onion. and pepper and
salt. Bind with one beaten egg
and a. little melted butter. Put
into well-greasd oven for twenty
minutes. Turn out. garnish with
fresh parsley,‘ and serve with
horseradish sauce.
Slices of Beef Served With
Tomato Sauce
This should be started nearly
two hours before it is required.
First, the Tomato Sauce: Scald
and peel one pound of toma-
toes. and put them in a stew-
pan with rather more than one
ounce of butter, one onion (peeled
and minced). a bunch of mixed
herbs. one clove, a little pepper
and salt. and half a pint of stock.
Let this simmer gently for half
an hour. giving it an occasional
shake. and being very careful that
it does not burn. Use a can of
tomatoes instead of the fresh ones
at this time of year.
In the meantime. cut as much
meat as you will require into neat.
thick slices, and when the sauce
is ready. strain it through a col-
ander into a large bowl. pres: hard
to gat‘ the whole' of the pulp
through, and be sure to scrape off
all the colander.
one side for a moment. .whilo you
put two ounces. of butter into a.
large pan. When it is hot stir in
a level dessertspoonful of flour,
and mix well. then gradually add
the sauce, and two or three spoon-
fuls of good gravy or stock; this
must be done over quite a low are.
and you must continue stirring
all the time. '
Immediately it is on the point of
Cover tightly. and leave to cook
very gently for one hour—neither
more .nor less. ‘
If it cooks for less than an hour
it will be tough. and the only
other way is to simply warm-ii:
through. bn'f it will no: then have
such a good flavor as when cook-
ed for the hour. Serve with mash-
ed potatoes. ,
Two to three pounds. of fresh
brisket of beef. ,
Three or four young carrots.
Two or three small turnips.
One leek. ' ‘
the fire and set it acids with the
dishes in it. till coid.‘ ’
;
Leave the meat anl sauce on‘
One pound of potatoes.
One or twd stalks of celery.
Four slices of bacon.
One ounce of butter.
One toaspoonful of meat .ox—
tract.
Pepper and salt. '
Peel and thickly slice the
vegetables and place them in n
stewpan which is Just wide
enough to take the meat. Benson
them with pepper and. if liked, a
little dried herbs. Lay the meat
carefully on top. and cover it with
the bacon.
Pour in cold water just to cover
the vegetables but not the meat.
Put on a closely-fitted lid and
watch carefully until the water
comes to the boil. then immediate-
ly turn the beat down to its low-
es‘ and leave it to simmer very.
very gently for about five hours.
About ten minutes before it is
to be served. make some addi-
tional gravy in the following way:
Put one ounce of butter into a
small enamel saucepan. and when
hot stir into it e. dessert-spoon-
ful of flour. Then gradually add
about half a pint of water and con-
tinue to stir until it comes to the
boil. You may then turn the
beat quite low and leave it to
simmer for five minutes.
Just before serving, add a tea-
spoonful of meat extract and a
little ketchup or sauce. Lift the
meat carefully on to a large hot
dish. arrange the vegetables round
it. and pour the gravy over.
‘ Meat Loaf
Cover with boiling water one
and one-half pounds of pot roast.
soup bone meat 0“ the tough end
of a steak. add seasoning of salt
and pepper to taste. one chopped
firefi
7 onion or name-rm; lsspeer‘r
salt, and boil, covered until tend-
er. Remove from fire and chop
or run through grinder. Measure
one pint of broth into a double
boiler and add two heaping table—
spoons tspioca. Cook for ten min-'
utes. Then add two cups of the
meat chopped and boil five minutes
more. Then add two tablespoons
of gelatinc which has been dls~
solved in two tablespoons of the
hot broth and stir thoroughly . dd
quickly or tablespoon minc -
sley. Pour into 0t ong mold.
Serve very cold in slices.
Becfstcak Pie
Take some round steak beat I.
little. season with a saltspoon of
pepper and a teaspoon of salt to .
a two—pound steak; put bits of but—
ter. the size of a hickory nut. over
the whole surface. dredge o. tea-
spoonful of flour over. then roll
't up and cut it in pieces two
ches long; put a rich pie paste
around the sides and bottom of a
baking dis: ; put in the pieces of
steak. nearly fill the dish with
water, add a piece of butter the
size of a large egg. out small.
dredge in a teaspoonful of flour.
add a little pepper and salt. lay
skewers across th dish, roll s
top crust to half an inch thick-
ness. cut a slit in the center; dip
your fingers in flour and neatly
pinch the rep and side crust to—
gether all around the edge. Bake
one hour in a quick oven.
Braised Crosleib of Beef
A cross-rib of beef is an ex-
cellent purchase because it con-
tains no me whatsoever. It is a.
juicy, well flavored cut. It is at
its best when braised in the oven.
Trim it and dredge ith pepper.
salt and flour. But a piece of
anal: into an iron kettle and put
the kettle on the hottest part of
the fire so that the fat will melt
quickly. Add the meat and let it
brown well in the fat on both
sides. Add while browning one
gor two onions and carrots. A bay
leaf may also be added. When the
imeat is covered with a. coat of
brown pour water around it and
let simmer for about an hour. Do
not let it become toughened by
hard boiling. Then transfer it to
the oven and let it simmer slow-
ly in the oven for about two more
hours. By this time it should be
a dark brown and surrounded by a
rich. savory gravy. Potatoes may
be browned around it in the gravy.
Serve it with a svreet pickle.
Veal and Hum Shape,
Mince any small pieces of
veal and ham you may have
available (about half to thmo-
quarters of a pound). Also
grate fout’ tablospoonfuls of bread-
crumbs and the rind of half a
lemon. Mix with these a teaspoon-.
ful of finely—chopped parsley. 3
little pepper and salt. and a pinch
of nutmeg.
Bind with one egg. and. if no—
assary. a little gravy or extract.
Grease a mould and cover it with
bowned breadcrumbs: press the
mixture in. and bake in a moder—
ate oven fouthreo-qusrters of an
be ur. on steam for a littlo’longor
time. Serve with potato balls.
To make them. boil the potatoes.
then mesh with a little butter and
milk. and season with pepper and
salt. Roll into_.sms.ll balls. can:
them with egg and breadcrumbs.
and fry in hot fat until light
brown. Drain ,well. When. the’
veal mould is ready. tyrn it out
in the centre of- s. largo hot dish
and garnish with the potato balls
, and sprigs of parsley.
am e thick brown gravy in's
Two medium-sized onions,
l i. ' ,
separate tumors.
'1.
-r
Norwalk Chronicler