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Show raiS COURTESY PRACTICAL AS A FLAT. Edward BUILDING say carpenter la the only dwelling is an the landscape. Tle nests of birds and the burrows of beasts fit Into the general scheme of antt seem part of the woodland things or prairie. Only mans houses, with their stilted, e and furniture, a fact which makes the ample room seem larger still. At the left of the fireplace Is the entrance to the kitchen, a small room, with every Inch of space utilized. Sink anil table are on one side, cabinet on the other; the range is placed against the central chimney which cares for the lining room fireplace. But at the farther end of the kitchen is a feature which explains how this little home can devote so much space to the main living quarters. This feature is a breakfast nook, an alcove overlooking the garden, and common brick. The Informal, homelike quality of such brick fits the un- pretentious architecture, and at time lends solidity to a dwelling that might look too slight if built of less substantial mkterials. Brick do not depieciate at all for eais and then slowly, they need no paint: they are tneproof and time proof. To carry oflt this enduring, fire resisting construction, the Interior plaster is laid on metal lath, and the roof is covered with asphalt shingles. For a family with one child or with two children of the same sex, this house will be entirely satisfactory. th-sa- me Practical and Taney cAeede Work fv ON A HOME MADE DRESSER. furniture and furnish all kinds axe so every woman who own home wishes for a long purse with which to buy many of the articles she sees. But there la ho reason why less expensive things tnay not furnish attractively. Take bedroom, for instance, In a summer cottage or a house In town. It does not have to be furnished In mahogany, white enamel, or one of the expensive woods to be pretty, although one may naturally prefer those SUMMER I things. A dressing table eny desired size esn be put together et home, either having four substantial boards for lege, or solid pieces at the ends, the right height and width of the finished table. Then, half way up. have a shelf. After the carpenter work Is finished the work of the outside covering Is lightful. Nothing Is better looking than a fine quality of dotted swtss. Cut It tbe right length, allowing jpr hem at the bottom. . It a two-incthould measure twice the length of the h ends and front, so aa to hang properly full. Stitch the seams together end midplan so as not to have one In the dle of the front. Then baste and stitch the hem on the machine. Measure the number of Inches the table top is across one end, then measure twice that length on th swlsa and gather It Do the same across the front and other end. and In fastening to the top allow corners slightly more fullness at the than at any other pla$e. If preferred It can be finished at the bottom with a blaa ruffle or a gayly There should colored band of chint atbe a lining of white sateen, not tached to th swIss, but cut tbe same, of th gathered and tacked to the top table flrkE Cover the shelf underneath with white oilcloth, end be careful to make good corners. The top of the dressing table can be of class set on over the wood, or the wood can be covered with the sateen and muslin. Then as a finish around the top use a narrower band of the chintz or a bias ruffle of the dotted wise. SUNDAY MORNING, JUKE 27, 1920. PERMANENT BUREAU equipped with a table and built-iseats. Not only breakfast but all Informal meals can be taken In such a, place, and five families out of six would prefer to have them so. The labor saving is tremendous, and there ar other gams to be considered. When entertaining, of course, the table will be set In the living room. By this simple device, by recognizing that a formal dining room is the least used part of the average small home and would be used still less If there were a substitute for It, the architect has contrived to give this llttlo bungalow much of the spaciousness of a big house. The rear entry has a place for the ice box, another labor saving device, and gives access to the basement stairs. Coming back to the living room, the solitary door In the right hand wall as you face the fireplace opens on a small hall which leads to the two bedi'boms, each 9 fet bv 10, with a bathroopi and linen closet between them. The privacy of this arrangement Is as complete as could be secured bv putting the bedrooms upstairs, while the saving of work effected by the one floor plan needs no comment The walls of this home are built of that man artificial pretentiousness, break the harmony and Introduce a Jarring note. The criticism is but It has a large measure overdrawn, of truth, and that truth helps to account for the popularity of the bungalow. Generally speaking, the bungaldw fits Into the landscape much better than the more formal or pretentious house. Unfortu-nutely- , In getting this artistic effect too many bulldeis have forgotten that the chief purpose of any home is to afford comfortable living quarters for a family. The bungles of the bungalow are not apparent from without, but fai too frequently they show on the uisnle Diaty rooms, lack of privacy, waste of space these defects are lamentably Lommon, and many a bunga low that is a joy to the eye is an to the housekeeper. Not one item of that charge can be hi ought against the little dwelling shown here Its beauty Is obvious; It his the landscape. It looks as as the trees that shade it, andnatural when ou get inside, you nnd It as practical as the most up to date city flat. 1 be entrance door leads directly Into a hving room 11 feet wide by 19 feet s nicucs long. The fireplace is at the tar tiji i end, a sheltered, cozy that invites you to sit down andspot be comfortable The room is well lighted, both from the porch end and from the left side, but tnere Is no waste of wail space. Only a single door pierces the right hand wall, the rest of the space on that side and much on the other is available for the placing of pictures SALT LAKE TRIBUNE, Maybe you wish you had one or two shelves in the room for books, a clock, or Have thls made from a smooth piece of board, then set It up on two small brackets. Cover It to match the dressing table and It will not only be useful but good looking as bric-a-bra- c well. You will need a good mirror above the table, and It can be a single one hanging Just above, or a triple ljilrror, resting on the table. These things take time to do, but the result is so satisfying one is willing to do the work. A scrap basket cut from pieces of pasteboard and covered with the chinta will go well with the rest of the table and shelf. The lining and ogtslde pieces are cut for each section of the basket, the edgea of each turned In and overhanded together over the pasteboard. taking email, even stitches, then the sections are overhanded together of course from the outside. I B.: I am sorry I cant tell you what will bleach your hat. but woqld recommend your taking It to a cleaner. White Organdie Gown with White Organdie Drees and Taffeta Black Bows. Coat. Black Taffeta with Chantilly Laos Overdress. That Is the way they show wash dresses In thla country, and you can tell by the Incident where wash dresses stand with the French. They never display them on the mannikins. I have always more or less agreed with thb French that the place for the wash dress la In the wash. They are so mussy. After you have had them on for some fifteen minutes they seem to need attention. The French never s for the show you their grand drr first time except on the mannikins, and they never show the wash dresses end Callot has a charming -- e. wtth a dress to accompany it The outside of the cape Is of white woolen materia, and It Is lined with dark blue satin. The four dresses shown would come near getting a Parisian belle through a French summer. In the first of them she plays tennis at her country club. Tills dress Is of billiard table green, embellished In Moroccan embroidery, with a design of little crosses white and a darker green. All of the trimming is eastern in conception. The reveres of the collar are modeled on the neck of the cape wtth which the native crosses the desert the Burmoose, as the Englishman calls the cape. The reveres can be pulled up close round the throat and held in place with the ropes which hang from the point of each revere. They are of strands of straw and silk, twisted together, and they are finished, each of them, with a little straw tassel. The dress Is bor dered round sleeves and hem with a band of dark green. For the afternoons, when the tennis game is finished, the French girl returns to her country club for tea, and of course in quite a different frock. When she'eomes in her car the one herewith shown is highly appropilate It is of white organdie, embroidered In a motif of black chenille round the hem and the sleeves and the parasol. Down the front, and presumably serving t hold th dress together, are Uttle black bows. The bat la of white leghorn, and Is trimmed In huge black chenille This Dress Is of Billiard Table Green. THROUGH A FRENCH SUMMER. By Mary Brush Williams. Ithlraco Trthun Forelxa f bervlce.1 PARIS. Special correspondence. in satins, mannikins mannikins In bil- lows of tulle, and belted In Jade, and sparkling In cut steel, and undulating In softly clinging metal d draperies, mannikins dragging heavy trains the whole procession of them passed and repassed, retraced their footsteps, stood patiently before Individual visitors to the salon, and disappeared out into their dressing-rooms- . It was a ceaseless show without entree acts or interludes, and In the midst of It, the tired little vendeuse with a gathering of brightly colored dresses flung over her . arms approached her group of American girls. " Could you use any little wash dresses she asked, as if it were a regular question in her days work. The girls allowed that th-- y could, and she shook them out one by one from the chair where she had laid them Holding them by their shoulder seams, she spread their skirts along the carpet. The girls complained that they could not Bee what they looked hie. and she invited them to a to try them on. dress-Ingroo- J MADE WITH CHICKEN. chemist calls water in which is cooked a "water bath, opposition to the " fat bath," or basting liquid, used In roasting meat When we make soup stock the water bath is an ample one. or often as much as a quart of water to a pound of meat or meat and bone. The extravagant cook or the chef working for glazes would use but a pint to a pound of meat THE In makihg stews we commonly use a bmall amount of water, hardly more than enough to cover the meat. But chicken stock made of a boiling chicken old hen will have bo much flavor and aavor that the meat, necessarily cooked for a long time and as gently as possible, served up in a part only of the large amount of cooking liquid, thick ened, is a fair substitute for a stew, especially when a nice soup bunch or fagot of vegetables has been used to season btock ajid meat. This stew may be put in a crust and baked as a ch.cken pie, or It may be altered variously for such dishes as curry of chicken or chicken paprika. Chicken pupnka Is one of the newer dishes that threatens to bupplatn chicken k la king The point is that we have now used only a portion of the cooking liquid. The remaindei we have for various sorts of If this Is heated up every grav les twentj four hours a safer way to keep It than In an tee box of varying tem peratures It will be good for nearly a week Any paA of the meat thriftily held out of the first dish made Is better for remaining in the cooking liquid and being gently scalded In it. On every second or third day we may have a chicken flavored dish, or, If we vary the enough, one eery day until our supply of stock to exhausted. We can begin with chicken fricassee or stew or pie the first day, then have chicken noodles some time, end with a surprisingly small amount of meat we Ah, but can make a chicken solid ths expensive celery, you that-taksay. Ye. but there la a way of reduo lng the amount of celery to a mini mum. Now that we city folk have to pay almost 00 cents a pound for old hens for the pot it behooves us to modify our methods of Rooking this fowl. Peo pie who have but to step out In the beck yard end wring the neck of e member of their flock can still go on We can having the richer gravies. soon accustom ourselves to the more' extended effects. But chiefly It behooves us to know so well whet we are doing In order that the meat of tbe fowl may yield its fuU per cent of nutriment The body will not tell us until It to tar too tote that It has been cheated of full SO per cent. If not more, of what It was supposed to get One of a group of women who took some lessons recently old me she thought the best thing learned was es that way. This does not alter the sublime fact that we of America have a definite need for wash dresses If we spend our summers In our ain countree. And the French are making them. They have to provide them for DeauAtville, the country, and America. tendants run round the chic establish-mentwith organdie dresses over their armp. people are talking about the seaside, the foliage along the Champa Elysees smells Ilka the perfume shops, ei.d thus we know that summer la here. The French people seem to prefer for their own wear, even at the summering places, white dresses In wool and serge. They love a white cape, s A to cook protein, which Is the A cup of top for steam to escape. nice gravy may be poured In after principal solid of meat. In the right the plo Is baked, to take the place of way. Cooked with strong heat you can eat It, but you cannot dlgeet it A what will be absorbed. In making small pies with some great many steaks have been called rice or potato this is more necessary tough when they were fcimply over cooked or. cooked with too much heat than In the case of large ones. In One of the greatest of cooks, die making chicken pie economically use cussing chickeu supremes, which are only the dark meat, saving the white halves of the breast, cut le .gtbwlee, for other purposes. says they "are always cooked without Ramequins of Chicken. liquor, or almost so, for should any Shredded chicken in the nice smooth moistening liquid even appioach the gravy described in chicken fricassee boil it would immediately harden recipe may be served In little table them. ramequins with a small baking pow Only a few people In the world know der biscuit on top of each. how dainty the breast of chicken can Curry of Chicken. be. When correetiy roasted, with bast One of the old American adaptations too from the it fat great, lng, protects recipes was to allow one beat, but In what we call boiling It of the curry teaspoon of curry to each pint of thickcan nothing protect it if we have ened gravy. The chicken served In the enough fire under it tq make the wa gravy may be whole Joints, or shredded ter bubble, poach it; each It' to go farther. The curry should e Economical Fricassee of Chicken. mixed wtth the flour which is dissolved In a small amount of water and then Get a four pound dry picked boiling thinned to pour into to thicken a large chicken, singe and prepare for disamount of gravy. But the butter aa are a you nicely jointing. Disjoint should be added, as In thickening able, beginning by taking off the tegs a roux of butter and flour, gravy with second Joint, then separate the since with it improves the flavor of a two Full and explicit directions for chicken gravy, whether It to seasoned disjointing a chicken are long and with curry or not. A little cream at Have ready three worth learning the end does as much for the gravy quarts of boiling water and drop the The good old American way of berv prepared chicken into It, the breast lng curry of chicken thus prepared was pieces last, and ry tu keep the water to put it in the middle of a large plat at about a temperature of 200 for four ter with a wall of boiled rice all around ' hours. it. The oriental way would be to have Actual boiling temperature hardens the rice In a mound in the middle In the chicken and you will have to cook some descriptions of chicken so served. In the orient the chicken was quite it longer or until connective tissues I think it burled in the mound of rice are dissolved. You then get a spun Is Bayard Taylor In describing his travous tenderness; a real tenderness only els In Palestine who tells of chicken by not allowing the water to boil, but curry so served. bo always near boiling. Chicken Paprika. Add two or three sliced carrots, two The chefs of the hotes of the coun onions, some celery leaves or coarser try seem to be making chicken paprika parts of a stalk of celery cut fine, some Perhaps that colossal favorite. Thou and other parsley any seasoning you sand Island dressing, has prepared peochoose Do not add salt until chicken ple for favoring chicken in a reddish Is almost done, or tender. gravy. Now to taste paprika to not For the fricassee take out a pint pleasant therefore we must 'try to oY more of the liquid ind thicken as make a that gets full color from In making white sauce. For a pint It while gravy at the same time modifying melt two tablespoons of butter, stir its flavor. Cream does It best, but Into it until smooth four level tableonion heps and loses its Identity If chicken add of and flour, liquid, spoons prepared as follows: cook with constant stirring until U Cut up fine enough onion to make thickens. three tablespoons and put this to cook If the fricassee Is to be served with ,tn a small covered frying pan In a tablemashed potato leave drumstick, sec spoon of butter for five minutes. It ond Joint, etc., whole, allowing one should be tender by that time, over a such portion for each Individual tiny bit of fire Do not allow to served. If to be served with rice brown. This process to sometimes which Is most economical, tbe chicken called sweating. in the meantime melt meat used may be shredded. another tablespoon of butter in a saucepan and stir Into It until smooth Chicken Fie. two level tablespoons of flour and one Prepare chicken as for fricassee and Scant f papnka. cooking It make a gravy in the same way. but for fiveteaspoon minutes or so before adding shred the chicken, not putting any one cup of chicken stock, stirring and bones into the pie To extend the thickening IE Add the cooked onion chicken or make it go farther you may and finally at least three tablespoon allow about one cup of cooked, rice to of cream, or more if needed. each ptnt of chicken in gravy, putting You must taste It and not forget the In a layer of chicken, then of rice, then ealE Do not add too much sa.t. but if of chicken, TIc may be an under the gravy seems flat try a Utile mors and an upper cruet for your pie or than what you have already added. If Just an upper. Made exactly like that does not do the work try a few - baking powder biscuit It to most wholedrops of lemon some. Holes should be left In tbe the chefs will soon be teliuig how Juice-Perhap- s flowers. The third drees Is appropriate for It im almost any summer occasion. to of 'white organdie. The blouse tucked, end the skirt flounced with tiny scallops of the material. It to not complete without Its coat, which to of lavender taffeta. As we know, lavender Is made up fit pink and blue. The outside of this coat la of lavender silk In which the big prevails, and the lining is of other taffeta dominated by the pinkish shade. Luellle made It ' When the French summer girl goes to her weekly country club fiancee sometimes she wears the evening drees shown herewith by Lanvin. It to of black taffeta, covered by an overdress, long and wide, of Chantilly lace, which hangs allhost to the ground and far below the foundation. Down the front of the lace a peacock spreads itself la mother of pearl.Straps hold this sleeveless bodice over the shoulder. When we say French summer girl.' we of course mean young married woman, for no one Unwed would display bar self In a costume like this In Franoe. ' us bow they do it, but a a yet X hat not seen a recipe. Of course you finally put In year chicken and let the two stand together until the chicken la seasoned by th paprika gravy. ' ' Chicken Noodle. chicks In a noodle Good home made gravy Jiave highly deUcloue possibilities. After being put tnto tbe gravy they are all the better for being sprinkled with bread crumb and bit of butter and baked In a hot oven fifteen or twenty minutes noodles a gratin. - The gravy may be like that for the fricassee or of the chicks paprika. The latter to a newer Way. but the first may be compared to plain vanilla ice cream. It to always staple, and many addition to It can A to making noodle, be made. recipes are' highly contradictory, but try this: f 81ft cup of bread flour in a mound on a bread board. Break aa egg into a Uttle crater made to tbe top, and with a fork flotir that egg as it starts to break down the barriers, and work It into the flour until the mixture to uniform- - Some women use a tablespoon of water. You will , need to work to more flour, making s of a cup to all. Diabout vide dough Into three parte and roll each part Into as thin a sheet aa possible, hang up to dry, but before to dry roll like a Jelly roll and cut a as to make fine ribbons Dry, put away for u when needed. To cook drop into boiling water, which will swell them to double. Cook at least ten minutes, drain, and put to gravy. They may be fixed up for a dessert. Learn to make noodles to tbese sugar less tiroes Chicken Salad. When celery costs 20 cents a stock we may get along with one more or lee Indispensable etock to making a considerable quantity of salad. Substitute for It raw carrot put through the meat chopper, - using about four parts carrot to one of eelery, and as much chicken cut In small dice a of carrot and celery combined. Mix with a generous amount of mayonnaise dressing A small mold of this salad on a lettuce base, with a blob of mayonnaise at one side, will look like shrimp salad, on account of the carroE or you may mask It in mayonnaise with a garntoh on the top. Fresh green peas make an excellent garnish. 5 Gingerbread. A boiling chicken to few Save and try out the tat and use It la making gingerbread by tba following recipe. Mix together one half eup of corn sirup, cup of molasses (you may use more molasses and less corn sirup), cup of chicken fat or mere If you have IE one half cup of hot water. Sift and fold and stir into this two cups of flour which f teahave been sifted with spoon .of soda, two teaspoons of cinnamon, one teaspoon of ginger, and one teaspoon or a little more of salt Beat two eggs and fold to at the tosE Dust the pan with flour and bake to sheet Serve with whipped cream over each square. A few chopped retain, about half a cup. will Improve thi one-hal- two-third- -- one-fourt- one-thir- d one-bal- cake. |