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Show THE SALT LAKE TRIBUNE, SUNDAY MORNING, MARCH 20, 3921V THE COOK BOOK MAKE YOUR HOME YOUR TEMPLE. men do not loVe theH aays Ruskln, hearths," nor reverence their thresholds, it is assign that they have dishonored both. It la rather sad that, in this all too Jiw Country of ours, growing with a rapidity that sweeps traditions aside with a ruthless hand, our homes are not built with a stronger feeling of permanency. When a ms n erects for himself a dwelling place, he seldom takes into consideration the needs and demands of the coming generation, nor does he ask himself, What kind of a house will this be a hundred years hence? With the tides of humanity building cities in a breath, spreading out here and there into new communities, the life of the average Jiome is brief at best. And yet, if has genuine beauty in form and structure, it should still be beautiful as long as its masonry holds together. If we were a peopje of older traditions, the abode In which our forefathers lived happily and honorably would be blessed with a certain sanctity. But, alas, our forefathers lived under different conditions, easier In Borne ways than ours and more difficult in others. . It lathe American disregard for thrift a worthy and genuine virtue, by the way that causes him to build only for himself and his Immediate family, without regard for generations that are to follow. While the truth Is that the things he worked for, the things he loved and ruled over should be In a way a monument of his life and a source of respect and gratitude to his descendants. To behold an old house, once the scene of domestic tranquillity and youthful gsycty, tenanted by strangers who despise its age and to whom it Is nothing but a crumbling shell, Is a tearful picture at best. We are a nation of apartment cave dwellers, of moving caravans, restless and full of change; there the trouble lies. We know not where to pitch our tents. We get one up and admire-It- . and feel temporarily settled. And along comes something we dont like that settles itself beside us. So up we get and build anew. If men lived like men, says Rua-kltheir houses would be temples temples which we should hardly dare to Injure, and In which it would make us holy to be permitted to live. But men don't live like men; they lire like tourists. With new fortunes they go on to new horhes; with ill luck they, give up and And cheaper living places. Things happed thescTdayss In building a home, then, the location la of the first Importance. That Is why most Individuals seek the quiet spot away from the clty'a din and activities. At least for some few years they can feel reasonably secure against the inroads of commerce, of the ever And If they have smoking Chimneys. a sympathetic feeling for other human beings they will not desecrate the landscape with some hldeoua structure that bespeaks neither comfort nor beauty. Ilousea are talebearers in a way; they advertise the taste of their owners So watch your plans. There are those who, finding no real happiness In ornate show, realize that exterior magnificence le both futlie and foolish. One might just as well rush about and show a bank book or a bundle of bonds to strangers, ee to build a house extravagantly. The home Is rightly the haven of rest, a place of It should be designed for security. comfort and utility rather than for display. What others think is of no Importance; what you yourself enjoy Is everything. The domestlo building irnot Intended as a ballyho of pride or pomp or Individualists fancy, but a durable, complete, and perfect place for work and rest and family Ufa The small, unpretentious habitation ran bear all the marks of good taste ;W' , n, and affectionate consideration aya even better and more easily than the costly structure with lte cold exterior and grim aloofness. The most beautiful piece of architecture In Venice Is a email house on the Grand canal, two stories In height with three windows below and two above.- - It was built In the fifteenth century, and its beauty has not faded. Perhaps they had more time in those days. Or did they, too, think that they were rushed to death? One wonders. The error of the present moment Is that we, of this generation, never look ahead in this Important matter of establishing a home. We put money away for out children and provide for their future, but In planning a house we seldom take khera Into consideration or Imagine what their developing fieeda may be. We may practice ail sorts of petty economies to give our children education anJ clothing and, many times,' fooUsh luxuries of which they have no need (and without wh'ch tlley would he better off), but to plan an abode In which they may live Ih the years to come, and In which their children may live and be happy is something that doesnt come to our minds. When we build, should we not build substantially, with firm foundations, and erect a temple of beauty that wld be worthy of survival? Not exactly for present comfort or joy, but with an ye for the comfort and Joy of lhosev who may come after us. The time maybe In this new 'country of oura when the age of a house may be considered a real part of Its value. It is possible that we may be able to put something Into it that the next generation will not possess. At least when we build, let us build With the Idea that it is to be last. There would be a certain thrill in the Idea, anyway. And we would have less thought and regard for perishable details than for good, sound substance and architectural grace. Our compositions would be worth while, and the eager desire for completeness would be stronger than that of endeavoring to attract and impress the passerby. Nothing can be lesa satisfactory than arranging a temporary lodging, from which we shall speed away when our fortunes are better, and we can possess a finer habitation.' And It hi easy to believe that many who have gone from the small borne to the large one (provided by the riches that camd along aa prayed for) have wished devoutly for the comfort and Joy of the first abode. " With this I shall be eaMsfied. should be the resolution when the moving van brings up the chattels and the treasures, the kitchen range and the new This Is mv patent washing machine. rooftree; here shall I abide In iny souls contentment. Whenever we see a woman of wealth, clad in costly furs and ornamented with flashing jewels, emerging from her home which is a hotel, we wonder why she doesnt exchange these expensive luxuries for four walls of her own. For there she would have a real jewel, which she herself would keep bright and burnished. She would have a Job other than bridge and motoring', and what would It matter If the rosy finger tips became a bit dimmed by contact with the dish cloth , and the carpet sweeper. In case the servant scarcity still endures? The fun of building a home, of considering its arrangement, of changing here and adding there, la a real sport the like of which tea parties and card fights can never touch. Every woman should have a kitchen in her life. James Hunsker says that cooking Is one of the seven arts. Every woman, then, can be an artist. If ahe likes. Diamonds are a doubtful luxury. But a patch of land, a house and a garden, not to mention the privilege .of possessing a cat And a dog there you have actual wealth, the substance of which you can see and feel and thoroughly enjoy. If one hasnt a home one has nothing. A home la. of course, a perpetual cars, but is it not Also a LOVE LETTERS THINKING OF DAYS CONE BY. u ntriu- - Dearest rvln5r 10 A. ,Vn tUdv put out of gear this holiday atmosphere, refuse to be tamed so I find nd myself, borne aloft, racktd nd towwMl upon a tea of rv erio reminiscences of days gone by of pangs forgotten of hopes and dreams shattered upon the hard rock of eiperlence and yet withal of an ever rising tide of ambition, cheered and spurted on by the fire of your -a- love. In this dim distance of time how happy end full of bliss were those days of our togetherness Do you remember those long walks of ours when we stalked along the roads and tramped the woods In utter oblivion of all els PLAYING WITH THE BREAD haunting suggestion of sweetness which is agreeable. A coffee cake RECIPE. brushed with this and baked acquires a OME people seem to imagine that surface which is good looking, and one It is by some strange art or which makes a pleasing contrast if hocua pocus that so simple a afterward only a small portion of it is. covered icing, perhaps,' thing as a coffee cake la built. As with somewith a sugar nuts sprinkled over a matter of fact. It is easier to make that. Evenground if the surface la to be a quite perfect coffee cake ' with a thickly sprinkled with some of tbe bread sponge, than to make a perfect regulation coffee cake mixture" this may be brushed over first. loaf of bread. The reason: The dough Coffee Cake Top, , Is not necessarily kneaded. To make a coffee cake is merely to s The translation of the Word for the sweeten and flavor a bread sponge, coffee cake top is not easy, but it is derived from a word meaning bouquet Work It generously, let It rise sufficientor nosegay. The cinnamon is the bouly, without forgetting how fast It will quet or furnishes the aroma usually, rise In the oven, because of its excess' but an icing Is commonly flavored with of leavening agents, and garnish it vanilla or with a few diops of almond essence, if chopped almonds are to with sugar and cinnamon or a sugar be sprinkled over ttie icing as in almond icing and oine chopped nuts. buns or coffee cake. The medium for And that same sweetened, flavored , the carrying of this bouquet is sugar, flour and butter. Those who start with sponge, built into a dougn, may also a sweet sponge instead of a plain one be used for buns hot cross or any or who make a baking powder coffee other sort baked for rusk or Swedcake frequently mix a cup of sugarT ish bread, made into a filled tea ring, or a cup of flour, a teaspoon of cinnamon, into a fruit cake, or how you will. In and a little melted butter together-o- ne tablespoon up to lour save out other words, there are almost as many one-hal-f cup of this for the top, and things you may do with a sweet dough use the rest in making th&dough. This as with the straight bread dough. involves a memorizing of a specific You heed to bo a good adapter. That formula, Rolled Coffee Cake. Is all. Coffee Cake. Two cups of bread sponge, one egg. cup of sugar, or a little . more, two tablespoons of butter, two tablespoons of dried candied orange peel powdered, If you have It, a fourth teaspoon of cinnamon, flour to finish, will make two coffee cakes of good size. To be more specific, it will make two cakeq with a diameter of nine Inches each, and about two and a half inches thick at the center. This Is presuming that they are baked in layer tins, rather deep ones of that depth. First, we make our standby sponge. We may start aa though expecting to have two loaves of bread aa the result of our efforts that Is, we will make a sponge of two cups of milk scalded and cooled to tepid, two tablespoons of butter melted in that, a teaspoon Of salt, a tablespoon of sugar, and one yeast cake. We may Increase our quantity by dissolving the yeast cake f In cup of tepid water. If - we were making a straight dough this would necessitate the adding of one and a half cups of flour- - extrw to a sponge of this size. But we set this sponge witli three cups only of flour. Beat all the ingredients together thoroughly and set to rise for about two hours. . A flreless cooker la an excellent and safe place In which to put a sponge or a dough to rise. Besides our coffee cake we have sponge for two pans of plain rolls or a good loaf of one-hal- perpetual pleasure, not alone to the one who owns gt- but to the guests, who may beTortunate enough to par-- x take of Its hospitality? At least one has there a permanent abiding place. Into which one has put a portion of ones fortune, a large part of ones thought, and a tremendous amount of loving consideration. Rightly planned and beautifully built, a home should be a reflection of oneself and ones character. Also there is the Joy of building for your own needs, of forming such arrangements as make for your completes! comfort, to provide for yourself a dwelling place of such size as you with as many rooms aa you want, with such a garden as you may have dreamed of In yeur childhood, with every light and shadow placed to suit ydur fancy. After all the utilitarian matters are thought out, then you can revel in your decorations, the choice of rugs, of wall paper, of pr&ious pieces of furniture and objects of art. Tills last task will never be completed, and that is the beat part of thf gams. Compare In value to your own heart's palpitations the diamond necklace and a fine piece of mahogany. One Is vanity, the other pure Joy, The divine part of the task la In gathering your treasures together, precious objects to be enjoyed by your children and tlielr children after them. In doing all this you are giving free rein to your creative Impulses. You will make mistake, of course, but as you make them, you will learn. And few mistakes are really fatal, since the most marvelous architectural changes are possible these days of clever remodeling and making over. Because you fear you cannot get through the job with glowing success, dont be afraid to undertake It. And there are plenty of those In the know who are ready and happy to help you. The house pictured here Is of magnesite stucco on hollow tile, asphalt shingled roof, and Interior partitions of npetal lath and gypsum plaster. As I drove up the street a neighbors boy threw a rock at my car and dented the door. I got out and rang hla mothers doorbell and received no response, so I said: w.r. .v.p A h, day' AndH maka , dc"r,1thow yearn and long for you now - When the sponge has risen beat one it four tablespoons of sugar or up to half a cup, the orange peel and cinnamon, beat, and then add two tablespoons of Just melted butter, and beat again. Add to this two cups of the sponge, and with a spatula mix thoroughly, adding flour little by little about a cup and a .half until the mixture Is a light dough. Work thoroughly for ten or fifteen minutes, cutting and beating with the spatula, spread In ' the cake tin and allow to rise until the top is comparatively smooth. Brush over top. sprinkle on sugar mixed with a little flour and cinnamon, and melted butter, and bake; or Just brush and add simple icing and ground nuts when cake la baked and' Is warm. Bake in medium hot oven one-hahour. One cup of fine sugar, sifted, wet up with a tablespoon of cream or a little more If necessary, and mixed as smooth as any icing, may be used for the top finally. Bun Wash. By brushing the surface of any dough, whether sweet or plain, with the following mixture we may get an exceptionally attractive surface, especially over small rolls quickly baked: Beat one egg. add cup of f cup of sugar or less, and milk. This mixture works better than either milk atone or egg alone. To a roll of plain dough it gives just that I lf one-fourt- h one-hal- town, so I had him over for dinner. When he was leaving I told him we would be sorry to have "him move away a we would miss him. "My he replied, I guess I'U goodness, Mr-O- ; feel' the miss, too Bobby, being a great lover of the movies and especially Ahtslldoa during Intermission, always Insists on remaining for two shows. I bad scolded him. explaining that It took up too much when I think of them. Dear dear If on could only command the power of the Fates and order time and space to take off half a holiday how happy I should have been to be with you once again to breathe and feel the fragrant the atmosphere of your presence maglo charm of your touch your sweet embrace your all-- But enough. 1 trust, dear, that this will find you In th best of spirit and health, and anxiously awaiting a reply from you, 1 am yeura forever. DCONAttP. time. W liave our luncheon at 12.30, but Bobby la culled In half an hour be for to give him time to catch his' breslh and freshen up after his play, lie sat In the kitchen watching me put the finishing touche to th lunch. H looked disgusted. v I exclaimed, Bobby, dont you feel well? He replied, O, yes, hut I think th Intermissions are too big In lliit house. V. E. f i one-four- th lf lf - ....... Dip th lac into th hot , udt moving it up and down, proving with th hmndi and squeezing it until all th dirt is KEEPING OLD LACE. IHE question of bow to keep old laco Is one that most women will be Interested to know a little about. It Is no uncommon thing to find lace that has been laid away disfigured by browji stains; sometimes these rot the laoe, and then the only way to use It Is to cut the pattern out from the faded ground and applique on a fresh foundation. Whqn putting away old lace or embroidered handkerchiefs never fold them in flat, regular folds. - Put some blue or black tissue paper under them and throw quite carelessly in a box, using a good deal of paper. Many a bride on returning from her honeymoon finds her bridal lac In bad Condition, and, worse still, her satin dress on which the lacs has rested Is marked also. Had some blue or black paper been laid under the folds of the lace this would have been avoided. Lace that is only slightly soiled sometimes may be cleaned by rubbing lightly into it a mixture Of equal quantities of fine salt and flour, letting th lace stand over night, of even longer, then shaking the powder out, and, If ' Bellboy Four of us decided to take a trip to Wo sat on deck until an in the morning, then all hour early lazily got Into our berths.- We were were obliged to all in ona room two In an two and lower a berth In sleep Michigan. rmovd, . necessary, brushing with a soft, clean brush. Dry magnesia or a paste made of fullers earth and water will serve thq purpose, used in the same way. If lace requires cleaning it should, in the first place, have every inch of it carefully examined and all necessary repairs made. Then for the washing make a lather by shredding some good white soap Into boiling water, and when this is somewhat cooled dip the lace in. moving it up and down, press-- ' Ing with the hands, and half squeezing it until all the dirt la removed. Be careful to avoid any semblance of rub- -' btng, wringing, or even actual squeezing, for the delicate threads of the lac snap unexpectedly and destruction lurk in even a suspicion of rough handling. Rinse carefully In several tepid waters, and if the lace la to be deepened In shade or made a different color put the tinting material into the last water, It la a great mistake to starch lace, and pressing while damp usually makes it about right. A small quantity of gum arabio Is sometimes used for stiffentn, but If starch Is used put the garment through a rather on chair to the Rescue. L was. greatly dismayed to have them find me in my pajamas trying to get back into my stateroom. Finally a bell boy came to mV rescue and opened the door with a skeleton key. I found the other three in the stateroom in convulsions over my sad A. L. plight. Just in Time . I e e , - stiff, hot starch, then rinse Immediately by dipping up and down two or three times In a bowl of cold water, which helps to preserve th clearness of tho lace, especially if it has a net founda- . . . , tion. The starch may be prepared in the ordinary way, and then strained through muslin; but it la better If mixed to a paste with a little cold, aoft water, thinned somewhat, and finally boiled In an enameled pan until it Is clear and thick. For a lingerie waist, lac trimmed, which ahould have only the merest suggestion of dressing, a small lump of starch dissolved In a pint of water will give it the right appearance. Then wrap.thegarment up In a towel for an hour or two before Ironing. To clean black lace, scald some bran with boiling water, dip the lace up and down in th bran water, and when warm squeeze the water out and pull out the edges. Press between muslin In a blanket to avoid glazing. Do not put it in front of a fire, for fear of giving it a rusty appearance. Always first wipe and then ahak the lace. If too fragile to handle, pin on a padded board, sponge all over and allow It to , , dry on the cushion. on the deck and they cams LoAee.what.thatroublewaa. While driving through Yellowstone park w came to some muddy, clay-likground. Father happened to see a small shack In from the road and decided to go over to see who lived . . there- .- When hewn about Half "Way" across the field he noticed a alight outside the berth and unscrewed th bulb ao th light was out and then movement in the ground. Going over he found a hole about six Inches wide. turned to get back Into our stateIt waa an animal hole be got Thinking room. Lo fcnd behold, the other feldown on hla knees to peer in. W saw a man com running from the lows. realizing that I eras In pajamas, hut, waving his arm excitedly. Fahad bolted th door and refused to open ther did not hear Mm because, os It for me. he BAld afterwards, he heard a low At flrtt-thought th door had be- 'growling In the hole. Then the anicome caught, so I whispered quietly mal" came out. "It Jumped up, and asked them to open the door. fixe feit In the air. Father' animal no me. so to attention I wa a mud geyser, and It covered him They paid made a little noise and much to my fiom head to feet with vellow mud. distraction 'I awakened a number of The man, when he reached father, ether passengtra who had been dozing pointed smilingly to a sign w hlch read; .... ILC, Everett's family were packing their goods preparatory to moving out of .. .,S, n out-aid- Roland was crying, and Doris, who Was playing upon th floor, suddenly and, gtilng to th . stopped, lounge upon which th Infant lay, climbed up and proceeded to give th baby a good epanklng. The scream of th spanked baby brought the mother In, and, hastily catching hold of Doris, she asked why ahe wa epanklng baby, Doris exclaimed: "Thla everlaattng C. 11. yelling I can't stand.; bread crust, then cut upirt slices and dried, with light browning, for rusk. That Is the lyinct of a dough this Is, one like the rut-- doughs or those for lth breads. Hot Cross Buns and.Others, A sweet bun is nothing more than an individual coffee cake, or all the sweetness may be in the top garnish. It is baked more quickly because small-retFifteen minutes In a 450 even will give a handsome bun If the made up biscuit forms are brushed over , with the bun wash, of course the brushing is done just before the buns are put in the hot oven, and that la the time, just before the brushing, to score the top. For hot cross buna jihe scoring takes the shape .of a cross. Hot cross buns may be made of plain dough. The bun wash gives them, in 'that case, that suggestion of sweetness that Is pleasant and not likely to be hateful to those who do not like sweet buna. It is almost necessary to make buns of a kneaded dough. But it is not necessary to roll the dough. One accustomed to handling doegh breaks off a small piece, roll It in the hands to a ball, and from that proceeds to fashion it expertly Into any desired shape. On of the easiest things to do Is to flatten It Into th bun or biscuit shape. But If cut out forma are It la necessary to roll out tke dough. Cinnamon Buns, Cinnamon buns, which have ade name. Including snails," are-mof a rolled out dough, which may bo a plain or sweet one. - ThaAneet of dough la covered with the prepared mixture, often auch a one as la used for the top pf coffee cakes, that Is, equal parts .of sugar and flour, flavored with cinnamon and bound with butter and improved by candied orange peel crushed. The whole is then rolled up like a Jelly roll, slices of it cut off, brushed and covered with some of the mixture, and baked. Sometimes these are.bfiked In a layer of brown eugar or In a sirup. In tills case they must surely be turned out of the pan while hot before the caramel formed ean cool. The round tin is favored for a cake of these, which readily splits apart Into the Separate buns. Rolling Doughs. In order to roll a raised dough it Is necessary to flatten and spread It well in the hands first Almost any dough crawls, but this one crawls back to the original size aqd shape Incessantly, It ' seems to the amateur who attacks a ball of It with the rolling pin. A correspondent who tried to make a coffee Cake of the cinnamon bun type. Using nuts In part for the filling and melted butter Instead of a bun wash, wrote me that she could not make her filled She said (hat after it dough roll. had risen in th pan It was the shape Besides of a loaf cake. And further: that, the cake was not so very much like coffee cake dough, but resembled loaf cake or even home made bread dough." She thought she had not used enough flour, but moat liwelv she had used too much. In all manipulation of sweet doughs we have to remember that we havl an excess of leaven, the lively yeast and the egg. Long before Americana had adopted the coffee cake they made what was practically the same thing, but made different by the baking, and called it ft raised cake, A fruit cake of thla order had its merits. The most famous of early American cakes of this order had th name election cake and was of raised dough. Raised Cake. One cup of plain bread sponge, cup of butter, on cup of eugar, teatwo well beaten egg yolks, one-haspoon of soda, dissolved In on table spoon of milk, spices or flavors to taste, one cup of flour, two egg white, one-haoup of raisins or mors, or other dried fruit chopped. Cream the butter and sugar and add to them the beaten egg yolks and th other ingredients, except egg whites and flavors: cut the sponge Into ,thla with a spatula. Work in the raisins and fold in thjs' egg whites last. Th working of the sponge and other mixture, together should be as complete as a kneading; that Is, continue the work until the dough is as smooth aa it can be made. Put the batter into tbe cake pan and let rise about half aa hour before baking It tor nearly an hour In a moderate oven, but this depends on the depth of the cake. This might be baked In a layer cake tin of the deeper sort, and be just like a coffee cake with raisins and nuta. It may even be brushed with the bun wash and finally Iced with the sugar and cream mixture one cup of sifted Icing sugar to one tablespoon or two of cream, flavored. My advfce Is to add spices with aa exceedingly- Ugh hand to this cake, just as when In making coffee cake a little clnnamoj and nutmeg may be allowed to go a long, way, Our grandmothers used brandy and an excess of fruits and apices In their raised cakes and made the cakes so large and the baking had to be slow and long so the cakes were dark. We Ilk them lighter lit color and nearer like the coffee oak. t Practical and Fancy Needlework 'misnm upper. I drew an upper berth with another long, lanky chap, and after we were all in I noticed that just was an electric light which struck me In th face. At the auggestlon of Little boy, I'm coming to see your mother, tomorrow she's not borne now." He said, ' Shes out forever." K, -- egg, add to 23 our thoughts wafted forward and up- uPn Fancys pinions while our herU " n unison to the simple muslo of gentle zephyrs, rust- znd babbling brooks? Those ,ln lt loaf, baked on a cake tin, so as to have the maximum Of cVust like top bread. de-sir- s, . rolled dough has to be stiffer, and 'ao with It1' there is more difficulty In obtaining that extremely light and spongy coffee cake which people consider the ideal. More flour must be added in order to knead it. But suppose we have that dough made of .two cups of plain sponge, one egg, four tablespoons .of sugar, two tablespoons of butter, two taOf candied blespoons orange 'peel, powdered, and a fourth teaspoon of In Divide cinnamon. this half. Spread one-haIn th layer cake tin and set to rise. Rub a kneading board wlth flour and turn the other half on that. You can knead that exceedingly light dough as long as you keep it floured, and you will not need to knead it much,' unless you desire to roll it, then you will have to go on kneading in flour until It will not stick to the board. But after kneading in only a bit of flour, you may pat It lightly into a buttered and floured pan and so get a more symmetrical cake than you can possibly get by spreading an un kneaded and crawly dough In a pan. Rusk. This kneaded half of a coffee cake dough, kneaded until it does not stick to the board, may be made up into a A, Jane, Eddington By -- Geyaer No. 127. Spurts every thirty- five min u tea. WeJiave never ceased to tease father about his animal. M. D. Not a Cabby in SighL was on my way out to the Black hills of South Dakota some years ago, and along about I o'clock on morning w stopped at some town. Aa I lay there half awake I could hear the commotion out on the platform of loading and unloading baggage, etc., also a cabman monotonously calling Cab." a slight pause. Cab." pause, "Cab," and so onk with apparently no signs of ever stopping. In my Irritation I -- win fast becoming wide awake, end I kept thinking, Why In th woHddoes he keep calling 'Cab, cab,' when he must know every one that la going to get off thla train is already oft long ago?" In desperation I finally raised the blind a little, to have ft look at this exasperating cabby, and what I saw I caused me to chuckle Inwardly. surely wanted to laugh aloud, but feared the wrath of th other passengers who were still sleeping. There was a nice Itttl aheep crated foe shipment, and it waa Its plaintive Baa, bus, boa that had been the cause of my longing to assault the poor cabby, B. G. 1 t" |