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Show ..J THE-SAL- THE HOME HARMONIOUS By T ' .LAKE TRIBUNE. SUNDAY MORXIKO, MAT 7, 1922. Anita de Campi THE COOK BOOK HOW TO TREAT A SALAD. ALAD should be a truly a coot refreshment as tee cream. Thia appetizing refreshment should no more appear on th table at of a meal of several courses than Should a dish of Ice cream, although a bit of something of Its type msy be used as an appetizer or beginner." Worse things or mo? things will happen to it than to the Ice cream when tt is left standing around In warm air. A dinner which ia the leaat bit conventional must have a calad course. It IA a sort of relief course like a light or comic interlude in a heavy pity, perhaps a tregedy. When It is of the true dinner or green salad type, and not of the dessert tjpe, like the fruit salad, and not ofThe pickle type, like the ealad A la Rusae, the place of a salad after th meat prepared the appetite for the sweets. Plain green tjhings with. tb. cheese finish of a luncheon dilute thlw highly concentrated food and sehd along with It some rough-agwhich' thtj red lane needs to work upon. Th cheeae, like milk, msy be so completely digested ss to leavs.no trace of itself in that highway, and something Is heeded or it grinds upon I . Itself. Green Salads are mineral springs. They argyirf constitution, about 95 per cent water. jiJdst aa expert eaters require an appla or pear at the end of More fascinating than ever desks of the familiar kind which look a dinner, calling tt " dessert and wisht like old lowboys. small upright painted desks, ing for It as a thirst quencher, so rosy one sees some of them of trick conAU these and an occasional highboy we require a salad of the proper sort struction, Itslian in shape end feeling; are to be seen while one te on the way to allay thlret. It really supplies wetor again just plain little Tank desks, to that dining room furniture which ness, While sharp things, in dressings with a foreign- - and most charming i of such prim importance. .Here or in the shape of pickles, drive the coat of paint added..,. t the cheapest thing one can do, to secrete relieving j linings digestive Out of the milte the colonial has speaking, Is to buy a drop leaf juices, Whether or no end w hether (he receded as if some blight hqq passed tajl dining roqm size, with turned body ' l7 well supplied with water for over it.. Then, gradually, one begins legs, and get ordinary eprsddle leg them Or not. Just here one is tempted to recover it here and there, either in Windsor chairs to go with It. These to recito physiological facts and to are of cheap construction, however, feeling, shape, or in the complete realpreach and preach. and It ia In thia department that manity, of mahogany finish. When at furGreens Blast Be Dry and Cool. , around one for the the niture exhibits ufacturers, thrashing goes around on the surface of green leave Water new bedcorner from certain plain pine and wanted styles from Europe, room sets finished with enamel (each a have been caught In the meshes of as It evaporates crisps, and cools them. different tint like ice cream of many their own output and have , nearly Bo this is one wav to cool salad greens. tripped themselves. For, while rich To keep the outside leaves from drying colors), a number of Queen Anns secretaries will come into view. These unde- - and plain sideboards and serving too fast, while the inside are wet, put the greens in a bag or wrap them In niably are set back out of th way, but tables of old massive colonlaljor Ames-ictpaper. When it is necessary to preseen still are to as as be are handsome (and empire formerly. they pare salad greens and use them St can be On singles out a little different style there bought reasonably), they are only alien period tables tp go with once, thev should be shaken dry in a with turned, legs and a rather squatty them. An oblong table, supported on wire salad shaker or in a large square bookcase whose richness is still more of immaculate cheese cloth kept for of the colonial simplicity that looks an oval standard, with legs of console that purpose. Tet these greens may so well with anything, including braidstyle, Is nearest to the above in feelso when a salad dressing ed rugs and rag carpets. It suggests ing and about the only choice' for it In be ever todry t them and be quit wet or is applied fine mahogany. Outside of thee there the beautiful hooked rugs of nonperishare complete sets of Heppelwhite, with wilted if they stand around after that, able color and workmanship (real draws out the water in which one firm ie now obtaining large round tables and straight slim Th dressing them some sorts much more than from Canada. Canada and northern legs, t and plenty of the oblong kind others and leaves them wilted and New Englarfd were once the strongwith Chippendale or cabriole legs. flabby. The rule is, then, to dress a holds of their home manufacture. , Most of these are in walnut, and one salad directly before serving it. Windsor Chairs some are reproduq-tlon- s firm, wishing to make a leader of th I have written so many times about of the ancient patterns of side mahogany Heppelwhite sideboard, to dress a salad and how to us shelf and two story comb back are to chairs, and other pieces, had to put how dressing possible so that the be found, especially one set which was out a small extension table with drop the least green stuff will not be wilted, and how to certain to This with New it. sell bad neighEngland flap peculiar straight to hive the leaves so dry that the seaborhoods. Others (much commerciallegs, of course, and was Intended for soning will stick to them, tha( I hesiized rockers) have their back rounda combination living room and dining tate to discuss the matter again. But ing into aide arms like a horizontal room. It was a good buy for the new a letter from a long time reader, who horseshoe, and have a decorated edge householder, partly because much reIs now vacationing on the Gulf of tor finish. duced and partly because ideal for Mexico, has brought me td the Beeislon Twin beds with Windsor head and other uses after a big "dining table to try again, largely because it threw could be achieved. foot pieces are an attractive colonial me into great gloom. A magnificent oblong dining table form, and some of these come in the I have tried to tell, again and again, so now. finish rare Such has been put out by a manufacturer mahogany how to pick over, wash, and dry salad finish is not, perhaps, gny more apt in his wish to create something both greens, drying them leaf by leaf. If to catch step with some old heirloom new and worthy. It ia walnut, with necessary, and how one can prepare the ' of a bureau (which every bride hopes finest batik color decoration, but it greens in the morning, put them in a to receive) than the walnut with which may be ordered in mahogany, which salad bag or paper, put them in the It is now the fashion to overlay the would be appropriate, for It la pure ice box. and have them in the beat redder wood, but the mahogany la alcolonial, being set on two Duncan condition for dinner, Thl I absolute, most, sure to find Its match In bureau Phyfe standards, exactly alike and just green ly the beet method for all or chest, which held better position In far enough apart to be lovely in their and fine things like watercurly cressrand the old march of design and variety. strength and slenderness. Tou will yet finer little bit to sprinkle through For those who expect no heirloom, know it when you see it, for everya salad, like the piquant cress and yet would adhere to this wsy of furbody has seen this old American makmustard of the platter gardens. Thess nishing. there is a mahogany four ers little table, and th beauty of the need washing, but they mat when wet. new piece is sign enough that nobody drawer chest with plain front, turned ami need to be dry or they will not can make a mistake who chooses legs, and wooden knob handles, a four sprinkle. 7 poster day bed which Is quite (he pride colonial instead of renaissance Are Not Salads. Hashes of the firm which offers It, and table A chopped mixture of meat or fish not made Into a tr or vegetables salad by adding a dressing or cold sauce to It. That la what salad dressings are, cold sauces! In exact cookery a fish with mayonnaise is called a salmon mayonnaise, a halibut mayonnaise, and so forth, according to the home? replied the tiny miss, gravely. Bobby was ailing, and the doctor left name of the characteristic ingredient. medicine moa( bitter, E.C.B. ' To use a French dressing Is not to Hla mother coaxed him by saying, a salad, since slices of cold meat Come, Bobby, this will make you Harry had been making hopeful but make well end then you can go out and play, are soaked In a French dressing and ineffectual efforts to open a conversacalled, tn exact cookery, vinaigrettes Bobby came and tried it One tiny tion with older members of the family, of beef or lamb or whatever you care taste, a wry face, and then he cried, who were reading. Returning to hla to use. Th'is dressing Is also used to L 8. W. "I want to be tick! season meats and fish yet to be cooked and is then called a marinade. I am unused to children and besides' Public Salads. no no I have 'knowing lullaby songs Let me aay that, glad as I would be voice to carry a tune. I offered to care to do zo, I cannot attempt to make for a neighbor's child one afternoon. over public practices In cooking and The child grew tired And asked me to serving food, jet perhaps no one In rock her ahd sing. I began bravely but made more acutely the worl.d I she stopped me and said: " Tou dont Wretched than I am by seeing tons of need to eing, I dees. Tour songs make . good food, here and there and everyme wider awake. E. R. where, made Into the most repulsive, blocks, he was heard to remark under his breath, I was talking to my own unnourishlrig stuffs to try to eat, which John idolized the bald man who darnseff. thousands or millions attempt Mto do, L. R. lived next door. He had lost all th and remain ans-mimalnourished, dishair bn the top of his head. Jehn We had been living In a two story satisfied. and unhappy. Food should be Joy bringing, satisfying, gratifying, time and recently building for some moved to a flat- - Jana was over to her health promoting. I came away Juat aunts and waa telling her about the the other evening from one of the expehouse. She said, Why, aunty, our ditions that are becoming rarer and rarer with me, utterly gloomy because upstairs Is downstairs in our new house. I. M. the dinners paid for were unlovely. In e, THE RETURN OF COLONIAL FURNITURE. HIS year bride will have some difficulty in fitting her houaa with uniform furniture.. So accustomed la aha to colonial stand-- J ards, expressed In mahogany, that it will be no easy task to understand and ' select from the amazingly different ' periods represented in spring stocks. I Never before, not even in the prosit perovft times from 1750 to 1800 when ; th colonists still so called sent their brand nOw American money to Europe J 1 A' exchange for quantities pf fine furniture havs such fiorid continental styles seeped through as the war has r6w let loose upon us. v Brilliant tapestry, polychrome decor-ktlodisks of silver and pinky gold, cT rough surfaced woods with strange rainbow sheen overlaid on the finish Z tinting, it is called confront us. Fat '' "Butch secretaries, Italian carved Oblong tables with ornate aprons gnd stretchers, walnut In softest tones - on one side and walnut with color ora it- mentation of batik work (as we know if "In fabrics) on the other side.- Painted furniture is everywhere, v Old ivory is trimmed with brilliant 'enamel and gilt In parallel stripes, let Into deep grooves which have their u .startlingly vivid effects enhanced by flower pieces on top, side, and .door-fron- t. Italian renaissance Is every 'where in ita walnut and tapestry, while Italian is again seen in the painted dec which occurs oftenest on , . -- oration Lhreakfast sets with strange open cup-- , ; boards and buffets of swell or serpen-- i tine outlines, which are in themselves ' the hallmark of France, ' v Bedroom sets, still more serpentine, vpalnted with brilliant flowerplecea. are magnificent to be otherwise than Louis XV. There are familiar v entirely rush bottomed chairs painted in flame These w color or other' bright tones. have gay little floral pieces arranged V on their ladder backs or convex back fiu piece. They are plain American, over to a deooration' which has, "given ' ' t seems, run riot, although it is all lovely and light catching, and rather inspiring, especially when one thinks bow one can transform ones old things ' With paint. S' X rv sur--faee- -- -- colo-niall- y - n sanitary, soggy, tasteless, dried up, smudy, dusty, and served by girls nearly naked aa to shoulders, who carried around napkina to wipe plates with w bleb were hugged dose beneath their arms. Repulsive is no name for tt all! Its Been Done e Often. Therefore, while I felt discouraged because a reader did not realize that I . had tried many timet over to tell bow te prepare salads I knew that she was describing all too universal practices -- when ah Dont wrrote: you want to de th world a. big favor? It will be so sasy for you and you can reach about a million peo- pla." I might tf th!y would gtt interested in right eatlng.J Cont you at least help people te understand the value of a salad. artistically and dletet-Jcalland from the value ef He place In the menu? (1 thought I had tried many times. Dear me!J A hot wilted A salad is Such a (disappointment! salad on tn table when onfe arrives for lunch or dinner is so distasteful. It Is sure t tf have ben there some time. My husbgnd went to a large hotel yesterday, where he found, not only th ealad on (he table but th dessert when he sat down. Cosmopolitan people are always saying w know nothing about presenting foods. ,1 could writ a ream on tbat subject, but people are looking for recipes here. My correspondent goes on to say: I went to a big place th other day. and what I had was soaking wt leave called lettuce ealad.' I htd to pour off the water from the plat. Another se railed ealad waa served with tomato hidden under a dripping green. The tendency In country towns 1 toward hahj aa I believe I told you one. One 'Just longs for th salad eouree Its crisp cold refreshment and to find at ones plate limp, fainted ehepped lettuce with gobs ef mussed egg! Do help the world. The Salad Ptate. There should not be a thing on a salad plate sfter every delicious morsel has been consumed save when sliced tomate la used with theorem. sn4 not alwsjs then. If a salad ls so servedthat a tablespoon or more of oil floatIng on water is left An the plate, there has been a great waste ef more sorts than one. That seasoned oil haa the highest possible number of calories In It. and it should have stuck to, the leaves as but'ec sticks to bttad. Beet Salad. If yOu want a chopped and cooked vegetable salad, why not take It plain? A plain boiled beet may be sliced toward Us top and then across the first set ef slices so that the pieces will look like the petals ot A neonv. and Jou'can have deep peonies or shaded pink ones according to how you cook your beet. Or beet chopped, and lightly buttered, molds perfectly and the mass can be poured out on a lettuce leaf, and be beautiful. It. Is Eddington By-Jane almost as- - good hot with a French dresaing aa tt is nicely chilled, but In the first place tt is just a vegetable set up salad fashion. . The Cool Cucumber. - Slices of cool cucumber wilt almost while you ere cutting them up, there- for when they are to be used In green aatad the cucumber should be peeled and sliced after th other gteens ere In the bowl, end then the whole be dressed at 'Once. Plain cucumber la aa safe to eat as an apple. Freah from the Ice box it is not only th thing to us with fish, but it la wonderfully refreshing perfectly plain with a dish of hot stewed beans or something similar. It is best not to slice it la this case, but to cut tt In junks or long strips. On of the most wasteful habits dleteUeai!y has been to serve cucumber floating ia well peppered and salted vinegar. It was no more sensible than to put a large portion of vinegar Into drinking watei. and you- - knw the pitiful picture the drinking Of vinegar calls up. W cannot say it too often a cucumber is a small mlneralprlng. We know about it vita mine. Dressing the Salad. Since a salad is more directly an appetizer then anything save jibe soup and in an entirely different way from that, the finer the presentation of it we can make, the greater a auccesz it will be, aesthetically, dletetically, and even thriftily. All the dishes w eat "ought to have some charm, or be entertaining if not beautiful. ,Few people have the good fortune to get the one perfect salad bowl that will satisfy a life long even If it can stand the wear and tear of that period. Buy a new salad bowl once in a 'while then .j I like best my new s square bowl of Qulmper ware, for that have the backing of cen-- . Before I put the well dried turics. greens into the salad bowl, I rub tt with the cut end of a clove ot garlic. Nobody taatea or amelia the garlic, at such, but as quality it qualifies enormously. , Chopped onion may Then the partially lake its place. greens go in and are lightly sprinkled with salt, anjktw-- or three spoonfuls of oil are ell sprinkled on enough for a large bowl or for four op five persops and th salad la lifted, from the sides, and turned until every leaf is well coated with oil. No drop of . vinegar theuld touch a green leaf if This process of you can help it. lifting and turning is called tiring. Next into the salad spoon shake a s little paprika, and fill tt about full of vinegar, stir It With the fork until the paprika is wet or dissolved, then sprinkle the whole over salad and "tire again, after which serve immediately. ' A ( hite Salad. Far mote appetizing and suitable than a chicken saad for a bride a luncheon and similar occasions is one of the French endive, the blanched part of curly endive, and a bit of the green as well, and other blanched The inner and greens like escarole. small delicate leaves of romalne, so pleasant to eat without any diess.ng at all, make a good bit for this salad, and fruithke oranges may be used a little as a sort of garn.sh. It is best to dress all the regular things, like the endives and romalne. in a bowl and then take them out on plate, laying the pieces In some form and order, after that adding the dressed fruit, which is naturally wet, and if mixed with the greens will prevent them from being perftcty seasoned. , t Chiffom.de Dressing. Rub a small bowl with garlic, add seasonings like salt and paprika, put In the oil and vinegar three to on or use a little more than three times as much, oil as vinegar, whisk till mixture cremy.and jpobr o(er thechlffonade. that gvea it th name Tide may be ribboned lettuce, red pepperl either chopped or In the finest rill bon, some chopped scallion, or chides, etc. Dip over prepared greensA h t No Rjles, but Definite Practice. Tou hear and see In print the statement that there are absolutely no rules for nUking qr blending a ealad dressing, and no fixed rules for mixing a salad. While accompanying thess sew 111 be the Statement that " th I jam beginning to hate th cret Is. word seertn when bsed in cookery to imply a ill ceness, a skill, that comes Nobody cgn whls- only with effort. per a few words Into the ear of tha unskilled that Will give them a magic touch. But approximately the two first rules are: Materias dry and oil of the oil and wfier do not mix. itl there ia water on the leaves the oil cannot also be there, and there is great lost of flavor for the whole as well as waste. A man once, when solicited to buy a certain book on salads, hapIt ia espened on the statement, sential that the leaves be dry and purchased the book for that reason atone. We need 'to cultivate more salad greens, hut w e do not need to try out more mixtures of some of the gaudy things that are now used in salads to distract our attention from the cool, refreshing tastes of the whole lettuce Down with hashes! clan. By th way1, if jou have copy of Fillpplnls International Cook Book, j'ou may see on its front cover a picture of th best sort of a wire basket for using to remove water from lettuce by centrifugal motio'n. I paid 12,51) for mine. Imported, or about five times what it would have cost in Tou cart pick them up In France. New Orleansr W licre Some years back they Were much used for. hanging up eggs more often than for' drying lettuce. Perhaps some one in the United States will manufacture them when people learn to dry their salad greens, and demand something of this type. b( rea-aon- two-third- , Practical and Fancy Needlework wJLoms, I 1 Willie wa out riding in his fathers lately acquired car. Th car didnt work Just right, and each time it came to a standstill it happened to be in front of some house. Evidently Willie wa thinking of the hors the peddler owned that had become accustomed to stopping of ita own accord In front of Gee, be exclaimed, every residence. this car must think.lt belongs toy , E. L. M. peddler, . Gretchen cam to her mother crying. Mother said, Tou are not hurt. She replied, I beg your pardon; me tinks me Is. H. P. Leo had a dog of which he grew to , be fond. One bright day along cam an auto-mobile and ran over the dog. Seeing she accident from a window, Leo called LOVE LETTEOS wa taken to the barber a short time ago, and upon being placed In th chair said: Will you please cut my he like Mr. Martin's? K. R. DREAMING OF DAYS CONE BY. 'ATE: After walking through th woods on a cold, frosty day, was glad when I reached home and saw the old fireplace burning with warmth and comfort Daddy told me tb logs were from the old maple tree recently cut down, shadow we spent so unde whoa Evelyn wa overjoyed when a new' girl cousin arrived In her aunt's home. One day the baby cried quit a bit and Evelyn, evidently thinking her aunt might become discouraged, looked into her face and said In a consoling tone: " Whep I wa Doris old I cried, too. W. K. the veterinary aurgeon, who lived In the neighborhood, but juat as be arrived the dog breathed its last, i Leo, with tear couraing down hla chaeka, sobbed out, putting hie hand deep in pocket, " Wbat do I owe you, doc? E. C. M. . One of my friends hat adopted a little girl. One day she came over to see me, and In the course of conversation I said to her: "Myt Anna Marcella, I wish I had a little girl like you. Well, why don't you go to th , many happy hout s together. I grasped a log. so sacred to me, and, behold, I saw our names carved there by. your own hand, ,1 moved swiftly from this world to jours, and from out of the soft mur- - mere of the flaming logs I seemed to hear your voice whispering sweet word of love into my ears, while in th flashing flames a vision of your dear face appeared and- made my beautiful Illusion seem true. Soon I tell Into a sweet slumber, dear mat of mine, in which my dreams were all of the days of our and happiness. I saw again the old maple tree, near the languid brook, and you and I, carving our initials on Its side. How sweet and pure our love for each other. I awoke from this enchanting dream while the logs in the fireplace were still burning. It was your voice in th dying embers, now a soft musical strain, then louder, and at last the soft whisper, until it died away. The log had sung their requiem and, mate, ss 1 sat there I remembered It wae twenty-fivjeers today since we were married, but what a short time you etajed here below yet jou ere conIxorid. stantly near me. e V jacket cart be' beautifully easily made at home, and woman should qwn at least Lika all lovely pieces of wearing apparel the cost is high In the shops, while If one has to pay only for the materiel the cost la greatly BED reduced. Choose peach colored taffeta, for In- stance, and cut with shoulder and under rm seams. These are put together with machine hemstitching. The short sleeve are set Into the armholes In the same manner. Neck, fronts, bottom of jacket, and aleeves are all finished with a in pale blue. Peeping out from under the binding on all edges Is an Inch wide Yalenclenea lace edging. On the lower edge of each sleeve, tn the back at the middle of the neck, and on each aide of th middle front- ay decorative motifs made of narrovjKmlk fold in blue, Invenddr. snd peach taffeta. These are set one within the bias-bindin- g - other, forming oval outlines the outside oval measuring 2x4 inches. Tiny buds and .leaves are embroidered inside each oval and at each side of the neck at the top. Around the above the binding la set underneath th lower ige of It. Another pretty Idea for one of these jackets Is to cut It kimono fashion, of pale blue satin, finish the edges with a narrow hem, and outline the hems l with a single row of beads. Set a square of filet lace in th back at the bottom, cutting the satin away, Edge the short sleeves with the same deep filet, and Instead of sewing th satin together under the arms, set a piece of the' filet In, beginning at the under arm curve and plaiting up th llet across the top and attaching to 'the front and back with tiny bunches of silk flowers. Then Join the lace to the front and back from the under arm to the bottom with graduated strands of the crjwtal beads, making the bottom crj-sta- 5 strands about three Inches long and f Inch in the top one about length. Shaded georgette made up to slip on over the head and with alt edge picoted, is another idra that Is good. While for those who need something with some warmth there are dainty Jackets of fine albatross or quilted silk. Answers to Stwing Question. MOTHER: Use pongee for your little girl's dress, and put some Bulgarian embroidery on the sleeves and front of the waist, using red, gieen, and blue, or black. one-hal- JULIA S : Tou will hardly make a mistake In making several of the vet and cuff sets. One cannot have too many or too great a variety. Ratine (rimmed with cretonne Is on" of th new fancies, and lace with net. oigvn-dtc- , gingham, etc, are all much la ev deuce. . |