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Show THE SALT LAKE TRIBUNE, SUNDAY HORNING, SEPTEMBER 24. 1922, THE COOK BOOK LOVELY DECORATIVE TOUCHES SEW YORK. Special Correspondence. In the Novelties displayed show rooms of New York decorators are so fascinating that we are irresistibly tempted to cast aside our smell embellishments of yesteryear twhlch seem to have become unbearably wearisome) and innovate our homes by bringing Into them some of these new articles. Among the loveliest of this season's decorative touches are bunches of flowers made entirely of shells. Each petal is a separate shell. A number of these are fastened together to make a complete flower and then the flowers are grouped into bunches of whatever size may be desired. They are tinted with soft pink, yellow,, blue, or lavender. We saw some of these, in a porcelain vase, placed on a living room table, and the delicate tracery of their fine line was as delightful to behold as is the pattern of the most exquisite piece of antique lace. In a dining room, which has been done in Adajn period furnishings, the center chandelier has glass drops, some pear shaped, some long and pointed. These. Instead of being cut from clear crystal, are of deep emerald green glass! The light, as it is caught by these drope, is scattered about the room, in a profusion of The color Is repeated In the satin damask upholstery of the chair seats and in the deeper toned velour carpet. A set of side lights ar.l chandelier, which prove to be of great interest, are made of wrought iron. The large globular chandelier Is composed of stems with leaves. The side lights are exactly like the chandelier, split into halves, so that they may be attached to the wall. The coloring is qutte unique. All of the stems are painted olive green, and the leaves are saffron pink. Deep turquoise green silk shields are used on the lights. An interesting pair ot candlesticks, which we saw on a hall table, was made entirely of glass. Two stems, with green leaves, intertwined from the base to a height of about eight Inches, suddenly branch outwards at each side. On either of these branches fairy-lanterns- . there sits a gayly colored glass parrot with a candle holder on Its head. Easy to make and pleasing In effect are two lamp shades which are used ki the same bedroom. One of these has a foundation of white silk, shirred on to the wire frame, Appliedto the silk, at Intervals of about one and a half Inches, are little ruffles of deep rose almost red lace about a half an inch wide. When the light is turned on, the silhouetted pattern of the lace appears to be black. The other shade ' has an underbody cf rose colored silk, Btretched tight and smooth. On to this, rose colored tulle, in double thickness. is gathered full. The tulle, being cut about three inches wider than the shade, is left unedged, in a sort of ruffle, or ruche, at top and bottom. A light, airy impression is produced. Beads, strung on fine wires, so that they may be bent into various shapes, are being put to use in many curious ways. Highly decorative bead flowers, arranged in a low glass' bowl, on a little table, give an Interesting note to a French bedroom. Some of these flowers are of strings, of small pearls, twisted into loop shaped petals. Some are larger beads crystal, amethyst, and amber, with lines of smaller beads running crosswaros to fill In the loops. The stems of these flowers are wound with dull green worsted, and the tiny wired leaves are covered with green taffeta. A pair of side lights is with greenish crystal beads, also strung on wire. The bulbs, with their beaded rovers, turn downwards from the fixtures, and havo the appearance, when lighted, of big, effervescent soap bubbles. Hanging in the entrance hall of a well known New York decorator's studio is a lantern which nearly every one admires and covets. Brass hoops, one and a half inches wide, band the top and bottom, which are of the same diameter, about eight or nine inches. Between the hoops there are uprights of clear glass, an inch wide, separated by narrow spaces. Winding in and out around the whole axe tendrils of ivy, made of brass. These mount and Intertwine, above the lantern, into the point by which it is suspended. cov-ere- Unusual, indeed, is the pair cf beds illustrated here. Head and foot ends are upholstered In an excellent chintz. The small amount of wood which is left exposed Is painted Wedgwood green, to match theshwckground of the chintz, and edged with dull, rubbed gold. The pillow slips and bed covers, which fait over the sides in deep ruffles, are of the same chintz. Above the dressing table hangs an old fashioned mirror, divided into two parts, the upper being filled in with a French print, BPQndiag4ln character, to the other prints in the room. The heavy plate glass of the table top frames a cover of chintz, matching that used on the bed. From this top. reaching to the floor, is a double ruffle, of changeable French blue and sage green taffeta. The ruffle has .an opening down the center, and is fastened at each side of this, across the top. to a piece of wood which is hinged at the comer. This arrangement permits of the ruffles being swung to the sides, to disclose a number of drawers In which the toilet perquisites are kept when not in use. Dull gold is greatly in evidence in New York decorations. A set of Curtains which is worthy of some attention is on display in a conservative show room. The side drapes are dull gold colored caserqent cloth. Oy3ter green silk gauze is used for the glass curtains, and the straight lambrequin is made of a piece of linen, embroidered in an inventive pattern of colorful flowers and leaves. Curtains and lamp shades are not, by any means, the only mediums by which dull gold is introduced to the present realm of good Interiors. Startlingly eflectlve Is a sunroom, the brick walls of which are gilded. Quantities of black have been mixed with the gilt, dulling it considerably. Pure, glistening gilt would be utterly impossible for covering so large an area as that afforded by a wall space. The mortar uaed between the dull gilded bricks is natural putty color. The floor is covered with alternating squares of Mack and putty colored tile. Black enamel has been used on the table tops and chair seats of the Pompeian red furniture. Silk gauze in dull gold hangs at the windows. Natural colored parchment, trimmed with gold and black, forms the shields for the lights. oi tkg Gyda had spent the winter in Cali fornia, and when she was to return her former playmates, Helen and Suzanne, were at the station to greet her. Helen had shot up arnaz- - .looking around and we did not ask her to sit down. After awhile she said she guessed she would go home. " Dont you like to stay with us? we asked her. "O. yes. she replied, but I gets tired standing up all the time. J. B. Donald and Jean are cousins. Donald, whom we lave and who la jealous you. I asked her If she kAew them. She said, No, but If they took their A. E. hats ofT theyd be twins. Nelly had come over to stay awhile with us on Sunday. She was busy of our notice ot other children, brought Jean to call on us. Thinking ire were showing Jean toe much attention he stood behind her and raid, " See how big her ain't. W. D. W. Virginia was to celebrate her birthday soon. LOVE THE SAME OLD STORY. Youve got me you demand a DEAREST: Here I had always thought effective vocabulary, but when you ask for a loVe letter I can only wonder what I shall do; for all I can write to you is, I love you! I love you! I love you! ITttve you! - In my high school day I was proficient in the art of writing notes, but now that you have materialized and the man of ray dreams smiles at me from your dear eyes, Im dumb. When jou demand verbal utterance I can only hide my face against you And I adore you, honey ppy." whisper, I cant believe it has really I can't beiieva my dream ha come true. Wake I keep saying to myself, Up. you're dreaming." When yqu stop loving me Ill treasure my memory of you against my hurt and remember that one by a . hap-pene- The shoe clerk put a shoe on Williams foot and said: Well, young man, how does that feel? said the boy; it's Gee, it hurts, too full of feet. C. C. people. University Bulletins Free. Our state universities have many of them done fine work on meats. At the University of Illinois, Urbana, some highly exact work was done in determining the right temperatures to use in roasting beef. The two meat bulletins prepared by their agricultural experiment station have been no Jane Eddington and influential- - I have good reason to given at that meeting of stewxri believe that a mention of them in this there la mention of hew the marrow column started a most influential movewa uaed at one of th great mena ment ny one of the largest ot the packclubs famous for it meat cookery. Tha steward demonstrating aaid; ing houses. Tha Illinois bulletin No. 158 Issued in Beyond the butt is the rump. This pages, with tho makes a good pot roast, and Is a good 11$ has sixty-foutitle " Relative Economy. Composition, piece of meat when it is thoroughly and Nutritive Value of the Yartoua cooked. There is one part of the flank of Beef. and has some wonderful Cuts lying between tissues, which you can in pictures which have been use tor a steak, and a good steak one of the school textbooks on foods, it makes, too. Nick it very with a knife a although you would never guess it little and cook it well, and you will unless you read ths preface. I think find It really a dainty morsel, delicate the information should have prefaced and tasty. In the club where we make the pictures. Ths Illinois bulletin No. a specialty of steaks, we split the fore147, issued In 11, with the title, shank snd remove the marrow, which Market Classes and Grades of Meat. we cook and serve on the side as a haa 143 pages, and most informative dressing for steaks. It makes a delipictures. cious dressing. The United States department of agrieces fer Pot Roast. D. a riculture, Washington, C, has Not everyone would agree with this great deal of literature on meat topics steward about the rump being good and will send out free those which for a pot roast. Many butchers recomhave recipes and information useful to ,the housewife. mend the heel cf ths round or what some call "the eye for "this purpose. Hqw to Judge Meat. When the butcher buy only the hind A little over twelve years ago at an of beef, you muat take either International meeting of stewards, quarter one or the other of these pieces for a women were urged to use cheaper cuts pot roast, but there are excellent reaof meat than the ribs and the loin so sons why the chuck la a better cut, and called was for. and it pointuniversally one with which a young housewife will ed out how tho bride could tell old . have better success. These other cuts cows meat from are peat .from young, meat.'arid the ordinary cook steers. The report of what a demo- usee drier too much fire with a pot roast and nstrator said has this: so dries up the meat. If she uses a Meat is like cloth. There is a disbed of vegetables with it she tinct 'difference in its texture. Old is lets seasoning likely to spoil her meat, and coarse a meat look. has Young tqugb see more plainly that she has, she tender meat Of good quality has a fine for tan If the vegetables are dried up or A of good judge grained appearance. burned the meat is at least half spoiled meat can look at a cut and say at once. If not Yes, that's a young steer with a By the way, those stewards or their touch of breeding Angus or shorthorn or Hereford. You can always tell chief speaker said: The trouble with dont-tayoung meat from old by the bone. In the women of today la that they the to meals. trouble prepare blood the beef runs the Into young bone and tints it pink. In old meat it Cooking la a delicate business, requiring much skill. If people knew how does not. The bone shows hard and white and flinty. Then you can tell a to cook they would use cheaper, meat and make It taste better than the moet cow from a steer because the cow's bone In the loin tends to be flat. expensive cuts. New Meats." The steers bone Is rounded. Wasting the Marrow. Practically all the animal glands are This Information about the bone sold today packed as perfectly as the ought to help any c,p6k If she will rehighest graded fruit,- while some pets member (t. We may find recipes for pie are calling them new meats, but. grilling bones, but the main way of hardly anything In English cookery la cooking a bone is to make soup of it. better known than the kidney, chiefly although shortrib cookery Is good. The grilled, and any one with a knowledge of folk cookery perhaps to 2,000 years ordinary home cook wastes the marrow, although In fine cookery this is back knows that the least mentionable made much of. This use forms quite of tho glands have been commonly a story in itself. The French cut it in cooked and eaten often when they were little lozenges, poach it. and use it taken from the live creatftre, as In, to garnish a fine vegetable like celery caponixing a fowl or castrating other cooked in meat stock. And in the folanimals. The French put tip these was lowing description of glands in bottles just as they put up the cocks comb or use It In garnishing, j Of course, all this pertains to a' cookery among people who have extremely scant food supplies and have not our American abundance. friend, for the joy that sings through Four years ago one of our leading your so charming letter meant a great magazines had recipes for the new deal to me. meats, and among them was or.e for Not only is thnt the nicest complirolled beef melt with potato stufment I have ever received, but I am fing, and the statement was mads doubly happy in having for my friend that melts ara produced from bef, the author of a book that has been on pork, and sheep, and in color and genthe list of tho six best books for so eral appearance are similar to livers. II. M. long. If you look In the dictionary you will not find this word melt, but if you Competent to Judge. happen to know that it is tho spleen of the animal you will find under tha My nicest compliment was given to definition of that tho word milt. I me by a prominent lawyer, father of two wayward sons. He and my father do not know why tho trade uses melt. There were recipes with plcturea of had Just come from church, where they had heard a remarkable sermon tho dishes produced of pork ears, meaty little pork snout served with upon how to direct a boy. My father was ao impressed that he green peas," and daintily served pork remarked that he would give $100 if I lips with mashed potatoes." could have heard that sermon. But, after all, these are the extremes The lawyer turned quickly and reot cheap cuts, and one almost has to be Your boy does not need that a Scotch cook to relish them. I have plied: sermon. A. K. seen the muffed pig's stomach or r repr-duce- nine-tenth- ke ' ' cuts-whic- My Nicest Compliment A Nice Teach or. The sweetest compliment I ever had was unwittingly paid me by a small boy who I had as pupil in his first year at school. It was told hj by bis mother. As the time for the opening of school drew near an older brother, exemplifying the big boys propensity to torment. Invented tales of d:re punishment and irksome requirements which the teacher would be sure to inflict. He succeeded in so frightening the little lad that he dreaded the ordeal of going to school. Tl.e evening following his third day at school, after sitting in quiet thought for a time, he exclaimed, "Mamma, )Irs. Smith isn't like a teacher at all. She is just like a mother." C. P. L. From tho Author Himtolf. two months ago I read a new book thnt impressed me greatly. It was published anonymously and created quite a furore. I enjoyed it to iiiUib that I wrote a long letter of appreciation to its author, and aent it in care of his publishers. I scarcely expected it to reach him, and never dreamed he would answer it. But about three weeks afterward there arrived a letter from England. It was from the author himself, and was the nicest thing that ever happened to About hsggis In Scotland, and the half of a Calf's head garnished with puff paste, crescents, etc., but as food they seem to me most .unappealing. t The Cook with Imagination. The concoction Of made dishes offer a more agreeable occupation to the young cook with any imagination. Pha can chop a cheap cut of meat and make it up into any form that her hands can mold, or tf she.wants to spend ths money she can buy molds to use for it. , It Is a long story, but wonders can be performed If one will work out the details aa some of the famous cooks did, writing down every item of behavior as they want along, or taking notes on their work. It makes cooking far more interesting than one would guess to do this, and finally one comes to possess what seems like a mins of new ideas on food, that it is a Joy to possess. Fork chopped up and seasoned in all sorts of ways and made into little cakes with careful cooking will always suit a man, or so nearly always that it Is . safe to make the generalization. Try a little chopped onion and a green pepper chopped fine with half a pound of chopped pork, and serve ' the cakes made with a good sprig of parsley which was first quite dry and then dropped for a mlnuta in the hot fat of the pan, the pan canted to give enough to cover It. There are no end of ways of fixing this little mixture. Note that the butcher puts a ring of a thin slice of bacon around the cakes of hamburger steak be mikes and this can be done always when the meat chopped contains but scanty amounts of fat. Good Knives Important. Tou cannot know meats without study, snd you cannot manage meat without good knlvea. The sharper tho edge of a carving knife the more elicea of a roast ot meat will a roast yield, while the slices made are more attractive and satisfying, Jrresu!r cunkq, of meat whether they are supposed to ba chops--eu-t by some untrained butcher or of a roast turkey or from a roast of beeg or lamb, show a lack ot meat knowledge. There are good reasons why every housewife should cut up her own fowls. Disjointing with a cleaver makes actually unsafe eating, because bits of bone from this procedure may get into an eaters throat. When a chicken ha been cleaned to perfection it can be out up and need not be washed after, while that cut up by the butcher muat be. wlh loss of quality. Butch-er- a ought not to have this work to do in general, for even the best of them will sometimes give you a lamb chop that haa the decoration of A wet feather, and there are more Objectionable things because the butcher ordinarily deoa not have too nice facilities to wash his hands, an sbundance of or frequent clean towels, and an immaculate wash bowl. If you cannot learn - everything about everything Just make it a point of knowing all you can about the pieces Of meat you are using over and over. You can get the charts which show what section of the creature these come from, and all you have to do is to go for the special Information about using them that you want. If you hear of any meetings where such things are to be discussed, go to them if you can. .You will learn ten times as fust from the spoken word, especially when it is accompanied with an object lesson m cutting or cooking, than you can from any thing printed. But use the printed matter in It place, too. It has Us great service. For any real study you must have it. The demonstration is jut a movie. Practical and Fancy Needlework IZSm me. This is what he aaid: Your letter gave me so much pleasure that I sm going to trust you with my name. I want you to write to me again, as a My Vacation Adventure ingly during the year, while beside her tiny Suzanne seemed more diminutive than ever. When Gyda saw them her consternation was too great for politeness and she shouted, My, how Suzanne has shrunk! F. C. Two girls called at our house. They were dressed exactly alike except for their hats, Louise came to me and said, " Mamma, two ladies want to see When a visiting friend islied her age, Virginia hesitated. " Four," she answered slowly; then Bui soon Ill triumphantly added. have a birthday cake and hop right off of four Into five E. L. B. KNOWING THE MEATS. are so mahy ways of get-- ' about meats, tha THERE cuts and bow to use tha different grades and what to do with them, the priced and the geography of the meat creatures, that it is rather contusing and not easy to tell an Inquiring young housekeeper what to do. In the first place, there are the meat charts. The biggest packers have them and they are wonderfully Instructive. Even the advertisements of meats today have better charts than were to be found in the old cook books. And another thing about thesa charts is that in general a certain out is given the same name in all the different pictures. Formerly these were given different names by different butchers, and particularly by those east end west, while today the English names are different from' ours. Do you know what Canadian bacon is' or a Boston butt? Tou could have quite a travel experience before your kitchen table if that kitchen is so arranged as to accommodate a chair, particularly a chair in a pleasant place. Most kitchens are not, the more is the pity! By Products Means Economy. It Is said authoritatively that the consumption of meat has fallen off 20 per eent in twenty years, or that was said a year ago or so. In the meantime the big pacKing houses have dons worlds to educate the public in ths use of th less expensive cuts, while through the work of highly tralnsd chemists they have turned many a product which was formerly wasted into some expensive medicine, into soap. Into fertilizer, Into brushes and combs, etc. If they had not done this meats today would cost no one can guess how much. At the same time the meat packers have established departments of home economics, and the cooks of these de- partments have developed reflpes often working along with the chemists to the perfecting 'of methods of cooking mead Anyone may write to these departments and get recipes, charts, booklets on a special meat, etc. A booklet on lamb distributed by one big Arm after casual mention here was desired by a considerable number of By moonlight lake, cheek to cheek, we sat looking at the stare and you loved me then. And I said then in my Beloved, when the last star heart, has burned out and the heavens are dark, my love shall light your path through space. When the nations are dead and the worlds are cold, my love shall enfold you warmly." Then you broke the silence of our peace and do you remember what you said? You aaid, Sweetheart, do you like aluminum or granite ware lor kitchen dishes? Then I knew you were a really live man land you were' going to buy kitchen dishes for me, your wife. My heart 'Xeit liker a bottle of soda-po-p some one ha been shaking. You werent a dream; you wouldnt vanish; and there would be days and days when I could cook things for my dream man who wasn't a dream at all, but who loved the girl who worships him.. ' Your Wise To Be. i . An Eeeort of Boot. While on a farm last summer, I and one of the other girls decided to inthe neighborhood. Not vestigate knowing the lay of the land, after walking for a while, we started 'to poke with our sticks along the edge of the road, and I know I had my thrill when we made our way back to the . house with a swarm of bees on After that we took a guide. L. K . out-trail- t-- No Plaeo Liko Homo. extra thrill In ehooung the terrace. The paint bucket was relieved sf a quart of paint which was splattered in all directions and I was relieved of all my surplus wind and energy for sevR. B, M. eral minutes. ceived an a Juot in Time. I believe one of the most thrilling vacation experiences I ever had was while returning by automobile from Minnesota. We were driving after dark, and in some way got off the main road on to an unfrequented one. We descended a sleep hill, and, bear-- ' ing a cream from one of the women in the party, the driver applied brakes. We discovered, on alighting from the car, that we were on the brink of a small river. Far above us we muld see where a new bridge had beeiT built-- ; and we had been following the old road, where the bridge had My most thrilling vacation experience was my first sight of home when . I returned. I didnt know the place was ao lovely. The vines on the porch were, the finest touch of nature I had seen. When I stepped - inside the house, no hotel had looked so Inviting. My bath tub rivaled any Roman emperors I had seen in a museum. After some nights of cSmping my bed seemed been removed. the most marvelous and downy nest. H was a miracle how we ever esEven the familiar kitchen sink, where from plunging headlong over the water ran out without sny bother, caped embankment. When we Anally drove seemed a wonderful Invention. A little, On far abovermd could see absence surely sweeten home. If you the the bridge depths below we breathed a sigh of want a real thrill, take a vacation, and relief and went on our way rejoincing. then see if homo isnt the beet little ' R. R. M. 8. place on earth. Spent on a Ladder. My vacation was spent on a ladder, painting my home. Late one noon while 1 was working on a cornice the rung of the ladder I was standing or,- -, gave way. I made a hinge to grab the paint bucket and tried to prevent the ladder from toppling over, all at the same time. The next instant found us three ladder, paint bucket, and myself strewn upon the sod in the adjoining yard. This yard is several feet lower than mine and consequently we re Snahet Alin. One Sunday my family went out and left a cousin and me at home. Tiring of the lonely house, we decided that the creek down the way would be deserted and Just right for a swim. Donning our bathing suits, in we Jumped. It was hot weather, and the creek, was too shallow to swim, so we weded. I had only been-ja few minutes when I stepped on something soft. .looking down in the clear water J mw a nest ot water snakes. We neter molested the creckagain. ' c'T. R. of any kind Is the most and a beautifully embroidered Initial or monogram will lend distinction to anything on which it is put. Monogram making is in aome ways more difficult than doing a single letter; but the result makes the work worth while. The design will have to be distinctly marked on the material, so that not a single line is indistinct, and when that ia accomplished the outlining is next in order. . Darning cotton is good tor this as finished work depend upon these prewell a the padding. In outlining be careful to follow exactly the way the liminary stitches. Embroidery hoops are necessary, and lines cross over and under one another and take small, even stitches, making should be used for the padding also. them as short as possible On tbe wrong The embroidery stitch Is an over and over taken evenly and closo together side and decidedly short on the right. running at right angles to the The padding stitches should run the padding, snd taken as close together as Be of the letters. to careful length Is possible without lapping. needle that sill go through choese a A monogram hardly be atthe material easily. Some use a simple t tempted before a should certain degree of perdarning stitch for the padding, makfection ha been reached in embroidering short stitches on the wrong side ing a single letter. Patience and pracand longer ones on the right, and some tice will be worth while, and It ia deuse. the chain stitch. Whichever is lightful to watch the work grow under deckled upon, make the padding heavione fingers. er through1 the center of each secMonogrammlng Is always an added tion and lighter .towards tbe outer beauty to all kinds of household linen, edges. Muchif the beauty f tho and there has been a'vogue lately for EMBROIDERING y puting some sort of monogram on one' blouses. Sometimes these are ineloeed In a circle or diamond shaped outline, and sometimes not. If on chooses, parts of these letters may have a center part flled with seed stitches, and ths effect Is excellent, A newer to Sowing Questions. MRS. L, S. E. Yes. skirts are going tci b longer this fall four Inches from tha floor or ankle length will be worn. If your suit is going to seem a little out of date, why dont you make the skirt over by setting It onto a Inn-walsted upper rart of silk or satin? t ; While many skirts are a little wli-'than formerly, the slender siihouett Is the thing, and suit skirts at least will still be narrow at the bottom. |