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Show THE SALT LAKE TRIBUNE, SUNDAY MORNING. OCTOBER ROMEsHrkitaL HARMONIOUS cfe Cctmpz LOVE LETTERS APPRECIATION. TEACHER Tony and 1 DEAR sitting on the alfalfa We had no one to play with and no one to make ua happy, so Y said the Lord prayer and we bigin to get happier and then we bigan to write to you and now how happy I am. Miss lucy- - everything ao still but the train and It make Tony and me lonesome. I hope that you are happy. How sad I would feel If I beard that you wasn't happy. Miss lucy you must make me In some way happy for you make me happy when I see you. My dear lovingly teacher that dress you give me makes me so happy. I wore it to the store end I thought of you all the way up there and I thought I was something.' Miss lucy we as'ted God to keep your life pure and sweet because you have been so kind to ask God to keep m life pure and sweet so I will ask him to keep yours. 1 have asked him more and more times to keep you from harm and to keep my lovingly teachers heart pure and sweet. You are pure as honey and kind like a pure bird. I love you ae much as your mother nearly loves you because you have leached me to be pOiite and not to tell Ilea. I want to bring you a box of chocolates fer that dress because 1 love you very much. And I want to show you bow 1 Jove. you. 1 never loved a teacher as go"- as I love you. Every time you come down I will have a letter for you. From Lydia. P. 8. My dearest teacher there is something that I don't feel happy about but it is hard to tell you about it. I think always you are never coming t gfee me. We are going to move away, and I cry every night that bow kind and true and lovingly you have been. It just breaks my heart when I think about that we are going away and we are never coming back. I can't right no more becaus it breaks my heart to think that I wont get to see my dear lovingly dearest teacher no more. One thing I am going to tell you anyway. .When I am happy I dont think about nothing but fun and when I stop playing I always think sad and lonesome. I reals love you I never will forget how kind you have been to , r- - A . ipfo i 'A ' CABLC ROOF LENDS - DISTINCTION . . great upward sweep ot tbs pitched gable roof, witb central dormer, all topped by interesting ornamental cast cement chimney caps, together with the large, inviting front porch, distinguish the house illustrated from its neighbors. The wide expanse of painted white clapboards, the shingle roof stained gray green, the green shutters, and the flower box which nestles Just Under the dormer windows, add interesting touches to the picture. The large, wide porch (veranda , would seem to be a better name for ,thia) is 26x3 feet, and gains prominence by the plain circular columns which support the near end of the concealed roof raftera From it, one enters the vestibule which opens on the stair hall, and thence into the living room. Three large, double hung windows, each with twelve lights, are carefully placed so as to provide wall space for the necessary furniture and still make for 'a 'well lighted room.' The angle fireplace, built into one corner, is an attractive feature of this room. - Of particular interest Jn the dining room are two china cabinets built into the corners of the room. Their appearance marks the return to favor of dining room details which were important in all homes built up to about thirty or forty years ago. No doubt a large part of their present popularity lies in the fact that they can bO obtained ready built from the factory in many pleasing designs. This insures a cbolee to comply with all tastes, and means a substantial saving, compared with the cost of built to order mill work. In a well ventilated corner of the bouse is the kitchen, which opens on to the service side entry, and at the same time i within convenient reach of the front door Important points in the servantless household. A broom closet, pantry, shelves, and refrigerator closet (which is away from the heat of the kitchen range, but handily reached from thekltchen. and from the side entry for Icing) complete the housekeeping department. At the foot of he stairs, leading to the upper floor, there is a coat closet. Upstairs are two bedrooms, a bathroom, clothes olosets, and a linen closet. One ot the clothes closets is 6xS . , v '. . i S THE - me once. Answer me soon. , Lydia. old 9 a teat year (Xote: Lydia tchose mother could not apeak English, - They were to poor that they averaged sometimes but one meal a day.) , fttjr rvooa Plot. fi.- feet, and has its own window, which, sad to say, most bedroom closets lack. All woodwork on the second floor is given three coats of ivory enamel, except doors ' and window stools, which are stained dark mahogany. Floors are waxed oak, except the bathroom, which is of tile with a pale blue.- pattern, set against a white ground- The bathroom walnscoat is plastered and marked off into fx inch square tile. The wall above is painted to prevent discoloration from water vapor. In the basement the housekeeper will undoubtedly want to change the location of the partitions shown on these plans in order to have a larger of Billy had a baby sister and he had to watch her frequently when bis mother waa busy. One day he wanted to play ball. BASEMENT - PLAN. laundry. This can be best accomplished by omitting the longitudinal center partition which separates the laundry from the furnace room, and Instead placing another, as an extension of the present cross partition, at the foot of the stairs. Such an arrangement will provide four windows for, the laundry. Here, in the basement, the modern interior requires materials more fire safe than those of earlier days. This has led the architect to specify that the ceiling over the heater and coal rooms shall be protected with plaster on metal lath, nailed directly to the joists. Plans for this house were drawn by Architect O. IV lard of New York City. tbc? OfcilHffon point of view. She therefore keeps a constant eye upon him, that she may guide him into the right channel. However, at a large family dinner recently the mother's watchfulness relaxed a moment as the guests seated themselves at table. George fastened sn ecstatic gaxs upon tbs platter of fried chicken, where several drumsticks wers plainly in evidence that part of the ehick-e- n especially made for small boys and in emphatic and .loud tone declared: Please pass the legs! " M. & Harry was Inconsolable when his little dog died. I is so sorry about Teddy," be lamented to a caller. And I'm sorry, too I" his father Tbe baby smtled snd cooed, but Billy was too cross to pay any attention. Finally he said, Quit your smiling, O. B. you cant vamp me." putin. Helen was visiting her grandmother and a friend remarked she preferred to have people say passed on, Instead of died. One day, not long afterwards, someone said at dinner, when the apple dumplings wers passed that they would taste better if they had cream for them. Well," said Helen, we would have had cream If our cow had not di- M. 6. S. passed en. i Dorothy wss dolbg her utmost to entertain a young woman who had caned, displaying her toys, etc. After a slight pause she heaved a But my sorry is much bigger than your sorry, daddy," sobbed the child. m. a Lola was the daughter of a singet. When she played with other children ACr- -' o sigh and said, "Well, I spoee you'fl soon be saying, in have to go." B. R. ,My niece came to visit me and I brought in a small chair for her. She she wanted to play the things she knew most about Ope day aba said to a little friend. Let's have a concert Ill be the' Unger, and you be the audience.! What ia audience?" "Why, don't you know? They are Ike ones that can't do it,aaJd lots. C. CL deorge is aji alert lad who early de- the capacity for unexpected remarks at Critical momenta, not al- of ways in keeping with the proprieties the occasion, according to his mother s He calmly replied, " Dem days Is don C. E. H, forever, . an Orphans Ups. While teaching in a rural school I had occasion each day on my way borne to pass an orphanage,. Children yere nearly always plsytng in the yard, and I usually smiled and spoke to those nearest the road. One day I -- happened to be carrying a large bouquet of peonies, and two little chaps sitting In the grass admired the flowers, so I selected two bright colored ones, end, tossing them to the boys, passed on, forgetting the episode. Several days later 1 came along again. One of the same little boys was there, and as I came closer I heard him say softly to his playmate, "There she comes. Verlr timidly he approached me and, slipping his hand into mine, trotted along beside me. Finally, looking up at me with his clear blue eyes, be said: Are you a mother! I want V. M. B. , THE COOK BOOK By EXTENDING MEATS. tomato soups ot autumn, green or ripe THE haveof needed with the tomatoes only a bit of meet fat and onlcn with other additions Uks cooked beans or what you liWel to give them high acceptability, always presupposing that the cooking la good. - With poor cooking they are Ukely to have a repulsive appearance even when they taste fairly good. A little salt pork or bacon when com-- , blned harmoniously with vegetables, or with tbeee and small pieces of other meats, may be built Into something hearty and appetizing always witb good cooking. The pound of chops, which art simply chops and nothing more In one cook's hands, will yield chops, broth, and most Ukely a third dish in the Hands of another. The chops will be daintier for being trimmed and the meat, compacted with skewers, can then be mqj-- evenly and perfectly broiled. The fat can be used to flavor a atew. The bones, well simmered in two or three cups of water, will give a Uquld for a cup or two of broth or a sauce. They will- - thus contribute a meat flavor. Sometimes what people who fairly gobble meat really want is the flavor, on which much to be said about subject there the more refined and wholesome ways of gratifying their desires. Pointing a Moral. Perhaps there ie no way in which one can better point a moral and adorn a tale of cookery than by showing what can be done with materials that are so easily wasted and so generally are. It may seem like extreme parsimony to some people to try to extend the service of a piece of meat to the extent described below. On the other hand, the cook who can do such a piece of extending has learned resourcefulness of no despicable sort. Some of the most highly superior cooking of the world has, been done on an inconceivably small aUowance of meat, and some of the most capable devices in cookery, as well as the most thrifty, have been developed through Just such necessities, as has also refinement as compared with coarse treatment of food, and character with distinction. An Experienced Piece of Meat. , In doing the experiment recorded below It waa a three pound piece of lamb shoulder that was to be forced to yield all the services It could yield through enhancing its flavor, and through a utilization of its least morsel. This piece of meat might have been boned, and tied up in a ball. For a supremely nice first service that sort cf treatment la necessary. The raw bones can then be simmered for broth, and any fat trimmed off utilized as is convenient. Roast Lamb. With the bone- in a piece of roast lamb shoulder the problem of carving is no small one, but that is another -story. With the bone.it does give a good slightly rounded tableland on which to spread a mat of seasoning In the shape of chopped onion, sweet pepper, and celery stewed in butter. With this seasoning one may use also the fat from two slices of bacon in squares. The seasoning mixture must be protected by basting with the fats from the lamb with those from the Seasoning mixture. A mixture of different fats has excellent seasoning power. Set the meat on a little wire stand or grill In the roasting pan. A medium oven after the hot oven of the start and 1 Jane Eddi ngton extra tlmeHowed for the bone to beat through must be allowed. In cooking meat rare tbe bone is a great help, you know. Baste about four times and cook about, two boars with a slowing oven. Lamb In Gravy. The roast described was served for Saturday evening dinner. For Sunday evening supper some' of the fat in the pan and the browned part went into a well cooked gravy or sauce, in which shoes of cold roast lamb were Just heated through and served with baked potato. A curry sauce might easily have been made of this and the whole served with rice. A quick way to heat the meat before It Is added to the gravy is to sautd It a bit in a little butter. If tbe lamb baa been roasted without seasoning vegetables This method offers a good opportunity to use seasonings' liks pepper, mus-Aaretc. But it almost seems a pltjf to use wonderfully seasoned cold roast lamb in any other way than plain' sliced. If the gravy towhich it is added la not a delicateone, all the gain from superior flavorings is lost. ' Lamb Hash. For Monday's luncheon a cup ot cold meat chopped rather coarsely was heated up on a Creole mixture of chopped onion, sweet green pepper, and tomato gently stewed in some of the dripping. The remnant would have yielded two cups of meat bits. Broth Stock from Roast Bones. To the once cooked bones of the three pound piece of lamb shoulder was added a quart of cold water and the whole cooked gently for three hours. Borne dried celery leaves or something similar Is absolutely needed In getting a meat stock from any such source ae this, since without such seasoning there Is given off an insipid odor that makes the cooking hateful. Only a bit of the liquid cooked away, and when it waa quickly cooled, ae all meat stocks Bhould be, it had quite a heavy cover of useful and savory fat think of ail the ways it had been seasoned! Vegetable Soup. The amount of meat stock secured from these bones might have been utilized in a number of ways, but tbs soup for Tuesdays dinner was one of vegetable so seasoned with tomato that only the expert could have guessed that some lamb fat and lamb bones stock formed its basis. Washerwomans Stew. And now a new character comes on the scene, and is invited to use up one cup of the stock and a half cup or more of twice cooked lamb. Bbe added to this supply two small onions peeled and quartered and two potatoes and bit of pepper, and, behold, she had an exceedingly palatable stew, considering the frayed out materials forming . .. its base. . An Exaggerated Case, This was purposely made a somewhat exaggerated experiment. It might be compared favorably to the tqo often unwelcome repetitions of the Thanksgiving turky. But even turkey can be so thoroughly disguised, in yielding a number of dishes, as to make the old Jokes about it seem exceedingly stale and senseless. Practicing witb a small piece of meat In this way is a good training for tbe more exacting task of utilizing to the last crumb the more expensive sorts. It is a thrifty thing and more to make a piece of, meat do valiant service. From one pound of lamb stew meat, cooked with a generous supply of vege- T Practical and tables, we can prepare two dishes using one half a stew and the other for a cutyy with much rice, ' Chicken Extensions. Chicken, more than any other meat, lends Itself to various sorts of extensions. For a. number of services it may be mixed with half pork, which has been boiled with celery, carrot, and onion seasonings the cooking must be exceedingly nice, Tbe most needed thing to help in making chicken go far is good chicken stock or gravy. If jellied chicken. Is desired Or tbe smoothest gravies, the skinned and slowly cooked chicken feet give the beet results. The neck, pinions, gizzard, and heart may be cooked with the chicken feet. Always use some celery leaves best dried for seasoning. The bony frame of a roast chicken, quits cleaned of meat, if slowly cooked will giye a stock for mhklng gravies and to use in cooking vegetables, but it does not compare with that made with the chicken feet for fine seavlces. Chicken a la King It would seem that recipes ' for chicken a la king eaa never be print too often, such is the demand. A small Recipe which may be doubled or multibreast of plied to suit ie this: One-haehlcken shredded, one tablespoon butf ter small onion, sweet' green pepper, one tablespoon flour, one-hacup chicken stock, one t small pimento, one egg yolk, cup of cream. Cut the onion and green pepper in as thin slices as possible. (You may add a clove of garllo sliced as thin as possible to improve tbe whole without its Btew these vegebeing recognised.) tables in one tableepdon of butter or chicken fat may be used. Cook so gently that the onion win be cooked soft without being the least darkened. If these are stirred and steamed In the butter the pepper will he a brlghtpreen after it is soft. Or if cooked in a frying pan clopely covered over the least of fires thess foundation seasonings ought to bs In perfect condition. When they have cooked soft add the flour and blend It with the fat, then the chicken stock. Stir and cook until thickens. Add the shredded chicken it ' end pimento, cut in small slivers, and heat up thoroughly, adding salt to taste. Slightly beat the egg and then this and the cream together. Add this to the rest and bring just to the boiling point. This makes 'enough fott three or four people or large portlone for two, and may be served from a . . chafing dish. To perfect the seasoning tbe meat may be marinated in a French dressing for an hour. To make a marinade for this amount of chicken rub a plat witb tbe cut end of a clove Of garlic, h put in teaspoon of ss t. a shake of paprika, a teaspoon of vinegar. three teaspoons of oil. Beat this until creamy and mix with the chicken Thoroughly. In the end drain off. -Variations of Chicken a la King. , No two peopls maka chicken a la king in the same way. The general definition of the dish Is that it is cut up in nice slivers and served In highly seasoned cream sauce. Red sweet pepper or pimento is what gives the dish a charming look, although It does season as well, and some people always use a mushroom or two sliced thin to improve both the fiavor and the looks. It is distinctly a dish to make careful preparation for in making a nice Stock, preparing the chicken carefully, cutting the colored parts in nice strings or little dice, etc. Ot course, toast is made delicious with this and any good chicken gravy. lf one-hal- one-hal- f lf one-hal- one-fourt- sat down in It for a moment, then said, " Why, auntie, this little chair is Just M. H. my age." cruits. They were quite charmed when he stopped drilling. When I was a boy," said the 'sergeant grimly, " I had a set of wooden soldiers. One day they disappeared and I was heartbroken till my mother said, Never mind, eon. Some day you'll And your wooden "soldiers again. And. believe me, you bunch of block W. J.heads, that day has come." . , Woman Finds a Way. Dorothy and her mother were visiting Uncle William, who was wealthy. Dorothy was interested in heathens, so one morning She said, Uncle, dear, win you please give me something for my missionary box?" - Uncle William playfully threw on the table a dime, two quarters, end a live dollar bill, saying, "There! You may have which you like of the three." The child studied the money for a few moments. Then she said, Mother always tells me not to be greedy, so-Il- l take the littleet one, but please wrap it upln that crinkly bit of paper,' C. D. uncle, so I shan't lose it. A Georgia woman who had moved to Philadelphia found that she could not he content without the mammy who U n n ie ie .n t. r r mi Si Needlework ty v. it In Of m , r- i- ie eg F r- n- - el n- - I: S. sisLPT.iLDi, V, g, g ch We had guests for dinner, and one of them said to my small son, Well, Richard, what de you consider a good time?"' He promptly answered, O, Just to be doing something with my daddy. I do not know whether you consider this a nice compliment or not, but I E. Q. certainly did. The Best Joke I Ever Heard Just as habeen Mother Stud. The sergeant was having a herd time with a particularly green lot of re e y it n n Didnt Hava to Think Twice. 01 What a Cat Bill. veloped Compliment From one. - Surprised at seeing Bsiy Edward la hie first trousers suit, I said: Since When I thought ypu wore dresses? My Nicest 29, 1922 her servant for many years. She sent for mammy, who arrived on the day her mistress had to leave town. Before departing, the --woman had only time to explain to mammy some of the modern conveniences with which her apartment was furnished.' The gas stove interested mammy most. After the mistress of the household had lighted the oven, the brojler, and the other burners, and felt cert tain that the old servant understood the stove, she hurried to her train. She wag absent two weeks, and on her return one 'of her first questions to mammy was how she had got along. I got along fine. Miss Flo'ence; didn't have no trouble at all, was the And dat air gas stove my! reply. my! dat's sho the best stove dey is made. Why, fio you know. Miss Flo'ence. dat fire you lighted ain't gone out it! R. V. z. Couldnt Mislead Willie. " WlUJe, said the teacher, "bow much is six and four?" Eleven, said WlUle promptly. No. Try again Twelve. No." 4 Tkirfcen No, no you're guessing now. But why couldn't you have guessed ten? "Because it don't make ten, said Willie confidently. Five and flva make ten. I remember that." M. M. ' - , Just Like a Kettle. Bobby waa stroking his cat before the fireplace In perfect content. The cat, also happy, began to purr loudly. Bobby gazed at her for a while, then suddenly seized her by the tall and dragged her roughly away from tha hearth. His mother Interposed. You must not hurt your kitty, 1 Bobby. - Irn not," said Bobby, but I've got "a to get her away from the fire. Shes 1L J. "beginning to bail." I o LEF- T- tt SQUARE TEAT AND ABOVE. HI CIRCLE OVER. rLOSE RIGHT SHAIE AS IT LOOKS WHEN HELD UPSIDE DOWN, SHOTTING HOW IT IS CAUGHT TOGETHER AT SOTTOta; Bill 6fz. SILK SHADES FOR FIXTURES. attractive and easily made for a light in the center a bedroom ceiling that shown bulb unpleasantly is made of win give a half Inch caslngand the overcasted edge will not rivet. The usual two turnings bommed down would be rather bulk; At the opposite end turn the ribbon sstin ribbon. The one shown on this In about one, inch making Just on page Is made of old rose in a lignt turning herealso. Then make five weight .quality of satin. The white even plalta-t- he drawing will show frosted fisring shade Is left on and thie you d fasten In the center so covering slips ever the whole thing, the plaits stand out. Where the plaits effectually covering shade and bulb and are fastened together In the center is making a soft, beautiful light to the the point to which the tassel, bail, or room. other ornament, matching the braid. The depth and width of these shade y is sewed. Then the shade is slipped must be governed by the size of the on over the glass and tied close around glass or porcelain shades over whlch the top. and the fullness there evenly they are put. This one M about five adjusted. Three widths of eight inch ribbon fit easily over the flaring edge Inches deep, flaring out so it measures, of tbe shade arid the effect is pleasaround the bottom, about twenty-fou- r inches. For this one yard and a half ing. Such a shade would look well In a sun parlor or any placo where a of eight Inch wide ribbon will be resingle bulb light depends from a celling. quired. Cut the ribbon in threo equal lengths, and lap the edges Just enough ' Another easily made shade for a to sew together. Use silk thread and light hanging from a chain dowu in take a small running stitch, taking care front of a dresser In a bedroom, fbr not to pull the' silk tight enough to instance, is made from a square of draw. Bew over each seam a narrow Silk. For a shade measuring five gilt braid, and then turn to tbe wrong inches deep a square piece ot silk side and press carefully. measuring fifteen inches each way Overhand in small stitches across will be required. Say you choose some both ends to prevent raveling, and turn lovely figured silk showing several s of an This should be lined with yellowf in across one end inch making just one turning, and or some plain color that will reflect ut the lining and make a casing for narrow, ribbon by the light welt outside alike, and sew around the tour .taking fine running stitches Inch u from overcasted edge. This sides in a narrow seam. In the exact A i AN how-A-an- ' col-op- s. three-quarter- one-quart- center of the silk cut a small circle, say three inches in diameter. Then turn tbe pieces right (eide out and after basting carefully around the edge, so that the seam is where it belongs, press It well. Sew a quarter or half inrh wide gilt braid areund tha edge, and buy eight small ball, matching the braid, gilt or sliver, as the ease may bo and sew one to each comer and one in between each of the comers. Clip areund tha center, cutting in the middle, and turn both edges in and overhand together. Finish with the braid that was used on the lower edge, and through this run the narrowest be be ribbon, , The bulb and shade will have to removed, and then the silk shade put on, the ribbon pulled up and tied tight. Then the shade and bulb are put in place and this pretty square ripples gracefully ever. tbe glass shade, covering it entirely. These squares are often used for large table lamps covering a wire frame the desired size end shape with the ribbon I mean, winding the wires with the ribbon, and then laying the square of silk ever the frame. Of course. In these shades it is not necessary to cut the material away In the center, but the ornaments sowed to the sdge should have weight enough to bold the material down wtlL -- ( j |