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Show THE SALT LAKE TRIBUNE, SUNDAY MORNING, APRIL 20, 192V be Che nOME.A.IOUS THE COOK BOOK CASTER ECCS. .fapwa, &r "I -- x. 12STM M, Ha'fwt 5 'JMWfciA good Christian dared to eat egg, and this denial made dainty on Easter day, therefore, eggs were served 4n every style at table, and made a prominent token of the day and the next day, too, in many ways. The ttneient view of the break ing of tha egg as a symbol of resurrection can be found today if we look for it In matters pertaining to Easter. In countries, like old New England, the egg began to enter the diet in spring time to a great extent, because at this season hens do their beat work as egg producers Eggs make a far more reas'Jnable luncheon dish than a breakfast ratable, and in the most conventional and best egg t of France cooking of the the most conventional of all central eatables for a luncheon Is the omelet. It Requires Skill. Egg cookery Is simple, so, like other cookery of the ttajne sort, It requires ths highest skill, and that skill Is in part In the bead in the shape of a knowledge of what heat does to the food stuff" calleS protein, Which years tgo was called albumin, and which is so spoken of today when the protein mentioned is that of the white of an world-J-tha- ,Mto- - FACE BRICK ON FOUR SIDES- different In type from which have SOMEWHAT is the house today. This difference is due in lapse measure to the fact that the main entry is at the side of the house Instead of nearer to the front or center of the building. Such a side entry requires a special arrangement of the rooms Inside the house. It Is Interesting to note that it is being widely adopted In the designs ot many of the newer homes. An will be seen, the building is almost entirely devoid of hallways. Much of the space which la ordinarily lost for this purpose is saved and added to the other rooifis. Before going Into a detailed description of the Interior planning It may be well to say a few wards about the handsome face brick exterior. The SECOND flODR many advances made id the manufacture of fae brick and the widespread use of this material tor homee end monumental buildings alike have te duced the price substantially. For this reason there la no need to limit the use of face brick to the street exposure The relatively small added cost Of using face brick for all outside walls is a minor Item. Intending .builders now recognize the advantage of using face brick for all outside walla so that the house may be equally pleasing to the eye from any angle. There is something always substantial and permanent connected with face brick. It gives to the owner a senes of enduring citizenship in Ids community, and requires practically no upkeep. In this respect it differ from the face brick manufactured thirty or forty years ago, which because of ten scientific methods became discolored In tha course of time, and required painting. Because of Its HBST FLCDB it remains clean, and retains tha original color for an In- 'kitchen floor. Being located away definite period of years. Hence, tha from tha heat of tha kitchen, the 1m only upkeep cost for the exterior bf supply la conserved at all times. Furthe home la limited to the repainting thermore, the Icebox may be used the of tha trim around the doors and winyear round. All of this makes for a dows, which la a small item, aa may be , delightfully cheerful and compact aeen from the email amount of woodwork room. Breakfasts may be served In this room, too, eliminating the setwork exposed to the elements. Brick is used again for paving the ting of a table in the dining room. floor of the entry hell. In the stgir In glancing over the plans and no- hall there is a coat cloaet for the conticlng the large living and dining venience of guesta. rooms, it might occur to some that The architect. Goo, W. Repp of Chitoo much apace in the average home Is given over to grown-ups- . cago, has placed the housewifes workIf the shop, the kitchen, just a half dozen dining room could be made a part ot the living room, or if It could be so steps from the front entry, so that the door, may be answered conveniently. arranged with respect to its equipment The kitchen has been carefully laid thql It could be used, when desirable, for a children's playroom, the needs of out, and la especially adaptable to modern culinary needs A large apron the modern household would be more sink with drip on either side is placed fully met. When thefe are children under a double window. To the right, under school age, especially, it la diffand lighted by another double window, icult for the young housewife, who Is tha kitchen cabinet. On the oppodoes her own work, to give the children the exercise and play to which site wail, and set within an especially devised nook. Is the kitchen range, they are entitled. In winter, particufrom which the odors of cooking may larly, she Is handicapped in this rebe eaglly conducted to a chimney flue spect. directly behind it. Here also te a By having the dining room furniconvenient pantry case, extended from ture of a type which le not too expenfloor to celling; also a broom, closet. sive and which could be refinished If The refrigerator is placed in a sepanecessary, and by putting French rate compartment outside the kitchen doors between the living room and dindoor. Where It may be filled readily, ing room shown In the plans, this without the iceman's smudging up tha space could be used for a children's 1 playroom. Doors and windows could he opened so that the young onea could romp around, well clothed, enjoying the fresh air, under the watchful eye of the mother, from.her kitchen workshop adjoining Such a room might havs a linoleum floor, in a tile or brick pattern, which could be tidied up whenever necessary. There should be built-icabinets for the children's tovs. The formal dining room Is so little used In the aterage home that It would be interesting to learn whither some such arrangement as has beep suggested In the 'preceding lines has not already been worked out elsewhere The living room is most attractively laid out in this design. The large brick fireplace and the hearth are. of course, the center theme around which all else la planned. In probably no other specific way has the return to home ownership been more significant than by the vogue favoring coal or wood burning confireplaces. Doubtless this has been siderably effected by the improvements made in fireplace equipment and design The old fashioned, smoky fireplace has become a thing of the. past. Directly opposite the hearth is a large bay window, with a triple window in the center and single windows pn the sides Built Into this is a useful window seat. Tfiiis space could be used, howeter. for a flower or plant arbor. In which ferns rubber plants and other things that grow mav be placed to brighten up the room all year. Upstairs there are three bedrooms and a bath, together -- With a Jlnen closet Each of the bedrooms is lighted by windows on diagonally opposite walls. The dormer window projection Is especially Interesting, as it makes pleasing little nooks In two of the rooms. The wall space is arranged so that none of the windows is obstructed by furniture. The ample clothes closets especially the one with the window will be appreciated by every house-wifThe linen closet Is in ths hallThe latway. Just off the bathroom ter is placed St the head of the stairs, leading te the first floors so that It is conveniently disposed for the use of t guests. Because of the large amount of moisture and condensation resulting, fer instance, from a bath tub filled with ateamlng hot water, the bathroom walls are plastered on metal lath Which, because of its nonabaorptlve-ness- , does not show the customary streaks, especially on the ceiling and upper parts of the walls. Paint only should be used for the finish ot such rooms It la exceedingly doubtful economy "to use any other decorative material, because of the difficulty expert enced In keeping the walls clean and unspotted. Tha compactness of the stair arrangement is again brought to view when th basement Is inspected. The rear hall, just off the kitchen, leads down te the stairs. They may be reached also directly from the rear entry. All of these points make toe cleanliness In housekeeping. In the basemen la found a large, well lighted with dust light parlaundry. Inclosed titions to separate It from the fuel and furnace room adjoining. gg. Some persons, I am sure, never learn to cook an egg because they have never had an ejg perfectly cooked The slatternly egg cookery one may see as one travels about is colossal In amount, b'ut then again one may see s perfectly cooked egg In those tlrty little silver lined copper casseroles Just big enough for one egg with sweet herbs seasonings and a sauce which is representative of the highest type of cookery. One of a dozen fine eggs perhaps goes that way, the ethers are prepared so as to be neither attractive to the eye nor capable of yielding half the return to the body that an egg properly treated should Experiments in BotUng. Any one who Is really interested In egg cookery In a fundamental way, not In the mere recipe way, can per haps plik up a copy of that rather old Kook The Chemistry of Cooklrg by W Mattleu Williams In the chapter on the cooking of albumin there Is a description of some wonderfully interesting experiments in the boiling of eggs as well as in the cooking of other albumins Prof. Williams was perhaps the first person to give the scientific reasons for cooking an egg consider ably short of the boiling point. He showed that the white of an egg would commence to cook at a temperature of 134 degrees Fahrenheit, and may be completely coagulated at 10 degrees The cooking schools now cook eggs thus slowly. Prof. Williams Invited every one to try cooking eggs In this wy and then to compare them with eggs cooked in water at a boiling tern perature or'at 212 degrees Of the white he said, when It was cooked in the latter fashion. It will If dry, shrink, and become horny. the heat is carried a little farther it will become converted Into a substance which Is so hard and tough that a valuable cement is obtained by simply smearing the edges of the article .to be cemented with the white of an egg end then heating It a little above 212 degrees Cooked In 5heU. In fancy cookery the egg lends Itself to many manipulations, but a hard boiled egg doea not mean an egg that has been boiled hard, but aimply ofie that hea been cooked in water until firm. One way la to put the egga over the fire In cold water, and allow twenty minutes lor that water to come to a boll, when ths egg will be cooked firm enough to hold Its shape when the shell Is removed. This egg Is safely anu sanely cooked When a great many eggs are put into bbillng water, they lower the temperature so much that they will be correctly cooked merely by standing In the wa. ter which is not again raised to the boiling point for about ten mlnutea Steamed Eggs. .Many sorts of egg dishes are more safely cooked in steam than in any other way. All the sorts called shirred or en- - cocotte; that is, in Individual Mr. Why, Plnkey Baldwin. dishes, may be cooked in this fashion. ' Ye. But where Is Elizabeth?" Butter the dishes, put In ths eggs with Well, Im Plnkey Baldwin, but their accompaniment of a sauce or Elizabeth's confidentially right here cream and seasonings, then set the under the little brown dreas. dishes In two or three Inches of boiling R. L. K. water in a shallow pan. Cover the pan and put it in a hot oven or directly over the fire for from three to ten minutes, aocording to the thickness of of the dish. Time can be saved by tha 6be thought the leaves were pretty dishes before the eggs are heating put In end end she bound them on her brow. probably e bit of flavor 1 saved in But with poison Ivy poisoning she's not thla way as well. Plain eggs In this so pretty now. fashion are superior tn many cases to Mrs. K. 1 Ryan, lit Truman bouthose poached, sine they may be levard, Hammond, Ind. hardly more than a minute to scramble 4 few eggs. Hare yon kissed the bride? the Columbus Egg with Two Sauces. bridegroom asked the stranger Have six egg cooked In the shell, standing nigh. dropped In cold water, (helled and left Not lately, air, he answered, and whole, with. two cup of white sauce, heaved e pensive sigh. on cup of tomato sauce, and a garBelle 8. Hamilton, Box 228, nish. Bland th shelled egg on th burg, Fla. toast in which a dent has been made seized in the hot dish while the trim- rttfii sr.d'pre paring ol a f6kcbed for service allows time for it to cool. , . , 'Vlf., hot Iron pan is likely to be twice as hot, by degrees, as boiling water. If boiling water is so hot as to rtfln an egg for digestive purposes, how much mior will It be ruined if cooked In a truly hot pan? Jta brown bony edge thoA readily enough why part of u Is The rest from a dtgts--tlvundlgestlble standpoint Is llttla better Since butter burns at a lower temperature than other, fata it is tha best at In which to fry eggs but ham, bac n, and salt pork fats gtve fried eggs what la the more widely aceeptau-- e flavor, and are as safe as the butter in the hands of the intelligent cookj Two tablespoons of fst for a frying pan of eggs Is a good measure. Heat the fat short of any point where tt makes a noise and not anywhere near to the emoktng point. Drop In the ergs, fold over the edges of tha whltea which Instantly set, and cook the eggs gently over an exceedingly slow fire, baiting them with the hot fet to hasten the cooking and perfect the seasoning. It Is better to see eon the fst before the eggs are put in tha pan, but bacon, ham and pork tats need no seasoning If the fst is too hot when the egg is dropped into It there will be great popping ecause the part that hits the fat is 65 per cent water, and water begins to turn to steam at a temperature of 712 degrees It does so with a mare o. less violent pop when it hits anything a hundred degrees or mors higher than that Scrambled Egga It takes something ot a genlua to fry eggs to all sorts of perfection of appearance and edibility It Is considerably easier to cook scrambled aggs well because we give them constant attention, stirring them all th time But- - we may half ruin thenl even so. If they are overlooked water oozes from them, or they curdlo. Cotrectly cooked they are a creamy, moist mass. This molstrress i what makes them susually pleasanter than the omelet which la tdo often dry, much too dry, because too much heat hsa driven ail the moisture tout ot the egg and hardened the texture One way to scramble eggs Is.' To each eggsdd a tablespoon of milk or cream and beat up slightly. It Is best to have both eggs and milk cold. Have a little butter in the frying pan Just hot enough to sizzle, but not to brown before the eggs are put In. Pour In' the egg. and stir continuously until tt Is a creamy mass which will flow slightly-wheIt is poured over toast. -- There will be mo need to lower the fire If the butter in the pan has been long enough to show that It will not brow n at that temperature. Here is cooking to a point, and when that point is reached stop abruptly. The scrambled egg should be neither dry nor horny 'nor too wet. It takes with some round utensil like a pestle, or use your thumbs. Pour the boiling bo white sauce over all the eggs and around them, covering the eggs com pletely and amoothlytand then pouring It around for a border. The white A e By Jane Eddin'gtott J sauce should not be so thin as to run coo Iced and made Into a paste makes as not to (rive h smooth an excellent bed for Shirred ergs. Or ,, 'MW brPl-6f-c Wws'"m.v'dlah may be buttered and .w.w'vsuas'rscewrs Ui ad with twenty minutee, and It 'la necessary spinach before the egg Is remember .that it will grow thicker put In. that Wnerit should not stand after Shirred Egg with Pimento, it Is cooked. f Allow of a canned pimento Pour the tomato sauce around The for on or two Chop the pimento egga In as as can a eggs you prety way rather fine, and heat it up with a tear Maks It by (training one pint can of spoon of butter, "'then Una tha buttomato and then reducing tt by cooktered dish" In which fee egg la to be until ing finely spicy. Hard cooking cooked with It, Add a freshly broken ruins th flavor Instead of enhancing or two, salt, and tf you like, a the spiciness. Finish like a .white egg grating of white pepper end tvfo tablesauce. spoons. of cream. ,Put Into a hot oveno Egg Aurora. for five or six minutes, or cook under These consist of sggs cooked in th th broiler at a good distance from thU, shelled and chopoed or shredded, tha Hum. For a change use tomato In a whits sauce. Often pasta instead of tha pimento. and carved the yolk of each third egg Is sieved i Shirred Egg with Meat. Past es e garnish. Just as It is over the feat Mince some cold ham ,,or chicken, I aievsu oyer the fish dish called I add to It an equal meaau.it of bread crumbs, and bind them with cream Seasoate for Shirred Eggs. enough to make them into a paste. A little as two tablespoons will go a long Shirred aggs are seasoned with sauces fand pastes of many dainty way. Butter a dish, drop on tha egg; aorta, and lend themselves to this type sprinkle with melted butter, and hake. of seasoning better than eggs cooked Or cover tt; egg with fame of this any other way. A seasoning of pi pasta, add butter, and bake. This men to and cream makes- - an ornate can be baked with the dish set In a pan of hot water like e custard. A preparation. At Easter Urn asparagus dish with boiltips and other fresh bite of green are plain egg in a buttered often added to tba white sauce in ing water around It will cook in from which egga are shirred to make e dish three to five mlnutea With the past It takes a Uttla longer. suggestive of th season. Even lettuce off, nor so thick ona-hal- - I. -- ALL UFE HOLDS. LOVE: Just two more days and we will be man and wife traveler together on life's highway; side by side, taking our sorrow with our joy, helping each other from the abyss of disappointment, each Uvlng solely for th other. There but on night in my whole life that stands out tonight the night ONA 1 When 1 look at your picture here on my desk I wonder if God really meant that I should have such a radiant, beauteous creature as you. It la hard M realize you will be mine, but It la auch e wondeful thought that I can scarcely wait tor the realization of It. - How well I remember th night I naked you tha on great question! How sweet you looked! I remember how th star were shining and the June moon was shedding her shimmering light upon navi stood there by you with my heart beating almost hard enough to suffocate me, and you raised to mine end murmured Up your "Te." n g you put your hand tn mine and your Tea lips to my Ups and murmured You are all life holds for me. With you by my side 1 can wail: with my head high, taking my disappointments with a smile and shielding you front the bitter things in this world. Toil are my Incentive to do what la good and right, and, God help me, you will ' always think of me as you do now. Mona, It aeem bui yesterday. The months of our engagement have gone like th passage of fleet deer, and just two mor day and you and I wui both aay "Yea to the question that will make ua one, Dear, I love you. It Is not strains that such as I should love you; but the strangest and most wonderful thing tn'lb world la that you should lova me. I have youf latter before me. Thar la on phrase In it that I keep repeat Ing, and that Is, I hope I can make you happy and will strive only to keep Mona lovn, you Your love and you, can make m happy, and you are th only on on Gods earth whs can. I am going to dream of you, as X think ot you every moment ot the day. Thoughts ot you fill my sleeping as well a my waking hours Dearest, I can only repeat, I love you. I pray I may forever keep your Pat. levs Practical and Fancy Needlework Py clotildb -- BrhfShjinspffoCiJdivn Willis Is tha only child la tha family. One day be was talking to an old I realized. I said: Grandma has no money. A man passing overheard, and quietly slipped a coin Into the hand of the little one, which at onoe was exchanged for the coveted morsel. GrandThat afternoon she Said: ma, let's you and I go down town again, and you talk out loud. S. M. . Mary Rose was ill In bed. with her big n hits Teddy Bear guddled up dose beside her. The doctor called, and after a brl ? I am afraid examination announced. man, who asked hits if be had a ay sisters or brothers. No," be replied. Im single." J. A-- M. Read .was out walking with his auntie when a small dog approached, wanting to be petted. Read quickly walked to the other" side of his sunt so that she would be between him and the dog, but assumed this little lady far coming down with a spirit of bravado. tha measles. O. for doodness eakea. mother. Whats tbs matter. Read. auntie Are you afraid of tha little exclaimed Mary Rosa, grabbing up her Inquired. woolly bedfellow, get Teddy out of doggier E. C. B. , hire twlckT No, no, anctla! " ha replied falter-lngl" You see. I dees wanted to give Elisabeth met Plnkey Baldwin, the R. B. C. him plenty of room! postman, for the firet time. He ImIn town one morning with my little pressed her. That afternoon she fan, the personated him for 'the family and granddaughter we passed before was guests. window of a eonfeotloner, and I I'm Plnkey Baldwin," she anlmportuped'for a nickel for a delecta-ble'bnounced to alL on display. , "tVhor queried her mother. 'Speaking av lit tie more loudly than it ii Smiley-W- il eys My neighbor bought n little gown with little figures on It; Said she to me, This is the way to get In print, doggone It! Elizabeth Davis, 43t Dunbar ave nus, Waukesha. Wis. THE BEST JOKE I EVER HEARD Egg-actl- Tp get np tarty through the week almost makes me weep; But Sunday I'm awaka at 6. and can't get back to sleep. N. E. Berst, (17 Oakdale avenue, Chicago- - Its easy enough te be pleas ant when you're leading n bachelor's life; man tba worth while Is the man But who can smile and trot along home to his wife. ' Mrs. Hi L. Wood. Sheffield, 111. p.N-GE- Three-eighth- blue. Th little rambler rogqs are worked with yellow, and the levs are green. y. fiheFunny no one seemed to realize what a bad egg be waa while he was i rich. Ha My dear, a bad egg Is known broke. G. M. only when it's IF, Thu Way. Mr. Brown That bachelor friend of mine is looking for a partner (or biz Joys and sorrows. Mrs. Brown Well, it seems to me ha's a long time about it. Mr. Brown Yes; you see he's lookr. E. O. ing for" a silent-partne- Corneas NEW COLLARS AND CUFFS. silk Is used for this s pretty collar and cuffr sat. of a yard ot -- 3 inch silk will make the set, and three Skeins of mercerized floss blue, yellow and green will be required for the work. Probably every en who reads these directions has drawn threads through The linen in making handkerchiefs. colored threads are drawn In this set the same way. First draw two threads of silk, attach the third thread to the center of the colored strand, pick up the thread at tha opposite side of'th The Ilk, and pull through carefully. (tripe are one Inch (part, the center Stripe In yellow, the two outer ones In worked In th loop or daisy stitch. The collar and cuff with tho crocheted edging' ar mads of handkerInch chief Unen tt of a yard of linen being required fbd one ball of No. (0 croclyt cotton. don In the Armenian This edging needlepoint, direction for which follow: To commence th work, bold an end ot the thread down on the material, insert the needle In the material, point away from you and under th thread, take thread nearest tha ay of the needle, -- and place under and 1 Star Beedlewor Journal. Kew York.) over needle, pull through and tighten knot. Insert ths needle in the material about on quarter of an inch from th last stitch, having th thread nearest the work over the needle. Take the thread nearest the eye of the needle, place under and ever needle, pull through and tighten. This forms the Armenian loop. Continue for the desired length, taking great care to keep tha loops even. All succeeding rows of loops are wdrked In the loops of th previous row. Work flve4ow of loop stitch. Next row: Two short loop, skip on loop, knot in the next loop, turn work, knot in center ot loop just made, leaving a tt Inch loop, turn work four knots over loop just made, knot in same loop ot fifth row, leaving inch loop, repeat between, skip en loop of fifth row, knot In next loop and repeat from the beginning. 6th row; 6 small loops, skip I loon knot in next loop, repeat all inund (th row; 4 small loops, skip long loop, knot in next loop, making a half Inch loop, repeat from beginning all around. 7th row: 2 small loops, I small loops over long loop, repeat all around. 8th row: 2 small loop, knot tn Id loop over chain In half Inch loop, knot In next loop, knot in next free loop ot motif,' leaving a half Inch loop; repeat from begtnningriUl around. Ninth row: 1 small loop, T smalt loops over long loop, knot tn next email loop. 7 small loops ovr next loug Xp and repeat from beginning all around and make 11 mors motifs for th front and 4 for the baak of th collar, joining th mat loops as Btugirsteu-Piwheels between motifs, join thread to upper free loop of lower rlgtt hand motif, knot In lower free loop of next motif, leaving a 1 inch loom 10 knot stitches over loop, knot in lower Th third collar requires tt yard of free loop of next motif, leaving a half Brussels net and on ball of No. inch loop, 10 knot stltcnea over loop, 70 crochet cotton. knot tn Upper free plcot of next motif. Round motif: Make a ring Inch ' JO knot gtltchee over loop, 14 knot In diameter, and work 4 knot stitches tltche over remainder ot 1st loop. Into ring, tt la loop, t from Edginz: Work S row of small loop, times. Sixth row: 4 loops, turn work, skip 2d row: Join to ploot, knot in next 1 loop knot In tho next loop, leaving a plcot, making a tt inch loop repeat half inch loop, turn work and mako mall loop la loop just made, and re sill around. 2d row: Work ( small loops in each peat from tha beginning for the length large loop and make another row of required. Make up the collar a Illustrated. email loops. rp t n |