Evening Republican, Volume 15, Number 81, Rensselaer, Jasper County, 5 April 1911 — Page 2

RIBBON AS JEWELRY PLAYS IMPORTANT PART IN PER* SONAL DECORATION NOW. Orngmln Ribbon Used to Bring Out Sotting* oT Brilliants In Pins and Brooch so No End to the Variety. Grosgrain ribbon at rich Quality and heavy weave plays an Important part in personal decoration those days. It has been used for some time with gold and Jeweled slides as watch fobs, but Is now being pot to many other ÜB6B A woman In mourning, who cannot afford to buy herself a new black enamel or gun metal watch, may wear her gold one. provided the chain is sombre. This !s often of onyx beadp twisted into a rope, but more economical Is a long chain of grosgrain ribbon 'with slides and hook of onyx or dull jet. v . . . . The width of these ribbon guards varies from half an Inch to an inch and a half, the three-quarters width being suitable for older women. The ribbon watch guard is no longer popular for mourning only. They are smart just now to hold watch or lorgnette, worn with jeweled or enamel slides at Intervals throughout Its length, with hook and catch to match. Sometimes these Blides are set in rhinestones, again In turquoise, or semi-precious stones, occasionally In finely chased gold. Besides being new and fashionable, such a guard is serviceable and much better form for ordinary daily wear than jeweled gold chains or even the antique sliver ones set with amethysts lapis or jade. The grosgrain ribbon guard for eyeglasses is now a familiar sight. Oddly enougff the wide band of black ribbon hanging over one cheek Is becoming and by Its smartness takes away the look of old age that eyeglasses frequently give. Quite new are pins and brooches In which grosgrain ribbon is utilized to bring out settings of brilliants. Some of these are in bowknot or true-love knot shapes bordered with rhinestones set in silver, others are long bar pins for veil or belt, the bbackground of the grosgrain crossed with a central and end ornaments of filigree and rhinestones separated by rhinestone slides. Sometimes this ribbon Is made up Into dog collars crossed by jeweled slides and clasp, with a larger oval or square ornament In the middle of front The dullness of the ribbon is

MODEL FOR A NIGHTDRESS

Attract!v« Design for Those Who LI ke as Little Around Neck and Arms as Possible. Many women, especially those living in warm climates, like their nightdresses to have as little round the neck and arms as possible; for these

It would be Impossible to find a more attractive model than the one we illustrate here, which mar be ot cambric. maddapollam or One calico. The bodice, which is quite sbortwaisted, is cut in one with the elbow length sleeves, that are divided up the outside; they are trimmed to match the collar with narrow beading and lace or embroidery; the lower edge of bodice is gathered to a band of wide insertion with holes through which ribbon is run and tied In a loopy bow In front. The skirt part is gathered to the lower edge of this band. Materials required: live yards 88 inches wide, one yard wide insertion, about three yards heading, 8% yards embroidery- tor lace two yards wide, and one yard narrow ribbon.

FASHION'S LATEST FANCIES

so much less becoming than velvet that It is not likely to become very popular. re - '"’ • '

SMART WALKING COSTUME

Design That Will Mak* Up Attractively In Bmok* Gray Cloth. This la, indeed, e smart costume, and would look well In smoke gray cloth; it has a plain skirt trimmed at foot by a hem of black satin. The long semi-fitting coat has large revere of black aatin, also deep cuffs; a satin tab is sewn Just below revers.

in which a buttonhole is worked; this, with a corresponding button, forms fastening. Large hat of black satin edged with dull gold galloon and caught back with a buckle. Materials required: Six yards cloth 46 inches wide, two yards Batin, seven yards silk for lining coat.

WAISTCOATS MADE OF WOOD

Scientists Discover Method of Making a Thread of Cejlulose Extracted From Spruce Wood. Are you wearing a wooden waistcoat? If not, probably you soon will be. Clothes made literally from wood are the latest sartorial venture. The discovery of this new process is largely due to the fad that bleached cotton is known to be composed of very nearly pure cellulose. Working on this basis, scientists have discovered a method of manufacturing a thread of cellulose extracted from spruce wood. New England cotton spinners are exceedingly optimistic about the discovery, and with material manufactured from this latest process expect to produce clothing at prices far below those now charged. The finest product will, it is said, be cheaper than cotton in the bale. In addition to this cardinal advantage, the new* material can be dyed any color, and—a very important point —the dye will not fade. Lastly, the material is noninflammable.

Many variations of the sailor collar are seen on blouses of a semi-tailored type. These are pretty and always distinctly youthful. The round Dutch neck, the square Dutch neck and the pointed Dutch neek are all seen, the newest being the pointed, but on some of the new French blouses one sees the rather trying neckline which runs straight across the base of the throat and Is cut low on the shoulders. On any but the prettiest and fullest of necks this style'is a failure, but those who wear it will at least have the satisfaction of knowing that It is distinctly the newest

Although very often most attractive. the use of cord for a girdle will probably lose caste ,from over-popu-larity, for as a fad it has already been overworked. That it is pretty, however, cannot be denied, and with the empire waist line there is no more appropriate fin ish.

French Neck a New Style.

Cord Girdle.

TO MAKE DUMPLINGS

RECIPEB THAT WILL APPEAL TO THE HOUEBWIFE. ... " ,v ■, x '■ r Never Fail Dumpling, Rhubarb Dump* ling, Fruit Dumpling and Potple Dumpling Worth Trying on Hungry Family. Never Fail Dumpling—Get two and one-half pounds of veal or beef off the round and have it cut in cubes, put tablespoon of butter in kettle and brown meat in butter, then salt and cover meat with water and let it simmer until tender. Take flour sifter two-thirds full of flour, pinch of salt,’ two teaspoonfuls of baking powder sifted in the flour, and milk enough to make a soft biscuit dough. -Don’t use rolling pin. Pat it with your hands, cut with biscuit cutter, and drop in kettle with meat when it is boiling briskly. Have plenty of water in kettle but not enough to submerge the dumplings. 801 l twenty minutes without removing the kettle cover. Can boll your potatoes with this if you like, thus using only one kettle'. This will serve a family of five plentifully. Rhubarb Dumpling— -Two cupfuls flour, two tablespoonfuls butter or butter and lard mixed, pinch salt, one teaspoonful baking powder, scant' onehalf cupful milk. Take a small portion of dough and roll out thin; have rhubarb washed and cut in fine pieces, fill center of rolled dough with rhubarb, cover with sugar, place small piece butter on sugar and roll into dumpling. Continue until all dough Is used. Place dumplings in pan, cover with one cupful sugar, tablespoonful flour and bits of butter; pour over this two cupfuls water. Bake in oven. Fruit Dumplings —Preserve enough dough when shaping loaves of bread to make as many small biscuits as desired. .Roll small biscuits about the size of an egg into balls and place them in a granite baking pan. Let them rise as for biscuits. Have ready some sweetened canned fruit with sufficient Juice almost to cover the biscuits, one quart of the canned fruit to one dozen dumplings. Pour fruit over the dumplings,Then put them in the oven. Bake forty-five minutes. Potpie Dumplirffcs—Take the remnants of a roast or any bits of left over meats (even*slices of tough fried meat will do), cut in small pieces, place in a kettle and add two or three pints of hot water, season to taste with salt and pepper and a lump of butter, or meat fryings will do nearly as well. Simmer gently for an hour and then make dumplings. Dumplings—Four cups of sifted flour, one teaspoonful-of baking powder, one teaspoonful of salt, and enough sweet milk to wet It so it will drop rather stiffly from the spoon; drop in spoonfuls while the soup is boiling. Be sure and ad denough water before djropping in the crust as it takes up a good deal of soup.

The House Keeper

Lamp chimneys rubbed with salt after washing have a surprising brilliancy. To remove blood stains, saturate with kerosene only and let stands a few moments, then wash in cold water. When roasting a small turkey fasten a well-buttered sheet of white paper over the breast with small skewers. When material is being dyed it should be stirred well. This allows the dye to penetrate to all parts alike, thus producing an even shade. To bleach white garments, use one tablespoon of borax in one gallon of water. Wet the clothes, dry in the sun and repeat the process if. necessary. To remove mildew, rub over the marks with the juice of a raw tomato, sprinkle with salt and lay in the sun.. Repeat the process if necessary two or three times. Lemon dipped in salt will clean copper kettles and other metal articles successfully. Afterward they must be well rinsed in clean water and be polished with a soft cloth. Olive oil is injured by being kept in the light. When used at the table it should be put in a dark colored bottle and removed to a cool, dark place Immediately after the meal. TO sweep a carpet without raising a dust and at the same time brighten the colors add half a cupful of gasoline to a pail of water and dampen the broom with It.

Apple Cream Pie.

Make a rich, flaky pie crust, cut up two Bour apples, add four tablespoons of sugar, a little cinnamon, and four small pieces of butter; put in oven and bake. Make a cream filling as follows. The yolks of two eggß, one cup of milk, one tablespoonful of cornstarch, three tablespoons of sugar. Cook in a double boiler, flavor with vanilla, add a half cup cream, pour over apples; beat the whites of two eggs, two tablespoons of confectionery sugar for frosting. Bake a light brown. /

Macaroni Croquettes.

One cup of cooked macaroni, 4 tablespoons butter, 4 tablespoons flour, \ sup of milk or stock, m few drops of onion juice, salt and pepper and % cup of cheese. When well blended add milk, onion Juice and seasoning. Cool, add macaroni: shape, dip In crumbs, egg. then crumbs again, and fry in deep faL lYy them.

COOKS FIVE DISHES AT ONCE

Nevel Utensil Invented by Ohio We man Has Many Things to Recommend IL A cooking utensil. that has many things to recommend it has been Invented by an Ohio woman. Its chief merit is that it will cook five things at once over one burner of n gna •tore, thereby saving space, trouble and fuel. A circular platter has five pans arranged around a handle In the center and the lids have attachments, so that they eafl either be opened on

a hinge and dropped back again or can be held open indefinitely. Usually only one thing can be cooked over one burner at a time, and usually, too, cooking pots and pans are unnecessarily large for small families. All the food that a small family of two or three persons requires can be contained in the pans shown here, and if the dishes require different lengths of lime on the range, they can be put on or taken off separately. As will readily he seen, this utensil will be especially convenient in flats.

HINTS ON HOW TO USE HAM

Dainty Ways of Serving Meat That Will Appeal to Jaded Appetites. Sliced ham is more tender if it is baked than if fried. Cut a slice threequarters of an inch thick, ..put it into a small enamel can, turn three-quar-ters of a cupful of milk over it, cover and bake for an hour and a quarter, basting every 15 minutes with milk. For luncheon grind the ends of a boiled ham and mix it with a button onion that has been chopped fine and a little minced parsley. Put the mixture into a pan with a little butter and moisten with hot water or cream. . Simmer four or five minutes and then heap on slices of toast. For, curly bacon cut it very thin and half cook it in boiling \Ater, then curl it, fasten in shape with a toothpick and broil it over the fire. A* little grated American cheese mixed with minced ham used in sandwiches is delicious if the sandwich is friend .brown and served *very hot. Cold ham is tasty if it is shredded and cooked in currant jelly sauce. 'Put a cupful of the shredded liam into a saucepan with a level tablespoonful of butter and half a cupful of currant jelly. As soon as the jelly and butter begin to bubble add four tablespoonfuls of sherry and a seasoning of paprika. Simmer the mixture about five or six minutes and serve with toast.

Onion and Potato Stuffing.

Pare and cut small about 2 quarts of onions. Boil, and when nearly done pare about 6 or 7 medium potatoes, put in with onions and boil till mealy. Remove and mash potatoes and put onions through a grinder. Then grind about % pound all fat pork and let it melt in with onions and potatoes. Next take 3 or 4 common crackers and grind and mix all together. Season with salt and poultry dressing or sage to taste. It will be moist. Stuff bird and bake. One-half hour before it Is baked put the rest of stuffing into same pan and bake in the rich gravy. Everyone who has ever eaten it once never refuses it the second time.

Salmon Puffs.

Chop the meat from one can of salmon; add one tablespoon of melted btftter, salt and pepper, one-half cupful bread crumbs, one tablespoon lemon juice and three well-beaten eggs. Mix well and pack into cups, about threefourths full. Set the cups into a pan of hot water and bake *in moderate oven one-half hour. Turn them out on a platter and place a sprig of parsley on top of each.

The Pie of Five.

One large, juicy lemon, one cupful of sugar, one egg. one good sized potato, one cupful of water. Grate rind of lemon and add juice and egg, Bent well. Grate potato; if possible, through a food chopper. Stir well with other Ingredients and then add water. Put In double boiler or saucepan and let thicken and bake in two crusts.

To Preserve Eggs.

To one pint of unslaked lime and one pint of. salt, pour one pail of boiling water. When cold pour over the eggs, having placed them in a large jar or tub, with the small end of the egg down.

Maple Syrup Cake.

Cream one-half pound of butter with two cupfuls of sugar, add four well beaten eggs, two capfuls of maple syrup, one cupful of milk, attach of jaalL six cupfuls of flour and nutmeg In Savor.

The American Home WILLIAM A. RADFORD EDITOR

Mr. ‘William A. Radford will answer questions and rive advice FREE OF COST on all subjects pertaining to the subject of building for the readers of this paper. On account of his wide experience as Editor, Author and Manufacturer, he la, without doubt, the highest authority on all these subjects. Address all inquiries to William A- Radford, No. PM Fifth Ave., Chicago. UL, and only enclose two-cent stamp for reply. There are many who speak of the present as the Age of Cement And certainly, from the rapidly multiplying evidences to be found on every hand, It would appear as if concrete had already gone too far to establish its claims as a very serviceable substitute for the old-time stone and brick and timber —not necessarily driving these latter out of use in building construction, save where their cost becomes prohibitive, but lending Itself easily to attractive combination with them, showing a wider adaptability to varying conditions affecting design, and having some exclusive advantages that readily explain the tremendous popularity of this versatile form of building material. A few years ago, a “cement house” was felt to be an “uncertain quantity;” and here and there, even to this day, we find a few lingering remnants of the old prejudice against this type of construction. But now that the manufacture of Portland cement has been and scientifically perfected, and experience has taught the world absolute safe and reliable methods of using it in the mixing and structural application of concrete, people everywhere are coming in increasing numbers to recognize that the cement house may be just as attractive as any other —just as dry and healthful and light and cheery—

and may possibly be In the long run just a little bit the most economical. In the accompanying perspective and floor plan, we illustrate a very attractive little house design especially adapted to cement stucco construction —a" type of construction which Is forging its way into increasing favor because of its pleasing appearance when appropriately designed, and its comparative Cheapness. This house is of the characteristic western bungalow style. It is very compact and convenient in arrangement, all space being used to good advantage. Five good-sized rooms are provided, besides bathroom arid pantry, each room being very well lighted, and each bedroom having a capacious closet. Many practical builders have Bald that the bungalow is a fad, no doubt

Floor Plan

good enough, it is true, for Southern California or the southern states, such as Florida and Louisiana, but in the main not suitable for practical building throughout the country at large. It has been affirmed that the cost of the bungalow stylo dwelling is far in excess of that of the ordinary type twoetory house providing the same accommodations.' The criticism against tins bungalow has been due, not so much to the real characteristics of the style itself, as to the over-enthusiasm of its devotees, who have advocated it for buildings for which ft was never intended. Designed originally for summer cottage work and for spacious building Bites, preferably of a hilly nature, there have been too many Instances where this type of dwelling has beeff squeezed into a narrow city lot and

put in between high two or three-story] dwellings, much to the detriment oft the typical bungalow style. Much! very peculiar art has been perpetrated in the name of the bungalow, and n has to account for many freakisti dwellings for which It is not In anj\ way to blame. We have never happened to see aj bungalow-style office building, nor do we remember having heard of one;], still, what is almost as bad, the bungalow style church Is quite a common thing in- many of our cities and suburbs. These are uses never contemplated by the originators of the bungalow in this country, and should not be charged up against the style. The bungalow, rightly understood, is an artistically designed cottage, and within that sphere has some exceedingly creditable features of work to show. The estimated cost of the house here shown ranges from $1,650 to SI,BOO, depending to some extent on the locality and on local market conditions of material and labor. Th* design has that simplicity and directness which are the keynotes characteristic of the bungalow style of house. At a cost no greater than for a plain, unoraamented cottage with the same accommodations, a real home-like, cozy and attractive dwelling is secured. The porch, as can be seen, Is a prominent feature adding to the external appearance—and the same is true of every typical bungalow. This one is six feet wide by nineteen and a half feet long, extending along almost the entire front of the dwelling, supported by massive pillars, and the coping of the Inclosing wall affording

a convenient scheme of further adornment by the use ot flower boxes and vases. It forms not only the main decorative feature qf the front of the building, but serves the extremely practical end of being the outdoor living room for the family in summer weather. Entering the house, we find the entire front portion given up to a living room, 16 by 14 opening directly into a spacious dining-room, 12 by 14 feet, the latter having a large mantel and fireplace, adding much to the pleasing home-likeness of the interior. Both of these rooms are nicely lighted, and provide the accommodations for the necessary furniture for convenient housekeeping. The broad space in the diningroom near the kitchen door is just the location which a built-in sideboard or buffet should have to be most convenient and ornamentally located. The kitchen connects directly with the dining-room, giving convenient service; and the pantry is also conveniently located near the back porch entrance and the cellar stairway. A hall leads directly from the livingroom back to the bathroom. Doors open leading Into this hallway, affording easy acoess also from kitchen and bedrooms to the bathroom. \ The bedrooms in this cottage both lie -on the same side of the house. Each is twelve and a half by ten feet and well lighted, the closets forming a feature that will be much appreciated by the housewife: The eiterior material for, this bungalow is Portland-cement stucco, which lends Itself readily to a great variety of schemer ~bf ornamentation. The body of the wall may be either wood or steel framework, or it may be built up of brick or concrete blocks or hollow tile. If built of molded shapes, the stucco may be plastered on directly; but if of framwork, the stucoo must be carried by lathing, preferably of wire mesh or of one of the forms of expanded metal lath, which must be fastened firmly to the frame, but sufficiently loose to allow for-expansion and contraction, „ thus preventing the formation of cracks. The exterior finish may be of rough piaster effect, or pebble dash, or embody a color scheme secured by the use of colored'aggregates exposed by brushing and add washing, or obtained by mixing mineral colors with the mortar or. by the external application of appropriate colored finishes. The use of mosaics of colored tiling or angular fragments of vitreous material Is another possibility that offer* I Itself.