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Ah Autu/^h
Pihihs Kooa.
If on* own* • million or moor dollar*, j
It ui ea*y enough to call in the eervtc*
ft «n Interior decorator *»W hate a
Imu* 1 ' which shell ho furnished ltk( no
©nr < lw'*. «orw or bolter. Ob'S 10
thr money MprtKleil and the catholici
ty of the (Will decorator'* taste In “>•
most every household now there i* tisu- |
ally on* member of the family posse*' •
ed of a more or III* ttrtlatle eye With
m. little c*re there 1* no reaaoti why ary
family may not have a winter dining 1
room decorated In a atyle duplicated In
an ea*tern millionaire's, U|*on which a
good deal of money may have been :
•prut.
The dining room in question was orl®- |
In*ted by a New York artist and wit*
aecn by the millionaire one day when
calling at the artist's picturesque home
©n Long Island.
The millionaire hud a * rating for the
unique and beautiful, lie Immediately
wrote out a check for the artist, en
caging him to make Just such a dining
room with the understanding that no
other rich man should be able to get a
similar one. The millionaire'* dining
room was to lie painted In order lo give ;
the design permanence. but the urtist j
liad required no other material* than a
plain, heavy wall paper. Cream tinted,
aatl about three bushel* of guyly colored
autumn leave* and vine* and a quart
©f shellac varnish
The leave* had been picked up by the
arilsl. hi* wife and the children win n
they were rambling In the wood*. All
the books In the house had been filled
|o overflowing with the leaves for weeks
In advance of the decoration of the
room Of course It did not take long for
the leaves to dry, hut it took some time
to gather enough of them of perfect
form and brilliant color to satisfy the
taste of the head of the family.
When It was decided that about
enough leaves had been gathered, the
artist went off to the city and selected
a heavy, plain, cream tinted paper. The
walls and celling of the dining room
were papered with this, and then be
gan the interesting process of decoru
ti, .11, The leaves were put on with
ah'liue varnish Instead of with mu
cilage or paste, the small gay bits of
vine being put on the wall to look as
tnttch like real vine as possible. They
formed a delicate tracery all over the
paper, the maple and the beech leaves
being added In aesthetic clusters to
complete the sprays. Most of these
vines were the woodbine, because in
shape and color It best lent Itself to
the purposes of decoration. In different
localities different vine* will probably
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v*lln«u>b uni. Th.sr *hail*P will h#
inurh Itlmmad and rmli'itilfinl at
Iha found available. Nothing could be
prettier than the gold and Harm- col
! „red (trace of the Virginia creeper. In
j th» artist's dtntng room rock maple,
j beech and woodbine were Used. bec«u*e
they were the leavt a moat easily avail
ilbl*.
| When all the leaves had been put on.
! there were Innumerable* little vlnee
Uviating and iwlning In endl- ss chains
all over the wall and the celling The
i molding had been taken off. that the
vines might pass continuously from
| the walls to the celling. There had
I been no si t design, no pattern follow*.
I ed. The artist had tried to copy na
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turf, and when the work was eomplct- |
od one might have Imagined that the
vines had grown where they were plac
ed that is. if one were blind to the
trilling consideration of perspective^
l'nrnUhiua the lltnillK Hoorn.
The sideboard, as the most conspicu
ous piece of furniture ,in the dining
THE jvTJOXJSTA. BTJ3STIDA.Y HERALD.
■it IKK 4* m*** Vi* •* ■ *** *
•«* fc«p#p* v-apad m IPary «»Ma am
pan at It formed • labßer la paaa
round Ibe skirt
Ihenty of deep, rb-h purple* are am*
la the advknce bints i># tbe winter
modes. This cotof combines well with
aside, mink and other .lark furs which
are being used as trimmings Idrwtolre
coats of fur are much worn with doth
skirts of purple Thewe are rich la <f
fad and costly aa to price They «f» In
[ room. requlrvw to be i bowen with great .
, *re and dlscretluti. for It must be or
namental without bring In any way
showy or |»nJerou», of suitable dimrn
awns for the position It has »o arts
py and. alwve all. wall adapted for Its
purpose.
The tmronial sideboard of enormous
else, covered with elaborate curving,
la. happily, now seldom seen except at
exhibit lons, aa the fashion of It baa
pawed away, but there Is still with us
a light varnished oak structure, ma-
I chine made, with east bronae escutch
eon* and handles, which we shall do
well to avoid Indeed the more severs
the design the better the effect If tha
piece he really well made
In a dining room of moderate pra-
.reams
•r'
I I *Hg,
te. W. A v.<W. f _
w j ;
A LEAF DECORATED ROOM.
. tension the sideboard has to serve a ,
double purpose. It has to be both a j
buffet and a cupboard. Whereas in a
large handsome room it partakes more
of the nature of a side table —really its
original signification.
An excellent model for a sideboard is
afforded by an ordinary kitchen dresser ,
with shelves at the back for the dis- j
play of a salver or two and other use- I
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OHIO EARLY WINTER RTREKT OOgHmiK*
I fut ptacea at silver, for a very modagt
I *ict*iward even an oak cheat mat bw
j qtiliwd. and by the addition of n high
i, 4 , g with shelve# and iqienin* the pno
| ,u u» front t« form,<u|*!*oerd* »a get S
very pleasing little structure.
With regard to the dinner labia, there
la much to be said again*! the ingen
lous but ugly extension table with a
cenlral support, which Is decidedly th*
| most popular Thcte se. ma no reason
why the design should not l»e Improved
! w Ithout Interfering w Ith tbr mechan
] Isrd. but *0 far lltlte has been attempt
ed »nd it la quite spoiled by 1U required
I strength being exaggerated into clumsi
| ness. The old round or square tables
J with four or six tapering legs are In
1 much better taste and were generally
used In eighteenth century dining
rooms, whence we gel many of our best
models.
To l a, I,oft Over Ftstl.
Cold boiled, baked or broiled fish may
be made into deviled flsh.tlsh croquettes,
a la creme, or may be served on lettuce
leaves with mayonnaise dressing for a
luncheon salad. _
t * ■'!*'* ' •
** * d**-*r ; N|i #*** *W*'Ji ##*«*•*
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| Some Daintu
! Cheese Di&hes.
Cheese Pudding —lbiah half a pound
I of bread crumbs In half a pint of milk
' In which an egg has been stirred. Add
’ four ounces of grated cheese. Put the
| pudding In a greused pie dish and bake
' for half an hour
Cheese Tartlet*.—Cut some stale
bread Into alieee tbree-quarlera of an
Inch thick Take out the center with a
•mail cutter, leaving a little neet In the
middle. Try these < ..see In deep, hot
fat. Drain well and All with the follow
ing mixture: Melt half an ounce of
butter In a small saueepun with a
tableapoonful of water. When boiling,
sprinkle In a few bread crumhe. three
tablespoonfuls of grated cheese, pepper
and salt to taste and the yolk of an
egg. Stir all over the fire, and when
hot put some of the mixture into each
case. Set these lu the oven for three or
four minutes and serve very hot.
Cheese Souffle. —Heat a gill of milk,
four ounces of grated cheese, with as
much potash as will stand on a 10 cent
piece, until the cheese is quite melted.
Add three well beaten eggs. Pour the
mixture Into patty pans and bake until
nearly solid.
Macaroni and Cheese.—Break lip half
a pound of macaroni, boil for 20 min
utes in boiling water and drain well.
Melt an ounce of butter in a small stew
pan, stir in an ounce and a half of flour
and half a pint of water. When this
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lovely and quWa sene* _
This really novel gift cwuld be asm
n • ball among the . oils th* hair
or twtned about a dark hued velvst at
I she throat
Another exquisite ornament . waste:e«
i~f s pair at diamond wings, th* ught
! news nnd delteury of which It Is unpeg'
I slide to «mvey any adequnte Idea.
| ttails add two tah espoonfut* of grated
Cheese Pill • well buttered pte dish
! with the rUMWuni. pour the sauce over
j It, *|oink,)- ittenty of cheese on top *od
1 brown |n tH* ®vtn
Pyramid* -lit* two i
'IUtHH of Hour, two auiH'f* of blitter
• naff two of Parfn#i**n
j ch#rse. Make It into a Stiff p**i* wit*
•< Httie water Form Into little rake*
iind hok* tw • «|utcit ov*b for t f***'
mint*!***. Whm «* hluli **»me
' stiffly add a little Parmesan snd cay*
; enne and pile the . ream on the erkes.
Cheese Atgrets.—ftotl half a stl! of
I water with hnlf an outn c of butter, add
i an ounce and a half of flour and cook
i till the mixture leave* the side* of the
saucepan When cool, stir tn the y.dk*
of two and the a*hlt* of one eg* and an
I ounce of Parmesan Season with pep
i per. salt and cayenne.
t'rslt ahortraWe.
The following recipe for fruit short
! cake may be useful: Ml* well together
j two scant quart* of flour and one tea
i spoonful of salt. Work into Ihl* two
j tahlespoonful* of lard and three of but •
! ter and chop up very fin.*. Heat up two
* egg* snd stir them Into two and a half
I cupful* of scMir or butler milk, add
Jtstill stirring ail the while! one tea
spooniul of aoda. previously dissolved In
; hot water, and pour It over the flour.
Then work all the Ingredient* Into a
i paste with as little handling a* possible.
When a consistent dough Is formed,
! col) |t out quickly an*' lightty In two
i separate pieces, on about half an Inch
I In thickness, to form tbe upper crust.
1 the other not quick so thick. Place the
latter on a well buttered baking tin.
' and strew It thickly with some kind of
j fruit. Over this sprinkle four table
! spoonfuls of sugar. Lay the thicker
crust on top of this, and bake from
20 to 30 minutes. In making these
i cakes "loopered” cream ts even prefer
able to sour milk, and ordinary milk
can be used: in the latter case, how
ever It Is advisable to sift Into and
thoroughly mix with the (lour two tea
spoonfuls of cream of tartar.
Hint* For tl*«* Horn*.
Of nutritious elements bread contains
SO parte to a hundred, and a« compar
'od with potatoes two pounds of bread
are equal to eight pounds of potatoes,
I though potatoes easily bear the palm
! away from cabbages, turnips, carrots,
spinach, rice, lentils, beans and dry
peas.
The yolk* of eggs dry almost as soon
as they come In contact with the air,
but If dropped at once Into a cup of
cold water will keep in good condition
in the refrigerator for three or four
days.
Whites of eggs, saved one or two at a
time, kept In a cool place, may be used
for angels' food, corn flour cake, white
; layer cake, apple snow or added to the
I various fruit sponges.
Muffins left from breakfast may be
i pulled apart and toasted. Pieces of
cake or bread make delicious cabinet
' puddings.
WINTER (OATS
AND GOUNS.
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How to Clean
Silver and Brass.
A* IPp rlcanln* «f allver and lirlua*
| uia mrial la la rvrrj huo*^-
hold. try am- will •>* k l * l ' ,u bnoaf
kuw te aoeeaad In makln* oMvar l««.p IIP
umi. If vrry t«rt»l»had. Aral »••!> *ha
' vartoda arln lr* In h»t watar. than dl»-
! nolvr twu tahlaap<MUiful» »f (uiwdarrd
I alum in a quart of modrratrly atruuk
| ly*. ntlr In a kill us knfl »oa|>. and re
■ move ihe ecuin «a It rlaea. S|«>op tha
“liver with the mixture, and let II *te' p
1 for a quarter of an hour Now w«rh In
! warm eoupaud*. wipe dry. and ivllab
j with Jew’elera" rouke or wtoltink mixed
I With methylated aplrlta Instead of water
to the wnalateney of cream He careful
I not to let the loupe or whtttnk remain
|in the Interstice* of the imttern It haa
< a had effei-t on the allver Every »l»'< k
: should he rubbed off with a poll brush
, kept for the puria.ee.
ltrltannla metal may be washed In hot
j soap and water, like silver, and poliah
i .st with the follow In* application: Half
a pound of whlttn* inlxisj with a fill of
eweet oil. an ounce of soft soap half an
ounce or yellow soap melted In a llttla
! water and sufficient methylated splrlta
j to w-ork the whole to a cream. Apply
j with a soft ran. wipe off and polish
with chamois leather. This will klve the
I metal a splendid polish, and it will last
: clean a lona lime.
The brilliant polish to be seeh on near
silter In Jewelers' shops is obtained
chiefly by ruhbtn* with fine chamois
j leather or the still softer palms of a
! woman's hands.
A brass kettle is a handsome and pic-
I turesque addition to the afternoon tea
uitilc, but It must be the perfection of
; brightness to look well. To keep it In
good order clean It in the following
way: Hub on a mixture of powder, d
rotten stone and oil of turpentine with
a soft rag and polish w ith chamois.
If the brass has been neglected, an
ounce of oxalic acid added to a pint of
water and applied to the brass with a
piece of flannel will be found effective.
Let the kettle be then well polished,
and its brightness will revive. If tills
latter method he occasionally adopted
and for ordinary cleaning the rotten
stone and oil of turpentine are used, tha
| brass will always be a thing of beauty.
! Lemons when they have had the Jui. a
squeezed out are not worthless, so do
■ not throw them away. They may be
: dipped into salt and used to dean cop
per or braFS utensils. A brilliant sur
face will be the result If polished at
once with a soft cloth or leather. A
moldy or squeezed out lemon put into
a dirty saucepan half full of water and
boiled for half an hour cleans It per
fectly and removes all odor of fish or
onions.
The better pieces of stale bread may
be used for toast or pulled bread. Tha
crusts left over may be used for queen
puddings, muffins, or plain bread pud
dings.