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IP 111 » <H# IPPritt*»n ..f a •»(!«» •UP. rlppppil »IIP • |rprwp Nirplr TV fn ««• of IP* »prP*l •*»* •*«»•># trnm lki> P»rp «» «P»» • *»« rrtmm mPw •4 MIP TPr llpHI »mi»« •>•*»»• ***• wMI Ppp4p «l Vppkl riimtil n fron ill*” ppnPlPl'i Pprfi >VI HD |r4 wllP IP* hpl*4* »« IP* *'*•' 111* I ***. Tl*.» bt|h MnpM ru*|pr »u rjprp pruh klitf PP*I nrPPlwrl.i* 1 *! Irntllh Ih* •pin wTth i*<* »v«l l*pll**n« Th» plP'n l>l»tP <*M»ba»r*l »IIP » cklrt at dark * b»rk. M«v <*t ,b » •»* 1 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 Ik - 4hk |*<wr - ♦ tIM ti* t*%d; *%* M * ti« it Iji MipftJp yM |n wt t«w* mwi <N»* *1 9M* **« fitkHc* *Nt»i I* #«• ' nillid in tm «|«iit* f*«4tNi*M»M# ti* rrnm*m ******* Ml • *m r«nr*rptt » • tti it(v«>t ti*t t* ** flri Nnitii m# *t* ffnat ii«i ti* wirt*f *t*l«* **«* Will* ti* *Hi ****r^wt»» Ipitiv it I* In fort • fttaKtt **f Ul*U r»*iu«A I* tPMfoi i i?*it M-il *«# ti* H* « nut tit 4* Ul** TP# IkiPrtc IP *atf tifti| iiiagi in ip# ftfiM* In p «pp tPpt M n4t»lr*Pl) adpplwl In plvr rlrpaprr IP tpr intip dfkprd IPPlrk Pplrk *ncoP a s ip» wnlklrt il IM*I at* iff*, lin* TV npnrl at iMmiKiUk drlvtap ha* pltap raw ip a rm rakr Pnnwn h’ tpal n*me Ii l» n *«rt at M*-«*dm« at pal tpar pad plum mint, and Up rplrf <iupl- Itp, hmm> Ip pay. la IPat it aHI mad- Up aPiitp spa dapt I4kkl •Hpd'P •>! l>i»« a at* Ip P* mu* p wnrti ll> IP* pa<-t ralara at* Ivorp. muPPranm *n*l vrllum. all if uPlrh at* **)f riiiUMtniT. and pain bi* a darp 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 A ' Jt. ifiip 4 rn^mmLAf a ’ J X' ,B .Or" - ' 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 I ***** <** w##w I **#># »«(«*% ♦ *»** *%# * MV* '** . ■ - h JsL y * & *\ 1 * m?m ■** ' j»Jw. 'jfs •tZ \ ' •*■ % Yf* Jr?v. 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 ##*«*•* a Alto* truijiiT «4 | 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 ftrur ■'"•y ******o#* pm**-**** ***** tM i 4 «ip m** .ijj %a. ijuffi 4PMW** ♦ ■VMMf nr*«» *• m 1 wi* *** Mi ***** •ft* i«t&« m*~*m§ * vs f gMfoi MlWi ****** **mr *m# rSI ..11 An 11 1 paa* «*» •**•» •» **# •# • P*—*^ib «*»»* Wai pppa ***■» a»* *■***’ * -‘»:r ******* »*|W « *-#» |t* p . jLyva f n »mm *- m «#i #*** # ~#*** i* jfr-rt #*# **m*#. ***•. *m *mom* mm#** I *#*' ftnrttlrt# Ktjwt 4 M»i ifot mm*m#***#* *m* * *VVf * Vii Mri Mi t j** *V I MM** %*►***• t* #**«**+ ill - f 1 rt* ti* ***** *« * tur-ifflir r dp* . brilliant eenernkl The effvet was took* 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. *».«*« **om *m*m *** *#m§ *### : * ****** * -■<* **#* ***o mff if t - " ,v i am*i m, tKVi %-tff- f-frf * int * ***iri§ mm ** ***** *4 fiNMt MMWBMi Mi mm m m ***** ***** **m . ,»t* «*» #«»# ****** tjijp*# • iiiii-|- 1 mm «Ib nllllkiiiri- ymUnrii' •»•»•■-»*#>» *1 * tM* %**»# jrrt ftt-n-Ttt ti* ***** #*» ■’Ml *<*-•*« *•«* s*mp % sarntr -p'ftt-t tr* - - * * ».)H *' *W «M»* «** <►# •* *-*«*.*■♦ •***^4 «M* IfoMt* MT «•*** *4fc***# -MMW* . * 4#* *||p ikd* iH*HN**i ft***#* «M *** * tiirr m* f** b*m**o*o, ****** «** #**o* **# t irrt ***** Mi ***** ■ ■*ii *- m * n** 1 # a* t ; t* • 4*iM p MaMW-ti*# Ml MlN*'* M> * IP*m *-*t| fi.j Lll| p- mV I , *r* *'**r*M m t* tfo** V*rt mmmmtf* t«* tat* »*twr ***t f li# i*4tr# #*4 fort ti* t-4 «««V f ti* «!****• «ttl tar mm4# M 4MT*f*#t lujitritit mitt tm*u **t**4 o»i*r «# I tir *t«i <4 «i* i*4i* f« 4 , **,"«* «f 4«ri « ih • yr»*f> rWi M* 4 [ rt 4»f tltritwi#* *'-**4 •till <nr Ml t ntr »r*r irlti ***f »«rr*« i4#ri NiN nliio—■ Ti* r»«*Hl ■f«»r* 4r**ii i»f> **#r ti* N«it *tti tm-tl m#4 trnmi <•# ti* i>«4tr#. • 4««4 ti* *44i •!**'*** #tart tf*m * Mtti M #• t*4** Mm ti* tfottlfo «i* »fIM nnrt foi«m 441*4 it «tti "«t «*ttn mM4VrtM »Hi Mari %*4**t I imitr f tiiiitMi A« t« ii* tlirtt, la tir** tfo vhmhf 1 »Mn*l «4*4**# i*r* 4*i"« mm*#. T 44 fat*#t r|*t4 w*titnav *4*rt* *r* , wttiwttt *f»r »i%t*r***« 4 I* folia*#* at '4# I»*r4 ***r ti* tali Ti** *r# 4# 4 I nit* mi - rnnmtmi *4* #*4tt* t«i ti* r*4- itr of ti# foil »M ti** f**t*4 4f ti# | »>dt. ** rftliff «4trt* 4# It ««*# #ltl* **ytwt. li*f*t#f# ti*t tM# 4*#t •liirtu 4t wtti *ir*t4l*4* cl«#*4**4 • round iPr Plpa. ppriadlak a»l*r«ar4 Atllitrarvfol fuHit###44lll ti**#** Vff* «mnl* at ti* form. Ail for ti*#* #h# tuir* to «i«r t4*m Utrralt* a# wilktnf aoa n*‘ Ti* \ art foil#** than #t*r all ti* *a* f»«n*t ami m* foil that It 4ut ,rn qultr lmp.«»tblP f«T any lam human h*fi4« to hoki firm ut» <*t»t of ti* du#t I nn4 tntil #f 14# #tr#*t# 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.