72 AMERICAN HOMES AND 
GARDENS February, I9gi2 
— a 
ifi Ith ee 
Five interesting styles of table bells. “These are all models of antique bells or adapted trom old designs, but may be tound in the shops of our 
large cities 
remember and buy for to-morrow with to-day’s goods. 
Then there is hash, which may be made to contain various 
kinds of nourishment. A southern girl greatly enjoys what 
she calls my dry hash. Hash in the south is what we call 
minced meat, with a good deal of gravy to it. I learned how 
to make the hash which she likes from an excellent cook 
in Vermont. ‘There is always some stale bread chopped in 
with the meat, and well seasoned with some scraped onion, 
salt, pepper, and a few drops of Worcestershire sauce, be- 
fore the potatoes are added. When the spider is put on, 
instead of lard or butter being used, milk, according to the 
amount of hash, is allowed to heat before putting in the 
hash. If the hash seems too dry, add more milk or water, 
and cook at least half an hour over a slow fire, stirring 
occasionally. This same hash molded into balls, dipped in 
egg and then in breadcrumbs, and again in egg and then in 
crumbs, makes fine croquettes fried in deep fat. I seldom 
do this, for I regard the plain hash as a more wholesome 
dish for family use. By the way, is it not strange that we 
are apt to prepare more indigestible food for a formal lunch- 
eon than we serve to our families? I like the idea of serv- 
ing every day to my own something so good and in such at- 
tractive shape that the stranger will be able to enjoy it, too, 
for, after all, we live more for our own family than for the 
formal guest, and I do not care for formal guests! I want 
even the presupposed formal guest to enter into the family 
and to lunch with them. What is good enough for the 
family surely is good enough for the guest if the family is 
cared for according to the proper standard, as it should be. 
ATTRACTIVE BAKING-DISHES 
T once a joy and a boon are these pretty kitchen dishes, 
for baking particularly. They do look so cheery and 
promising when = ; os 
brought on the ae 
table with their 
contents steaming 
hot. Originally 
we had only the 
casseroles in vari- 
ous sizes and 
shapes, with and 
without covers or 
handles. Now we 
have spit elie 1s; 
cups — even a 
salad bowl comes 
inet hiswep Gert ty, 
chocolate-colored 
ware with _ its 
snow-white lining. 
In the casseroles 
Attractive baking dishes add greatly to the pleasure of cooking 
and open baking- dishes we are tempted to try experiments 
with the various things requiring long cooking ; with combi-. 
nations, which cooked in a common iron kettle would be 
called ‘‘stew.’’ Served ‘‘en casserole,” in the dear little dish 
in which it has been cooked, the despised stew takes on new 
flavor, because the eye has been gratified first. 
These attractive dishes are not beyond the purse of the 
housewife whose expenditure is limited, although they cost 
somewhat more than granite ware or tin. But they are 
such a comfort one should begin accumulating them, for 
nothing is more practical and alluring in the list of kitchen 
pees than these eine sets, Now + Oa made. 
THE HOUSE IN THE SUBURBS 
(Continued from page 74) 
ES CC a af mci ft ec cco fod ecco eh) (ORD feces carnooota 
tiles on roof or floors of verandas. The Valentine house 
has a broad hall, although it does not divide the house, as 
is the case in some of the other houses we have shown. Its 
arrangement makes possible two windows opening upon the 
veranda and a very successful placing of the main stairway 
in analcove. This long, beautifully proportioned hall opens 
at either end by broad openings into living-room and dining- 
room, and the living-room opens by casement windows into 
a broad veranda flagged with brick and screened. A simi- 
lar veranda at the opposite end of the house provides sym- 
metry and serves as an out-of-door living-room. 
The home of Harry H. Gifford, Esq., at Summit, New 
Jersey, designed by Charles Allen Gifford, architect, New 
York, differs in many ways from any of the houses we have 
shown and described. It is of brick and very nearly square, 
and though some- 
what similar to 
S © the houses built 
mince by the English 
‘, : settlers in Massa- 
chusetts, it is more 
closely related to 
the work of the 
English colonists 
in Virginia or 
Maryland. 
The suburbs of 
New York, with 
their variety of 
domestic architec- 
ture, deserve care- 
ful study by all 
interested im 
home-building. 
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