5i6 
HOUSE AND GARDEN 
June, 1913 
Fontana Nellia Villa Conti Di Frascati. 
T HE dominant feature of the Gardens of Italy is the fountain. 
The music of bubbling water —the play of the sunlight — and 
softened tints of time-worn stone against a setting of greenery 
add a tone not to be achieved by any other form of ornamentation. 
Our fountains are perfectly modeled from famous Old World 
masterpieces. They are reproduced in Pompeian stone, a marble-like 
product that is practically everlasting. We are always glad to fur¬ 
nish plans and estimates upon request. 
Our handsome catalogue illustrates our wide variety of large and small gar¬ 
den ornaments—fountains, balustrades, sundials, benches, tables, vases, statuary, 
flower urns and boxes. They may be used individually or in groups to meet any 
requirement. Your inquiry will receive prompt and courteous attention. 
Factory 
Astoria, L. I. 
THE ERKINS STUDIOS 
The Largest Manufacturers of Ornamental Stone 
226 Lexington Ave. 
New York 
Your Music 
should not be kept 
on top of the piano 
or stored in a Cabinet 
on shelves. 
m should not have the 
annoyance of hunting through 
a big pile of music to find the 
piece you want. 
Tindale Music Cabinets 
beautiful pieces of furniture, and 
keep your music always conveniently at 
hand. Every piece is instantly accessible. 
Made of Mahogany or Oak — $15 upward. 
Portfolio of Designs No. 6 sent free on request. 
Tindale Cabinet Co. 
One West 34th St. New York 
A Rich Water 
-proof Finish Foi 
Your Concrete Home 
Don’t simply paint or stain your cement or 
concrete buildings—waterproof and beautify 
them at the same time with 
CHI-NAMEL 
CEMENTONE FINISHES 
Costs no more than the make-shift way— 
and results are much better and more lasting. 
The Chi-Namel Book 
which contains complete information on 
water proofing and beautifying concrete will 
be sent free for the asking. Write today. 
The Ohio Varnish Company 
8602 Kinsman Road, Cleveland, Ohio 
■ 
A striking ex¬ 
ample of modern return 
to the classic in outdoor dec¬ 
oration is shown in this Garden 
Gazing Globe. A crystal ball mounted 
within easy reach of vision on a pedestal 
chaste and artistic design. 
The Garden Gazing Globe 
is a stately and beautiful garden ornament. It re¬ 
flects all the shifting charms of the landscape. Here 
is one of the many letters from delighted owners. 
“I am more than pleased with it, and the landscape 
views developed in it are not only interesting to 
ourselves, but are enjoyed by all of our friends.” 
May we send descriptive booklet and cir¬ 
cular, with prices, to-day? 
Stewart Carey Glass Co. 
INDIANAPOLIS 
IND. 
The shelled peas are put into a stone jar 
with some leaves of fresh mint, a couple 
of tablespoonfuls of water, a good pat of 
butter, and a spoonful of sugar and salt. 
The jar is tightly closed and set in a pan 
kept full of boiling water, to stand on the 
stove for two or three hours. It is taken 
out and sent to table tied round with a 
napkin, with a spoon for serving out the 
peas. 
The French mode of treatment is 
similar, only it is found good to add the 
leaves of a young lettuce to help keep in 
the steam, and the flavor of a small onion 
is deemed an improvement. The jar is 
sometimes set in a corner of the oven and 
cooked with a little more speed. When 
lettuce leaves and young onions are added 
to peas, I do not, of course, use mint. 
Some nicely boiled fresh green peas, 
with the flavoring of mint, make one of 
the prettiest and daintiest garnishes for 
other things. A charming dish is made by 
cooking tomatoes (whole) until tender, 
having simply taken away the stalk end, 
then after sprinkling these with salt and 
pepper a poached egg is set on the top, and 
the whole stands in a thick border of green 
peas. Truly Italian is it in color. 
And now let us speak of salads. I have 
said that we have salads all the year round 
and that the bowl appears on our table al¬ 
most every day, either for luncheon or 
dinner. It has nothing to do with the meat 
or vegetable section of the menu, although 
it claims relationship with the cheese, for 
we have one very delicious salad, in which 
cream cheese makes a conspicuous figure, 
the cheese being broken into rough frag¬ 
ments and set on white leaves, arranged on 
a plate, and cream dressing poured over; 
and then again, the uncut leaves of well- 
blanched cos or escarole, like the stalks of 
crisp celery, go admirably with other kinds 
of cheese, the dressing being passed round 
in another vessel. 
Some of our salads are composed of 
cooked vegetables left till cold — potatoes 
sliced with fine onions and cucumber; 
tomatoes and carrots together; French 
beans, sprigs of tender cauliflower; 
celeriac, salsify, seakale, asparagus, and 
celery, all admirable. We do not favor— 
indeed we think the custom barbarous— 
introducing beet root and tomatoes and 
a host of things with lettuce into one salad. 
So-called garnishes, and cress, mint, pars¬ 
ley and herbs, need to be used with the 
utmost discretion. The simpler a salad 
can be kept the better it is. 
Old John Evelyn, in a highly laudatory 
and grandiloquent “Discourse on Salletts,” 
mentions among the furniture and ma¬ 
terials of which a salad may be composed 
no fewer than eighty-two items, but 
eventually, by the assistance of “Mr. 
London, His Majesty’s Principal Gar¬ 
dener,” he reduces them to a number not 
exceeding thirty-five. His disquisition 
casts quite an air of dignity over the salad 
bowl, although, as he says: 
“Some will doubtless wonder what my 
meaning is, to usher in a trifle with such 
magnificence and end at last with a fine 
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