HOUSE AND GARDEN 
August, 1915 
use of this quasi-mourning scheme. And 
by the bye, one wonders if there is not 
some subtle connection between the fear¬ 
ful loss of life in Europe to-day and the 
sombre black and white arrangement. 
Another product of the fad are black 
and white candles and candlesticks made 
in various shapes and decorated with 
black and white striping. Logically, they 
are to be used in a room where the black 
and white scheme predominates, although 
they are so attractive in themselves that 
they will prove to be decorative units in 
any room. 
Porch Lanterns 
OR the housewife who does not want 
an elaborately installed porch or 
garden light come the porch lanterns 
shown on these pages. They are made in a 
variety of shapes—round, square and hex¬ 
agonal-—of chintz lacquered, and fitted 
with a candle socket or an electric bulb 
clutch, as preferred. The lacquer makes 
the chintz translucent, so that the light is 
dim and yet sufficient; it moreover makes 
them waterproof against a sudden shower, 
and dust-proof, as the lacquer can be 
wiped with a damp rag. They will not 
burn as paper or cloth. In the event of the 
chintz becoming shabby, the wire frame 
can be readily recovered. The weight of 
these lanterns is sufficient to prevent them 
being swayed by the wind. 
Of the chintzes used there is a black and 
white stripe which looks well on a porch 
with black wicker or white furnishing; a 
Chinese pattern chintz that sheds a soft 
yellow light, and an orange and black 
stripe decorated with a brilliant paroquet. 
For an outside dining-porch comes one 
with brilliant bouquets of fruits on a white 
background. Or, if none of these fits in 
with the color scheme a suitable chintz 
may be chosen and the lanterns made on 
order. They range in price from $4.00 
upward. 
What to Do with the Roses 
HEN there are so many ways to use 
them it seems a pity to waste the 
sweet rose leaves now so abundant. A 
delectable conserve can be made of rose 
petals by lining a jar with alternate layers 
of rose petals and sugar. When it is full, 
air-tight and set away for several months. 
A rich conserve will have formed which, 
served with whipped cream, is both odd 
and pleasing. A rose vinegar, which can 
be used as raspberry vinegar, is made by 
steeping red roses in white wine vinegar. 
A cordial made the same way as dandelion 
wine can be concocted from sweetbriar 
roses and will be found filled with tonic 
properties. 
The woman who is seeking a dainty 
morsel to serve can find this in rose sand¬ 
wiches. Bury pieces of unsalted butter in 
rose petals for twenty-four hours and at 
the same time smother the bread to be used 
in rose petals. Wafer-like slices of this 
spread with the rose-scented butter and 
over it several rose petals strewn, is in¬ 
deed a delicacy. Rose jelly is a tasty 
dessert. Make a plain gelatine jelly, flavor¬ 
ing with rose syrqp, and pour a thin layer 
The decorative scheme on this round bird cage is re¬ 
peated on the attractive little wall bracket that comes 
with it; complete, $12.75 
of the liquid jelly into individual molds. 
When it has set, group a few petals over 
it and fill the mold with more jelly, which 
has been kept warm to prevent hardening. 
Set the molds in the ice chest to cool and 
serve with either whipped or plain cream. 
To make rose syrup for flavoring, cut 
1 his unique lamp shade, which sells for $2.00, is made 
of heavy white paper, painted black and lacquered 
after the chintz pattern has been pasted on 
4i 
fragrant roses in full bloom, the early 
morning being the best time to gather 
them. Pull them apart and put the petals 
on trays to dry. Keep cutting and drying 
until you have enough for a jar of pre¬ 
serves, place them in a granite kettle, 
cover with water and cook until the leaves 
are tender, add as much sugar as you have 
mixture and cook until it forms a syrup. 
Pour into glasses, and use as any other 
flavoring, remembering it is strong, and a 
little less will be needed than most recipes 
call for. 
Rose beads, which are now so much 
worn, can be made by anyone. When quite 
a quantity of rose leaves has been col¬ 
lected they must be put through the food 
chopper every day for seven days and 
stirred occasionally between times. Keep 
them in an old iron kettle, which is some¬ 
what rusty, as the action of the iron rust 
and some quality in the rose petals seem 
to work together to make them a beauti¬ 
ful jet black. At the end of the seven days, 
with the aid of a little water for moisten¬ 
ing, the macerated petals may be carefully 
formed into beads of the desired size. Roll 
them between the fingers to give the 
proper shape and place them in rows on 
a hat pin to give them the necessary open¬ 
ings. Leave them there until perfectly 
hard. They may be strung together in 
many charming combinations with tiny 
coral and pearl beads between. They will 
last many years and the rare fragrance of 
the rose garden always clings to them. 
The making of perfumes at home from 
flowers, cultivated and wild, was as much 
a part of the summer work in the days 
of our grandmothers as making jelly or 
putting up pickles. One can entrap the 
sweetness of roses with very little trouble 
and almost no expense. My grandmother’s 
recipe was as follows: “Place the petals 
in a wide-mouthed jar three-quarters full 
of the finest olive oil, then stretch a 
bladder over the top and tie it securely. 
After twenty-four hours remove them, 
place them in a coarse linen cloth and 
squeeze the oil from them, putting the oil 
tnus obtained back in the jar. Repeat this 
process with fresh flowers until the per¬ 
fume is of the desired strength. After the 
perfumed oil has been secured dissolve in 
spirits, in the proportion of half-and-half. 
If this mixture has a cloudy appearance 
the oil is undigested and a few drops more 
of the spirits will be required. Nothing 
but the best alcohol must be used.” if a 
few pinches of lavender leaves are scat¬ 
tered over each layer of rose petals this 
scent will be improved. In making per¬ 
fumes never mix different flowers to¬ 
gether. but add some of the strongly aro¬ 
matic herbs to give zest. If it is not con¬ 
venient to add the alcohol at once to the 
oil, wrap the jar in black paper or cambric 
and keep in a dark place until the alcohol 
is ready to mix with it. All perfumes im¬ 
prove by storing and many rather feeble 
scents become strongly intensified by 
keeping a few weeks. 
