The Sunday Oregonian., March 13, 1904, PART FOUR, Page 34, Image 34

81
THE SUNDAY OEEGONIAS, PQBTLAKD, MABCH 13, 190
The House Beautiful, By Kate Greenleaf Locke
NO. I. THE LIVING ROOMWHY IT SHOULD
BE HOSPITABLE AND KIND
A ITVIXG ROOM WITH PAXEtED WAIXS
A ROOM WITH GBEEN WAIXS AND OAK WOOPWOKK-
UNDER the pseudonym of the "living-room"
now masquerades the
sitting-room of 15 years ago. the
"eettln'-room" of the farmer's -wife, the
parlor of the village mansion; and there
are many living-rooms "which partake of
the pomp and style of a drawing-room.
The modern living-room has discarded
the characteristics which were unpleas
ant in all o' these rooms and assumed
the desirable features; it is therefore a
delightful conglomerate. In the house
which is elegant and imposing It is usually
spacious and is furnished with a degree
of luxury which precludes the necessity
for a drawing-room. A email reception
room is In order, which may be an ex
quisite work of French taste, with gold
furniture, or it may be a library or a den
'into which it is- convenient to sequester
the caller, but with the introduction of
the ballroom and billiard-room into our
houses the old-fashioned drawing-room is
superfluous.
The modern architect no longer puts
his best work and his finest touches on
the room which as a "parlor" is to be
shut away from fresh air and sunshine-
"ana from daily and hourly contact with
the family life. As its name implies, this
xoom is the one in which the people of the
house meet and enjoy life. It is some-
' times found advisable to introduce in it
the stairway which leads to the upper
floor. In this case it combines the main
hall with the living-room, an arrange
ment which is seen in many English coun
! try houses.
Photograph No. 1 Illustrates a house
which is built in this way and this living-
room is rendered particularly beautiful
by reason of the entresol to. which the
stairway leads and where an immense
window across the front of the house
throws the light down. If it were not for
the window the room would be too dark,
notwithstanding a huge bay window in
its western end, for the walls are paneled
I -with mahogany and the ceiling is heavily
beamed with the same wood. The plaster
between the beams is colored a strong
orange yellow, and this, with the rich
tones of the mahogany 'gives an ex
tremely fine effect. A great fireplace at
the foot of the stairs is arranged with
an, Inglenook. This is an exemplification
of the use of the most expensive furnish
ings in such a way as to remove all pre-
I tension from them. The walls are cov
ered with rare paintings and prints, with
Dresden cabinets and fine foreign curios;
I the floors with invaluable Oriental rugs;
(the doors and windows are hung with
I rich tapestries; over the tables are flung
covers of softly-toned, old brocade bound
rlth a narrow line of gold, and these ta-
Iblea hold many beautiful things; yet, the
I most striking feature of this remarkable
room is its air of perfect comfort and
lvableness.
Air of Hospitality.
A clever woman once said that she
canted a living-room which once visited
lvlted you to come again, and once there
it induced you to stay. In the room
rhich I am describing, the air of bospi-
ity is perefect, and in this undoubtedly
ies a great charm. The disposition of
le different articles of furniture has
iuch to do with this. The chairs may
je so placed that they at once prohibit
thought of personal intercourse ex-
sept across chilling spaces, or they may
aobnob pleasantly together in groups of
ro or three. Nor should small tables
stand as oases in a desert of floor, up
holding for exhibition the articles placed
jpon them. The reading lamp or candel-
3ra should be a main feature, for this
for the convenience of the occupant of
le easy chair which is beside the table,
id the books or prints or curios, which
It may also hold, can then be comfort-
bly examined. A pile of hassocks, made
probably of Turkish saddlebags, adds to
le suggestion of comfort in this arrange -
lent, and low seats as well as high ones
Ihould be ready to respond to -the mood
ir taste or toe visitor. The lines of the
lurnlture are also responsible in a great
legree. The strasftt-backed chair is for-
Ida lav nn compromising, and it
Ihouid only be used in the handsomely-
red medieval shapes against the walla.
rtiile the center space is set with those
rhich suggest restful, easy poses. Or rf
rim colonial chairs offset the carvinc
lacks and seats (of which there should
h an abundance) they should be used
parlngly. It would be difficult to deter-
ilne the color scheme of this room. The
laes of the mahogany woodwork give
Ee warmth of a reddish suggestion. The
vers of the tables are yellow and pink
jcaaea witn goia tnreaas, the tapestry
the chairs and davenports and of the
ings mingle many colors softly, as
the Turkish rugs. The prevailing color
changed and determined, as I have
tea noticed, by the flowers used. When
great bowls and pots of crimson dahlias
decorate it, the room seems furnished
for dark red, and when yellow and white
chrysanthemums are used we notice the
yellow ceiling and the table covers. Pink
roses with green foliage impart an air of
delicacy to the great room which is the
most charming effect of all, and so the
conclusion is that it is most servlceably
furnished.
On Simpler Lines.
Illustration No. 2 shows a living-room
in simpler lines than the foregoing. Here
is a thoughtful consideration, for the
color scheme has produced a room of un
questionable beauty with the expenditure
of much less money in its furnishing.
The house itself is built in a style less
elaborate and ambitious than No. 1, but
the details of the architecture are carried
out with high artistic feeling. The
French doors which open from this room
to a beflowered terrace would alone give
it a great charm, and, as the terrace
can be Inclosed with glass in Winter, and
thus transformed Into a conservatory,
this feature gives pleasure the year
around. The side walls above the wains-
coating and the celling are green in a'
peculiar shade. While it is many tones
darker than a tint, and is a decided color.
It yet has a whitish light in it, and is
best described as a medium shade of cold
green. As the woodwork is light oak, the
room would be cold in effect, but that
the floor is laid with rugs in which dif
ferent shades of rich crimson predom
inate. Several of the chairs and the divan
have coverings in which crimson figures
are prominent, and the coloring of the
lamp in the middle of the room Is a dull,
soft red. Again the green of the walls
is strengthened by the hangings at the
doors and windows; these are of madras.
In moss green and white, over sheer white
net. The three double casement windows
with diamond panes over the book shelves
are curtained with the net. except at the
two extreme ends, where scarfs of green
raw silk are allowed to fall. The cool
walls of this room, the beautiful wood
work and the richly carpeted floor give a
setting into which one can acceptably fit
any furniture in hand. The groups of
chairs I have suggested as desirable, the
plled-up hassock cushions on the floor,
all could be so introduced as to add to
the comfort and beauty of the room. As
It fs designed to make these articles In
every particular of practical use to the
house-builder and furnisher. It will be
necessary to call attention to certain
architectural details In the wood finish,
the character and placing of doors and
windows, the arrangement and style of
book shelves, eta, as wejl as of the
furniture shown in the illustrations. It
is with this in view that-the photqgraphip
originals are selected, and when sug
gestions may be offered as to improver
ments to be made in them they will be
in place; also all possibilities for further
beauty In arrangement will be worked
out for the benefit of the reader.
Suggestive, Not Arbitrary.
Thus it will be realized that the pic
tures are Intended to be suggestive rather
than arbitrary. No more bitter discour
agement can come to a woman than the
thought that here is something beautiful,
something which, appeals to her highest
taste and satisfies her, and yet she can
not have it because she cannot afford It.
In housefurnlshing and decorating, as in
many other things, there are more ways
than one of gaining her end. If "all
roads lead to Rome," but she cannot afr
ford to travel them, there are also more
roundabout ways by means of which she
may "arrive." Let her take that of
compromise, if necessary; if she finds il
lustrated an Interior which satisfies her
artistic feeling and her practical com
mon sense at the same time, she should
decide what are the features which make
it pleasing to her. It may be that the
windows are picturesque In character,
being perhaps casement style, with sheer
white hangings over diamond-shaped
panes. Inquiry on this subject will prove
that the casement window can be made
for very little more money than an ordi
nary characterless one will cost, and, as
for sheer white draperies, she can adopt
white cheesecloth to her needs at 6 cents
per yard. Curtains in iyory white, care
fully cut by a drawn thread and hem
stitched, are most effective when hung
at casement windows, or that always der
llghtful feature of a living-room, a
French door or window, may be what she
fancies. The idea that the glass doors
lead directly into the open air Is always
full of fascination to a lover of nature,
Let her then entreat ber architect to
combine a door and long windows in one
of these, and she can have plenty of light
and sunshine pouring softly into her
room through the diaphanous folds of
cream-colored cheesecloth. Bookshelves
of expensive quarter-sawed oak or ma
hogany may be placed just where she
likes them best, and she may follow suit
most successfully by having her carpen
ter make them for her of humble pine,
and when she has painted them black
with the ever-useful "drop-black ground
In Japan," she will have a setting for her
books which leaves nothing to be desired,
for the black wood frames them beauti
fully. Plain terry in good tone, with
here and there a fur rug or a small Ori
ental mat, will often give as good color
ing as priceless Oriental ones, and Brus
sels rugs are sometimes to be found
which have the small figures and dull
harmonious colors which are so desirable
on a floor.
Beautiful Furnishings Not Costly.
There was a time, not far away, when
the clerk on a small salary, or the work
ing man who made little more than
enough to feed his family, sought a club
or a society, or it may be a barroom, in
the Intervals of work when he yearned
for bright or beautiful surroundings.
There was nothing in the Interior of his
home which ministered to this side of his
nature. It had not entered into the
thoughts of this class of man that they
could have actual beauty In their own
homes. That beautiful furnishings were
invariably expensive was the mistaken
Idea which was universally accepted. Now
that every ambitious woman in all walks
of life Is finding out that a few yards of
daintily figured cotton will brighten a
bedroom that inexpensive white muslin,
with crimson, blue or green denim over
curtains, will change the uninteresting
windows of the living-room Into some
thing ornamental that a second-hand
armchair may be covered by her own
hands with cotton tapestry which ha3
the softest of lovely tones Intermingled
(although its cost Is only 50 cents per
yard) when she Is realizing all of these
delightful possibilities, she has the cer
tainty that she can make fo.r her family
an attractive home, although the sum
she has to do with 13 apparently ridicu
lously small.
KATE GREENLEAF LOCKE,
DAINTY FRILLS RELIEVE SEVERE SPRING SUITS
Stoles and Pelerines Looking: Too Delicate for "Wear "Will Be Employed.
THE modistes unanimously declare
that the orders so far this Spring
have been for tailored suits, simple
In design and with the sensible pedes
trienne skirt.
"But I don't like to be sensible," ob
jects the dainty piece of femininity who
realizes that much of her charm is en
tangled In the graceful confusion of lace,
chiffon and ribbon which permeates her
costumes.
"If the tailor suit is too severe," says
the modiste, soothingly, "madam has but
to add to her costume one of the new
stoles of chiffon or lace. There are many
from which to choose, and their effect
is magical.'
The modiste Is right the number of the
new pelerines and stoles Is immeasurable,
and the demand for them is steadily on
the Increase, for their fresh daintiness ap
peals to every feminine heart. They seam
the fitting complements of the Spring
sunshine and tne delicate fragrance 01
the early flowers.
Some of tne most attractive of these ac
cessories embody both fragrance and
bloom. Stoles of lace and chttfon are
finished by fringes of ribbon flowers
whose padded leaves are tiny sachet bags,
Thus a charming stole of pale gray cnit
fon is ornamented by bunches of violets
so perfect in workmanship and scent as to
deceive any except tho ciose observer.
Flowers this Spring have attained to
a wide field of usefulness. Their possi
bilities for the purpose of adornment are
almost infinite. Tiny wreaths of roses or
apple blossoms, fashioned out of pearly
satin ribbons, trim the lace bonnets of the
small girl. The same fjowers are used on
almost every article of dress for the
grownups. They appear as hair orna
ments, trim the white waists and coats
and blossom out on neckwear, stoles and
scarfs.
An evanescent scarf of white chiffon,
which is cut in a big square and which is
intended for a head covering, is edged
by a garland of these tiny roses. The
roses alternate with bands of chiffon
shining, to form a -stole which reaches
far below the knees of the wearer. Its
ends are garnished by a fringe of rose
sprays. Nothing con be daintier than one
of these flower stoles, and they offer no
impossible task for achievement by the
home dressmaker.
Most of the new stoles and scarfs are
worn off the shoulders, thus fulfilling one
of the purposes of their creation, for the
woman who prides herself upon always
hayjng a good reason for her actions will
say that she wears a stole because It
helps to give- her a long-shouldered effect.
This may or may not be her real reason;
the beauty of the stole speaks for itself.
But, at any rate. It Is part of her rea
son. Doubtless many well-meaning per
sons will be prompted this Spring to warn
the passer-by that she is losing her stole.
The way of wearing the stole requires ad
dress and skill. It must appear on the
point of dropping off and still cling to
its fair owner.
Few of the pelerines are fastened
closely at the neck. Since so many of
the coats, and waists as well, are col
larless, the pelerine would completely
hide them, as well as the dainty aeck
Jabots which are now so much in fashion.
These jabots may be of a piece with
an elaborate stock, or may be added sep
arately to give a touch of piquancy. The
English call them cravats, but the French
appellation of jabot seems more applic
able. Many of them hang down as far
as the waist line.
Often the jabot is only a part of a dainty
vest. The new Eton jackets require this
accessory, and some charming ones have
been created to meat tho jwxwLcitjr. A
dainty vest is one which has a foundation
of white muslin of a very sheer quality.
An inch-wide strip of nainsook insertion
runs down the center from throat to
waist line. On either side of this fall full
jabots of the fine nainsook embroidery.
The effect Is very good, but Is determined,
of course, by the fineness of the nainsook
embroidery.
Feathers and even fur will be used for
the adornment of many of the stoles and
pelerines. A white stole, which the
French modiste would term an "escarpe,"
Is five Inches wide, and if worn off the
shoulders would extend almost to the hem
of the dress. It Is made of alternate rows
of tiny ostrich plumes and swansdown.
The ends are finished by a six-Inch fringe
of the swansdown. The whole Is lined
with white chiffon over white satin.
White satin forms the foundation of
another white wrap which partakes more
of the nature of a pelerine than a stole.
It recalls quite emphatically the graceful
styles of the Second Empire. Broad over
the back and shoulders, it tapers some
what toward the waist line, but again
widens out at the ends. .The white satin
Is encrusted with medallions of cream
guipure lace. A large ornament of the
lace Is set on each side at the waist line,
accompanied by a fringe of cream chenille
fully six inches in depth. The same fringe
finishes the ends. The entire pelerine Js
bordered by a ruche of tiny white plumes.
White marabout feathers are soft and
graceful on the long stoles. One of these
is fashioned of accordion-pleated frills of
white chiffon. Each frill Is about six
inches In depth and is finished by a fringe
of marabout feathers.
Ribbon ruchlng makes a dainty stole.
Ribbon Is also shirred and corded Into
puffs with good effect.
A narrow stole, with long ends cut into
triple tabs, is entirely made of soft satin
ribbon. Triple puffs of the ribbon cover
the entire length of the stole and extend
down the tab ends. The whole is edged
with tiny ribbon ruchlngs. The dainty
muff, which is intended to accompany it,
is also of the ribbon, but on it the ruch
lngs alternate with the puffings, and a
double ruffle of white chiffon makes a
pretty finish at the openings for the
hands.
It Is to be doubted Jf these muffs have
any use except as a moucholr holder.
Their daintiness seems to be their only
excuse. At any rate, they will accom
pany many of the Spring stores and will
never fall to add piquancy.
One pf the prettiest of these stole and
muff sets is of chiffon, both plain and
boulllopne. The wide scarf is of the
bouillonne chiffon, ornamented with large
oval cluny medallion. These are skilfully
threaded with ribbons which hang in dou
ble ends. A double-tucked ruffle of the
chiffon gives a finish to both edges of
the scarf. The flat bag muff Is fash
ioned after a similar plan, with the ex
ception of the cluny medallions, A large
bow of liberty satin ribbon gives a chic
finish at the top.
Chenille fringe holds the popular favor
to which It attained during the past sea
son. White chepllle fringe is used with,
pleasing effect on a pelerine with long
tole ends. There is a shallow yoke of
white taffeta covered with white chiffon.
To this a pllsse chiffon ruche is attached
a silk and chenille fringe falling over
the joining. The high collar Is of puffed
and pleated chiffon and the stole ends are
liberally garnished with knotted lengths
of white satin ribbon.
Chiffon ornamented with pallettes and
sequins s In favor for stole fashioning.
An artistic stole is of chiffon which
shades from green to blue. The same
esthetic color changes are rung In the
tiny paillettes which encrust the edging
ruffles, A veil comes to match this stole.
It is also of the changeable chiffon, and
the pallettes are used sparingly to pick
out a border design1.
Black lace stoles will be effective, es
pecially for use with the thin Summer
gowns. They will accord with the baby
hats of shirred blaek lace, which prom
ise to bo so fashionable. These latter wll"
be simply trimmed with a flower wreath
or a ribbon rosette. The same method of
adornment may obtain with the stole.
Ecru lace stoles will be used with the
lace hats of the same color. The fash?
ionable greens con form an effective trim
ming In the form of either foliage or rb-r
bon. HARRIET HAWLEY.
Sleeps In Bullet-proof Room.
Tho Sultan of Turkey never sleeps two
consecutive nights in the same room, so
great J3 his fear of assassination. In
the palace are a number of bullet-proof
rooms, all of whiclj. are furnished as
Bleeping chambers. Only a few minutes
before retiring to rest the Sultan an
nounces in which room he intends io
Spend the night, so that all the rooms
haye to be constantly prepared for his
reception.
' 1 ,,,.... r
A COSY HVKG KOOSf, IXI3CJ?X5CVXI,Y PUKXISltED
LENTEN SOUPS MADE WITHOUT
MEAT
WITH LENT .comes the demand for
food that shall be nourishing and
at the same time exclude the ele
ment of meat. While the housewife Is
accustomed to think of soup as a product
of the stock pot, yet there are really
many kinds of soups that can be made
without meat, and they are delicious as
well as wholesome. The receipts given
include a generous variety, ajl of which
become acceptable additions to the menu.
Nun's Broth. This delicious broth Is fa
miliar In all the convents of Europe, and is
appetizing as well as nourishing. Select a
flounder or any other fish of white meat,
weighing two pounds, and cut into five
pieces. Place in the soup kettle with one
carrot, one onion, one turnip, two pieces
of celery, a sprig of parsley, a bay leaf
and half a blade of mace. Pour over the
Ingredients one quart of cold water and
let cook slowly for two hours. At the end
of that time, skim out the fish, remove
all skin and bones and return to the soup
pot. Cook one tablespoonful of butter and
one of flour until they bubble. Then add
one p(nt of cold milk, and stir all to
gether uptll the boiling point is reached,
when add to the soup, stirring all the
while, Drop the yolk of an egg Into a
bpwl, beat until light, then stir into it
little by little a few tablespoopfuls of the
hot soup. When the egg has been made
warm stir all into the soup, then add the
Juice of one lemon, salt and pepper to
taste, and one nutmeg. Pass the whole
through a fine sieve, add a tablespoonful
Of chopped parsley, and serve.
Swedish Fish Soup. This excellent soup
can be made on, the day. after boiled fish
has been served, and Js both economical
and nutritious. Save the water in which
a large fish has been boiled and add to it
any remnants of the sauce. Then boil
gently until reduced to one quart. Add
one leek, six potatoes and one carrot, cut
into bits: one bay leaf and a sprig of
parsley. Simmer gently for one-half hour,
then add one pint of hot milk and strain.
Season Wlth.salL nennfir nnr a tnM
ful of sherry, then throw in 1? oysters and
ice uuok. uiiin toey curi, wnen serve im
mediately. French Vegetable Soup. Measure one
quart and one pint of milk and set aside.
Peel two carrots, two turnips, two onions
and cut into bits. String and cut up qne
half pint of heaps, slice one leek and cut
a piece of celery Into bits. Then strip off
a sufficient number of spinach leaves to
make one: cupful. Add a sprig of parsley
and fry all together In two ounces of but
ter. When wen colored, stir In one ounce
of flour and add the milk a little at a
time. Measure one pint of canned or
stewed tomatoes, and add to them a pinch
of baking soda and a blade of mace. Sim
mer gently for two hours, then add a tea
spoonful of sugar and press through a
sieve. Thicken with a tablespoonful of
butter and flour, which have been cooked
together until blended. Add two table
spoonfuls each of cooked rice and peas
and serve.
Soup of Oyster Plant Scrape one bunch
of oyster Plant, cut Into bits, and cook
In one pint of water until thoroughly
tender, when wash through a sieve and re
turn to the water Jn which it is cooked.
Add one quart of milk and five whole
allspice, a blade of mace and one bay leaf.
Thicken with ona tablespoonful of butter
and two of flour, which have been cooked
together, and let stand without cookjng
fcjr ten BMnutes. Strain and serve with
croutons. Season to taste.
Rice Soup with Almonds. For three
pints of milk allow four ounces of rice
Wwrfc SMi. boll In a large kettJ"eof water
for ten minutes; drain and pour cold
water over the grains to separate them.
When full of moisture place Into saucepan
With the milk and simmer gently for three
quarters of an hour. Blanch one ounce of
sweet and four ounces of bitter almonds,
and pound to a pulp In a mortar, adding a
cupful of cold milk a little at a time, or
pass the nuts through a meat grinder and
add to the milk. Pass through a sieve,
add a pinch of salt, and half a teaspoon
ful of sugar, then add to the milk and
rice, cook for a moment longer, and serve.
Cream of Pea Soup. Select good canned
peas of rich flavor. Beat In their own
liquor and pres3 through a coarse sieve.
Put a quart of milk in a double boiler
and when hot add the peas and thicken
with one tablespoonful of butter and two
of flour, which have been cooked to
gether. Season to taste and serve.
Cheese Soup. Peel and slice one carrot
and one onion and put one quart of milk
in a farina kettle. Add the onion and the
carrot with a blade of mace and let cook
slowly for one-half hour. Then skim out
the vegetables. Cook two tablespoonfuls
of butter with two of flour and stir In the
hot milk and continue stirring until it
thickens. Add three heaping tablespoop
fuls of grated Parmesan cheese. Season
with salt and "pepper, remove from . the
fire, add the beaten yolks of two eggs,
and serve at once.
Puree of Potatoes, Familiar as is the
potato, Its possibilities are not always re
membered, and this exceedingly palatable
soup Is far too often pverlooked. For ono
quart of milk allow four good-sized 5ota
toes, cover with cold water and let boll
until half cooked usually about 15 .min
utes. Drain off the water and add one
pint of fresh boiling water with one bay
leaf, one slice of onion, a sprig of parsley
and a bit of celery. Cook the potatoes
until tender and pass through a sieve.
Put one quart of milk in a double boiler
and when hot thicken "with a tablespoon
ful of butter and one of flour rubbed to
gether. Pour over the potatoes, stir until
smooth and serve immediately.
Puree of Beans. A thoroughly whole
some and nutritious as well as an excel
lent soup can be made of the ordinary
kidney beans. For one pint of beans al
low three pints of cold water and a
bunch of soup vegetables, one leek, two
sprigs of parsley, a bit of celery and a
bay leaf. Wash the beans thoroughly,
cover with the water and stand over night
In the morning add the vegetables and
stand over a moderate fire. Let cook
slowly until the beans are thoroughly soft,
then press through sieve. Season to taste
and serve with croutons squares of bread
fried to a crisp brown in smoking hot fat.
If, in the process of cooking, the puree
becomes over thick, add a little more
water. As the beans vary a little in
quality, it is not possible to give-exact
measurements, but the result should be a
rich puree not over-thick.
A Bisque pf Soft Clams. By far the
best soup Js made from the soft-shell va
riety, yet It is the hard ones tnat are
commonly used. To make a quart of such
soup select an ordinary bunch of 25 medium-sized
clams. Cut off the necks and
put in a stewpan with one pint of cold
water. Stand over the fire and let cook
slbwly for three-quarters of an hour, then
strain and return to the Are. Chop the
soft portions of the clams very fine, add
them to the broth and let boll for two or
three minutes. Then add sufficient milk
to make one quart, and when hot thicken
with one .tablespoonful of butter and ona
of. flour, which have been rubbed together-
Season to taste and serve smok
ing hot. As a clam soup this is unsur
passed and is! an excellent course for a
company luncheon or dinner. It is alo
an Inviting dish for an elderly,peron we,
needs nourishlnjr food, .
I
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