File:American homes and gardens (1912) (17965748610).jpg

Title: American homes and gardens
Identifier: americanhomesgar91912newy (find matches)
Year: 1905 (1900s)
Authors:
Subjects: Architecture, Domestic; Landscape gardening
Publisher: New York : Munn and Co
Contributing Library: Smithsonian Libraries
Digitizing Sponsor: Biodiversity Heritage Library

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AMERICAN HOMES AND GARDENS February, 19! 2
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Five interesting styles of table bells. These are all models of antique bells or adapted from old designs, but may be found in the shops of our large cities remember and buy for to-morrow with to-day's goods, and open baking-dishes we are tempted to try experiments Then there is hash, which may be made to contain various with the various things requiring long cooking; with combi- 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, 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 instead of lard or butter being used, milk, according to the nothing is more practical and alluring in the list of kitchen amount of hash, is allowed to heat before putting in the furnishings than these porcelain sets, now extensively made. 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 THE HOUSE IN THE SUBURBS (Continued from page 44) do this, for I regard the plain hash as a more wholesome tiles on roof or floors of verandas. The Valentine house dish for family use. By the way, is it not strange that we has a broad hall, although it does not divide the house, as are apt to prepare more indigestible food for a formal lunch- is the case in some of the other houses we have shown. Its eon than we serve to our families? I like the idea of serv- arrangement makes possible two windows opening upon the ing every day to my own something so good and in such at- veranda and a very successful placing of the main stairway tractive shape that the stranger will be able to enjoy it, too, in an alcove. This long, beautifully proportioned hall opens for, after all, we live more for our own family than for the at either end by broad openings into living-room and dining- formal guest, and I do not care for formal guests! I want room, and the living-room opens by casement windows into even the presupposed formal guest to enter into the family a broad veranda flagged with brick and screened. A simi- and to lunch with them. What is good enough for the lar veranda at the opposite end of the house provides sym- family surely is good enough for the guest if the family is metry and serves as an out-of-door living-room, cared for according to the proper standard, as it should be. The home of Harry H. Gifford, Esq., at Summit, New attractive baking-dishes Jersey, designed by Charles Allen Gifford, architect, New Ar once a joy and a boon are these pretty kitchen dishes, York, differs in many ways from any of the houses we have for baking particularly. They do look so cheery and shown and described. It is of brick and very nearly square, promising when brought on the table with their contents steaming hot. Originally we had only the casseroles in vari- o u s sizes and shapes, with and without covers or handles. Now we have pitchers, cups — even a salad bowl comes in this pretty chocolate-colored ware with its snow-white lining. In the casseroles

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