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UJ THK DIIHIT FARMER Saturday, may 8, i9o9.
I '"' THE HOME. H Edited by Miss Hazel Love, A. C.U. H ft tt - H PLANNING THE HOME. H In this connection she notes that H in planning a home it is essential that H the rooms should be located with a H jivicw to convenience in carrying on B household tasks. "Be very careful B in making the plans that you put more B r! H money into convenience than you do B f into4 size. Many a prosperous farmer, H on rebuilding his home, has felt rich H nough to make a house so large that H his wife has not yet found time H enough for its proper care. Not only H arc ttycrc mor9 square feet of floor B to .be swept, but the stcp3 necessary H to Mb' 'the ordinary routine work of H thc'hoUse have been multiplied many H ' tinfcs." B In earlier times the farm house kit- B ch'ciT, commonly the largest room in B the house and usually a pleasant, B homelike room, oft-n served as a din- B ing room and living room as weiU B and one or more of the bedrooms B were' on the same floor as the kibchejn B This meant a saving o time smicu B the housewife had fewer rQeuas ta B for and fewer steps to take tha fe B hc,casc in the more modern &cm- B hdusc with n separate dining room B am! living room and with sleeping 1 rOftnis in the second: story. The m - more modem house undoubtedly has m its advantages and is in accord with H Aim ' H present-day standards of living, but B such an extension of space should be B counterbalanced by convenience of ar- H rangement, the use of labor-saving dc- Hj vices, and all possible household con- B v niences. As Professor Day points out, the M proper location of the kitchen and H dining room, the china closet, the kit- H chen sink, stove, and work table B means a saving of very many unnc- B i ccssary steps and much useless dabor. H If food must be kept in the cellar B I in summer time a dumb waiter with H i two or three shelves running from B nV H 'if tly;ytchen to the cellar is well worth m its cost. Of course, an ice box on the B f H ground floor would avoid the ncccs- H sity for keeping food cool in the cel- H w i an ce ox s use snou H 4iesoji located that it can, be oonven- B it -r i -- - - icntly fiJcd with ice and yet be near the kitchen. Convenient cellar stairs arc much less -common than they should be, and their location, light ing, etc., arc questions which should always be taken into consideration in house construction. For use in cold weather "there Should be a pantry on the ground floor in which the food is kept, and this pantry should be within walking distance of the dining room and kit chen. If this is not possible, a box can be turned on its side and fastened just outside the kitchen window and the food kept in it." If your house has been built without care to step saving in the position of dining tabic, sinks, and cupboards, a small table on ra'lcrs, especially if Us capacity is increased by a lower shelf, will be found a great .conveni ence. It can be used to advantage in setting and clearing the table. It is also helpful to have near the sink when the dishes arc washed. They can be put on it and the table then moved! bo the china closet and empt iudl Mhintjf a. woman who is now tired ff am evening woufd be fresh if she ueeil! (ai wheeled taWe like this and) a Ugh stool at the sink and work fable. , A recent writer who discusses the construction and arrangement of a house that may be conveniently car ed for by the housewife herself in sists that the rooms "in which daily work is done must be centrally locat ed. Bring the living rooms near the kitchen and your own bedroom as close to both as possible." If a din ning room is the living room as a dining room in winter and a screen ed porch for this purpose in summer is spoken of as an alternative. A cart with compartments and mounted on small wheels is mention ed as a labor saver in the -preparation and serving of meals. As jm essent ial, hot water for bath and kitchen use in summer and winter is insist ed upon as well as few rooms to take care of, all the rooms being large except the kitchen, for within reasonable limits the smaller kitchen the fewer the steps which will be taken in the kitchen work. Br ifejflkth DBki'BBBBBBSEB BHHBVT v JnHBBRV 't iJmaBSfrw BftjtfriMBBfclM JOS. PARRY & SONS CO. I MONUMENTS AND HEADSTONES 2253 WASHINGTON AVE. OGDEN. UTAH 'jfl WRITE FOR PRICES "Mention Deseret Farmer" f The model kitchen has four win dows. One whot'c side of the room is lined with cupboards some with glass doors, others of solid wood; beneath arc drawers and flour bins. The range stands conveniently near the work table, and there is also a large enameled sink with draining board. Between the large scrccncd in porch and the kitchen is placed the refrigerator, being filled with ice from the outside. The refrigerator doors open into the kitchen. Many times a day the cold storage has to be gone to, and this is an important matter, to have it right at hand. You will find that there is not any more ice consumed in a summer than if the ice chest was in the cellar. Why shoujd steps be multiplied in going to it? The kitchen in the labor-saving planned house is small. The more articles you can reach with fewest steps, the lighter your work will be. A narrow kitchen is i great labor-saver. One docs not rea lize this until she prepares a meal in the large square old-fashioned kit chen; the extra steps count as mites in a day. o RECEIPES. Macoroni and Cheese. 2 c maca roni broken in 1 inch pieces, 2 qts. boilmg water, 1 tb. salt. Cook maca roni in boiiing salted water until soft. Put a layer of cooked macaroni in buttered baking dish, sprinkle with grated cheese; repeat and pour white sauce, cover with buttered crumbs and bake until brown. French Omelet. 4 eggs, half t salt, 4 tb milk, pepper, 2 tb butter. Belt eggs slightly, just enough to blend yolks and whites, add milk and seas onings, put butter in hot omelet pan; when melted, turn in mixture; as it cooks prick and pick up with fork until whole is of a creamy consist ency. Place in hotter part of range that it may brown quickly under neath. Fold and turn on hot platter. Light Omelet. 4 eggs, 2 tb butter, half t salt, pepper. 1. Separate ckks white from yolks. 2. Beat each un til stiff. 3. Car fully add the yolks to whites using fold method. 4. Turn into batter pan, brown delicately. Set in oven and dry top, cut and fold, serve immediately. Meat in the Dark. 1 lb. round j steak, 4 lbs. fat, V3 qts. water, 4 tb J flour, 2 t salt, pepper, small piece of ginger root. Cut steak in half in 1 cubes and brown in fat, add flour and brown. Gradually add water, let come to boil stirring constantly. Add seasonings and let simmer until tend- ' ; Jellie Prunes. Inc-third lb. prunes, , boiling water, 1 c sugar, 2J2 cold water, half box gelatine, one-fourth I c lemon juice. Pick over, wash and soak prunes for several hours in 2 j 0 water. Cook in same water till j soft; remove stones, and cut in quar- f tcrs. To prune juice add cnoug.i water to make 2 c. Soak gelatine In half c cold water half hour. Dissolve in hot liquid; add sugar and lemon juice, then strain; add prunes, mold rnd chill. Serve with whipped cream. 1 o Keep an account of each farm pro- ' duct, in order to know from which the gain or loss arises. I ,,DONT. PAY l3.50 FOR TW S AME LAMPS WK 8KLL FOR U., BUCKLE &. SONS otS "