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cJ/7c/ JnMmmtk How to Act at a Recaption. Will you please answer the follow ing questions in regard to a recep tion ? How is punch or frappe served? Should one shake hands with those who serve it and with those serving in the dining room? Do they have someone to show you around and Introduce you to those you have not met? If not, do you in troduce youlself? Tell me some of the pleasant things to say to those receiving.—Greenhorn. Punch and frappe are served from a large bowl in small glasses. It is not necessary or customary to shake hands with anyone except those In the receiving party. There should be several intimate friends to look out for and introduce strangers Cos at least two or three per sons. thus putting them at their ease. Under certain conditions you might introduce yourself. It is impossible to write out in de tail pleasant things to say. Express your pleasure at being present and, of course, remark that it is a charming affair, or words to that effect. For a Huntsman’s Party. 1 wish to entertain a party of hunts man and would like you to suggest the table decoration and what refresh ments: I should serve. I expect to have them in the evening and thought a Dutch lunch would be nice. A Dutch supper would be suitable, for men always like plain things with few frills. Why not have a camp ket tle with flowers for the centerpiece, with small ones filled with salted nuts &t each plate? it would be fun to have a regular camp supper —broiled bacon, eggs, baked potatoes, flapjacks and sirup, with coffee. This would be a decided novelty and very informal. Ask the men to come in huntsman’s garb and the ladies in shirtwaist suits. You .night have a fish and game din ner. A Valentine Reception. The Junior class of our high school is going to give a reception to the seniors on February 14. How soon be fore the reception should the invita tions be sent out? What could we serve for refreshments? We do not desire anything very elaborate —about two courses. Could you suggest a pretty way for decorating the table, Fancy Dresses for Carnivals During the Winter Season The first child pictured wears a Folly dress, a species of carnival cos tume; or. if you prefer, April fool. It would look well carried out In pale yellow, blue and w r hlte; the skirt of yellow ninon would have a tunic of pale blue faced black with white, the triple alliance being equally carefully distributed in the construction of the corsage and cap. A folly stick is car ried in the hand. •The boys’ costume should be made of some cotton material, the edges slit up into long points, while one black and one red stocking adds to the general demonish appearance, and also the close-fitting little skull cap, with its ears and horns, the latter fashioned out of cap wire closely cov ered. Turning out a dress of this description at home provides an in Odd Cellars. On some of the one-piece frocks made of silk or cotton the lace or em broidered linen collars are finished off in strange ways, running down un der a girdle to form coat tails, fall ing in loose panels or turned up to make hoods. Comparatively small roll collars are much used, even on very dressy frocks. When a coat is to render the toilet a three piece costume the collar is usually fixed on the corsag® and the coat is colar- Wwia which will be square and in the center of the dining room, wblle the gueaU win be seated along the walls?—Ruth. Just as soon as you*read this get out your inyitatlona, for young people have many engagements at this sea son. For refreshments get your baker to make to order heart-shaped patty shells to be filled with cream oysters; decorate with hearts cut from carrots with vegetable cutter; have heart shaped sandwiches. Then have pink ice cream, cift; heart-shaped, with a gilt arrow sticking hi It. Have the ta ble powdered with tiny pink heart* laid on In heart outlines, surrounding a heart form filled with flowers. The tinsmith will make It. As to Wedding Expenses, What expense should the groom bear in the preparation for his mar- j riage? Also what should the bride or her people? —E. S. T. The only expense borne by the bridegroom is for the carriage that takes him and his best nan to the j church and himself and bride aw r ay. ; He buys the wedding ring, bouquet for bride and attendants and usually gives his best man and ushers favors and, of course, pays the marriage fee. | The bride’s family entertain the wed- j ding guests and meet all other ex penses. —~ Duty of Groom’s Parents. When a couple become engaged is it necessary for the groom’s parents to send cards or any message to the ! bride's parents, they having as yet no acquaintance and not residing near enough to each othey to exchange calls? —Martha. When a young man notifies his parents of his engagement they cer tainly should send a note of welcome to the prospective daughter-in-law. | And it is a very pretty courtesy to ask her to visit them. - Wedding Refreshments. What would be the proper refresh- j ment for a two o’clock wedding, and ! should a bride wear a veil? The wed-* ding is to be in June. —Genevieve. Chicken salad, sandwiches, coffee, ice cream and wedding cake with cof fee will be the proper outlay, just the same as for an evening wedding. B? all means a bride should wear a veil. It is the one and only occasion a girl ; has that privilege and she should avail herself of it. What is sw-eeter than a June bride? June is the month of roses and of brides. For a Handkerchief Booth. Will you please send me sugges tions for a handkerchief booth for a church fair, to be all iu white? —Chair- man. Have the attendants wear handker chief caps and aprons; make balls of handkerchiefs by stringing from the center and hang round the booth. They can be cut off au sold. For a background use white crepe paper, dipped in thin mucilage and then cov ered with diamond dust. MADAME MERRI. credible amount of interest and fun, and incidentally brings forth all man ner of resources hitherto undream ed of. The dear little milkmaid speaks for herself, a suggestion that could be successfully carried out for a child from six years upwards. The inten tion is frankly picturesque, and espe cially designed to be carried out in the most inexpensive washing mate rials. A flowered mercerized muslin for the bouffant tunic, and a thin strip ed cotton for the skirt, a soft white muslin kerchief and cuffs imparting the daintiest of touches. The three legged stool and milk pail are neces sary accessories, the latter carried cn the head, which is picturesquely tied rp In a silk handkerchief, the ends knotted under the chin. Collars on Children’s Coats. While a number of large collars are still being used on children’s coats, says the Dry Goods Economist, the tendency is to have them a little small er than was the case last season. The re vers also are made to conform with this style. Many of the newest mod els ~ have lingerie collars. These are either buttoned or basted on so that they can be readily taken off when soiled. Furthermore, the oppor tunity is presented of having one or more collars to the same wmU. FOR EGG PRODUCTION . § Important to Give Hens Feed . Rich In Protein. Clover and Alfalfa Aro Excellent Cni ;ken Feeds and Should B * Used Morv Extensively by Farmers During Winter Months. <By OSCAR ERF.) The requirements of a laying hen are je.-y like those required by a growing chicken. The production of eggs requires material similar to that required to jyoduce flesh. One addi tion to the list Is. however, required tot egg production, which is lime, of which the shell of the egg is formed. In the sumiher time hens on the range will find sufficient lime to supply their needs. Yarded or shut-in chickens should be supplied with more lime than the food contains. Crushed oyster shell is now sold for this pur pose, and answers the purpose ad mirably. A supply of green food is one of the requisites of successful winter feeding. Vegetables and refuse from the kitchen help out in this matter, but seldom furnish a suffichyp.t supply of this kind. Vegetables are jiometimes j & A Successful Raiser. especially grown for this purpose. Mangels and sugar beets are excel lent. Cabbage, potatoes and turnips answer the purpose fairly well. Man gels are fed by splitting in halves and sticking to nails driven in the wall. Clover and alfalfa are excellent chick en feeds and should be more exten sively used by farmers in winter feed ing. The leaves that shatter off in the mow are the choicest portion for chicken feeding, and are best fed by scalding with hot water and mixing in a mash. Almost all grains are suitable foods for hens. Corn, on account of its cheapness and general distribution, has been more widely used than any other grain for feeding chickens. Many people, having found out that an addition of other kinds of food to a corn diet results in a better egg yield, have concluded that corn is not a good egg-making food. This con clusion is a mistake; and, while exper iments have shown that a diet of mixed foods is superior to a diet com posed chiefly of corn, it has also been found by repeated experiments if hens are supplied with green foods, as al falfa, with mineral matter, some form of milk or meat food, and are forced to take sufficient amount of exercise, the danger from overfatness due to the feeding of a reasonable amount of corn need not be feared. As has already been emphasized, the variety of food given is more es sential than the kind. Do not feed one grain all the time. The more vari ety fed the better. Corn and Kaffir corn, being cheap grains, will perhaps form the major portion of the ration, but, even if much higher in price, it will pay to add a portion of such grains as wheat, barley, oats or buck wheat. r Where a mash is fed, corn meal, shorts and bran, because least ex pensive, should form the bulk of the mash. Other meals that can be added in similar amounts are linseed meal, pea meal, soy bean and cotton seed meal. Buttermilk fed to the hens makes a source of profit to the poul tryman. Bees and Fruit Industry. There is one industry that is very much allied to the fruit industry, and that every farmer or fruit growler should add to his business of fruit growing, says Southern Fruit Grow er. While, from a money-producing standpoint, the bee industry may not be very attractive, yet as an aid to nature in the cross-fertilization of plants and orchard fruits, they have no equal. Preparation in Advance. Some rotten manure will be needed next spring to place in the bottom of the flats, and probably to mix with soil to be used for seed sowing and transplanting. Now is the time to look out for this supply. Either rot ten horse manure or cow manure will serve the purpose. If this cannot be found a compost pile should be made at once and turned a few times dur ing the winter to improve its texture. Avoiding Disease Germs. The first few squirts of milk drawn from the udder may have germs in them, as they might get into the ducts. If you are very particular, milk these on the ground before milking into the pail. Mend Your Fences. Live stock Is hard on the fences during the summer months. Go over all the lines and mend the breaks ttow. Changing Blood. A change of blood Is all right some times, but too frequent changes will ruin the best flock of sheep out in the country in a few years. CURING THE FAMILY BACON Good Maryland Pickle for Keeping Beef or Pork —Com Cobs Make Good, Sweet Smoke. An excellent Maryland pickle for preparing beef or pork is as follows: Six gallons of fresh well water, nine pounds of coarse salt, two pounds of brown sugar, three ounces of pulver ized saltpeter and one quart of New Orleans molasses. Boil all together, skimming It care fully. When boiled, set aside to get cold before using- Pack the large hams and shoulders in clean, well scalded barrel or stone tub, at the bot tom, at medium sized pieces next and and the middlings at the topi Put two small pieces of boards over meat, then weight with one or more stones. Pour on the cold brine. The brine should be fully one Inch over the boards. If the meat is not fully covered with the brine the meat will spoil. Place the barrel in a cool, well aired cellar. The large hams should remain in the pickle 28 days; the medium sized hams and shoulders, 21 days; the middlings and joints. 14 days. If the meat remains in brine longer it will be hard. At the end of this time take out the meat, wash off each piece in clear, cold water, wipe dry with a clean cloth and hang up in smokehouse. The pieces should not touch one another. Let the meat dry for a few days. Then smoke with hickory stumps or oak wood. Corn cobs make a sweet smoke. Smoke the meat, with cool smoke a mahogany brown. Make a number of cotton sacks, a little larger than the hams. After the hams and shoulders are well smoked, place one in each sack and press with the hands a little fine cut timothy hay around the hams. Tie the sacks closely and hang up in a dark, cool room. No flies or bugs will get into the meat if the sacks are tied tight. The sweating of the hams will be taken up by the hay, and the hay will impart a fine flavor to the meat- The hams should be smoked and sack ed by the middle of January, before the weather turns mild. Hogs are in their highest perfection from 16 to 24 months old, when they do not weigh more than 150 or 160 pounds. Hogs grazed on grass and clover pasture and fattened on old corn will make the sweetest and best flavored meat. CHEAPLY MADE ROPE HALTER Directions Given for Making Noose That Is Inexpensive, Yet Conveni ent and Serviceable. (By R. G. WEATHERSTONE.) Rope halters are inexpensive, yet very convenient and serviceable, es pecially in handling cattle. There are various styles of rope halters, but the one-loop halter is probably the most common. Twelve or thirteen feet of One-Loop Halter, Fig. 1. three-eighths or one-half-inch rope is sufficient to make a halter and have plenty of lead. The one-loop halter must be made especially for the size of the head on which it is to be used, as it is not adjustable. On this account, it is safer to use than a two-loop halter. To r.,akr this halter, measure from the .rd of iho rope, about the distance require and to ro around the nose. At this point - b). Fig 1, make a loop, splice the loop just large enough for the rope to pass through. Next, meas ure from the loop, spice the distance required to go over the head and down to the proper point on the opposite side. (It is well to measure this halter on the animal on which it is to be used.) When this distance has One-Loop Halter, Fig. 2. been determined, spice the nose-piece —(d) Fig. I—lnto1 —Into the cheek-piece, as at (a) Fig. 1. Now pass the long end of the rope through the loop and make an end splice in the end of the rope. The halter is now complete. (See Fig. 2.) Brains Make Difference. A great deal of butter that sells for 30 cents per pound and the other kind that sells for 15 cents per pound is raised on the same land, with only a rail fence between. The difference lies entirely in the brains of the men who produce it and the man who puts it on the big markets. Horse Collars. Collars should not be changed from one horse to another any more than you and your hired man should change shoes More Profitable System. If the farmer would cultivate the garden better, and thus have some of the many dollars he spends for the provisions at the store —articles he could easily grow—his field products would come nearer being clear profits than under his present system. The Grade Cow. The good grade cow is ail right, but avoid the srade sir*. HINTS ON VEGETABLES WILL BREAK OR SNAP CRISPLY WHEN FRESH. t New Recipes for the Preparation of Various Vegetables That Are Well Worth Trying —Suggestions in Cooking. A good digestion waits on appetite. Fresh vegetables will break or snap crisply. To cook vegetables, put into boiling water, slightly salted, and boil steadily until done. After they are done, drain at once. Dressing for Green or Wax Beans, Cauliflower or Kohlrabi —Half cup of sour cream, yolk of one egg, one small teaspoon flour, small lump butter, a little nutmeg, half cup of water from the vegetables, which should be boil ed in salt water. Stir together in sauce pan and cook gently to prevent curdling. Add salt if necessary. Potatoes —Peel and cut into small squares, or pieces of equal size, raw potatoes; slice in one-fourth as much onion, two green peppers, and add j boiling water to cook. When nearly done add a little sweet milk, salt and pepper and a liberal piece of butter. Thicken with little flour rubbed In milk or butter. They will be ready in 15 minutes. Scalloped Tomatoes— Pour off near ly all the -juice from a can of toma toes; put a layer of bread crumbs in the bottom of buttered dish, then a layer of tomatoes seasoned with pep per and salt and a little butter and sugar; continue till dish is full, fin ishing with bread crumbs; cover and bake until hot. then remove cover - and brown. Cauliflower and Cheese —Cook cauli flower in salted water, cover with drawn butter sauce, then with ground eastern cheese or parmesan and place In a hot oven until cheese is brown ed a little. Baked Onions —Boil until tender, drain and cut In halves or leave whole If preferred; put in a dish, pour over them a cup of cream or milk; sprinkle with salt, cover top with cracker crumbs, cut tablespoon of butter In small pieces, put over top and put into quick oven and brown. Fried Celery.— Boil until nearly ten der, then dip into a mixture of egg and crumbs and fry in butter or oil. Serve hot. Creamed Cabbage —Take a firm head of cabbage, chop rather tine and i cook in salted water from a half to three-quarters of an hour; drain off water, put in a piece of butter, sea son and pour over enough cream or milk to almost cover cabbage; heat to boiling point and serve. This will be found a very nice way of cooking cabbage, and many who do not like cabbage relish it when prepared in this manner. Stuffed Egg Plant— Cut the egg | plant in half; remove inside, leaving shell one-fourth inch thick; boil the inside when tender, add one large tablespoon bread crumbs, a little chop ped onion, a tiny bit of garlic and a small piece of butter; season with salt and pepper; fill shells with the mixture, sprinkle bread crumbs and grated cheese over tops and bake about 20 minutes. One egg added to j every two egg plants is a great im provement. Stuffed Chili Peppers— Take a half dozen large, green peppers and brown on top of stove; when done peel care fully and make a stuffing of cold meat chopped fine; add a small piece of onion and tomato, chopped, a little thyme, parsley and salt; then fry. When done, stuff the chilis; make a thin batter of flour and two eggs, dip the chilis in butter and fry in hot lard like doughnuts When brown, ar range in a dish and make a sauce of browned flour and pour over them. Spice Tea Cakes. Break two eggs into a cup, melt butter size of an egg, put in with eggs, fill cup with milk and turn Into mix ing dish. Add one cup sugar. Sift three times two small cups flour with one teaspoon of soda, one-half tea spoon each of allspice, clove and cin namon, dash of nutmeg and raisins to liking. Bake in gem tin.s and frost with white frosting made of confectioner’s sugar mixed with milk or water. These are fine and light. Spaghetti au Gratin. Boil a half-pound of spaghetti in : salted water until It is tender —about j twenty minutes should suffice—taka It from the fire, drain, and mix with |lt a half cupful of your chicken I stock, a tablespoonful of butter, pep per an* salt to taste and turn into a, ' large bake dish or into individual cappies. Strew grated cheese thickly I over the top. set In the oven long ! enough to brown, and serve. Orange Cake. One-half cup butter, one cup sugar, i two eggs, one-half cup milk, two cups i flour, one-half teaspon soda, one tea : spoon cream tartar, rind of one i orange; mix in the order given; bake j In two pans; put the grated rind of | the orange In the cake, stir powdered ; sugar into the orange juice until quite thick and spread It between the cakes when cool. Tutti-Frutti Candy. Three cups of sugar, one cup of butter and one cup of milk should be boiled together for 20 minutes, then | beaten as for fudge. Add to this one cup of chopped walnuts; one-quar ter pound of chopped figs and one eighth pound of chopped candied c -rries. Cool In buttered pans. ' Peanut Stuffing for Ducks. Chop fine a cupful of roasted, | shelled and skinned peanuts, and add them to two cupfuls of bread crumbs, softened with malted butter and sea j soned with pepper and salt. Use I this as you would any other dress i ing, in stuffing the duck. — Easy Pancake Baking. When pancake batter has bees; mixed pour it Into a pitcher and from this pour it onto the griddle. It is much easier than using a ladle. The batter may be made light by beating in the pitcher with an egg beater. f3pMERICANj EDITOR Mr. William A. Radford will answer questions and give advice FREE OF COST on all subjects pertaining to the subject of building, for the readers of this paper. On account of his wide experience as Editor, Author and Manufacturer, he Is, without doubt, the highest authority on all these subjects. Address all Inquiries to William A. Radford, No. ITS West Jackson boulevard. Chicago. 111., and only enclose two-cent stamp for reply. A square-built house plastered on the outside is shown in this design. In many sections of the country these houses are becoming very popular. This type of construction dates back hundreds of years; but it has re cently been revived because we have found out how to use cement to ad vantage In work of this kind. The modern outside cement plaster coat bears but little relation to the old English rough-coat, which used to peel off in irregular patches, spoiling the appearance of the house forever. One thing that has had a great deal to do with putting modern cement plaster work on a substantial and sat Isfactory basis, was the invention of metal lath made of expanded sheet steel or woven wire fabric. Until cement mortar was troweled onto and into metal lath it was impossible to provide against expansion and con traction. It is difficult even now to explain why cement plaster on good metal lath will dry and hang free of cracks, when the same mixture spread on wooden lath will spider-leg in every direction. But probably the why is not so important as the fact that we have only lately come to practical un derstanding of effective methods of using cement. Human knowledge comes very slowly. We often hear someone say that the Romans knew as much about cement as we do; but that is nonsense. They knew how to make a cistern or a tank, or line an aqueduct, how to plaster walls and even make poured walls and founda tions, and how to build concrete road beds that endure to this day. but we know more than they did about the general applications of cement, and use this product in more kinds of im portant work than the Romans ever dreamed of. Still we find it necessary to hammer out each improvement slowly and laboriously with the sweat of our brow in the laboratory, and afterwards in practical construction. It is no longer necessary to use ex pensive building materials because we are afraid to trust cement. In the hands of good workmen, cement is one of the very best building ma terials to save expense and at the same time to turn out a job that looks well and that will last forever. One great advantage in outside plastering is the ease with which it Is fitted around the window-frames, cor nice, and other joints. When using material in a plastic condition, It does not require a fine mechanical genius to make a good, tight joint. It Is only necessary to employ men who are or rt Mm¥7*r I 1 is I KTKUP* \ KX* | /a*** I ******* * *CC*f roc *4u. <1 s* HS-iJiS-C I I WKV ii First Floor Plan. .dinarily careful and who try conscien tiously to do the square thing. Another great advantage in outside plastering is the finish. Of course it -Is understood that at least two-coat ,work is required in all cases, that the foundation is made right by stapling the metal latch securely t,o the fur ling strips, anti that the metal is care jfully fitted around all angles and cor ners. The final dressing, of course, is jglven to and with the last coat; and ;there are a number of styles of finish to choose from, such as rough-cast, pebbles—or smooth, and these may be made .in any shade or color that the jowner desires. Before deciding on the jstyle of finish, it is a good plan to jhave the mason design a few panels, i&ll different, to show what he can do lin this line. Still another great advantage In out side finish of this kind when com pared with wood, is a saving in paint pnd the cost of painting in after years. We all know that wooden vuses need painting frequently; and most of us know by experience that It is an expensive annoyance, because outside painting must be done at the proper season when the weather is neither too warm nor too cold and when there is no dust blowing and there are no flies to stick fast in the fresh paint A good many prefer a cement plaster house to a solid cement wall or cement blocks, for the reason that the wall that is plastered both inside and in facilitates the regulation of moisture. Dampness cannot pene trate such a wall. In fact if properly constructed, a concrete waPl of any xo kxx* I r^Tife 1 \ r I aro poo* I Jl/f aro poo* I / 7 >\] Second Floor Plan. type will keep out dampness; but there are conditions which many peo ple seem to think demand hollow construction. We all know that beads of moisture, during certain kinds of weather, will stand on the inside of a solid wall. We may not go into the subject deep enough to determine whether the moisture is there because the wall is colder than the air or be cause we have not provided proper ventilation for the rooms enclosed It Is enough for us to know that the dampness Is there; and we know verj well that we seldom see dampness on the inside of a wall that is construct ed with a hollow space in the center This is a well-finished house with out unnecessary expense. It can b built under favorable circumstance* for about $3,000, as the plans show It contains seven rooms, besides a bathroom and a reception hall. It 1* so compact that one chimney answer* for the kitchen, for the furnace and for the prate in the living room. II is difficult to find any fault with thii plan. For a seven-roomed house. H contains all the essentials for com fort, and there is accommodation suf ficient for quite a large family. The little things, such as pantries china closets, vestibule with a plac* for the ice-box, linen closets an i plenty of clothes closets, and othei minor details, have been worked oat very carefully. These things alwayi appeal to a person after the house ii occupied and the housekeeper baa become acquainted with them. Th* lack of such accommodations in a house is very noticeable and very an noying. The expense at the time a building is not much more. It a! hinges on forethough in selecting th* proper plan to commence with. Early Visitors to Kansas City. The first white men to travel over land from Santa Fe, N. M.. to St were Pedro Vial. Josef Vlcenti Villanueva and Vicente Espinosa who left Santa Fe on May 21, 1792 and ended their Journey October 7 They passed the present site of Kan sas City in September, after havinj been held prisoners for several dayi by the Cances (Kaw> Indians. “W< reached their village.” Vial wrote i* his diary, “which is located on th* River of the Cances. That river flew* into the river called Misoury. We're mained there until the 11th of Septem her. when a Frenchman came with * pirogue laden with various sorts o' merchandise, by permission of th* government, to trade with that tribe. Kansas City Star. Beginning Afresh. “Each morning is a fresh beginning We are. as it were, just beginning life In a sense there Is no past, no future Wise is he who takes today and live* it, and tomorrow when it comes —bui not before it comes. The past is ol value only by way of the lessons It has brought us. There should be nc regrets or crippled energies that re suit from such. We'have stumbled— all have stumbled.” —Ralph Waldc Trine in Harper’s Bazaar. While She “Prlmpa." “I see that some professor says that the average man wastes fifteen year* of his life,” she said. “Yes, waiting for his wife, probe* bly,” be replied.