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m',mfu PAGE SIX THE MARION DAILY MIRROR, SATURDAY, FEBRUARY 4, 1911. i DWELLER By MRS. OLIVER BELLE BUNCE xasvsa'sa-.jz.'sssaastsassa MWjnririumn; " CLIFF y.' m A KITCHENETTE The Refuge for Families On Small l.icomes Who Would Otherwise Be Driven to Board ing Houses Tflin kitchenette partments of New 1 Yoik an- the uaturul und logi ul r outgrowth of the demand foi home life by people of nom-ivht restricted Incomes The lire co ami till Ittng enough to mean homes to i. - fle who otherwise might be fouvd int- loardlug houses, ui tin fuini-hc.l 1 wn life both of which have maii il n links nnd lire wanting In tcul ion -fort The kitchenette urattments are n"' deylgned foi family oiMipamj nml u' not Invite enteituliinienta on uiij tensive scale. They ui In sile i i.. Ue fiom two to foul rooms, ti it In eluding the llu ktutuna fiom lm they take theli mime, and me lin. lubly utttucllve iUit uwlng to tin. 1 marvelous ecouoiii) of spuct IhclKil It would turnout eem iim though the deslgneis had tukeu the Uinlin, nr a a. model, for the tiny kitchen oflm contains a complete equipment foi hlmplo meals, and eer p u'-ll It !. veiilenoe la within leuuh frum v.et point In the room One may Uud t the Kan ranee, mid without i-fio:t reach the cooking utensils and the chlnu. The refrlgaiatur, too Is liosp at hand, and the sink only two siip removed It, at flnst thought such a descrip tion fceems to Imply tramped condi tions, the other side of the plctuie pi" sents the saving of man) steps ul'h spare so economized as to mean m.iili lu little, and convenience rtudled to an extent that is unl.nown to the dweller In large houses or extensive apartments. There are also studios that are ar ranged with kitchenette conveniences, and which are mo.t picturesque places In which to live, for many of the boast u glorious outlook, und uie high above the dust and tlm turmoil of the street really havens of pe.cu and lest for those who occupy them I'p on the West Side, overlooking Cential J'nik, Is a studio building- which boastH un Ideal kitchenette apartment It contains one blj; 100m with two smaller rooms adjoining lieic llvi an artist and his mother The one Llg room Is studio and living room tom bliud. At one side Is a long, low iE i'JCi' v 11 JJi1? fe t fi r W S ? LiE The Sitting Room When Transformed Into the Kitchenette. ivlndow looking down upon the park On the sill are growing plants pet In artlstlo pots Below tho sill Is a lew, wide divan which Is nlso the artist's bed by night, and with all the windows opened he pruutlcally sloops out-of- COOK'S TIME TABLE 1 FOR DIVERS FOODS t By MRS, F. Baking Beans, t to 10 hours. ,Beef, long or short fillet, 20 to 30 min utes. fBeef, rolled rib or rump, per pound, 1 12 to 16 minutes. (Beef, sirloin, rare, per pound, S to 10 minutes. !Beef, sirloin, well done, per pound, Z to 15 minutes. SUoulta, 1G to 20 minutes. Bread, brick loaf, 40 to 60 minutes. Cake, plain, 20 to 30 minutes. Cake, sponge, 45 to 60 mlr ites. Chickens, S to 4 pounds, 1 to Hi hours, Cookies, 10 to 16 minutes. 'Custards, 16 to 20 minutes. Buck, tame, 40 to 60 minutes. Buck, wild, SO to 40 minutes, i2nb, C to 8 pounds, 1 hour. Pish, small, 80 minutes, 'ainrerbread, SO minutes, .Graham gems, 30 minutes. jELamb, we)V done, per pound, 16 mln- l Utes. j iTJver, baked, or braised, 1 to 1V4 hours (Meat, braised, 3 to 4 hours. Mutton, well done, per pound, IE mln- utes. JMe crust, 80 to 40 minutes, rigoons, grouse, other lurga birds, SO i silnutes, I (perk, well done, per pound, 30 minutes, Potato!, 36 to 40 minutes. I Pudding, plum, 2 to 8 hours. KPuddlngs, bread, rice, tapioca, 1 hour ntRolls. 16 to 15 minutes, Xflmall birds, 10 to 15 minutes, weal, well done, per pou id, 20 minutes. JJVenlson, per pound, 15 minutes. ' ' f Bolllno Asparagus, 20 to 80 minutes, Bass, per pound, 10 minutes. Bean, shell, 1 to 1 hours. Beans, string, 2 hours, JBeef. a la. mode, 3 to 4 hours. (2 dooi' lib hIi .ii pule and sw I ' i i, ild 1). fo i 1 i i i l ' i i-l tin- ity's iliMv Hti' t" out of tin smmlr 100114 makes an other bedroom and. In the yeiotid, Is the UltehnnettH, which, when not In use, piuseuts the appeal ance of a tiny bitting 100m equipped with mission furultuie. In one i ulnar Is a duidi; I ( ni.iitli the v.lndou Is a settee, com fiutubly cushioned, but, let dinner time uppiuueh, and the desk Is uponed to leveal u gas range In Its llreproof lin ing of zinc, and the cushions are tuken fiom the illvau to disclose that It invers n miniature Icebox and it' stor uce placp foi supplies. In reality, ll'i is 11 partitioned box of heavy wooc. 1 l'md with zinc, and a portion of It has been made Into a sutlBfactoi t-.i.all "ized lefilserator. It has u lid supplied with stiong hinges und (linnet r brr.iKfast getting becomes an lute eitlag pioress, whieh Involves no un in essRry steps, and no friction. Tho regulation kitchenette apart ments, however are somewhat more piosalc, mid, perhaps, a little male ptuctlcal As a mutter of course, no C. ADAMS ncets, winter, 3 to 4 hours. Heels, joung, 45 to 60 minutes. Hlueflsh, per pound, 10 minutes. liiovvnbread, 3 hours Cabbage, young, 45 minutes. Cubbige, winter, 3 hours. Turrets, I hour, Cnullllovver, 30 to 46 minutes. Celery, 30 10 45 minutes, Thickens, joung, fcO minutes. (iums, 3 to 6 minutes, Cod, per pound, 6 minutes. Coffee, 3 to 5 minutes. Corn, green, 5 to 8 minutes. Corned beef, 5 hours, gentle simmer ing. Dandelions, 1 Vi hours. HggH, 3 to 6 minutes. ICgrfs, hind cooked, 45 minutes In water under boiling. fowls, 2 to 3 hours. Haddock, per pound, C minutes. Halibut, per pound, cubical, 15 min utes. Ham, 5 hours Hominy, 1 to 2 hours, I.umb, 1 hour. Macaroni, 20 to 30 minutes. Oatmeal, 1 to 2 houis Onions, 1 houi. Oysters, 3 minutes Purunlps, 45 minutes. Peas, 20 minutes Potatoes, 20 to 30 minutes. Potatoes, sweet, 45 minutes. Rice, In double bollei, 1 hour, Salmon, per pound, cubloul, 15 minutes flmnll fish, per pound, 6 minutes. Hmoked tongue, 4 hours. Hplnach, 30 minutes. Squash, 30 minutes fliveotbreuds. 30 minutes, Tomatoes. 20 minutes. Tuikcy, 3 hours Turnips, winter, 2 hours. Turnips, young, 1 hour. Veal, 1 to 2 hours. ;NT H riii ii i - - r r-r i i 1 1 -r- r r n 1 ihimwii himm wiiMimniii ifmfpwii i n n i n i i i I in .visions arc made foj Irumlij notk i ioUjis bcinu the onlj iMnixt'linld ii H'itl tllltVll Ullll Cl!llrll lilt U I ''!.' 1 1' IX .1 H. 1 I tllrll or t 1 till I il ' Is apt t b- a small rink Agalh't one ili of tin wall In plat id u tabic, anil .love it mi In. lorn I (In ( i Hi. a mil oooMi.g Utetisllf 'ih. e Is ti iais A Studio Kitchenette. upon which fuiks, spoons, stialoers nd otliei small ( ooktng utiiisM may ne hung n Icebox has its plart In another coiner, co that, when standing before the stove, almost eveiy objtit In the 100m can bo teached at piattl call arm's length And they nie sanltan plneps even tln Unit st kitchens, while tluni- of thu l.tli'i sort are jirovldtd with tiled rloms Hiid walls, pauelalu sinks and 11 murble-topptd or ylne-eovi-ied table. 'I'luit, us fai au possible, labor Is ie dtutd at thu sumo tluiu that spsco Is nonomlzed, and many dululv, thor nueh wholesome Hiid sutlsfylug meals - 'v dally piupaied within tlusu small iiKiojuies It mai huppen that, lu place of a iHUaio 100111 or one that Is nearly so, the space glvui over to the kltchenettu is long und iiairnvv. In one upaitment tli t overlooks tho beautiful HttJhon tllver there are three eoz rooms and 11 hull-like space between the living 100m und bath. It Is this space that hai been converted into a kitchenette which Is equipped with the usual smull tefrlgeiator built Into the house, and with the Inclosed broad shelves upon t'.e wall, but In this home theiu Is aly what Ih known au the hot plato '.ah portable oven In lieu of a gas a ige. The tlnee 100ms 1110 light und .unty. Thu bathroom boasts u gen- ioi's window, und the outlook itself Is Irsplrlng. If now und then a genuine llniitr Is eraved, lestutiruuts without number tire within leuth In ne.ii by Hi Ighborhoods, and many of those who live In kitchenette npaittmnts conilna liomo cooking to bieakfast and luiv eheon. enjoying the tvenlug meal In one of the many hotels or other dining places. Tho kitchenette apaitment means homo life In mlnlntuie, und the Idea lips become so popular that carefully planned rooms of this sou may now be 'ouml In countless buildings of later development, und In numberless foims. In one of the new studio buildings lives a woman, a painter of lovely blossoms, In whom the home Instinct is so strong that she has made a 'homo" out of her single, well-lighted 100m. It Is divided by sciccns, and there Is a lnrger scieen of many foldH that foi ins the walls of her kitchenette. Vegetable oyster, 30 to 60 minutes, Wheat, hours. Broiling Chickens, 20 minutes. Chops, S minutes, Steak. 1 inch thick. 6 minutes. Steuk, lVi Inches thick. 8 minutes. Fish, small, thin, 5 to S minutes, rish, thick, 12 to 15 minutes. Frying Bacon, 3 to C minutes. Urcmied chops, 4 to 0 minutes. Croquettes, 2 minutes. Doughnuts, 3 to 5 minutes, Flshballs, 2 minutes, v Fritters, 3 to 6 minutes, Mulllns, 3 to 5 minutes. Slices of fish, 4 to 6 minutes. Small fish, 1 to 3 minutes. Smelts, 2 mlnuteB, Pungent Pimento By JANE HEGNER M' ANY housekeepers aro unfamiliar wun the savory and brilliant sweet Hpunlsh peppers or pi mentos Tlieae are more Juicy nnd richer than tho ordinary sweet gieen peppers, while their vivid color lends uiv attractiveness to any dish. They rnoy be procured at any large grocery store, in cans, nnd cost from ten to twenty cents, The contents of 11 can If placed In a gluss Jar, will ktor 3iifely in an Ico box for over a week, so that there need be no waste. A bit of pimento added to soups or stows makes a lefreshlng change In mn nifliiu. One-third oup of chopped pimento may be added to the usual Welsh rabbit recipe, Pimento Omelet Decorate th& sides of the tlmbale n Mmi .1 la placed a complete cleetilc un. ti. walls l. Ing tovueil with lulu iim.. of zln with hooks ai- . i il t ng Its tinm edg, s for the ' I ill ihoimIIh "f il lll ui In i n ti 1 1 artist s i ni the I. t Iimi- 11' h u mkI 1 .iii I m tni-re .re "liel t a-.aiut tl w-11 All the A Sanitary cooking utenils nre of a glared brown and white wit ic vvhllu the wnll behind is painted How. Jinny a tempting meal bus b n tooked within Its limit 1 d space, und tho picture It presents Is 1 banning in In extruine. In fact, tho molds with pimentos, cut In fancy shupos. .Make u mixture of three fourths cup of milk, two eggs sllghll beaten, tlueo sultspoona or hull und u few drops of onion Juice. After lining the molds with this, bet them lu a bulling pun partly Mled with hot wuter und let them steum In thu oven until the uusttird Is llrm. While still hot remove to .1 .date anil pour aiouud each tlmbab an ordinary ureum sauce, mudo of milk, buttei and thickening. Pimento Omelet To the beaten yolks of two eggs add two tablespoons of wuter, tlnee sult spouns of wilt, one-fouith stiltspoon of peppei und two teaspoons of tloui Fold In gently the beaten whites and turn the mixture Into a warm, buttered frying pan or Uniting Utah. Cook, cov ered, over a model ate lire. When the bottom Is brown, spread lightly over the toji the following heutdl sauce: then turn omelet, remove to platter nnd pour tho leniulnder of sauce uiound tho edge. Sauce for Omelet In small, round-bottomed saucepan pluce ono tablespoon of butter, when melted udd two teaspoons of flour. Cook opo-half minute and then add one cup of chopped tomatoes, two tablespoons of chopped pimento, on teaspoon of scraped onion and ono wholo clove. Let boll two minutes. Pimento Patties These are suitable for homo luncheon or for picnics. Lino six small putty pans with a rich piecrust. Fill with the following mixture. Ono generous cup of chopped chicken or veul, mois tened with a sauce mado by melting two teaspoons of butter and adding two teaspoons of flour, one-half cup 0 .1, '',c' "e-hulf cup of eroam or milk, two tablespoons of chopped pi mento, ono tablespoon of chopped cel ery and one-hult teaspoon of Bait, Cover top with a crust, making tho edges firm. Bako In u hot oven. Pimento Sandwiches To ono-fourth pound of soft oream onses add ono teaspoon of chopped ohlvos, one saltspoon of mixed mustnid and two tablespoons of minced pimen to. Add cream and beat until soft nnd rroamy. Hpread butween thin sllcos of nuiiarea nread nosslbllltles of the kitchenette arc umii It has been developed In New oik bcuiuso of thu clty'a limited p ire but it affords muny Ideas that i light well be adopted elsewhere. CO-OPERATIVE APARTMENTS TIow Certain People Solved the Limit of Space and Incomes By P. E. RONCELL D nro a conitlomerate fnmlly of live father, mother, ilaueliti r of sevintecn. and two bacheloi maids. Intel est lu thu worklni; tilt of certain broad, philosophical i lutx, ami the study incidental thereto inouulit us togthcr at the outset lire- cssnrv chnnges In the then eXIsllliB hotiBi'hnld nrrnnKenients penuaded us to think of combining forces, and mili um lespect mid auvumaire liuvo neiu us tocpther o far. I'ach of us has filrly won the title of "crank." as It Is Htinlleil to those who think for thorn Ives, and maintain a certain sort of ud v dun tv but ns this very attri bute has been the mentis of broadening .is to ucORiilso the equal tights of theiR In the same direction, it hus pioved rt cementing-, rather than a dls tuntlve. foice The prime question was ono of room mid rent. Wo had oioy a certain sum which could bo expended on shelter. mid yet demanded the privacy of a loom ror each, n piaco or cover wiien Individuality should hecimie too rum pant, lotah rlmr the "coollne down" pru ss in.ces?ary Air and light were i.lao leiiulsite, and congenial, refined Corner. suirouudlngs "We finally solved tho pioblem by taking two npurtments, fiont und lonr, on a top floor. Thoro Is not one of tho eleven rooms Into which during some portion of tho day the si'n docs not stieam; and the ud- To Cook Salsify By HELEN S. WILLARD An of tho dlfllcultles In prepar es nig voguiuuio oyHior, or saisliy, r Is to clean It. Tho traditional wuy of scrubbing, then scrap ing, and lastly cutting up und leaving 10 siaiiu in com wuter, containing a little flour to prevent blackening, Is fur more tiouhlexomu and less Batls factory In bringing out the oystery lluvor than is the following process: Scrub the sulslfy, discarding tho greens, and put to cook In boiling waited wutor. When tender, In time varying from twenty minutes to nl moHt three-quarters of an hour, drain nnd let steam foi Just a moment: then, holding the vegetuble knife lengthwise of tho plunt und beginning at the stout end, skin uh you would a boiled potato. In selecting salsify the thickness of the root does not seem to bo a con sistent Indication of its age or tough nosoj more often a Ihlck, heavy skin will bo the wrapper around a rather woody root, upt to huve a strong llavor, whllo a lighter and moro ten dor skin contains the more dellcato vegetable. Therefore, the very thin toots aro not desirable, because they aro not necessarily more tender, and nro far more troublesome to pare. Iho bunches, as usually sold In the .?V. BSi?.ro,ur poPIe eBiiyi in tho middle Wost they come smaller. A slight seasoning of anchovy posto la optional In all of the following 1 eclpes. Vegetable Oyoter Creamed Blleq it cut Into Hinoll piece somrt fioshly cooked unlslfy, ileforo it be omeii chilled ndd suillclont milk to rover, flouson generously with salt nnd pepper, st r In vory Una ernirn .,.t allowing about ono and one-half tabled wmmMvvm-x-Mmzm:,mr r ioeihhI WKfiTfTvj;-vii.:r;fcyii,?:w. 1:1 wmMtlMwmm ';'sxw.!hm mm iim-m:' & $&mmmMm IMP 'tttfflH wuaiifci mmmmimmm'',"kvzm rOKfjIHLillLHBMHKt M $KFatrrKiwBvKvLlA .. '9r. M liiHsiiHiiiiiHflffBlHLlj vi? li-vBfbA-BHsHHBrrTWiiHMdBu.. J t.U EUsnBBflHnnBKm i,?3mf,W'v!lu, -''"W iRmmMtrmm safm.iKH? smk1', vtH iw ! ill 11 ' aunfii:,, w; iSau&iB 1 HBBaHDSnHftfill 2 i'tVB'MitTtvSMfnWSBKt .uMjE!??T3K5itAv!5rf. fcl TivftiWHBiB?vSK. irJSSvNulnnHRiiil t.mivimAiT,,'.A'i'r'vrim!.r. .t!:x,L''SSjmmiimi MKMSmiWIWfPffmi&mmm mMMM&mmzm WifWjmBmB&xWkrr, SlrVT-taixJrnS'XI t M,. j'lfl " 'IaSSHHHH MmmKmamiwm&Mm?.yMfi&m9xSBjmr rTiwiiw I Mill I HI 1 1 l IH llllll 1 'I 1 ..VX?iM35MBm SKKmllmMimSBKmSSsKm A Corner In vantage of our cliolco noon became ap parent. Of thu six rooms In front, three weio taken us bedrooms by "him and her" and tho maid, leaving us "common quarters" parlor, dining loom kitchen and bath. The rear Hat of llvu rooms was promptly dubbed tho "nun nery," and theru tho baOielor-mulds und school girl domiciled themselves, tho dining room was taken for a bed room, giving us throe sleeping looms here, also a sitting voom, kitchen and buth. Now, ns to the question of expense. Tho rent, JGO, Is paid bv che k the first of tho month, then divided pro rata and refunded to thu man of tho lioiuo cither In weekly Installments or onco a month, uccordlng to Individual pre ference or tho stato of tho purse. Thu living expenses nro Jotted down on 11 pad kept In the kitchen for that pur pose. -Knch day thu amounts paid by tho various members of the "comblnu" who do any co-oporatlvo thopplng uro written down, accompanied by the pai tlcular check-mark of tl.u purchaser At the end of thu week reckoning day comes, and onc-lirtn or that tutul amount, minus payments which may happen to have been mndt by 1 cell. Is charged to tho various members of tho family, wo find that tho combined cost of the telephono and tho maid's wages Is not bo very much more than tho laundry bill ulone when no maid Is kept. Of course tho success of our plan depends on our ability to keep a maid, and for this reason, having fin ally sccuicd ono who is reliable, willing nnd good-natured, we havo made cer tain concessions. She has two after noons n week, on which days we havo a "dollcatossen" dinner. Ea h evening, after tho dinner work Is over, she also has to herself, provided ."ho Is home by a certain hour. Wo also exercise caro as to tho slzo of thu washing, which Is of necessity largo for a family of flvo, four of whom are women. Tho expenses avcrago about $7.G0 each per week. This covers rent, gas, electric lights, telephone and maid's wages; and wo have a home' We set spoons to a cup of milk, and In the same proportion one tublespoon of but ter. Heat this, stirring Ucaslonully, until thoroughly cooked, uadlng moro cracker dUBt If needed. The exact proportion of this thickening must bo separately ascertained for each variety, us cracker dusts vary greatly In theli thickening properties. To bring out the llavor of salsify, cracker dust Is far preferable, to flour as thickening. This dish may or may not be served on toast, with a garnish of parsley. Mock Fried Oysters Preparo the salsify as in tho fore going recipe or uso a leftover from It. Mash, with a fork, to an oven consist ency, blending In enough of the cream sauco to soften tho muss, but nut ho much but that It can be molded, Hhupe as oysters, bread by rolling In breud or arucker crumbc; then, dipping In egg slightly beaten with 11 little milk or water, and a shako each of pepper and salt, cover again with ciumbs and saute or fry in deep fat. Qarnlsh with parsloy or watercress. Salsify Croquettes Proceed as In tho foregoing recipe, adding two beaten eggs for each cup of pulp. Bhupo Into small croquettes, bread them and fry In deep fat. Cream of Salsify Soup Into three-fourths of a cup of mashed Balslfy (previously cooked until ten der), stir gradually one pint of scalded mine ana one Dint 01 boning wuter. Thicken with threo tablespoons of fine crucKer oust ana veason wun iyu tablespoons of butter, one-half tea spoon or more of salt and a dash of pepper, preferably cayenne. Hervo with a topping or wnippea cream very slightly soasoned with salt. Vegetable Oyster 8alad Cut Into short lengthB some boiled salsify and stew for a few momentB In rloh milk or thin creom, not quite sufllolent to cover, seasoned with salt and red pepper, Drain tho milk Into a separate dish, then mash the salsify to a very oven consistency, adding gradually the milk until the pulp Is wen softened, but can still be molded, Mix In two tablespoons of peanut but ter for eaclv nun nf rmln nnii two tablespoons of vinegar, Bervo on let- moo wun a gonoroua amount of may- the Kitchen. 11 plain, wholcsomo table. Some of us iavp tu'cn through tho throes of vcg (ui'aniam, some have lived almost ex eluslvcly on meat, and homo have been, 1 r me, en a "diet," but wo huvo leach ed the ccticl.'ylon that for ub, at least, u mixed diet Is tin- pioper one. Our bieakfast usually consists of coffee or milk, toist or rolls, suft cooked ug;gk und fruit. We huvo meat once u day, for dinners, and it la usually a thick broiled steak, vuilid occasionally by chicken or chops, und the Inevitable, fish on Friday. Two vegetables, a salad sometimes, not ulways, and gen eially fresh fruit fur dessert, complete tho dinner course. Wo have very little pastry or cake, und tho bread Is ruialy eaten fresh. It Is either toasted for every meul, or dried In tho upper oven, thus resembling "pulled bread " Lunch. Is a "pick up ' for thoio who-iuo homo. Tho workers get theirs down town whero their teipoctlve employments call the-n. Dlnn r Is the enjoyable, meal of tl.o day Then theie Is tlm for des ltory u.lk, or for downright cnriKHt dls 11 slons of the problems of the day. Ve ejich try to add our shales to the enjoyment of this uvenlng meul. which Ij a,)t to ding Itself Into a proi traded Fitting around tho denudod table after the maid ha3 removed th dishes nnd taken her "evening off." The advantages of oui co-operatton aro uppuront. Doairt In pleasant sur soundlngs c-mnot to secured under ti or $7 per we k. Then there Is the (men tion of laundiy woik to be considered, fo that, ftorn tho mateilal aspect alone, co-opcrntlon Is the cheapor plan. From the ethical standpoint the scale still t'ps In favor of united ellorts. We have companlor.shlp when we want It, but vvu also have privacy when that Is especially desired. There Is a com munity of Interest moro nearly resem bling home-life than Is found In tt boardlng-housa Iir phort, there Is bet ter opportunity for life on a higher piano than Is offeicd by cither a soil tnry existence, or one surrounded by llnr'nnpftnf.l! nacnnlnlna nn.l n..li.i ,.r i "'-' ..wv. ...." duiuiu, in harmonious surroundings. onnalso or boiled dressing, to which whipped cream tins been added. This dish may be gnrnlshcd with a sprink ling of finely chopped nuts; whole nuts should not be used, as they destroy the delicacy of the llavor. . TIIR most simple, practical, easy and Inexpensive method of fix ing n closet to hold the maxl mum amount of clothing, and also to hold them In the best way I have "discovered" to bo as follows- n..t.a.iPle,C0 of Br2an p,pe' ma" enough that the hooks of coat, skirt and trous ors hungers may boliooked over It and short enough to gp lu any ordinary closet. Through tho nino run n n,,n stout iopo 01 wire I am using a piece of tolcphono wire nt present and fast en cither end of tho wile to the hooks already In the closet. Tho pipe, lianrr. ing on tho wire, makes a horizontal bar on Which to hnnir vonr Mti.... and tho clothes hung in this mutineii keep their shapo much better than wiien uung nguinst tho wall. People who move often, ns I do, will find this most convenient, as It may be easily carried with one, and adjusted In any closet In a very few moments of time thus making tho linnglng of clothes against dusty or dirty walls unneces sary. C. C HMtVCB COULD not nnd an Inexpensive lamp shado which harmonized with tho furnishings In our llvimr mnm bo I bought an ordinary Japanese shade und removed the gayly-coloied panels, replacing them with panels of Japuncso gruss oloth In a soft tone of green. It was not at all hard to do, and I hud a vory urtlBtlo shade, at small cost.-C, C. ' N nuns ng one of those troublesoma ankle-length oklrts, njy sister hit upon a ridiculous and yet effective " " ruivms mo pruniem, She tied a ploco of white string around each of my blaok-ntoektnged ankles each string, of courso, tho same dis tance from the floor. There was ouf standard of measurement, closely seen nlwaya there when wanted, whether n front, In the back or on the s'dos? with no lying on tho floor for th ;V"-Mni" ,'il "r",n? "around t Jr sS-s Sr:P?1--'r Vf Li Btai . - A .,: r- cr t j8a.