Part 1
# American Cookery: November, 1921 ### By Various
---
Produced by Juliet Sutherland, Emmy and the Online Distributed Proofreading Team at https://www.pgdp.net
THANKSGIVING MENUS AND RECIPES
AMERICAN COOKERY
FORMERLY
THE BOSTON COOKING-SCHOOL MAGAZINE
OF.CULINARY.SCIENCE AND DOMESTIC.ECONOMICS
NOVEMBER, 1921 VOL. XXVI No. 4
[Illustration]
[Illustration: _Painted by Edw. V. Brewer for Cream of Wheat Co._ _Copyright by Cream of Wheat Co._
HIS BODYGUARD]
Do You Realize That Success in Baking Depends Upon The Leavener?
In reality, if the baking powder is not PURE and PERFECT in its leavening qualities, food will be spoiled in spite of skill and care.
RUMFORD THE WHOLESOME BAKING POWDER
leavens just right. RUMFORD makes the dough of a fine, even texture. It brings out in the biscuits, muffins, cakes or dumplings the natural, delicious flavor of the ingredients.
RUMFORD contains the phosphate necessary to the building of the bodily tissues, so essential to children.
[Illustration]
Many helpful suggestions are contained in Janet McKenzie Hill's famous book "The Rumford Way of Cookery and Household Economy"-- sent free.
RUMFORD COMPANY Dept. 19 Providence, R. I.
[Illustration]
Buy Advertised Goods--Do not accept substitutes
AMERICAN COOKERY
=Vol. XXVI= =NOVEMBER, 1921= =No. 4=
=CONTENTS FOR NOVEMBER= PAGE
WINDOWS AND THEIR FITMENTS. Ill. Mary Ann Wheelwright 251
THE TINY HOUSE. Ill. Ruth Merton 255
YOU'RE NOT SUPPOSED TO, JIMMIE Eva J. DeMarsh 258
SOMEBODY'S CAT Ida R. Fargo 260
HOMING-IT IN AN APARTMENT Ernest L. Thurston 263
TO EXPRESS PERSONALITY Dana Girrioer 265
EDITORIALS 270
SEASONABLE-AND-TESTED RECIPES (Illustrated with halftone engravings of prepared dishes) Janet M. Hill and Mary D. Chambers 273
MENUS FOR WEEK IN NOVEMBER 282
MENUS FOR THANKSGIVING DINNERS 283
CONCERNING BREAKFASTS Alice E. Whitaker 284
SOME RECIPES FOR PREPARING POULTRY Kurt Heppe 286
POLLY'S THANKSGIVING PARTY Ella Shannon Bowles 290
HOME IDEAS AND ECONOMIES:--Vegetable Tarts and Pies--New Ways of Using Milk--Old New England Sweetmeats 292
QUERIES AND ANSWERS 295
THE SILVER LINING 310
=$1.50 A YEAR= =Published Ten Times a Year= =15c A Copy= Foreign postage 40c additional Entered at Boston post-office as second-class matter Copyright 1921, by =THE BOSTON COOKING-SCHOOL MAGAZINE CO.= =Pope Bldg., 221 Columbus Ave., Boston 17, Mass.=
Please Renew on Receipt of Colored Blank Enclosed for that Purpose
* * * * *
[Illustration: _"When it rains--it pours"_]
_Discover it for yourself_
To read about the virtues of Morton Salt isn't half so pleasant as finding them out for yourself.
It certainly gives you a sense of security and content to find that Morton's won't stick or cake in the package when you want it; that it pours in any weather--always ready; always convenient.
You'll like its distinct bracing flavor too. Better keep a couple of packages always handy.
MORTON SALT COMPANY, CHICAGO
_"The Salt of the Earth"_
[Illustration]
* * * * *
Buy advertised Goods--Do not accept substitutes
=INDEX FOR NOVEMBER=
PAGE Concerning Breakfasts 284 Editorials 270 Home Ideas and Economies 292 Homing-It in an Apartment 263 Menus 282, 283 Polly's Thanksgiving Party 290 Silver Lining, The 310 Some Recipes for Preparing Poultry 286 Somebody's Cat 260 Tiny House, The 255 To Express Personality 265 Windows and Their Fitments 251 You're not Supposed to, Jimmie 258
=SEASONABLE-AND-TESTED RECIPES=
Beef, Rib Roast of, with Yorkshire Pudding. Ill. 277 Boudin Blanc 281 Bread, Stirred Brown 280 Brother Jonathan 275 Cake, Pyramid Birthday 280 Cake, Thanksgiving Corn. Ill. 277 Chicken, Guinea. Ill. 276 Cookies, Pilgrim. Ill. 279 Cucumbers and Tomatoes, Sauteed 281 Cutlets, Marinated 276 Fanchonettes, Pumpkin. Ill. 279 Frappe, Sweet Cider. Ill. 278 Fruit, Supreme 299 Garnish for Roast Turkey 274 Jelly, Apple Mint, for Roast Lamb 276 Pancakes, Swedish, with Aigre-Doux Sauce 280 Parsnips, Dry Deviled 278 Pie, Fig-and-Cranberry 278 Potage Parmentier 273 Pudding, King's, with Apple Sauce 278 Pudding, Thanksgiving 277 Pudding, Yorkshire 277 Punch, Coffee Fruit 278 Puree, Oyster-and-Onion 274 Salad, New England. Ill. 275 Salmon a la Creole 275 Sauce, Aigre-Doux 280 Sausages, Potato-and-Peanut 273 Steak, Skirt, with Raisin Sauce 281 Stuffing for Roast Turkey 274 Succotash, Plymouth. Ill. 275 Tart, Cranberry, with Cranberry Filling. Ill. 279 Turkey, Roast. Ill. 274
=QUERIES AND ANSWERS=
Cake Baking, Temperature for 298 Chicken, To Roast 295 Corn and Potatoes, To boil 295 Fish, To broil 298 Gingerbread, Soft 298 Ice Cream, Classes of 300 Icing, Caramel 295 Pie, Deep-Dish Apple 298 Pies, Lemon, Why Watery 296 Pimientoes, Canned 300 Pineapple, Spiced 295 Potatoes, Crisp Fried 296 Sauce, Cream 298 Sauce, Tartare 296 Table Service, Instructions on 296
* * * * *
We want representatives everywhere to take subscriptions for AMERICAN COOKERY. We have an attractive proposition to make those who will canvass their town; also to those who will secure a few names among their friends and acquaintances. Write us today.
AMERICAN COOKERY - BOSTON, MASS.
Buy advertised Goods--Do not accept substitutes
Are You Using this Latest Edition of America's Leading Cook Book?
[Illustration]
=THE BOSTON COOKING-SCHOOL COOK BOOK=
=By FANNIE MERRITT FARMER=
In addition to its fund of general information, this latest edition contains 2,117 recipes, all of which have been tested at Miss Farmer's Boston Cooking School, together with additional chapters on the Cold-Pack Method of Canning, on the Drying of Fruits and Vegetables, and on Food Values.
This volume also contains the correct proportions of food, tables of measurements and weights, time-tables for cooking, menus, hints to young housekeepers.
=_"Good Housekeeping" Magazine says:_=
"'The Boston Cooking-School Cook Book' is one of the volumes to which good housewives pin their faith on account of its accuracy, its economy, its clear, concise teachings, and its vast number of new recipes."
=656 Pages= =122 Illustrations= =$2.50 net=
* * * * *
=TABLE SERVICE= =_By Lucy G. Allen_=
A clear, concise and yet comprehensive exposition of the waitress' duties. Detailed directions on the duties of the waitress, including care of dining room, and of the dishes, silver and brass, the removal of stains, directions for laying the table, etc. =Fully illustrated. $1.75 net=
=COOKING FOR TWO= =_By Janet McKenzie Hill_=
"'Cooking for Two' is exactly what it purports to be--a handbook for young housekeepers. The bride who reads this book need have no fear of making mistakes, either in ordering or cooking food supplies."--_Woman's Home Companion._
=With 150 illustrations. $2.25 net=
=JUST PUBLISHED=
=FISH COOKERY= =_By Evelene Spencer and John N. Cobb_=
This new volume offers six hundred recipes for the preparation of fish, shellfish, and other aquatic animals, and there are recipes for fish broiled, baked, fried and boiled; for fish stews and chowders, purees and broths and soup stocks; for fish pickled and spiced, preserved and potted, made into fricassees, curries, chiopinos, fritters and croquettes; served in pies, in salads, scalloped, and in made-over dishes. In fact, every thinkable way of serving fish is herein described. =$2.00 net=
=For Sale at all Booksellers or of the Publishers= =LITTLE, BROWN & COMPANY, 34 BEACON ST., BOSTON=
=Books on Household Economics=
THE BOSTON COOKING-SCHOOL MAGAZINE COMPANY presents the following as a list of representative works on household economies. Any of the books will be sent postpaid upon receipt of price.
Special rates made to schools, clubs and persons wishing a number of books. Write for quotation on the list of books you wish. We carry a very large stock of these books. One order to us saves effort and express charges. Prices subject to change without notice.
=A Guide to Laundry Work.= Chambers. $1.00
=Allen, The, Treatment of Diabetes.= Hill and Eckman 1.75
=American Cook Book.= Mrs. J. M. Hill 1.50
=American Meat Cutting Charts.= Beef, veal, pork, lamb--4 charts, mounted on cloth and rollers 10.00
=American Salad Book.= M. DeLoup 1.50
=Around the World Cook Book.= Barroll 2.50
=Art and Economy in Home Decorations.= Priestman 1.50
=Art of Home Candy-Making (with thermometer, dipping wire, etc.)= 3.75
=Art of Right Living.= Richards .50
=Bacteria, Yeasts and Molds in the Home.= H. W. Conn 1.48
=Bee Brand Manual of Cookery= .75
=Better Meals for Less Money.= Greene 1.35
=Blue Grass Cook Book.= Fox 2.00
=Book of Entrees.= Mrs Janet M. Hill 2.00
=Boston Cook Book.= Mary J. Lincoln 2.25
=Boston Cooking-School Cook Book.= Fannie M. Farmer 2.50
=Bread and Bread-Making.= Mrs. Rorer .75
=Breakfasts, Luncheons and Dinners.= Chambers 1.25
=Bright Ideas for Entertaining.= Linscott .90
=Business, The, of the Household.= Taber 2.50
=Cakes, Icings and Fillings.= Mrs. Rorer 1.00
=Cakes, Pastry and Dessert Dishes.= Janet M. Hill 2.00
=Candies and Bonbons.= Neil 1.50
=Candy Cook Book.= Alice Bradley 1.75
=Canning and Preserving.= Mrs. Rorer 1.00
=Canning, Preserving and Jelly Making.= Hill 1.75
=Canning, Preserving and Pickling.= Marion H. Neil 1.50
=Care and Feeding of Children.= L. E. Holt, M.D. 1.25
=Catering for Special Occasions.= Farmer 1.50
=Century Cook Book.= Mary Ronald 3.00
=Chafing-Dish Possibilities.= Farmer 1.50
=Chemistry in Daily Life.= Lassar-Cohn 2.25
=Chemistry of Cookery.= W. Mattieu Williams 2.25
=Chemistry of Cooking and Cleaning.= Richards and Elliot 1.00
=Chemistry of Familiar Things.= Sadtler 2.00
=Chemistry of Food and Nutrition.= Sherman 2.10
=Cleaning and Renovating.= E. G. Osman 1.20
=Clothing for Women.= L. I. Baldt 2.50
=Cook Book for Nurses.= Sarah C. Hill .90
=Cooking for Two.= Mrs. Janet M. Hill 2.25
=Cost of Cleanness.= Richards 1.00
=Cost of Food.= Richards 1.00
=Cost of Living.= Richards 1.00
=Cost of Shelter.= Richards 1.00
=Course in Household Arts.= Duff 1.30
=Dainties.= Mrs. Rorer 1.00
=Diet for the Sick.= Mrs. Rorer 2.00
=Diet in Relation to Age and Activity.= Thompson 1.00
=Dishes and Beverages of the Old South.= McCulloch-Williams 1.50
=Domestic Art in Women's Education.= Cooley 1.50
=Domestic Science in Elementary Schools.= Wilson 1.20
=Domestic Service.= Lucy M. Salmon 2.25
=Dust and Its Dangers.= Pruden 1.25
=Easy Entertaining.= Benton 1.50
=Economical Cookery.= Marion Harris Neil 2.00
=Elementary Home Economics.= Matthews 1.40
=Elements of the Theory and Practice of Cookery.= Williams and Fisher 1.40
=Encyclopaedia of Foods and Beverages.= 10.00
=Equipment for Teaching Domestic Science.= Kinne .80
=Etiquette of New York Today.= Learned 1.60
=Etiquette of Today.= Ordway 1.25
=European and American Cuisine.= Lemcke 4.00
=Every Day Menu Book.= Mrs. Rorer 1.50
=Every Woman's Canning Book.= Hughes .90
=Expert Waitress.= A. F. Springsteed 1.35
=Feeding the Family.= Rose 2.40
=Fireless Cook Book.= 1.75
=First Principles of Nursing.= Anne R. Manning 1.25
=Fish Cookery.= Spencer and Cobb 2.00
=Food and Cookery for the Sick and Convalescent.= Fannie M. Farmer 2.50
=Food and Feeding.= Sir Henry Thompson 2.00
=Food and Flavor.= Finck 3.00
=Foods and Household Management.= Kinne and Cooley 1.40
=Food and Nutrition.= Bevier and Ushir 1.00
=Food Products.= Sherman 2.40
=Food and Sanitation.= Forester and Wigley 1.40
=Food and the Principles of Dietetics.= Hutchinson 4.25
=Food for the Worker.= Stern and Spitz. 1.00
=Food for the Invalid and the Convalescent.= Gibbs .75
=Food Materials and Their Adulterations.= Richards 1.00
=Food Study.= Wellman 1.10
=Food Values.= Locke 2.00
=Foods and Their Adulterations.= Wiley 6.00
=Franco-American Cookery Book.= Deliee 5.00
=French Home Cooking.= Low 1.50
=Fuels of the Household.= Marian White .75
=Furnishing a Modest Home.= Daniels 1.25
=Furnishing the Home of Good Taste.= Throop 4.50
=Garments for Girls.= Schmit 1.50
=Golden Rule Cook Book (600 Recipes for Meatless Dishes).= Sharpe 2.50
=Handbook of Home Economics.= Flagg 0.90
=Handbook of Hospitality for Town and Country.= Florence H. Hall 1.75
=Handbook of Invalid Cooking.= Mary A. Boland 2.50
=Handbook on Sanitation.= G. M. Price, M.D. 1.50
=Healthful Farm House, The.= Dodd .60
=Home and Community Hygiene.= Broadhurst 2.50
=Home Candy Making.= Mrs. Rorer .75
=Home Economics.= Maria Parloa 2.00
=Home Economics Movement.= .75
=Home Furnishing.= Hunter 2.50
=Home Nursing.= Harrison 1.50
=Home Problems from a New Standpoint= 1.00
=Home Science Cook Book.= Anna Barrows and Mary J. Lincoln 1.25
=Hot Weather Dishes.= Mrs. Rorer .75
=House Furnishing and Decoration.= McClure and Eberlein 2.50
=House Sanitation.= Talbot .80
=Housewifery.= Balderston 2.50
=Household Bacteriology.= Buchanan 2.75
=Household Economics.= Helen Campbell 1.75
=Household Engineering.= Christine Frederick 2.00
=Household Physics.= Alfred M. Butler 1.50
=Household Textiles.= Gibbs 1.40
=Housekeeper's Handy Book.= Baxter 2.00
=How to Cook in Casserole Dishes.= Neil 1.50
=How to Cook for the Sick and Convalescent.= H. V. S. Sachse 2.00
=How to Feed Children.= Hogan 1.25
=How to Use a Chafing Dish.= Mrs. Rorer .75
=Human Foods.= Snyder 2.00
=Ice Cream, Water Ices, etc.= Rorer 1.00
=I Go a Marketing.= Sowle 1.75
=Institution Recipes.= Emma Smedley 3.00
=Interior Decorations.= Parsons 5.00
=International Cook Book.= Filippini 2.50
=Key to Simple Cookery.= Mrs. Rorer 1.25
=King's, Caroline, Cook Book= 2.00
=Kitchen Companion.= Parloa 2.50
=Kitchenette Cookery.= Anna M. East 1.25
=Laboratory Handbook of Dietetics.= Rose 1.50
=Lessons in Cooking Through Preparation of Meals.= 2.00
=Lessons in Elementary Cooking.= Mary C. Jones 1.25
=Like Mother Used to Make.= Herrick 1.35
=Luncheons.= Mary Ronald 2.00 A cook's picture book; 200 illustrations
=Made-over Dishes.= Mrs. Rorer .75
=Many Ways for Cooking Eggs.= Mrs. Rorer .75
=Marketing and Housework Manual.= S. Agnes Donham 2.00
=Mrs. Allen's Cook Book.= Ida C. Bailey Allen 2.00
=More Recipes for Fifty.= Smith 2.00
=My Best 250 Recipes.= Mrs. Rorer 1.00
=New Book of Cookery=. A. Farmer 2.50
=New Hostess of Today.= Larned 1.75
=New Salads.= Mrs. Rorer 1.00
=Nursing, Its Principles and Practice.= Isabels and Robb 2.00
=Nutrition of a Household.= Brewster 2.00
=Nutrition of Man.= Chittenden 4.50
=Philadelphia Cook Book.= Mrs. Rorer 1.50
=Planning and Furnishing the House.= Quinn 1.35
=Practical Cooking and Dinner Giving.= Mrs. Mary F. Henderson 1.75
=Practical Cooking and Serving.= Mrs. Janet M. Hill 3.00
=Practical Dietetics.= Gilman Thompson 8.00
=Practical Dietetics with Reference to Diet in Disease.= Patte 2.25
=Practical Food Economy.= Alice Gitchell Kirk 1.35
=Practical Homemaking.= Kittredge 1.00
=Practical Points in Nursing.= Emily A. M. Stoney 2.00
=Principles of Chemistry Applied to the Household.= Rowley and Farrell 1.50
=Principles of Food Preparation.= Mary D. Chambers 1.25
=Principles of Human Nutrition.= Jordan 2.00
=Recipes and Menus for Fifty.= Frances Lowe Smith 2.00
=Rorer's (Mrs.) New Cook Book.= 2.50
=Salads, Sandwiches, and Chafing Dish Dainties.= Mrs. Janet M. Hill 2.00
=Sandwiches.= Mrs. Rorer .75
=Sanitation in Daily Life.= Richards .60
=School Feeding.= Bryant 1.75
=Selection and Preparation of Food.= Brevier and Meter .75
=Shelter and Clothing.= Kinne and Cooley 1.40
=Source, Chemistry and Use of Food Products.= Bailey 2.00
=Spending the Family Income.= Donham 1.75
=Story of Germ Life.= H. W. Conn 1.00
=Successful Canning.= Powell 2.50
=Sunday Night Suppers.= Herrick 1.35
=Table Service.= Allen 1.75
=Textiles.= Woolman and McGowan 2.60
=The Chinese Cook Book.= Shin Wong Chan 1.50
=The House in Good Taste.= Elsie de Wolfe 4.00
=The Housekeeper's Apple Book.= L. G. Mackay 1.25
=The New Housekeeping.= Christine Frederick 1.90
=The Party Book.= Fales and Northend 3.00
=The St. Francis Cook Book.= 5.00
=The Story of Textiles= 5.00
=The Up-to-Date Waitress.= Mrs. Janet M. Hill 1.75
=The Woman Who Spends.= Bertha J. Richardson 1.00
=Till the Doctor Comes and How to Help Him.= 1.00
=True Food Values.= Birge 1.25
=Vegetable Cookery and Meat Substitutes.= Mrs. Rorer 1.50
=Women and Economics.= Charlotte Perkins Stetson 1.50
Address All Orders: =THE BOSTON COOKING-SCHOOL MAGAZINE CO., Boston, Mass.=
[Illustration: In Kitchen and Bathroom
Old Dutch makes linoleum; tile; tubs and utensils bright like new. For general cleaning, it lightens your work; is efficient and economical]
[Illustration: FRUIT SUPREME]
=Fruit Supreme=
Select choice, fresh fruit of all varieties obtainable. Slice, using care to remove all skins, stones, seeds, membranes, etc.; for example, each section of orange must be freed from the thin membranous skin in which it grows. Chill the prepared fruit, arrange in fruit cocktail glasses with maraschino syrup. A maraschino cherry is placed on the very top of each service.
[Illustration: WOODEN SHUTTERS, ORNAMENTED, ARE SUITABLE FOR REMODELLED HOUSES]
American Cookery
VOL. XXVI NOVEMBER NO. 4
Windows and Their Fitments
By Mary Ann Wheelwright
Through the glamour of the Colonial we are forced to acknowledge the classic charm shown in late seventeenth and early eighteenth century window designs. Developed, as they were, by American carpenters who were stimulated by remembrance of their early impressions of English architecture received in the mother land, there is no precise or spiritless copy of English details; rather there is expressed a vitality that has been brought out by earnest effort to reproduce the spirit desired. Undoubtedly the lasting success of early American craftsmanship has been due to the perfect treatment of proportions, as related one to the other. That these are not imitations is proved by an occasional clumsiness which would be impossible, if they were exact copies of their more highly refined English prototypes.
The grasp of the builder's mind is vividly revealed in the construction of these windows, for while blunders are often made, yet successes are much more frequent. They are evolved from remembered motives that have been unified and balanced, that they might accord with the exterior and be knitted successfully into the interior trim. Some of these windows still grace seventeenth century houses, and are found not only on old southern plantations, but all through New England, more especially along the sea coast. True products are they of Colonial craftsmanship, brought into existence by skilled artisans, who have performed their work so perfectly that today they are found unimpaired, striking a dominant note in accord with the architectural feeling of the period.
There is no question but that windows such as these lend character to any house, provided, of course, that they coincide with the period. Doubtless the designing of modified Colonial houses is responsible, in part, for the present-day revival of interest, not solely in windows of the Colonial period, but also in that which immediately preceded and followed it.
[Illustration: GROUP WINDOWS ON STAIRWAY]
The first ornamental windows were of the casement type, copied from English cottage homes. Like those, they opened outward, and were designed with small panes, either diamond or square shaped. As they were in use long before glass was manufactured in this country, the Colonists were forced to import them direct from England. Many were sent ready to be inserted, with panes already leaded in place. Proof of this is afforded by examples still in existence. These often show strange patches or cutting. The arrangement of casements varies from single windows to groups of two or three, and they were occasionally supplemented by fixed transoms. Surely no phase of window architecture stands out more conspicuously in the evolution of our early designs than the casement with its tiny panes, ornamented with handwrought iron strap-hinges which either flared into arrow heads, rounded into knobs, or lengthened into points. That they were very popular is shown from the fact that they withstood the changes of fashion for over a century, not being abolished until about the year 1700.
Little drapery is needed in casement windows where they are divided by mullions. The English draw curtain is admirable for this purpose. It can be made of casement cloth with narrow side curtains and valance of bright material. A charming combination was worked out in a summer cottage. The glass curtains were of black and white voile with tiny figures introduced. This was trimmed with a narrow black and white fringe, while the overdrapery had a black background patterned with old rose.
[Illustration: GROUPED WINDOWS WITH SQUARE PANES, LACE GLASS CURTAINS AND CRETONNE OVER CURTAINS]
In the field of architectural progress, more especially during the last few years, there have arisen vast possibilities for the development of odd windows. These, if properly placed, showing correct grouping, are artistic, not only from the outside, but from the inside as well. The artistic woman, realizing the value of color, will fill a bright china bowl with glowing blossoms and place it in the center of a wide window sill, where the sun, playing across them, will carry their cheerful color throughout the room. She also trains vines to meander over the window pane, working out a delicate tracery that is most effective, suspending baskets of ferns from the upper casement, that she may break the length of her Colonial window. Thus through many artifices she causes her simple room to bloom and blossom like a rose.
[Illustration: FOR FRENCH DOORS, USE MUSLIN WITH SILK-LINED OVERHANG]
The progress made in window architecture is more apparent as we study the early types. Then small attention was paid to details, the windows placed with little thought of artistic grouping. Their only object to light the room, often they stood like soldiers on parade, in a straight row, lining the front of the house.
Out of the past has come a vast array of period windows, each one of which is of interest. They display an unmistakable relationship to one another, for while we acknowledge that they differ in detail and ornamentation, yet do they invariably show in their conception some underlying unity. There is no more fascinating study than to take each one separately and carefully analyze its every detail, for thus only can we recognize and appreciate the links which connect them with the early American types.
We happen upon them not only in the modified Colonial structures, but in houses in every period of architecture. It may be only a fragment, possibly a choice bit of carving; or it may be a window composed in the old-fashioned manner of from nine to thirty panes, introduced in Colonial days for the sake of avoiding the glass tax levied upon them if over a certain size. A charming example of a reproduction of one of these thirty-paned windows may be seen in a rough plaster house built in Salem, after the great fire. The suggestion was taken from an old historic house in a fine state of preservation in Boxford, Mass.
The first American homes derived their plans and their finish from medieval English tradition. They were forced to utilize such materials as they were able to obtain, and step by step they bettered the construction and ornamentation of their homes. As increasing means and added material allowed, they planned and executed more elaborately, not only in size and finish, but in the adding of window casings, caps, and shutters.
The acme of Colonial architecture was reached with the development of the large square houses with exquisitely designed entrances and porticos. These often showed recessed and arched windows, also those of the Palladian type. At the Lindens, Danvers, Mass., a memory-haunted mansion, may be seen one of the finest examples of these recessed windows. This famous dwelling, the work of an English architect, who built it in about 1770, is linked with American history through its use by General Gage as his headquarters during the Revolution.
The recessed windows that are found here reveal delicate mouldings in the classic bead and filet design, and are surmounted by an elaborate moulded cornice, which lends great dignity to the room. This is supported by delicate pilasters and balanced by the swelling base shown below the window seats. Such a window as this is no mere incident, or cut in the wall; on the contrary, it is structural treatment of woodwork. Another feature of pronounced interest may be noted on the stair landing, where a charming Palladian window overlooks the old-fashioned box-bordered garden that has been laid out at the rear.
We have dwelt, perhaps, too much on the old Colonial types, neglecting those of the present day, but it has been through a feeling that with an intimate knowledge of their designs we shall be better able to appreciate the products of our own age, whose creators drew their inspiration from the past. A modern treatment of windows appears in our illustration.
[Illustration: 75 BEACON STREET, BOSTON]
[Illustration: THATCHED-STYLE COTTAGE FOR AMERICAN SUBURBS]
The Tiny House
By Ruth Merton
(_Concluded from October_)
If, some fine day, all housewives awoke to the fact that most of the trouble in the world originates in the kitchen, there would shortly be a little more interest in kitchen problems and not so much distaste for and neglect of this important part of the house.
Of course, women will cry out that we have never in our lives been so intent on just that one subject, kitchens, as we are today.