St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1885-06-14

dTcilltecC ana designer, VINO cOIlliilOily lids
about as much real idea of art in houses as
the dealer in paper patterns has OF art in
dress. Indeed, the designs for modern
houses, kindly furnished in the family maya
zines, decorated from doOr-scraper to turret
top. remind one fatally OF the frilled, pan
Tered and poked-out costumes that figure III
the fashion sheets given away at the dry
goods counters. But the painting of coun-
try houses. out-Herods Herod, and one
would say of some specimens that Sllas
Latham had sent samples OF his PERSIAN
brand" and they had all been used on the
same building. Our bullying, rOund-towered
villa is painted to reflect perpetual sunrise,
warm red at base, which CLOVIS through an
orange and pink cloudy middle story to
citron attics. Pumpkin and custard colors
are favorite shades for wood houses, with
clapbOards streaked in olive and drab, with
strong courses of lumber, suggesting that
the remnants of the paint pots had been
used up on them economically. However,
the pumpkin color goes by the name OF
lumber, and mellows down into warm hue,
not unpleasing with brown trimmings, while
the custard color sounds better as primrose,
and looks no worse and no better than when
all the deacons' houses in New England
were painted cream color with the same
shade. The development this season is
green roofs, varying from pretty pure
emerald to clover color and oak leaf. The
effect somehow is not what it ought to be,
and this is too much as if the side-hlll had
mounted the garnet stairs.
Sermon ON Cooking.
The new magazine, Good Housekeeping,
has its work cut out before it, if it means to
friV Ia A M rin on Ixb don't know
it already any understanding of its highly
desirable subject All the talking and writ
ing on the matter does not alter the fact
that our modern housekeeping is going to
the dogs and cats, at least most OF its cook
cry is that what the mistress does not do
or oversee is badly done by the servants of
the day; that beefsteak, potatoes and apple
pie, with an occasional relief OF stewed
canned tomatoes, is the bill OF fare three
hundred days in year with the average
American family, glad to get that in decent
shape. Cooking schools in general are OF
as much benefit in their way as lyceum lee
lures on morality or business colleges in
fitting boys for clerkshipS; the bills OF fare
and cookery columns in the Sunday papers
are the diversion of knowing housekeepers,
and all the training schools together never
yet have turned out one servant hit Tor the
demands of the common middle-class house
hold, which has no gas cooking range, or
battery OF copper saucepans, and wants its
breakfast and lunches in time for the man
of the family to do little business. A
journal that will teach American women
how to make much of Scant time and Ordin-
airy means, to give variety to cheap living
and extract steady comfort out OF the i'll
tolerable waste going on everywhere, will
be the most popular and Indispensable sheet
between the two oceans. But il 1t goes on
the old cooking school lecture course, and
directs pie crust to be made of lard and but
ter, and puts soda in the canned tomatoes
and string beans, and curdles the gastric
juice with directing tartaric acid to be put
in the sweet corn, after the run OF domestic
recipes, its life is short. Intelligent house
keepers are anxious for genuine light and
help upon their important work. They
would like to learn new ways Of serving
food which did not always end by dipping
in beaten egg bread crumbing and frying"
or icing with ''white of egg beaten to stiff
frOth." 1t really seems as if our writers on
cookery knew nothing beyond the beaten
egg, the meringue and the jelly full of dried
cherries and currants. Hungry men are
tired of such kickshaws, and are not so anx-
ious for decorated buildings and cakes with
pink and green icing as they are for whole
some, tempting, supporting meats and vege-
tables well cooked, that have not forgotten
their own flavor. A promising field is open
to the woman who can bring to the work
goodly share Of ''inwit," natural govt and
crisp pen to write what she knows. Most
cooking teachers write detestably, and were
their pie crust as heavy as their chapters
their popularity would be as limited as their
range of ideas seems to be on most subjects.
Improvement here is imperative.