The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1903-11-08
Odds and Ends.

Where Il Is desired to hide washstsnd
In a bedroom furnished as a living room a
closet Enclosure, with some bookshelves
above is more effective besides more un-
usual than screen.
A foremost decorator suggests that I'm
placing furniture In room to obtain the
best results one should take the entrance
door the furnishing point of view In
the foreground should be placed the lowest
pieces, In the middle distance the inter-
mediate heights and at the greatest dis
lance the highest pieces.
An excellent remedy that the Germans use
for curing cold is the yol< of an egg beaten
In pint OF water, a little butter, three
Jumps or sugar and a tablespoonful Of
whisky. When it begins to boil pour IL back
and forth from one saucepan TO another
until smooth and frothy: allow II 10 cool,
then take teaspoonful every half hour.
A successful color scheme for a room
should have three parts-a predominate an
intermediate and an accidental Anyone can
match one color, but il takes the hand OF
an artist TO properly mingle three color
tones; yet when correctly done the result is
perfect. good scheme for a Colonial set
ting with white woodwork is green predom-
mating, red as an intermediate and gold as
the accidental.
In seeking true colonial atmosphere II Is
well to remember that the jacquard loom
was not introduced until nearly the nine
teenth century; therefore. large-hgrred
stuffs were all hand made and too expen-
sive to be generally used. For the walls
fabrics In simple patterns or stripes should
be used or papers of quaint old landsca pes
or Indian or Chinese style fabric reproduc-
tions Of a bold character
The pepper sandwich is new and ought
10 be favorite with those who like pun
gent dainties. Chop a pepper fine. remov-
tablespoonful OF butter and allow IL TO
heat without browning. Stir briskly. Add
a little salt and take from the fire. When
quite cold spread between thin slices OF
bread adding a little grated cheese before
putting the slices together.
II the cream turns do not throw II AWAY
Pour Ii In a deep bowl and with Dover
egg heater make IL into fresh butter. or.
since that IS really a great deal OF work
make sour cream sauce 20 eat with A
bread or cabinet pudding. The sauce A
made by beating long and steadily and add
Ing 10 the cream during the leating DOW
dered sugar TO the taste and the juice ana
grated rind OF one lemon. This presumes
that nearly one pint of cream has been used.
Sometimes a SWEATER that has been sent
out 10 be Numbered will come back dis
torted In shape. Often Ii IL the sleeves.
which viii be abbreviated 10 nothing or
stretched to almost twice their natural
length. In the latter case. procure some
thick boards. just the length that YOU
would have the sleeves. Dip the sleeves
into boiling water. push board into each.
so as TO stretch i transversely. then dry
boiling water, this time slightly salted. and
dry again In the sun on the boards
In making French dressing most people
shake salt and pepper into a spoon. mix in
a little vinegar and then pour I'm oil sprink-
ling the whole over the salad. Others salt
and pepper the salad before putting on the
oil. Neither way IL exactly right The head
waiter OF a restaurant noted for its salads
pours the oil on the salad first OF all. lie
losses the leaves until every hit OF the
surface Is covered. dashes in the salt and
pepper. and last OF all adds the vinegar,
After this is In ne gives the salad super
nclal toss or twoa but not nearly thor
oughly as when the oil was used