The Sayre Headlight, Vol. 22, No. 9, Ed. 1 Thursday, October 14, 1920 Page: 3 of 18
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THE SAYRE HEADLIGHT
Substantial Frame Structure of
Attractive Appearance.
EIGHT COMFORTABLE ROOMS
Thil Design Reprint* the Remit of
Coniclentlou, Work on the Part
of the Builder—Line. Are
Distinctive.
V wBy W' A- RADFORD.
JJ^itlone^^Irui \iv?°2!ilri^ wJJi
COST on ell fReF OF
on ell these §ub|";t, *^l* ",.*u(horl|y
to William A r, ‘fort •»'"notflre
evrnu., ntlreeo II :.H°- 'f*7 pr"rl*
two-cent atainp for reply on y •ndoe#
Although the .mailer apartment
bluin',* two, three and f«ur roomH
wUi spucc-suvlng beds, |. „t the
height of It. popularity In the large
eltlea, there I. still a big demand
for a roul home by the man with a
family «|,o wants plenty of room for
hi. ehlh ren. This type 0f home Is
substantial ns well as comfortable and
cun be built In a variety of styles.
The home shown here I. an excel*
font type of a atory and a half model.
represent, the result of console...
tloj. work on the part of the con-
tractor. The exterior Is particularly
Pleasing, built along linen distinctive,
The front porch with side and front
atone steps and henvy brick columns
and gable roof Is well constructed and
Inviting. The projecting rafters and
small-roof dormer set rather far back
under a projecting roof which Is sup-
ported by throe small braces, are ad-
ditional touches that make the home
look very appealing to the man with
n medium-sized family, it would he
nurd to find a more convenient home
to live In. Resting on a foundation
of concrete, this house Is built of
frame, part siding and part shingles.
The shingles have been put on In n
railier unusual way and add consid-
erable charm to the general appear-
*nce of the home.
It Is when you take a look at the
Interior that the real beauty of the
*ome l. revealed. The lower floor
euphoard for uten.ll. and fooa.
.mall pantry la directly oppu.lt* the
kitchen.
On the other aide of tbe lower floor
ire two bedroom, and the den widen
open, into the living room. The bed-
room. are 12 by 11 feet and epen >..<«
a hall which run* from the living room
to the rear of the porch. A lavatory
complete, the flrat floor plan.
Upstair, the architect hns provided
two large bedroom. 12 by 18 feet and
13 by 18 feet, to u»e up the apace
SOME COAT STYLES
SMART AND USEFUL
Second Floor Plan,
"One «l.|p gon east and enuther wait
While the itlf-iame breeze* blow
*'• the act of the Mile and not the
lelee
That iitdi them where to go.
Lika the wlnda of the air are the
wave of die 'alee
Ae we Journey along through life;
It a the a«t of the eoul that decides
the goal
And not the etorma or the etrlfe."
DAINTY RAMEKIN DISHE8.
The lmllvldi.nl ramekins are heat
adapted for ull 1.1.ids of souffle*, ears I-
h.ped and deviled mix-
tures,
Sweetbread Ramekin.
—Clem and parboil
sweetbread and cut In
cubes. Melt two table-
spoonfuls of lour and
pour on gradually one
cupful of chicken stoek.
Reheat the .weelhreud
If Ihe sauce and add nnc-qunrter of n
ftipful of heavy cream and one and
one-hiilf teitHpooufule of beef extract.
Season with sail, paprika and lemon
•-*t u» learn I hie sentence by heart:
Bornenne hae Mid the. "true hoepltal-
y conelete In having whet you were
£”"* 10 ,’*v* myway, and notrhang-
* the cloth unleM you were going
to anyway."
CAS8ER0LE DISHES.
which Is ordinarily wasted In a bonne , '.'mn wl,h Ml1- P«'l*rlka and lemon
of this type. Under the sloping roof 1,11 ,he f«»*ek»n dishes, cover
two closets have been provided. They " '' cru,ll,m' wel* buttered, und buke
are large enough to permit the storage ““i11 "!e cr""lh8 "rt‘ lirmvn-
of a large quantify of clothing. Eacli Currled Sweetbread..—Prepare the
bedroom Is lighted by three windows. !"vt'wl,r<""ls by making them lu cold
The bathroom Is also found on this )val#r' lu wl,lrb ■ tnblespoonful of
floor. It Is equipped with the latest |elnon Jul(,e or vlr.egnr has been gilded,
built-in fixtures and Is lighted by win- nnd droP l,lt0 Wl|ier.
dows In the small roof dormer. ! " leH c°ld <>m In circular piece.. Fry
Although at n casual glance this n 0lll°n In two tnl.lespoonfuls of
home louks large. It I. only 34 by 38 t,ul|cror olive oil until lightly colored,
feet. two tuhlexpoonruls of flour; cook
----- un,fl well blended; add a cupful and a
WHY LIVING HAQ APit/AWPCn of c,,,cl<ei1 »loek and cook until
LIVINbJIAS ADVANCED thickened. Strain, season with salt.
In Our Grandfather's Day. Food Wa. rai'T' ° ;e;‘s|,u,'"ful o{ <*">' «..<! a
Not Demanded to B- in Indi bl<*Poo"ful of tarragon vinegar or
vidual Packaacs **nion J,,lce- Let the sauce cook u o.o-
_ ’ nient; add the sweethrends. turn Into
Mnny Mlnnenpolltnns remember well ,n<llvldual raineklui uud bake about
when tethered cows fed on the open thlr,y f"ln""'8-
flplds beyond the brow of Lowry hill, ! Date Fluff Duff.—Stew one cupful of
nnd when considerable corn fodder da,PS tender, first removing Ihe
stood In shock on the downtown side 8,ones- But through a colander and
of Lake street, says the Minneapolis ni*x 11 cupful of sugar that Inis
Journal. In those days the cow was ni'xe,I with a tenspoonful of
not dr ven down street and milked in 1 crp"in 07 tartar. Beat the wl.i'es of
five eggs, add a pinch of salt und when
very stiff odd the yolks of two and
whip again. Mix lightly a little at a
time, with the dales and sugar, and
: place In a hutlered dish or ramekin.
Sprinkle with. one-half cupful of
chopped nurs nnd hake fifteen minutes.
Sene with whipped or pluln cream.
Any creamed fish, meat or vegetable.
If well scusoued. covered with crumbs
which have been well buttered, makes
a nice hot dish for luncheon or .upper.
I’m glad the atais are over me
Ami not beneath my feet,
Where 1 ahould trample on them
Like cobblea In the street.
I think It la a happy thing
That they were ae. ao far:
It's be*, to have to look up high
When you would see a star!
—Annette Wynn*
contains six rooms-llvlng room, din-
ing room, kitchen, two bedrooms, nnd
a den. The latter can be used as a
bedroom in case of emergency or as a
library, as the owner may see At. The
living room Is built along popular
lines, being the largest room In the
house 20 feet 0 Inches by 14 feet. At
one end Is a large open fireplace lead-
ing Into a wide chimney. In the cold
winter nightte there Is nothing that
helps to add cheer to the home as
front of each customers door as In
some primitive countries; yet the
greater part of the milk consumed In
this city came by the can-nnd-dlpper
route direct from cow to consumer.
In those days, not so very fur away,
either, the grocer scooped our oatmeal!
our candy and our soda crackers out
of a barrel to order nnd dug our hot-
ter out of a firkin. We all ate. ns It
were, out of a common dish, and
thought none the worse of our lot be-
cause of that.
Today even peanuts are served to
us In transparent paraffined envelopes,
candles come In ribboned cartons ns
pretty ns mother's Jewel case, break-
fast foods are sealed nnd sterilized,
and the commonest groceries nre wrap-
ped In tinfoil. Moreover, they nre all
delivered at the apartmeut house,
wherein families are now also put In
small but tidy packages.
As we become more highly civilized,
we demand more waiting on by hu-
man hands, nnd the result Is, even
now, a rising price of human hand
work that puts the service out of the
common reach.
It costs about as much to raise one
child In the city as It cost grandfather
In the country to raise seven.
First Floor Plan.
much as one of these flreplaces, and
they are gelling more popular every
day.
Wall bookcases have been built on
either side of this fireplace with small
windows tilx.ve.
Opening off the living room with a
wide doorway Is the dining room. 15
by 12 feet. This Is an unusually
cheerful room, being lighted hy a wide
triple hay window. The smaM swing-
ing door leads Into the kitchen which
ll 12 by 18 feet. The kitchen Is small
and designed to eliminate as many
unnecessary steps for the housewife
as possible. It. Is equipped with die
latest appliance* to reduce the work
to a minimum. Among these are mod-
Dandelions for Health.
Next time you puss a field of dnnde-
Hons, sit right down and cut some
of them. Not only do dandelions make
you healthy, but they also keep you
young.
Hr. Joslnh Oldfield says that a dally
™~,iThU'mJ*Vak f0"r$ ™ rnlmns annum he used In-
Mapes l. ituce. milk, watercress, honey .lead of cracker crumbs for nil foods
. salmis in general, will do dtore to- ,0 he fried. «s the cracker cru bs s "
«ard keeping you young than anything *irh grease.
vj—. |,„. .win . , Croquettes, meat halls nnd snch
‘ ;' ’ 0 ,1 nB° ls roused-largely { dishes- may he prepared nnd covered
hy depns is iu Ihe hlnod-rmels and win, bread rrmiiha the day before and
cells of .he body of wasie mailer.” | fried when needed.
TIMELY SUGGESTIONS.
| A good workman takes care of his
| tools and takes pride In keeping them
In good condition.
Such utensils as
turn with cranks
and have oil In
their gearings
shonld never be
put Info wafer- up
to the gearing un-
less soiled, then
wash quickly with elenr hot water,
using a brush, and Immediately after
using, dry thoroughly before putting
away.
Tins, (sheet Iron pans and all nten-
sds subject to rust should he carefully
dried before putting awny. If not used
often grease lightly with unsalted fat
before putting awny.
Never pm pans and kettles partly
filled with water on the stove to soak.
Fill them with cold water and aoak
awny from the heat.
Never drop kitchen knives or hone-
handled knives in the wntcr. Wnsh
them thoroughly with a cloth In hot
rods, then rinse and ruh dry.
Sieves, unless used for straining fat,
should never he washed with soap, hut
cleaned with a brush, using soda, not
soap. In the water. Graters should he
•,'lcnned nt once after using with a
snm'l vegetable brush; rinse nnd dry
before putting away.
All smieepans nnd utensils shonld he
denned on Ihe outside with as much
rare ns the Inside.
Add a few drops of rose water to
almonds to prevent their oiling when
grinding them for small cukes or con-
tort ions.
Breml crumbs shonld he used In-
H'c most appealing thing shorn
d!shcs of this sort Is that they mu he
prepared, placed lu the
ov***» at a moderate tern-
Ini pernlnre dHmlssed
^r°,M ni,,ld m|t*l "err•
>»h' time. The dish Itself
'* on Ik* mid*,
doing away with a plat-
yfej ter und one or two regu-
lable dishes u«unlly
needed so that altugeih-
r a casserole dish is a great saving.
Casso'et of Csstelnaudary .-Th's Is
iMoriinl dish. Soak a quart of
......... Piece them In a stew-pan.
tii 'a"",w 10 rover, and place upon
e re. When they begin to bubble
tiime froin the heat, cover and set
,, /"r knur. Dram the beitne;
< fresh boiling wnier and set the
krons again on the tire. .Suit and let
'em cook until nearly done. Put two
ropfiil* of cold chicken, duck or any
at fowl, the drained beans, one onion, I
•meed, half ii cupful of strained mum-
o, n quart of broth and u ten spoonful
kitchen bouquet all Into u casserole.
Uke one hour; uncover, sprinkle with
>r* ml <Tuml»8 nnd a little chopped puro-
. brown and serve.
Chestnuts en Casserole.-This rec'pe
nit* appeared before, hut Is so peal
lhat It bears repeating: Remove the
"Mis from three cupfuls of chestnuts,
pm Into a casserole and pour over
three- cupfuls of highly seasoned chick-
en stock. Cover and conk In s slow
oven for three hours, then thicken the
stock with a tiihlespooi.rul each of
flour anil butter cooked together. Sene
from the cusserole.
Lamb en Casserole.—Have three
steaks cut from the leg. I'm |n a
hissing hot frying pun to scar the
surface nnd hold In the juices. Re-
move from the frying pan, brush with
butter, sprinkle with salt and pepper
and pm Into a casserole dish. Add
one cupful of potntues cut In cubes. 1
one-half cupful of string beans, tliree-
founhs of a cupful of carrots cut in
thin strip*, three slices of onion, two
cupfuls of stewed and strained tomn- ‘
toes thickened with two tablespoon-
fuls of butter and flour well mixed
together. Cook until the vegetables |
are soft and the meat tender.
^TOW la the time when shops and
J v department
It’s a satlafartory working arranrs-
ment where a husband glvea hie wifa
some judicious flattery and Ihe wlfs
gtvea her huiband some Judicious
cookery.
SMALL CAKES.
cut
a
sour
dls. I
of
roll
It
Fresh vegetables help remove this
waste matter nnd form new cells. —
Popular Science Monthly.
The Making of a Pcet.
*T see Hint your young nephew has
a poem In this month's Massive Maga-
zine. I hope he will not lot praise
spoil him."
"There la not the lightest dnngnr
of anything spoiling hln. now," snarled
—..........-........."• "■« J- Fuller Gloom. "He wa* horn spoil
era range, aaultary sink, ice box and j cd or be couldn’l write poetry,"
Under the seed division come the
'ild-tluie anise nnd caraway, enrantom.
"urlnnder, cumin, dill nnd mustard
Juniper berries, which have n fra-
grance most di lightful. nre much used
la medicine and In some places are
used in snnps, satires and pickles.
Store root vegetables carefully for
winter use. Lay In the stock of pot*,
toes, for they are sure to he high In
the spring. Can what von can and dry
the rest. The widespread use of vt-ge-
tables will mean better health for the
feolly.
SmaB cakes with a cup of tea or e
bit of fruit will often serve ns a fin-
ish to a meal nnd they
can always be kept on
hand.
Scotch Oat Cakes.-
Add six tnhlespnnnfnta
of fat to a cupful of boil-
ing wntcr, boll up and
pour boiling hot over one
pound of oatmeal, the
finer ground the better,
Mix well and roll out very thin,
with a biscuit cutter and bake
hot oven until crisp.
Favorite Cookies.—Take one cnpfnl
of shortening, one and one-half eup.
fuls of sugar, one-hnlf cupful of
milk, op* teaspnonful of soda
solved in the milk, a tenspoonful
grated nutmeg, flour enough to i
quite soft. Sprinkle each cookie as
Is placed on the tin with a little gran-
tHfited sugar. Bake a light brawn.
Molasaes Cookics.-Tnke three eggs,
one cupful of molasses, one cupful of
brown sugar, one cupful of shorten-
ing. one cupful of sour milk, two tea-
‘-poouftils of sodn. Add flour to roll.
Bake In a moderate oven.
Pepper Nuts.—Take two cupful* of
molasses, one-hnlf cupful 0f butter
and lard mixed, one nnd one-hnlf cup-
fuls of brown sngar. Lei this come to
the boiling point, cool and add one
tenspoonful of cinnamon, cloves and
allspice, and one-fourth of a grated
nutmeg, one cupful of almonds and
walnuts mixed chopped not too
the grated ped of half an orange, a
tenspoonful or more of anise seed, one
tenspoonful of sodn dissolved In hot
water, flour to roll quite stiff, rtoll In
small halls and hake In a quick oven.
Boston Cookies.—Take one cupful of
shortening, butter preferred; one nnd
one-half cupfuls of sugar, ihree
one t.....
•me and one-hnlf tubleaponiifnls of
hoi water, three and one-fourth n.p
fuls of flour, one-half tens|manful of
salt, one tenspoonful of clnnnmnn one
cupful of chopped nuts, one-half mp.
ful each of currants nnd raisins. Mix.
drop and hake as usual.
Cruller*.—Take one ntpfnlof sugnr
three eggs, one tnhlespoonful of hut-
* x aepartment stores are briskly
busy, many hours of the day, outfitlng
tliefr patrons with winter wraps.
Nearly all of these prospective pur-
chasers want coots thut ure smart ns
to style, and equal to much service,
and ti.eir satisfaction In these regards
has been assured In a great many new
modem. If, in addition to these Im-
perative requirements, they can And
garments that have some Ingenious
trick In cutting, some unusual manage-
ment of drapery or lines, they are so
much the better pleased since these
features add distinction to wraps that
are compelled to have many things In
common.
Coats this season are long, reaching
to the bottom of the dress or within a
very few Inches of IL They are made
of soft, velvetry cloths, duvetyn and
Bolivia or similar fabrics making the
strongest appeal with their suggestion
of warmth and comfort. Their lines
are capellke and simple, their sleeves
ample, many of them have high col-
lars of fur and many others have muf-
fler collars of the material of the coat
or of fur. A number of coats add a
short cape as well as a muffler col-
lar to their composition.
One of these coats with a cape ap-
pours at the left of the two In the
group above. Its full, soft muffler
collar makes It look very cozy, and It*
sleeve Is unusual, because of Its deep
bell-shaped cuff. Two large bone but-
tons and rows of machine stitching at-
test the practical character of this at-
tractive model. It Is among a great
number of coats that have straight
lines. Not all the new coats are ai
plain and straightforward In line as
this one. There nre some handsome
examples that appear to narrow to-
ward the bottom nnd groups of per-
pendicular tucks In thorn from collar
to hem reveal that they follow vaguely
the curve of the figure,
A coat that la very cleverly cut It
shown at the left of the two pictured.
In this a cape across the front merge*
Into the hack of the coat, the cape por-
tion hanging over the top of the sleeva
It has a narrow and long girdle of th*
cloth across the front that Is looped
over nnd hangs to the knees. A wide
standing collar of fur Is an exponent
of a style which Is shown persistently
In this season’s coats.
Millinery in Assured Style
fine. * I was a great preponderant
nf medium-sized, off-the-fnee hat$
In all the early displays of fall milli-
nery and there Is no reason to think
that these up-flnrlng brims will become
less popular as the season advances.
But, since the early showings, num-
bers of small and medium shapes have
half cupfuls of sugar, three « ap5enred wl,h ver-v '^resting brims,
tablesponnful of soda dissolved "in 8n< " r'U,nb^ of '^de-brlmmed shapes
and one-hnlf 'I n* «'»• T»pre >* nothing simple
about these brims: they are dented,
slashed, bent, twisted and curved !n
the most unexpected ways, while
crowns, as a rule, are soft and vague
In outline, claiming only an Inconspio
unns part in the composition of new
headwear.
Velvet nnd duvetyn are the fabric*
most used; plumnge. ribbou and lace
..............■■t-.nn.iuui nf n,|(. niOS. |]S
s=r'*r a; srsArvjs rs
llghtlj with ns llttlp flour a* possible ; flaw of trimming and much favor la
( ut In ohlongs, slash with a sharp I bestowed upon It.
By the first of October the styles
are assured and one may safely
■hoose, among the best efforts of mil-
liners, hats for the winter. There Is
plenty of diversity as may be gathered
fro* tb* group of new models pictured
knife two or three slashes evenly *rom
the edges nnd fry In deep fat Roll m
powdered sugar.
llttu* 7YUtKiiL
here wuere three out of four hats ar
small nr medium In size and then
smaller hats outnumber large ones h
a greater proportion than this. Th.
little hat In the upper left-hand corne
of duvetyn nnd velvet allows the vel
vet scarf that drapes It held In plan
hy large beads tacked on at Interval,
nnd a sweep of deli.-ate fealhen
ncross the back. Below It & velvei
hat with upward flaring brim dispose,
the fullness in the velvet on thre<
raws of corded shirring nnd the vel-
vet Is arranged to lopk like a wide
bow across the front. A narrow band
of feathers lies about the crow’n. A
wide-brimmed hat of velvet and lace
at the upper right reveals the fnvorita
arrangement of lace nnd the favored
soft crown. Below it a charming hat
of chenille braid chooses u double
hand of ribbon nnd the long ribs of
feathers as a finishing touch on a hat
■that calls for little decoration.
lilt, W wttra tlniWM Ualoo.)
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Seely, Charles J. The Sayre Headlight, Vol. 22, No. 9, Ed. 1 Thursday, October 14, 1920, newspaper, October 14, 1920; Sayre, Oklahoma. (https://gateway.okhistory.org/ark:/67531/metadc405255/m1/3/: accessed March 19, 2024), The Gateway to Oklahoma History, https://gateway.okhistory.org; crediting Oklahoma Historical Society.