Garden ,1RoofBy ADELIA BELLE BEARD

II I. iiim m m i i t j4r CJJHousetop Gleaning

the SM

toned flowers; lilacs, sweet peas, phlox,hollyhocks, china asters, mignonetteand hosts of others all growing asbravely In, your hanging garden as Inthe old country garden on the ground

Figure 4 shows a corner of the roofgarden with a clump of brilliant holly-hocks against a background of bluesky. Down In the left-han- d corner theroofs of some houses, far below, an

Beautified

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This Delightful Spot Is on the Roof..

How theCan Be

.And Also Utilized Modi-

fications of This Plan: Could Be Carried Out

v To Make Playground f

, For,Young and Old

who expect to see the firstTHOSE In their garden when May

in should have their planswell xinder way by March. The

following article la an account of anactual experience in building; a roofgarden which should be of real serv-ice to those whose yard space is 11m- -.

tted. ,

Imagine a garden on the roof, wherethere is a lawn soft and velvety; whereSowers grow and blossom tumultuously;

: where the sundial stands and tells offthe sunny hours; where, in fact, oneis out-of-do- ors with the wide skyabove and grass beneath one's feet.. This garden is not off the stuff thatdreams are made of, but is a most de-lightful reality, as the photographsgiven here bear witness, i Individualbeauty spots alone are shown, for onlyfrom an airship could the whole garden

' be seen at one time, since it la on 'topof the highest building in the neighbor-hood. " One cannot always spread wingsand float In the air even to snapshot asky garden, though, indeed, it . wouldIn this case, be well worth while, for byso doing could be shown what has been

. and can be done toward utilising andbeautifying the housetop for a familypleasure ground and breathing place.

. Tho making of a roof garden is not areally difficult thing. There must, ofcourse, be soil for the plants to grow in.and if that can be carried to the rooithe rest la comparatively easy. Anykind of plants, shrubs and small trees

.that will grow on the ground .will growand flourish on the roof, in the sameclimate, and the garden can be planned

' to accord with the size and strengthof, the roof. If a large garden Is feas-ible, so much the better. If it must beman. why even a small garden may be

a very lovely one and, lifted high abovethe ground, it will have the charm ofthe unusual and the unexpected, We will take it for granted that youroof . is flat or nearly so. and that the

sun shines on It at least part of theday; then the first thing to do Is tohave the roof examined by a competentDaon to ascertain how much welsrhtit can 'bear, also to see 'that there areno leaks through which f the waterdrained from the garden may flow.When these points are settled, planyour garden so that the greatest weightwill be over the strongest part. Thiswill probably be near the outer wallsunless there is, an inside wall that helpssupport the roof. With a cement roofboth labor and expense will be less-ened, for- - the soil, may then be dumpeddirectly - on the roof; otherwise - youmust lay boarding wherever you are tohave flower-bed- s or lawn.. ,-

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.Use cedar boards for the flooring;they withstand the dampness of wetsolL Nail the boards on narrow wood-en cleats that will lift them two Inchesabove the roof, allowing narrow spacesbetween, and let the cleats be not morethan three feet apart. This makes ex--cellent drainage..- -

Measure the space set aside for theflower beds and make flooring to fit,then, box In the flooring on the edgeswith to hold the soil in place.The same method, of keeping flowerbeds trim is often seen even In gardenson the ground, and it isr quite essential

. en the roof, where the soil is naturallylighter and therefore more liable to bewashed away with heavy rains. ,

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can be erected which will form a shel-ter from the sun andmake a pleasantout-of-do-or sitting room.

What appears to be a little summerhouse in the picture at tha left Is, inreality, a house-shap- ed trellis erectedover the opening of an air shaft. Thisingenious device not only conceals theshaft, but adds to the beauty of thegarden.. Vinea are trained on the trellisand flower beds sorround It.

At the right is shown another methodof covering, or screening, an air shaft.This Is constructed simply of severalslender mrches which span the openingand cross one another at the center.Vines are running over the arches, andflowers are at their base. The trellls-lik- e

fence on the edge of the roof, whichshows quite plainly in Figure 5, alsocontributes to the gardenlike effect andacts as a safeguard for children as wellas plants'.

Treat your roof garden exactly asyou would a garden on the ground.Water It, enrich the soil and care for ItIn the same way. Xt will require no es-pecial management; ; Place your sun-lovi- ng

plants in the sun, the shadelovers in as much shade as your gardenaffords, though even these do betterwith a little sunshine.

; In the garden where these pictureswere taken the growth on the east sideseemed a little more luxuriant than onthe west. Perhaps the protection, from

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The Sun Dial Stands In a Bed ofNasturtiums. .

the strong west winds afforded by thepergola, which extends across the garden from north to south, made lifemore easy for the plants on the eastside. Be that as it may, we all knowwhat the west wind can do when Ittries, and If your garden is very muchexposed . the high winds should beguarded 'against as much as possible.

If at first you cannot have flowerbeds and lawn also, begin In a Smallway with but one flower bed and add toyour garden little by little. It is In thisway that many beautiful gardens onthe ground are developed. Plant yourbulbs in the fall, and they will blossomIn the spring. Sow your annuals in thespring, and summer will bring a riotof color. Do not plant ..sparsely; letyour flower beds be full to overflowingIf you want a veritable garden of de-light.

These directions are for a permanentgarden, to be planted and weeded andhappily tolled over from early spring toearly snow,, but a transient, portablegarden Is possible for transient occupa-tion. Made without : lawn or flowerbeds it is, of course, much easier toaccomplish, and while it lacks ' thecharm of a real garden . It can . bemade very attractive. The foregroundgives a scheme for such a . garden.

that would please all men. A Romalnelettuce was covered with a Frenchdressing and slices of tomatoes andthen with several very thin slices ofPort du Salut cheese cut into fancyshapes and spread with French mus-tard. These slices were well distribut-ed over the salad. With this tiny ryebread sandwiches were served. Thiswould be excellent for an evening sup-per, and if the Port du Salut cheeseis too expensive or unobtainable, aSwiss cheese could be used. The Portdu Salut Is quite similar to the im-ported Swiss cheese, but It Is muchfiner in texture and more delicate inflavor. , j

Fllzzled BeefIs good as a luncheon dish, with the

addition of hard-cook- ed eggs andminced green peppers, .

Squabs en Casserole a la ParlsienneI must not forget the way the squabs

were cooked at a famous grill roommentioned above, although it wouldbe Impossible to copy them in a privatekitchen. They were large squabs,completely stuffed with squab . liversfinely, minced and well seasoned. Theywere cooked in stock with mushrooms,artichoke fronds and asparagus tips.The mushrooms and fronds were cutIn small pieces and but a very smallquantity of these choice vegetables ac-companied each squab. The secret ofthe abundance of livers for the stuff-ing, is that they serve a great manybroiled squab at this grill room, andthe livers are saved for the squabsen casserole. Housekeepers at homecould save chicken livers for this pur-pose, season them well and stuff everycrevice of the bird, and the result willbe a gastronomlo achievement worthyof all the trouble and expense.

' Sardine Club SandwichFor those who enjoy late suppers

after the play, this specialty served ata hotel on Broadway uptown Is goodenough to try at home. There are theusual triangles of toast, two of them,between which Is the lettuce leaf, theslice of chicken and the slice of bacon,but there is also a boneless and skin-less sardine, split open and laid underthe upper piece of toast next to thechicken. It has a thin spreading ofmayonnaise, but those who find thistoo rich for the midnight meal mayorder it without the mayonnaise.

Egg TrevlseThey are served at luncheon, and are

By-Bcrr- o grotty a, y'

U D about a kitchen or iMxmLer,LJr is a list of the dtSsrenl atrii

grass, etc and their method at eraCl- -lcausa, - une iaeiuuuiuu wramu bk;ia pnnua net, mountea in a aouxf iswsliv'vw-- i m 4e4it.Klail - I

cardboard which Is flnlsned wltA alpasspartout. This list wa snaHuum 11 vVxxiSs wuu uuut gr iii ir inewspapers, etc a, course opca to uiis af a-- w v

Tn isAts fKa MeMd tYUl t 4 fiA s4Lvantage or this suggestion, the xouoqm.tag Instructions are given: '

niajA : Snots - (lrMU vrwvf . .Mlcaused by too many kinds of grease tnave tne same : metnoa apply to tayfabrics. Where soap and hot water acan be used, wash tha tmots. tuAneplenty oz soap; rinse well.

- if the goods are unwasnahle. theplest method is by absorption. Mixlo a paste with cold water and spreadon the grease spot. Let' It stand tartwo or three days, then brush off. Ifthe stain does not disappear, ressafc' Some grease spots may be removed 1as one takes out candle grease. Fat Iclean- - blottlnsr naner over anrl rtnAt-- k

tho spot and apply a hot Iron. Thenr Isponge wun cniorozorm, etner or aico-- 1

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pentine and alcohol all dissolve grease, IThe latter is more apt to affect the I

color than the volatile agents. . ," Vaseline Stains Soak in kerosene be-fo- re

washing. If goods are unwashable,clean with chloroform.

Chemists combine purified oxgall with,turpentine, making a safe and effectivegrease remover, provided the oxgall bepurified..

Fruit Stains Thc3e. when fnph ma rusually be removed by placing thastained part of the .article over a bowland pouring boiling water through it.Continue this until the stain disap-pears. Oxalic acid will remove fruitstains, but must be used most care-fully. Stretch the stain over a bowl,pour boiling water through it, then dipthe stained part in a bowl of warmwater and oxalic acid (proportions oneteaspoon ful of concentrated oxalic acidto one pint of water), rub gentry, putInto a pint of warm water to which hasbeen added one teaspoonful of concen-trated ammonia, rnh tmfil man a.appears, then rinse thoroughly ln clearwi iTeue water may d sea fathe same manner, ' always using thealkali to. neutralize the effect of the ,acid. '..-.- ,'

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Oxalic acid is useful for several pur--1poses, and may be kept bottled if pullIn a safe place. ' Three ounces of tb Jcrystals should be used to a pint ofwater. Mark the bottle "POISON."

Coffee and Tea Stains When freshrtreat like frnit Ktalna Tfstanding, or goods hare bees washed 1wilu soap, BoaK in javeiie water ana A

rinse thoroughly. As iaveQe watrjIs a bleaching agent, it should be used.on white goods only.

Chocolate and Cocoa fltxin TT. mlgood, pure soap and tepid water. J

Iodine Stains Wash with alcohol, jrinse with clear water. ;

Sewing Machine Oil Rub stain witlilsweet oil or lard and let stand fos-- Jseveral hours: then wash In soap andUCOld Watr. Fom;stnt. alalnataken out with turpentine.

Ink Ht.lna Wi w 1 . .OT m . -

blottinar naoer at , rmnt hAMt.luueu euKB or torn Binrn anintt umInk. If there Is no blottinar mtruii-- Iflana cover xne spot witn Tnan meal,or UM nottAn TiAttfyiv

' Ink fttftina can nmijiTHr wn.M i. :... w - WJ iMa ivikiujv U pjfl.erai waters, then la rnilk, letting theW

uriiuies Boa& ior same time.

a layer cake , tint - BpHt and trattstNwhen it comes from the oven. Beat

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Make a white sauce in the usual war. 'Iusing two tablespoons each, of flowr J

scalded milk. Add the oysters to the ihot broth and cook until the edges j.curl; skin; season with a tablespoeavJof butter, salt and cayenne to tastai itake oat the oysters ana lay on tcshalves of shortcake. Blend the saoeaand liquor and pour over when put-ting together. Sprinkle with xafncefparsley. Keep hot.

Broiled OyctsrsFor-broiXn- c averrfhinsr Is madu nsJ

if the oysters are large and one useean oiled broiler, made for the purpose '

one with the wires very near together.Wipe oysters dry, dip in melted butteS j

and roll In fine, seasoned crumbs be--fore cooking. ' Turn often and have I

clear fire. Garnish with lemon.Panned Oyster .

To pan, cover smaU squares of toast :

with oysters seasoned to' taste. Sprin-kle with parsley cheese, too. If youlike the .combination. Bake, covered,in a piping oven.

Escallopsd OysterEscalloped oysters are certainly no

longer fashionable. Properly prepared.the dish should never be out of favor,but, like succotash, It needs care tomake it attractive. Get a pint of fineoysters, wash each one in a smaUamount of water and drain. In re-membrance of the last time you bitinto a piece of shell, I adjure you toseek for them at this stage. Mixa cup of stale bread crumbs (cracker-- .ites to the contrary notwithstanding)and a third of a cup of melted butter,salt and pepper only for seasoning.Butter one or two very shallow dishes

an earthen pie plate does quite well-- put

In a single layer of oysters andcover with part of the preparedcrumb3; then the second layer of oys-ters and remaining crumbs; two deep-- no

more. Wet with the liquor, whichhas been strained, heated and skim-med. When baked to a rich brown thescallop should be moist, but not wet.and not even suggest a poultice. Madin saucers and served - individually,they have the same pleasing effect thatall mixtures do an added daintiness.

And, with oysters, don't forget thecelery, or olives, or areas, or opldslaw, ox whatever.

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The Boxed-f- n Flower Beds.

,The effect of flower beds f produced bygrouping plant In low, wide pots closetogether, and With them forming dec-orative patterns on a pebble-covere- droof., i In this temporary garden youmay nave your small trees in tubs, yourVines can be planted In boxes and theboard flooring will be unnecessary.

As the air is cooler as well as pureron a high roof, the plants in your gar-den may be a little later In blossom-ing than they would be on the ground,butt June will bring the roses Just thesame and probably 'you will notice nodifference.

" invitations for an unusualTHE were jsent two weeks' In

They were written on alarge sheet of letter paper, with

the request that the answer be written on the last page and returned lmmediately. The answers were thensent to an 'interpreter of handwritingwho wrote the character delineation onthe two pages between. On their re-turn, the hostess made each into abooklet with the name of the guest onthe outside and used them for placeCards. . During luncheon the bookletswere read by the hostess, when theguests had little difficulty - in fittingthe character sketches to their owners

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In the Roof Garden.

thing pastry strips put together withcream, custard and jelly; but the toplayer was covered with chocolate gar-nished with coffee icing.

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In Oyster TimesBy ANNE WARNER

old saw, "He was a bold manTHE first ate an oyster," might

modernized Into. "He is a rash. man who ever eats a raw oyster."

Cooked ones, I believe, are not underthe ban. so they are still interestingand "at home" until May first.

Oyster Filling for PatesIn making oyster filling for pates,

season, for a change, with a littlecurry powder, instead of the everlast-ing "pinch of mace;" or add to themixture half a cup of cepea, soakedovernight and drained. To be surethere's not much flavor to them, butniti la hpr tn tho panned mushrooms, which are chiefly useful as additions to built ano appearance u wewill be honest about it.

Fried OystersSome of the changes to be rung on

frying the popular bivalve are to dipthem in mayonnaise before rolling inequal parts ot extremely nne Dreaucrumbs and nour. These are aencious,but, of course, they spatter the fat.Fried sprigs of parsley make an ac-ceptable garnish. Another way is tomarinate drained oysters in lemonjuice, melted butter and pepper sauce,turning tne oysters in tne oatn occa-sionally; then roll in bread dust, eggand milk mixed, bread dust again before plunging Into the kettle. A combination of half the ; crumbs ana jnaiifinely chopped crab meat salted andpeppered is an appetising innovation.The oysters- - are rolled twice in this.

seasoned, light egg batter between,and sauted in butter In a very hotpan. Before dipping, press gently andwipe dry; but after covering with anymixture do not squeeze with the handsnor pile oneupon another. Oysterscan stand in a cold place an hour be-fore frying, if necessary, but not atall afterward, if they are to be at theirbest.

Oyster ShortcakeA good supper dish is this oyster

shortcake: Make a rich,, light, bak-ing powder biscuit dough and bake in

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The Gardener at Work

eggs shirred In nappies, then turnedout on toast and covered with a whitesauce flavored with tarragon vinegarand made yellow with egg yolks. Thedish is garnished with canned aspara-gus tips, Just heated in butter. , ,

A Bombe Praline '

This was a round ball of French icecream filled with chopped pistachionuts surmounted - by a strawberry-shape- d

piece of green Ice cream, fla-vored with pistachio. Around the ballwas a piping of whipped cream andbeaten egg white cooked in syrup, andthis was flavored with maraschino.

Parfait DAmOurIt is made thus: A tall glass is filled

with peach ice cream, then a spoonfulof raspberry syrup is dropped In andit runs down through the parfait. Justas it is served a spoonful of mara-schino Is poured in, and on top asweetened spoonful of whipped cream.It is worth trying.

Gateau MerillanAn oval sponge cake, or it might

have been a baba, was split in twolengthwise. Both pieces are dipped in-to a thin syrup, then put together withwhipped unsweetened cream. The toppiece was spread with a mild fruitJelly (it tasted and looked like apple)and then sprinkled generously withfinely minced green pistachio nuts. Inthe center was a candied cherry sur-rounded by leaves of angelica. Thewhipped cream filling was put In soit showed at one side, tipping up thetop layer. '

English Pineapple Pie v

It is an individual deep napple filledwith cooked pineapple flavored withcinnamon. There-i- s no under crust, ofcourse, as it Is English, but the uppercrust is of puff paste, and a tinypitcher of unwhipped cream is servedwith it. The pineapple may have been afresh and cooked In syrup, or perhapsIt was Just canned or preserved fruitcooked down in Its own Juice. It canbe made easily by any cook and willwell pay for the trouble. It Is quitedainty enough for company, and wouldbe relished by those who are weary ofIces and whipped cream flummeries.

The sweet cakes and tarts furnish afew novel suggestions for the homemaker. There are cream puffs coveredwith maple frosting piped with & choco-late icing, and their napoleons wereJust the reverse. They were the usual

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vlslble. ' Figure 1 shows the boxed-i- n

flower beds and also shows the wealthof plants and flowers that overhangand cover the board sides. How smalltrees may be grown in tubs is ehownin Figure 5. This also shows thesundial standing In a bed of gay nas-turtiums, and close beside it the yucca,or bayonet plant, sends up its spikes ofcreamy white flowers.

By using sod you will probably havea better lawn than you can obtain withgrass seed, and you will have it imme-diately; nevertheless, grass seed willdo as well on the roof as on the ground,possibly better. Figure S gives thelawn of the roof garden which, likeany other, Is mowed with a lawnmower and watered with garden hose.A pergola on the roof Is not attainablefor many amateurs, but a wide awning

Mowed : L.lke Any Other Lawn.

at all the .vegetable markets, it is nota diflicult suggestion to - adopt. -

Bonne BoucheThis Is easy to do. On "a round piece

of toast put a slice of tomato, a sparsesprinkling of onion and green, pepperminced very fine, some salt and agrating of American dairy cheese.These, one for each person, are putunder the gas stove broiling fire untilthe cheese is melted. Those who usecoal ranges may put them in' the oven,but they will not be quite the same.

Browned Potato BallsThe balls cut from raw potatoes

were boiled, until not quite tender instock seasoned with onion; they wereput in a shallow, buttered baking pan,and covered with melted butter, Justenough to brown them nicely. Thiswas done by putting , them under thegas flame or In a very hot oven. Justbefore serving they were well sprinkledwith very, finely minced chervil orparsley. '

Jell in TomatoesThis is a very pretty dish for a yel-

low and green luncheon. A Jelly wasmade with' chicken or meat stock andgelatine . well seasoned and filled withchicken or meat dice; lamb or vealwould be good. Small slices of cucum-ber pickles and capers are added tothe Jelly, together with celery dice.The tomatoes are skinned, chilled,scooped out and filled with chicken ormeat dice; lamb or veal would be good.Small slices of cucumber pickles andcapers are added to the Jelly, togetherwith celery dice. The tomatoes areskinned, chilled, scooped out and filledwith the stiffened Jelly, put in witha teaspoon. A green mayonnaise Ispiped around the edge, and the centerfilled with an ordinary yellow mayon-naise. The green is acquired by a bitof coloring paste. When green peppersare sweet and fresh, cook them firstin salted boiling water, then mincethem very fine and put them in thegreen mayonnaise. Add to the usualmethod of marinating beefsteak andchops before cooking, as a great im-provement in flavor, a rub of garlicThen put a few drops of salad oil, to-gether with pepper and salt, on eachBide of the meat twelve or twenty-fo- ur

hours before it Is cooked. This makesthe steak or chop tender, Juicy and offine flavor.

Romalne with Port du SalutAnother home concoction is a salad

Leave room by the side of the bedsfor a path.-- or put the flooring for thelawn close to the flower beds, as youprefer, though a path adds to the effectof space' In that It Beema to lead some-where, and to a city. dweller the merethought of strolling along a gardenpath Is most alluring, be the strollnever so short.

Box In the edger of the lawn to thedepth of three or four Inches and makeyour flower beds eight Inches deep Infront and twice that depth at the back.Fill in flower beds and lawn box withfinely pulverized earth. For small treesand largre shrubs the soil should befrom eighteen to . twenty Inches deeo.The path may be covered with gravelor a board walk laid. .

You can have an old-fashio- gar-den if you like, with all the old-fas- h-

Tho Lawn on the Roof Is

not cooked In the shell, just this sideof the hard point. They were coveredwith a semi-transpare- nt sauce, brown-ish red, filled with finely minced cher-vil. The sauce was partly of brownedbutter, very slightly thickened withglaze, flavored with ham and madeslightly tart and sweet with currantJelly or the soft part of a Jar of bar ledue Hence the name. For this glazemake a stock of veal and ham andreduce it until clear and thick. Theywere delicious enough to pay for allthe trouble. .

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Nut-Sala- d

A delicious salad was a tiny head ofBoston lettuce spread partly open,then sprinkled with shredded celeryand nuts minced so fine - you wouldscarcely know what kind they were.A French dressing was poured overthis, and each head was surmountedby two large hothouse grapes, skinned,seeded and cut in two.

Romalne SaladAnother salad at a table on upper

Fifth Avenue was of the very lightgreen and tender leaves of Romalnelettuce, In a batlr of French dressingmade of tarragon vinegar, and overall a dusting of finely powdered Stiltoncheese. .. ,

Filet MlgnonA perfectly round piece of tenderloinwas surrounded with sauce bearnaise,

filled with finely minced chervil. TheNew York cooks seem to take to theprofuse use of chervil this winter, andI do believe that but few of our house-keepers are familiar with it. It is awelcome change from parsley andonion, and as it may be found now

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RECIPES FROM THEBROADWAY CUISINES

Adaptations of the Methods Used By Famous Chefs inthe Big New York Restaurants

By LINDA HULL LARNED'HILE many of the culinary

achievements in the greatmetropolis are the conceits offamous chefs, and consequently

not to be "discovered" by those whoeat of them, there are always sugges-tions which may be adapted to thefamily table. The greatest stumblingblocks to success at home are a lackof sauces and the knowledge, timeand practice it requires to make them.In all first-cla- ss hotel or restaurantkitchens the chefs are well suppliedwith a variety of sauces, stocks andglazes. These are always on hand,so that a dip into one. then a spoonfulof another, results In something thatcannot be copied in the home kitchen.The recipes given here are not thebona fide concoctions, but an adapta-tion of the way they taste and theway they look, for home use.

Stuffed Potatoes. The potatoes are baked, then a pieceof the skin is cut from the side, someof the hot potato removed, and a rawegg is dropped into the cavity. Overthis Is a puree of bam. which is onlyfinely minced ham mixed with a littlegravy or ham stock. Then the potatoesare put back Into the oven until theegg has time to cook. When serveda spoonful of bechamel sauce,' or evena plain brown sauce, is poured on topof the ham.

Eggs Bar Le DueThese are round pieces of toast upon

which were artichoke frauds coveredwith a very round poached egg, socovered with the cooked whlte-e- s togive the impression of being softboiled. I am not sure that they were

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