Garden ,1 Roof By ADELIA BELLE BEARD II I. iii m m m i i t j4r CJJ Housetop Gleaning the SM toned flowers; lilacs, sweet peas, phlox, hollyhocks, china asters, mignonette and hosts of others all growing as bravely In, your hanging garden as In the old country garden on the ground Figure 4 shows a corner of the roof garden with a clump of brilliant holly- hocks against a background of blue sky. Down In the left-han- d corner the roofs of some houses, far below, an Beautified - 1 , v - M:P':t KlZj w "i v" - v, v - v I - JZ ? ' r k 4 I j t .rtt V.V This Delightful Spot Is on the Roof.. How the Can 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 first THOSE In their garden when May in should have their plans well xinder way by March. The following article la an account of an actual experience in building; a roof garden which should be of real serv- ice to those whose yard space is 11m- -. tted. , Imagine a garden on the roof, where there is a lawn soft and velvety; where Sowers grow and blossom tumultuously; : where the sundial stands and tells off the sunny hours; where, in fact, one is out-of-do- ors with the wide sky above and grass beneath one's feet. . This garden is not off the stuff that dreams are made of, but is a most de- lightful reality, as the photographs given here bear witness, i Individual beauty spots alone are shown, for only from an airship could the whole garden ' be seen at one time, since it la on 'top of the highest building in the neighbor- hood. " One cannot always spread wings and float In the air even to snapshot a sky garden, though, indeed, it . would In this case, be well worth while, for by so doing could be shown what has been . and can be done toward utilising and beautifying the housetop for a family pleasure ground and breathing place. . Tho making of a roof garden is not a really difficult thing. There must, of course, be soil for the plants to grow in. and if that can be carried to the rooi the rest la comparatively easy. Any kind of plants, shrubs and small trees .that will grow on the ground .will grow and flourish on the roof, in the same climate, and the garden can be planned ' to accord with the size and strength of, the roof. If a large garden Is feas- ible, so much the better. If it must be man. why even a small garden may be a very lovely one and, lifted high above the ground, it will have the charm of the unusual and the unexpected , We will take it for granted that your oof . is flat or nearly so. and that the sun shines on It at least part of the day; then the first thing to do Is to have the roof examined by a competent Daon to ascertain how much welsrht it can 'bear, also to see 'that there are no leaks through which f the water drained from the garden may flow. When these points are settled, plan your garden so that the greatest weight will be over the strongest part. This will probably be near the outer walls unless there is, an inside wall that helps support the roof. With a cement roof both labor and expense will be less- ened, for- - the soil, may then be dumped directly - on the roof; otherwise - you must lay boarding wherever you are to have flower-bed- s or lawn.. ,- - -- .Use cedar boards for the flooring; they withstand the dampness of wet solL Nail the boards on narrow wood- en cleats that will lift them two Inches above the roof, allowing narrow spaces between, and let the cleats be not more than three feet apart. This makes ex-- cellent drainage..- - Measure the space set aside for the flower beds and make flooring to fit, then, box In the flooring on the edges with to hold the soil in place. The same method, of keeping flower beds trim is often seen even In gardens on the ground, and it isr quite essential . en the roof, where the soil is naturally lighter and therefore more liable to be washed away with heavy rains. , ,.r can be erected which will form a shel- ter from the sun andmake a pleasant out-of-do-or sitting room. What appears to be a little summer house in the picture at tha left Is, in reality, a house-shap- ed trellis erected over the opening of an air shaft. This ingenious device not only conceals the shaft, but adds to the beauty of the garden.. Vinea are trained on the trellis and flower beds sorround It. At the right is shown another method of covering, or screening, an air shaft. This Is constructed simply of several slender mrches which span the opening and cross one another at the center. Vines are running over the arches, and flowers are at their base. The trellls-lik- e fence on the edge of the roof, which shows quite plainly in Figure 5, also contributes to the gardenlike effect and acts as a safeguard for children as well as plants'. Treat your roof garden exactly as you would a garden on the ground. Water It, enrich the soil and care for It In the same way. Xt will require no es- pecial management; ; Place your sun-lovi- ng plants in the sun, the shade lovers in as much shade as your garden affords, though even these do better with a little sunshine. ; In the garden where these pictures were taken the growth on the east side seemed a little more luxuriant than on the west. Perhaps the protection, from 1 iff . The Sun Dial Stands In a Bed of Nasturtiums. . the strong west winds afforded by the pergola, which extends across the gar den from north to south, made life more easy for the plants on the east side. Be that as it may, we all know what the west wind can do when It tries, and If your garden is very much exposed . the high winds should be guarded 'against as much as possible. If at first you cannot have flower beds and lawn also, begin In a Small way with but one flower bed and add to your garden little by little. It is In this way that many beautiful gardens on the ground are developed. Plant your bulbs in the fall, and they will blossom In the spring. Sow your annuals in the spring, and summer will bring a riot of color. Do not plant ..sparsely; let your flower beds be full to overflowing If you want a veritable garden of de- light. These directions are for a permanent garden, to be planted and weeded and happily tolled over from early spring to early snow,, but a transient, portable garden Is possible for transient occupa- tion. Made without : lawn or flower beds it is, of course, much easier to accomplish, and while it lacks ' the charm of a real garden . It can . be made very attractive. The foreground gives a scheme for such a . garden. that would please all men. A Romalne lettuce was covered with a French dressing and slices of tomatoes and then with several very thin slices of Port du Salut cheese cut into fancy shapes and spread with French mus- tard. These slices were well distribut- ed over the salad. With this tiny rye bread sandwiches were served. This would be excellent for an evening sup- per, and if the Port du Salut cheese is too expensive or unobtainable, a Swiss cheese could be used. The Port du Salut Is quite similar to the im- ported Swiss cheese, but It Is much finer in texture and more delicate in flavor. , j Fllzzled Beef Is good as a luncheon dish, with the addition of hard-cook- ed eggs and minced green peppers, . Squabs en Casserole a la Parlsienne I must not forget the way the squabs were cooked at a famous grill room mentioned above, although it would be Impossible to copy them in a private kitchen. They were large squabs, completely stuffed with squab . livers finely, minced and well seasoned. They were cooked in stock with mushrooms, artichoke fronds and asparagus tips. The mushrooms and fronds were cut In small pieces and but a very small quantity of these choice vegetables ac- companied each squab. The secret of the abundance of livers for the stuff- ing, is that they serve a great many broiled squab at this grill room, and the livers are saved for the squabs en casserole. Housekeepers at home could save chicken livers for this pur- pose, season them well and stuff every crevice of the bird, and the result will be a gastronomlo achievement worthy of all the trouble and expense. ' Sardine Club Sandwich For those who enjoy late suppers after the play, this specialty served at a hotel on Broadway uptown Is good enough to try at home. There are the usual triangles of toast, two of them, between which Is the lettuce leaf, the slice of chicken and the slice of bacon, but there is also a boneless and skin- less sardine, split open and laid under the upper piece of toast next to the chicken. It has a thin spreading of mayonnaise, but those who find this too rich for the midnight meal may order it without the mayonnaise. Egg Trevlse They 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- -l causa, - une iaeiuuuiuu wramu bk;i a pnnua net, mountea in a aouxf i swsliv'vw-- i m 4e4it.Klail - I cardboard which Is flnlsned wltA a lpasspartout. This list wa snaH uum 11 v VxxiSs wuu uuut gr iii ir i newspapers, etc a, course opca to ui is af a-- w v Tn isAts fKa MeMd tYUl t 4 fiA s4L vantage or this suggestion, the xouoqm. tag Instructions are given: ' niajA : Snots - (lrMU vrwvf . .Ml caused by too many kinds of grease t nave tne same : metnoa apply to tay fabrics. Where soap and hot water a can be used, wash tha tmots. tuAne plenty oz soap; rinse well. - if the goods are unwasnahle. the plest method is by absorption. Mix lo a paste with cold water and spread on the grease spot. Let' It stand tar two or three days, then brush off. If the stain does not disappear, ressafc ' Some grease spots may be removed 1 as one takes out candle grease. Fat I clean- - blottlnsr naner over anrl rtnAt-- k tho spot and apply a hot Iron. Thenr I sponge wun cniorozorm, etner or aico- - 1 hoL - ' . - pentine and alcohol all dissolve grease, I The 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 effective grease remover, provided the oxgall be purified.. Fruit Stains Thc3e. when fnph ma r usually be removed by placing tha stained part of the .article over a bowl and pouring boiling water through it. Continue this until the stain disap- pears. Oxalic acid will remove fruit stains, but must be used most care- fully. Stretch the stain over a bowl, pour boiling water through it, then dip the stained part in a bowl of warm water and oxalic acid (proportions one teaspoon ful of concentrated oxalic acid to one pint of water), rub gentry, put Into a pint of warm water to which has been added one teaspoonful of concen- trated ammonia, rnh tmfil man a. appears, then rinse thoroughly ln clear wi iTeue water may d sea fa the same manner, ' always using the alkali to. neutralize the effect of the , acid. '..-.- ,' 1 Oxalic acid is useful for several pur-- 1 poses, and may be kept bottled if pull In a safe place. ' Three ounces of tb J crystals should be used to a pint of water. Mark the bottle "POISON." Coffee and Tea Stains When freshr treat like frnit Ktalna Tf standing, or goods hare bees washed 1 wilu soap, BoaK in javeiie water ana A rinse thoroughly. As iaveQe watrj Is a bleaching agent, it should be used. on white goods only. Chocolate and Cocoa fltxin TT. ml good, pure soap and tepid water. J Iodine Stains Wash with alcohol, j rinse with clear water. ; Sewing Machine Oil Rub stain witlil sweet oil or lard and let stand fos- - J several hours: then wash In soap andU COld Watr. Fom;stnt. alalna taken out with turpentine. Ink Ht.lna Wi w 1 . .OT m . - blottinar naoer at , rmnt hAMt. luueu euKB or torn Binrn anintt um Ink. If there Is no blottinar mtruii- - I flana cover xne spot witn Tnan meal, or UM nottAn TiAttfyiv ' Ink fttftina can nmijiTHr wn.M i. : ... w - WJ i Ma ivikiujv U pjfl. erai waters, then la rnilk, letting theW uriiuies Boa& i or same time. a layer cake , tint - BpHt and trattstN when it comes from the oven. Beat . . .AAVJ fcj Till I A.WM W. W la mm Make a white sauce in the usual war. 'I using two tablespoons each, of flowr J scalded milk. Add the oysters to the i hot broth and cook until the edges j .curl; skin; season with a tablespoeavJ of butter, salt and cayenne to tastai i take oat the oysters ana lay on tcs halves of shortcake. Blend the saoea and liquor and pour over when put- ting together. Sprinkle with xafncef parsley. Keep hot. Broiled Oyctsrs For-broiXn- c averrfhinsr Is madu nsJ if the oysters are large and one usee an 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 you like the .combination. Bake, covered, in a piping oven. Escallopsd Oyster Escalloped oysters are certainly no longer fashionable. Properly prepared. the dish should never be out of favor, but, like succotash, It needs care to make it attractive. Get a pint of fine oysters, wash each one in a smaU amount of water and drain. In re- membrance of the last time you bit into a piece of shell, I adjure you to seek for them at this stage. Mix a 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 and cover with part of the prepared crumb3; then the second layer of oys- ters and remaining crumbs; two deep-- no more. Wet with the liquor, which has been strained, heated and skim- med. When baked to a rich brown the scallop should be moist, but not wet. and not even suggest a poultice. Mad in saucers and served - individually, they have the same pleasing effect that all mixtures do an added daintiness. And, with oysters, don't forget the celery, or olives, or areas, or opld slaw, ox whatever. 1 The Boxed-f- n Flower Beds. ,The effect of flower beds f produced by grouping plant In low, wide pots close together, and With them forming dec- orative patterns on a pebble-covere- d roof., i In this temporary garden you may nave your small trees in tubs, your Vines can be planted In boxes and the board flooring will be unnecessary. As the air is cooler as well as purer on 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 the same and probably 'you will notice no difference. " invitations for an unusual THE were jsent two weeks' In They were written on a large sheet of letter paper, with the request that the answer be writ ten on the last page and returned lm mediately. The answers were then sent to an 'interpreter of handwriting who wrote the character delineation on the two pages between. On their re- turn, the hostess made each into a booklet with the name of the guest on the outside and used them for place Cards. . During luncheon the booklets were read by the hostess, when the guests had little difficulty - in fitting the character sketches to their owners 5S In the Roof Garden. thing pastry strips put together with cream, custard and jelly; but the top layer was covered with chocolate gar- nished with coffee icing. " i In Oyster Times By ANNE WARNER old saw, "He was a bold man THE first ate an oyster," might modernized Into. "He is a rash . man who ever eats a raw oyster." Cooked ones, I believe, are not under the ban. so they are still interesting and "at home" until May first. Oyster Filling for Pates In making oyster filling for pates, season, for a change, with a little curry powder, instead of the everlast- ing "pinch of mace;" or add to the mixture half a cup of cepea, soaked overnight and drained. To be sure there's not much flavor to them, but niti la hpr tn tho panned mush rooms, which are chiefly useful as ad ditions to built ano appearance u we will be honest about it. Fried Oysters Some of the changes to be rung on frying the popular bivalve are to dip them in mayonnaise before rolling in equal parts ot extremely nne Dreau crumbs and nour. These are aencious, but, of course, they spatter the fat. Fried sprigs of parsley make an ac- ceptable garnish. Another way is to marinate drained oysters in lemon juice, melted butter and pepper sauce, turning tne oysters in tne oatn occa- sionally; then roll in bread dust, egg and milk mixed, bread dust again be fore plunging Into the kettle. A combi nation of half the ; crumbs ana jnaii finely chopped crab meat salted and peppered is an appetising innovation. The oysters- - are rolled twice in this. seasoned, light egg batter between, and sauted in butter In a very hot pan. Before dipping, press gently and wipe dry; but after covering with any mixture do not squeeze with the hands nor pile oneupon another. Oysters can stand in a cold place an hour be- fore frying, if necessary, but not at all afterward, if they are to be at their best. Oyster Shortcake A good supper dish is this oyster shortcake: Make a rich,, light, bak- ing powder biscuit dough and bake in 1 5 i S 4:v f . , - s lSBW r The Gardener at Work eggs shirred In nappies, then turned out on toast and covered with a white sauce flavored with tarragon vinegar and made yellow with egg yolks. The dish is garnished with canned aspara- gus tips, Just heated in butter. , , A Bombe Praline ' This was a round ball of French ice cream filled with chopped pistachio nuts surmounted - by a strawberry-shape- d piece of green Ice cream, fla- vored with pistachio. Around the ball was a piping of whipped cream and beaten egg white cooked in syrup, and this was flavored with maraschino. Parfait DAmOur It is made thus: A tall glass is filled with peach ice cream, then a spoonful of raspberry syrup is dropped In and it runs down through the parfait. Just as it is served a spoonful of mara- schino Is poured in, and on top a sweetened spoonful of whipped cream. It is worth trying. Gateau Merillan An oval sponge cake, or it might have been a baba, was split in two lengthwise. Both pieces are dipped in- to a thin syrup, then put together with whipped unsweetened cream. The top piece was spread with a mild fruit Jelly (it tasted and looked like apple) and then sprinkled generously with finely minced green pistachio nuts. In the center was a candied cherry sur- rounded by leaves of angelica. The whipped cream filling was put In so it showed at one side, tipping up the top layer. ' English Pineapple Pie v It is an individual deep napple filled with cooked pineapple flavored with cinnamon. There-i- s no under crust, of course, as it Is English, but the upper crust is of puff paste, and a tiny pitcher of unwhipped cream is served with it. The pineapple may have been a fresh and cooked In syrup, or perhaps It was Just canned or preserved fruit cooked down in Its own Juice. It can be made easily by any cook and will well pay for the trouble. It Is quite dainty enough for company, and would be relished by those who are weary of Ices and whipped cream flummeries. The sweet cakes and tarts furnish a few novel suggestions for the home maker. There are cream puffs covered with maple frosting piped with & choco- late icing, and their napoleons were Just the reverse. They were the usual i vlslble. ' Figure 1 shows the boxed-i- n flower beds and also shows the wealth of plants and flowers that overhang and cover the board sides. How small trees may be grown in tubs is ehown in Figure 5. This also shows the sundial standing In a bed of gay nas- turtiums, and close beside it the yucca, or bayonet plant, sends up its spikes of creamy white flowers. By using sod you will probably have a better lawn than you can obtain with grass seed, and you will have it imme- diately; nevertheless, grass seed will do as well on the roof as on the ground, possibly better. Figure S gives the lawn of the roof garden which, like any other, Is mowed with a lawn mower and watered with garden hose. A pergola on the roof Is not attainable for many amateurs, but a wide awning Mowed : L.lke Any Other Lawn. at all the .vegetable markets, it is not a diflicult suggestion to - adopt. - Bonne Bouche This Is easy to do. On "a round piece of toast put a slice of tomato, a sparse sprinkling of onion and green, pepper minced very fine, some salt and a grating of American dairy cheese. These, one for each person, are put under the gas stove broiling fire until the cheese is melted. Those who use coal ranges may put them in' the oven, but they will not be quite the same. Browned Potato Balls The balls cut from raw potatoes were boiled, until not quite tender in stock seasoned with onion; they were put in a shallow, buttered baking pan, and covered with melted butter, Just enough to brown them nicely. This was done by putting , them under the gas flame or In a very hot oven. Just before serving they were well sprinkled with very, finely minced chervil or parsley. ' Jell in Tomatoes This is a very pretty dish for a yel- low and green luncheon. A Jelly was made with' chicken or meat stock and gelatine . well seasoned and filled with chicken or meat dice; lamb or veal would be good. Small slices of cucum- ber pickles and capers are added to the Jelly, together with celery dice. The tomatoes are skinned, chilled, scooped out and filled with chicken or meat dice; lamb or veal would be good. Small slices of cucumber pickles and capers are added to the Jelly, together with celery dice. The tomatoes are skinned, chilled, scooped out and filled with the stiffened Jelly, put in with a teaspoon. A green mayonnaise Is piped around the edge, and the center filled with an ordinary yellow mayon- naise. The green is acquired by a bit of coloring paste. When green peppers are sweet and fresh, cook them first in salted boiling water, then mince them very fine and put them in the green mayonnaise. Add to the usual method of marinating beefsteak and chops before cooking, as a great im- provement in flavor, a rub of garlic Then put a few drops of salad oil, to- gether with pepper and salt, on each Bide of the meat twelve or twenty-fo- ur hours before it Is cooked. This makes the steak or chop tender, Juicy and of fine flavor. Romalne with Port du Salut Another home concoction is a salad Leave room by the side of the beds for a path.- - or put the flooring for the lawn close to the flower beds, as you prefer, though a path adds to the effect of space' In that It Beema to lead some- where, and to a city. dweller the mere thought of strolling along a garden path Is most alluring, be the stroll never so short. Box In the edger of the lawn to the depth of three or four Inches and make your flower beds eight Inches deep In front and twice that depth at the back. Fill in flower beds and lawn box with finely pulverized earth. For small trees and largre shrubs the soil should be from eighteen to . twenty Inches deeo. The path may be covered with gravel or 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 side of the hard point. They were covered with a semi-transpare- nt sauce, brown- ish red, filled with finely minced cher- vil. The sauce was partly of browned butter, very slightly thickened with glaze, flavored with ham and made slightly tart and sweet with currant Jelly or the soft part of a Jar of bar le due Hence the name. For this glaze make a stock of veal and ham and reduce it until clear and thick. They were delicious enough to pay for all the trouble. . . Nut-Sala- d A delicious salad was a tiny head of Boston lettuce spread partly open, then sprinkled with shredded celery and nuts minced so fine - you would scarcely know what kind they were. A French dressing was poured over this, and each head was surmounted by two large hothouse grapes, skinned, seeded and cut in two. Romalne Salad Another salad at a table on upper Fifth Avenue was of the very light green and tender leaves of Romalne lettuce, In a batlr of French dressing made of tarragon vinegar, and over all a dusting of finely powdered Stilton cheese. .. , Filet Mlgnon A perfectly round piece of tenderloin was surrounded with sauce bearnaise, filled with finely minced chervil. The New York cooks seem to take to the profuse use of chervil this winter, and I do believe that but few of our house- keepers are familiar with it. It is a welcome change from parsley and onion, and as it may be found now 1 - RECIPES FROM THE BROADWAY CUISINES Adaptations of the Methods Used By Famous Chefs in the Big New York Restaurants By LINDA HULL LARNED 'HILE many of the culinary achievements in the great metropolis are the conceits of famous chefs, and consequently not to be "discovered" by those who eat of them, there are always sugges- tions which may be adapted to the family table. The greatest stumbling blocks to success at home are a lack of sauces and the knowledge, time and practice it requires to make them. In all first-cla- ss hotel or restaurant kitchens the chefs are well supplied with a variety of sauces, stocks and glazes. These are always on hand, so that a dip into one. then a spoonful of another, results In something that cannot be copied in the home kitchen. The recipes given here are not the bona fide concoctions, but an adapta- tion of the way they taste and the way they look, for home use. Stuffed Potatoes . The potatoes are baked, then a piece of the skin is cut from the side, some of the hot potato removed, and a raw egg is dropped into the cavity. Over this Is a puree of bam. which is only finely minced ham mixed with a little gravy or ham stock. Then the potatoes are put back Into the oven until the egg has time to cook. When served a spoonful of bechamel sauce,' or even a plain brown sauce, is poured on top of the ham. Eggs Bar Le Due These are round pieces of toast upon which were artichoke frauds covered with a very round poached egg, so covered with the cooked whlte-e- s to give the impression of being soft boiled. I am not sure that they were &