. American cookery. BROWN OWL INTERIOR THE COMING OF THE TEA - HOUSE 13. VERANDA OF BROWN OWL of the lawn into his automobile—therebeing no sidewalks—which in early daysdepended upon the whim of the the remodeling of the house thesame weather-beaten exterior has beenpreserved, while a porch has been addedwith settles on either side and a pergolacovered with vines shades the tea-tablesbelow. One enters the fore door, of oak,that is a hundred and fifty years old,and steps directly into a raftered roomthat is flanked on one side by a huge,old colonial fireplace, eight feet long,which s
. American cookery. BROWN OWL INTERIOR THE COMING OF THE TEA - HOUSE 13. VERANDA OF BROWN OWL of the lawn into his automobile—therebeing no sidewalks—which in early daysdepended upon the whim of the the remodeling of the house thesame weather-beaten exterior has beenpreserved, while a porch has been addedwith settles on either side and a pergolacovered with vines shades the tea-tablesbelow. One enters the fore door, of oak,that is a hundred and fifty years old,and steps directly into a raftered roomthat is flanked on one side by a huge,old colonial fireplace, eight feet long,which shows a Dutch oven. The roomis paneled to the ceiling with old-fash-ioned pumpkin pine, which is an unusualdecoration, as the tree of the pumpkinpine was wiped out of New Englandforests long ago. This kind of woodwith fluted supports, in colonial style, isnow rarely seen and only in the oldestof the early houses. At the right is thetea-room, where old-time dainties aremade a specialty; such as, scones, jamand clotted cream, waffles and broilers. the latter being ra
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Keywords: ., bookcentury1900, bookdecade1910, bookpublishernewyorketcwhitneyp
