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Show The KITCAm DESSERTS FOR HOT DAYS. He knows not his own strength who has not met adversity. Ben Johnson. ' Our critics and failures are our best friends. Chas. Muun. The Iced dishes made of buttermilk or sour milk, egg, fruit juices and sugar, sug-ar, frozeu as auy Ice I" """'J cream, are most nccept-t.-f0 able for a change during C 1J the hot weather nnd I - J many like the flavor, finding them more agree- JTL j "hie than the richer tee creams. Midsummer Ice. Take 5- n pint each of raspber-m raspber-m ries and currants, canned fruit will do. Put the fruit through a sieve and add a sirup of sugar ami water, using a cupful of sugar to two of water; cool and add to the strained Juice, freeze as usual ; serve with a garnish of preserved or fresh fruit. Rice With Raspberry Sauce. Cook rice and mold in a hollow mold. Turn on to a platter ami surround with raspberry rasp-berry sauce, or jam or the fresh berries ber-ries well mixed with sugar. Raspberry Whip. It Is wise to prepare pre-pare berries for this dish lu their season. sea-son. Simply mash them and mix with an equal bulk of sugar, then put In sterile jars and seal. Keep In the Ice chest or on the floor of a cool cellar. cel-lar. Take a cupful and a half of the crushed berries and beat with two gg whites until stiff enough to stand In shape. Serve In high glasses with a soft custard. If fresh berries are used, add a cupful of powdered sugar to a cupful and a half of berries. Raspberry Bavarian Cream. Take a cupful and a half of sifted raspberry rasp-berry pulp and juice and the same amount of heavy cream, a cupful of sugar, If fruit Is fresh, and a table-spoonful table-spoonful of gelatin, a tablespoonful of lemon juice and a fourth of a cupful of water In which the gelatin was softened. Stir In the fruit juices with the gelatin until it begins to thicken. Whip the cream and fold it In, pour Into a mold that has been lightly greased with olive oil. Chill five hours and serve with a garnish of fresh berries ber-ries or jam. LIGHT DESSERTS. You will realize the vision (not the Idle wish) of yuur heart, be It base or beautiful, or a mixture of both, for you will always gravitate toward that which you secretly love. Into your hands will be placed the exact results of your own thoughts; you will receive that which you earn, no more, no less. Whatever your present environment may be, you will fall or rise with your own thoughts, your vision, your Ideal. You will become as small as your controlling con-trolling desire; as great as your dominant domi-nant aspiration. Jamas Allen. At the Palace of Sweets one finds many new tempting dishes that can he easily prepared at PpVtAf' tiome. The banana split ivyt'-.'v'' or Daluula royal Is one of these- Split a well-tPk well-tPk ripened banana In two f$ WjO) a'"' l,luce ou a chilled HLOy i,1:'te' 011 tlie ton of tnu ""VX fruit Put a layer of va-""-2 5' nilla ice cream and over this a little finely chopped or grated pineapple, a few chopped almonds and lastly a spoonful of whipped cream garnished with a cherry. Walnut Delight. Scald a pint of sweet milk with two level uiblespoon-fuls uiblespoon-fuls of cornstarch; add one-half cupful cup-ful of sugar anil cook until the starch is well done. P.eat one egg until light, stir Into the slightly cooled custard, . then add a half cupful of chopped walnuts and a half teasponnful of vanilla. va-nilla. Pour into molds and allow to set. When ready to serve, garnish with two or three toasted marsh-mallows. marsh-mallows. Marshrnallow Glace. Make a sirup of a cupful of sugar and one-half cupful cup-ful of water, add ten marshmallows and allow them to melt. Slir and If too thick adil a little hot water to make a sort of paste; flavor with vanilla va-nilla and set aside to cool. Make a second sirup of a cupful of sugar and n half cupful of water, when well dissolved dis-solved mix a little of the sirup with three tcnspoonfuls of cocoa; stir Into the sirup and melt the cocoa. Put portions of vanilla Ice cream In sherbet sher-bet cups, pour over some of the marshrnallow mixture and over all the hot chocolate sirup. Serve Immediately. Immedi-ately. Chartreuse of Jelly. Remove the center from a round sponge cake, leaving leav-ing an Inch at the bottom und sides. Into this pour any flavored gelatin jelly when It Is just ready to set. Serve with a cover of sweetened aad flavored whipped cream and wltll garnish of fresh fruits. ! SALADS FOR HOT DAYS. To grow a little wiser day by day. To echool my mind and body to obey, To keep my inner life both clean and f trong To free my life from guile, my hand from wrong. To shut the door on hate and scorn and pride, To open then to love the windows wide. During the hot days we eliminate as much heat from the house as possl-sihle possl-sihle and the thinking nwxj housewife remembers '"' that foods produce heat, - ' , and those which give off 'j-'' the minimum are the foods to serve during the .rjrj ' hot weather. M 'W : The one who reduces f Whv the heat-producing foods, VfyJ starch, fat and sugar, i. . and replaces them with foods not rich In these elements, will be better fitted to endure en-dure the weather without overheating overheat-ing the system. Eggs, cheese, fish, in combination with various vegetables served In the place of meat are most attractive and satisfying salads. Some vegetables are richer in the proteid element than others; peas, beans and lentils are the nearest to meat of any vegetable. Roquefort Salad. Prepare crisp head lettuce and arrange on Individual Individ-ual plates. Prepare a salad dressing of a tablespoonful of vinegar to three of oil, a half teaspoonful of salt, a few dashes of red pepper; doubling this portion as needed. Cream a tablespoonful of roquefort cheese and add to the dressing, beaten well to blend, with an egg beater. Cheese Jelly Salad. Mix a half cupful cup-ful of good flavored cheese with a cupful cup-ful of whipped cream ; add salt and pepper to season and a teaspoonful of gelatin dissolved In three-fourths of a cupful of water. Mold In one large or In Individual molds. Cover each mold with grated cheese when It begins to harden. Serve with French dressing to which grated cheese has been added, as well as a tablespoonful tablespoon-ful of catchup. Nearly all fruits have acids and salts In solution which are cooling, and that have tonic properties. A fruit salad Is a most gratifying one to serve on a hot day ; It serves as a salad and as a dessert. With the addition ad-dition of a few nuts It will also be sulliclently nourishing. SALADS AND SANDWICHES. Salads and sandwiches seem the most appropriate foods to serve fot the light supper or re- tfreshments on u hot day. St! Regis Salad-Wash Salad-Wash a pair of sweetbreads sweet-breads and drop with o bay leaf Into boiling wa ter, simmer until tender, 2h tl'c" tlli" ,)y i'11"'" 1,1 to cold water and cut in bits, removing all the membrane Take equal parts of finely-cut celery and mix with the sweetbreads; add a handful of blanched almonds, cut in shreds. Walnuts may be used, but they are more dillicult to blanch. Cut in halves, a cupful of Malaga grapes, removing the seeds, add mayonnaise dressing which has been mixed will) a little whipped cream. Mix all the ingredients and arrange on indivldua plates In lettuce leaves. Garnish Willi stuffed olives, sliced. This will serve eight persons amply. Fruit and Pepper Salad. Cut In dice a small bunch of celery, enough to make three eupfuls; add four medium-sized apples and a can of pineapple, pine-apple, one can of red peppers and one sweet, green pepper, chopped. Mix lightly Willi mayonnaise dressing and serve In green pepper cups or in halves of lemons. These may bo saved for the purpose when making lemonade. The green peppers may be cut, leaving a small handle like a basket. Olive and Celery Sandwiches. Chop separately In a chopping bowl an equal quantity of stuffed olives, (the kind stuffed with pimentos) and tender celery. Mix and moisten with sullicient mayonnaise dressing to spread easily. Put on buttered bre d and cut In any desired form. Poppy Seed Salad. Placo head let tuce, well crisped and drained, on the salad plates; sprinkle with grated sago cheese. Koast until well browned In a half cupful of poppy seeds and sprinkle over with salad. Serve with French dressing. |