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Show WSSl vTHE Ell HkitciienSI MiCABINCTi . Itii, Wntern Newspaper Union.) Lord let me live while I can see ' The beauty In the blossoming tree. The message in the wayside (lower, And Jove it ti - it tM'ik&t-tuyur. ..,. ' -N. I. McClun. HOT WEATHER DRINKS , If we have been forehanded nnd last ummer and fall provided for the hot days, by putting up various va-rious fruit juices, we will always be prepared for the warm weather. Of course there Is the ever-present I e nvo n, which Is a good old standby, and one of which we never tire. Add a beaten egg to a pitcher of lemonade two, If a good-sized pitcher ; It adds' to the value of the drink as a food and makes it a different differ-ent drink. This will be a good tip to mothers who want the family to eat eggs; in this way they go down with little protest. With the addition of a sprig of mint or a section of lemon the delicacy and attractiveness of the draught Is increased. The Juices of any of the berries make delicious fruit drinks. Raspberry shrub Is especially well liked. This Is. prepared by adding vinegar to the berries, let stand for a day and drain, sweeten the Juice, cook and bottle. Grape Juice is one of the most popular of all; this may be bought In any town, but when prepared pre-pared at home Is of much better quality qual-ity and less expensive. Cocoa or chocolate for those who are fond of these flavors may be prepared in a sirup and kept for weeks. Iced coffee and tea are both re freshing and stimulating. Iced Tea. -Take two teaspoonfuls each of green and black tea; pour over a pint of boiling water and cover tightly, let stand five minutes to draw. Take a large piece of ice, place In a granite pan and pour over ft the boiling boil-ing tea. When well chilled add water to taste and fill glasses. Garnish with sections of lemon and serve with loaf sugar. Fruit Shrub. Cover the bertles, using us-ing half as much vinegar as berries, let them stand for three days In a cool, place, then strain and add four more quarts of fnVt to the Juice and vinegar; again stand three days, drain and put Into a preserving kettle with a pound of sugar to each three cupfuls of Juice. Boll and seal In bottles. Blackberries, loganberries, or any fruit may be thus treated. Frozen Beef Tea. This Is a novelty which will appeal to the Invalid during the hot weather. Take a thick cut of round steak, broil It quickly until the Juice begins to run, place In a vegetable press and extract all the Juice. Add a pinch of salt and serve frozen like mush. Don't think you have a corner on the trouble market I could mention several varieties you've never even beard of. What you need la the philosophy philos-ophy of cheerful endurance. Then you wUl begin to accomplish. Lloyd. tastyTTd bits A delicacy to serve with a cup of tea Is round, crisp crackers spread I with cottage cheese and n murlschlno cherry , placed In the middle. Gingerbread cut In small rounds may be treated the same way. A small i square of apple Jelly may be used In place of the tiierry, If desired. Another cheese cracker which Is not very common Is prepared as follows: Take the fresh crisp crackers a third longer than wide and lay them side by side In a dripping pan. Cut thin oblongs ob-longs of cheese slightly smaller than the crackers, lay on, and over thli place halves of pecans, four or five to each cracker. Place In the oven and melt the cheese. Serve with crisp stalks of white celery. Rice a la Creme. Wash one-half cupful of rice and cook In water until partly done, then add milk and simmer until the milk is absorbed ; season with Htt'e alr, DKiolv one taMiwjwf . ful of gelatin In a little water, add to the hot rice, sugar to sweeten nnd vanilla va-nilla to flavor. When cold add a half cupful of heavy cream whipied, pour Into a mold and serve wit1 fruit as a garnish. Head Lettuce With Roquefort Dressing. Dress-ing. Arrange the heart leaves of lettuce let-tuce on the salad plates, tprlnkle each with a spoonful of finely minced roquefort cheese, then add a highly-seasoned highly-seasoned mayonnaise and serve. The cheese may be stirred Into the dressing, dress-ing, If desired. Huntington Salad. Chop very fine enough white cabbage to make two. thirds of a cupful, add one softened creum cheese to the cabbage, mix well, season, mil Into bulls find sprinkle with paprika. Arrnnge on lettuce and serve with French dressing. Pea Salad. A cupful of fresh cooked peas will nuike u most appetizing snlnd. Add two tablespoon fills of grated cheese, six sweet pickles, chopped, and one small onion, also chopped. Moisten with mayonnaise dressing nnd serve on lettuce. Harvest Ginger-ade Tiike a table spoonful of powdered ginger, mix wlih four tiiblespoonfuls of sugar and add three cupful of cold water. Stir well, add a piece of Ice and let stand for a few minutes before serving. |