Show OME HOMEY DISHES the common foods so often spurned are most appetizing and tasty if nicely prepared there Is no 00 dessert more de agi taul than a well made bread pudding spread S p r e n d three slices of stale bread with butter and a generous layer of marmalade cut into quarters and place on the bottom of a greased shallow baking dish they should iov er the bottom but not overlap scald one and one half cupfuls of milk add one fourth cupful of suar two eggs lightly beaten one teaspoonful of van an illa ilia or other flavor to taste oue one fourth teaspoonful toa spoonful of salt and cover coer the bread slices sprinkle one half cupful of coconut over oer the top and bake in a a slow ow oven 01 en rice pudding wash one third of a 0 cupful of rice put into a buttered baking dish with two thirds of a cupful of brown sugar one halt half teaspoon teaspoonful fu of salt one half cupful of sliced dates find and one quart of milk stir in a mod erate oven oen every fifteen minutes during the first hour of baking serve sene hot with a hard bard sauce or cold with whipped cream scalloped potatoes cut three or four potatoes very thin place in layers in a baking baiting dish with a cupful or more of hopped chopped cooked beefsteak beef repent repeat add salt and pepper any gravy or butter bueter tor for seasoning and a bit of shredded onion cover with milk to moisten well bake in a mod erate oven oen until the potatoes are aie well done egg sandwich for a hungry man or boy try this way of serving a hot sandwich shred a small onion in a frying to ing pan with two tablespoonfuls of butter cook until the onion Is soft but not brown add the egg and cook carefully spread the bread with butter cover with the hot onion and egg and place over it another slice of buttered bread serve sene with a cup of hot coffee cocoa or milk and it will be a satisfying luncheon fresh fruit desserts As dessert fresh fruit Is at its 19 peak of popularity after a hearty meal a light dessert Is best liked and fruit seems to ill fit in after such a 4 meal with souffles scuffles gelatins gelatini gel atins ba bavarian varlan creams frozen froze n fruit juices down to ples pies fruit Is ever present ordinary tapioca Is glorified to a point of new interest to in the following recipe by the addition of lemon lemn juice and beaten egg white lemon tapioca take two thirds third of a cupful of 0 minute tap I 1 tapioca loca eight cupfuls of wales one teaspoonful of salt file grat ed il or of two legions leim len ions nia and cook until fear clear add two cupfuls of f sugar bugar one cupful of lemon juice dilce and fold in the stiffly heiten beaters whites of four eggs chill and serve sene in tall glasses orange souffle remove the top of or orange and scoop out the pulp core caie rally fully leaving the shell clean refill with lie the pulp mixed with sliced silted ba nana grapefruit or peaches ps until the shell Is half full fall cover with ice fee crenin cheam and top with a meringue rime place in the file oven to brown blown quickly and serve nt once ant dished alth with strips of candled candied orange peel and ginger orange gelatin take one half tup cur ful of granulated gelatin soak in a pint of cold pater anter he five minutes and dissolve over hot water add two quarts of orange juice one fourth cup up 61 ul of lemon juice two cupfuls of sugar two ren rea spoonfuls of grated or ange rind one teaspoonful of silt salt stir until well veil dissolved then lien pour in to molds this will serve sene twenty four orange pie filling this recipe will malie make four ples pies take four cupfuls of sugar one half cupful of cornstarch one and one half cupfuls of flour one teaspoonful of salt two cupfuls of boiling water eight egg gg yolks one third of a cupful of butter four cupfuls of orange juice two tablespoon fills of orange 01 ange rind one half cupful of lemon juice eight egg whites and is a cupful of sugar sagar baked orange marle M aria take eight oranges cut off the tops and with a sharp paring knife hollow out a portion of the orange at th the top cut around and lift out pieces of the pulp pull until the shell Is clean mis alix with ohp ahr orange eight stoned rind and chopped dates one tablespoonful each of coconut walnut meats and raisins return to the shells place ilace the oranges in ih a baking baiting dish with a half inch of water in the pan isake in a slow oven forty five minutes then cover with a meringue of egg white stiffly beaten and a teaspoonful of sugar crown brown lu its the oven serve hot oi 01 cold u TH |