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Show A Rood deal of the troublo of tills . world arlnen from the fuct that some j folks like to have Kirdenn, while oth-erH oth-erH prefer to keep hens. Nixon Waterman. Water-man. THREE MEALS A DAY. 1 To plan meals three times a day for a family, trying to serve the food that Is pleasing, kecp- "V 1 within the limit j and providing a jZr variety, and hav- 'yVi jbj Ing the dayjs food Q3 w"" balanced. Is r- 7l I the t,lsk of 20'" "J 000,000 cooks In L ' """ 1 ll this land of ours ; u task which takes real training and practice to he successful. Cream Peach Cake. Bake a layer cake and for the filling add a cupful of very ripe peaches put through a rlcer to sweetened whipped cream that Is flavored with almond, f Coffee Junket. For a dessert which is wholesome and easy to prepare as well as dainty to serve, junket stands nt the head. Take one Junket tablet, crush and dissolve In a tablespoonful of water, then add to a quart of lukewarm luke-warm milk. Reserve half a cupful of the milk and pour boiling hot over two tableapoonfuls of coffee, let stand until well Infused, then strain and cool before be-fore adding to the milk. If the milk Is heated too hot the Junket will not thicken the milk. Serve with whipped cream on the top of the glass. Supper Dish. Brown a slice of finely fine-ly minced onion In a little butter, then add half a cupful of cooked rice and when seasoned stir in three eggs, sprinkle with a slice of minced boiled ham and serve hot with toast. Lamb Cutlets. Cook eight lamb chops on one side until well browned ; turn and on the cooked side place a teaspoonful of seasoned cooked macaroni. maca-roni. Cover with buttered crumbs and let cook In the oven about eight minutes. min-utes. Creamed peas served in a thick white sauce may be used instead of the macaroni, which will make a most tasty dish. Ice Cream in Case. Bake an angel cake In a round deep tin and when cold, cut out the center leaving a thick shell to hold vanilla Ice cream and serve at once. Cherry Ice Cream. This Is both good to look at and better to eat. Use a cupful of rich cherry Juice and a pint of cream with a few drops of almond extract. Sweeten to taste and freeze as usual. Serve In sherbet cups and garnish with a cherry or a spoonful of minced cherries with some of the sirup. A whipped cream filling with a half cupful of chopped preserved pineapple, pineap-ple, makes a fine filling for a cake to serve at once. A clear soup, a bit of fish, a couple of entrees and a nice little roast. That's my kind of a dinner. Thackeray. Thack-eray. WARM WEATHER FOODS. Today with markets teeming with all kinds of fruit and vegetables and J i ..wmif j housewives effl-Utfc effl-Utfc 1 clent ln canning VftA Wtf I 6reens from their f ( 4 gardens, one may t1kMyJ expect to be as "WalYw) healthy In the JrSVvlli? spring as at any other time of the year, for our blood tonics are taken ln the form of fruit and vegetables. However, when the warm days of summer come, they bring a muscular relaxation which reacts upon the digestive di-gestive tract as well as upon the whole body and It needs to have its task lightened, so we lessen the amount of food or serve the lighter forms of food. Foods rich in fat such as pastries, cakes and various sauces, should be partaken of ln moderation. Protein foods which furnish the heat should be cut down and more of the succulent fruits and vegetables form the main bulk of the food. in the warm weather the housewife must plan more accurately not to have much leftover food, for spoilage will occur ln a few hours ln protein food, making It unfit to serve. When very warm a cold drink in the form of a plain soda or phosphate is much less harmful than a soda or a sundae. Ice creams and sundaes taken at the end of a meal will not chill the stomach stom-ach unduly. In planning food for hot days it Is wise, because of the habit, to serve one hot dish, even a drink, as a too radical change ln meals cannot always al-ways be borne. If one's dinner is eaten at noon the supper should have at least one hot dish, simple but wholesiuni a creamed cream-ed meat on buttered toast, milk toast, macaroni and cheese, or bread and cheese custard made by spreading slices of bread with butter, putting them into a baking dish and cover-trig cover-trig with one egg to each cup of milk, the amount depending upon the number num-ber to be served. Over each slice of bread as It is placed, put a generous layer of rich finely diced cheese. Bake Jn a moderate oven until the custard Is set. A meal should be ret?anlwl as an Important Im-portant end ln ltaelf. It should te taken at leisure, body and mind being for the time bcin given up to It, and to agreeable, social intercourse. THE DELICIOUS PEACH. No more delicious dish fur dessert can be served than one of sliced , p e a c h e s with n"r rrT cream and sugar. r When peaches are -(yfi 1 plentiful one likes "jQSjFXfit J ' vul-y t'le serv" LXTT I iLJ lng. A most ap- pVqp ' yi-i petizlng pie may "y 'yfrYi be made by '' J J baking a rich crust and when cold fill It with sliced peaches well sugared and covered with sweetened cream. To make It still more beautiful beauti-ful sprinkle with finely minced pistachio pis-tachio nuts or with shredded blanched almonds. A bird's nest pudding Is another form of dessert well liked. Silce a pie pan half full of peaches and cover with a baking powder biscuit dough. Bake and turn over on a plate, spread with butter and sprinkle sugar and a little nutmeg if liked over the peaches. Peach Pudding. Pour a cupful of hot milk over a cupful of dry bread crumbs and let stand five minutes ; add a half cupful of sugar, the well-beaten well-beaten yolks of three eggs and the stiffly beaten white of one. Mix well and bake In a moderate oven until firm. Heap thinly sliced peaches well sweetened over the top and cover with a meringue made of the two egg whites and three tablespoonfuls of sugar. Cover the pudding with the meringue and bake until a delicate brown. Cake crumbs make a more delicious de-licious pudding. Rice With Peaches. Cook one cupful cup-ful of rice until tender, adding milk at the last of the cooking ; season with butter and add sugar to sweeten, then pour into a hollow mold. When ready to serve unmold and fill the center with sweetened sliced peaches and serve with cream and sugar. Japanese Rice and Peaches. Put a layer of cold rice custard ln a dish, a layer of sliced peaches, another layer of rice and a layer of peaches ; set away to chill. Just before serving heap sweetened cream over the top. Use almond flavoring. Peach Chutney. Prepare three pounds of peaches after peeling. Put them into a saucepan with a pint of mild Vinegar; cook until tender. Pound ln a mortar four ounces of onion and two ounces of garlic, five ounces of fresh ginger root ; add the peaches with six ounces of raisins, an ounce each of white mustard seed and chili peppers and six ounces of sugar, simmer ten minutes and add more vinegar vin-egar If needed. Bottle for winter use, This world Is a pretty good sort of a world Taking it all together; In spite of the grief and sorrow we meet, In spite of the gloomy weather. There are friends to love and hopes to cheer, And plenty of compensation For every ache, for those who make The best of the situation. CAKES AND FROSTINGS. A tender, fine grained, well-baked and goodly cake Is a work of art. Old Fashioned Pound rut--aJl Cake Cream one cup-r-v ful of butter tind add r 1 gradually one and two- thirds cupfuls of granu- f "f't! lated sugar, beating con-rvj con-rvj stantly ; then add five pTJ'y3 eggs, one at a time przjC beating vigorously be---- tween the addition of " " each. When the mixture is creamy fold ln two cupfuls of pastry pas-try flour sifted once. Bake in a slow over for one hour. Six Months' Cake. Mix one-half cup of butter and lard until creamy, then add one cup of sugar gradually, beating constantly, two eggs well beaten beat-en and one-half cupful of molasses. Mix and sift two and one-half cupfuls of flour, one teaspoonful of cream of tartar, one-half teaspoonful of soda, one teaspoonful of cinnamon, one-fourth one-fourth teaspoonful of cloves, and the same of mace. Add alternately with one-half cup of milk to the first mixture mix-ture and beat vigorously; then add one cupful of raisins seeded and cut in small pieces and dredged with two tablespoonfuls of flour. Turn into two bread pans and bake in a moderate oven forty-five minutes. White Fruit Cake. Cream two-thirds two-thirds of a cup of butter until creamy and add gradually, beating constantly, seven-eighths of a cupful of pastry Hour sifted with oiie-fnurlh of a teaspoonful tea-spoonful of soda, then add one-half tablespoonful of lemon Juice. Bent the whiles of six eggs until stiff, using nil egg whip, add gradually one and one-fourth one-fourth cupfuls of powdered sugar. Combine mixtures and when well blended add two-thirds of a cupful of candied cherries and oi'e-tbiru of a cupful of blanched and xhroddoc! almonds, al-monds, one-half cup of citron and one teaspoonful of almond extract. Turn into a cake pan and bake in a moderate moder-ate oven one hour. |