Show DS AND SAND ENDS f bF I MEATS fJ c e Yon lou n IL Nerr Cr nY v Sort ort of for lor Luncheon or Dinner Try an un und Surf gorf d In la n a CTT nT Ind Seo 50 If Sf Ift ulu t Arent Aren't Worth While and rI r r- I for tor a a. news new eW sort ort of ot meat Is Isas Iss as 45 s our complicated housekeep housekeep- i atlon Maybe even en Indian longed for tor something besides o ti and bear and other sorts of oC But Dut anyway w wo wo civilized ed Ii ta i u have al as when when- hl he cook cools or tho housekeeper or r rutcher's ichor's utcher's boy came camo around that ild uld occasionally ask for tor some rt of or meat tho the inexorability of or all aU facts v vt been confronted wi with th the tho calm calmed ed edge C that thero is Js no new kind kindL S L t. To bo be suro sure some somebody bod once pile ille comes forward with a a. novel el nd nd Intel lately there thero has hns been An nn cic cf- cf ic too In some regions whale meat But Buto wo we o Ind tad whale wha meat meal in every markot market ough it Is s aid ald to be bo as good us as apparently It resembles inars in ars still lill we might not like liko It could auld g get t It lt t 7 tho tho next ti time a you OU feel like a n and nd of or meat Just try tIT before you OU OUk ck k In discouragement some come of ot d d. d kinds In a no new guise ulse Maybe rill ill be quite OH RS well pleased ns as be bo with a a. real really new kind 1 Si rue ire arc some somo unusual ways of ot proof pro- pro some of the tho old ys k s A A A delicious loft loft- uck luck dish clash was a specialty of oC an Southern cook Ac te to lo her 8 t two o oun 8 of ot butter were added largo tablespoon of ot currant or jelly These were melted in a a. ayen jj yen n and a of dr dry mus- mus was added Tho The salt and pepper simmered In tho the sauce four tour or Once Oneo In a a. great while tablespoons of ot good sherry sherry- were to the sauce Then neatly cut of ot over left duck were added through c Sausages u. Sausages should always pricked with a fork before they aro arc rid id To bake bako them first prick a act ct of them and cook for five tl or six els elst t tea tes s In tho the oven o Mix lIx three cups fished Cashed p potatoes with three table table- is us of or grated rated cheese and two beaten Put it in a baking dish and put usages outages on top Bake six or seven soven tel tes In do a 3 hot bot oven and servo Serve piping S Fir Scald Scald thoroughly with I n water pieces of ot t the tho e rib of or lean pork ork and a slice or two of or the fat I lt It pork Be De careful that no briny Ys Is left In tho the moat meat Cover with Hh Water season with pepper and for tor an hour Then add six pota- pota cut cut into qu quarters When all begin 11 ll drop in dumplings made as folOne folOne fol- fol One pint of or sour milk two eggs b beaten aten one teaspoon of or salt and aI a aI aI I t teaspoon spoon of or f soda coda Mako Make a a. stiffer stiff sUC er er with broad bread flour lour Drop this into kettle of ot pork by spoonfuls and forty tort minutes with tho cover on trie Mince RI Mince some cooked en hot of too finely finch and let it sim- sim V very ry gently for tor halt half an hour in a thick curry sauce which should early absorbed at the end of ot that 1 Then stir in a n. ra raw egg ebS' which men n mixed but not beaten and rothe rohe ro- ro the he f from the stove C d d' d the curry urr out on a flat fIat dish hen It is cold coM mal make e It up into on a floured board boar Make Makee laJ e ee e hollow In the middle of ot each exert a n small mall quantity of ot w ll- ll d rIc rice r Shape them their as be bc e. e e fter er dipping them Into beaten egg eb fine no bread crumbs fr fry fry- the rissoles y in a wire basket taking carcIe care F bey Ie do 10 not acquire more than a an olden n color Here Here Is ds a rule rula that calls arter of a a. cup of ot finely I chopped ham This should b be put i in n an a i it t in an n with Ith two tablespoons of ot butr but- but our r fine finely finely- chopped shallots or amr a mr onion and cooked gently for lor ten tens u. u s Two teaspoons o of flour lour d 4 then be DC sprinkled over tho ham this has been mixed In a cup Voted i soup stock should be bo added hl mixture should be a added ed one ed green Ereen pepper chopped parsley or three Ce cn chopped raw sausa sausages cs tight panned canned mushrooms chopped When t this Is mixed and cooked re e or Ix minutes longer it should c from th the fire lire and added to ar a aCUp rot r of a CUp ot or bread crumbs Stuff Jo tv the peppers add a small p t tier er to the t to top P o of or each and bake l lot hot oven even for tor about a a. Quarter of or ur ali Ah soak In in cold coa water ter when hen t they he come como t she he market t After hour an or so sobo sov o ater should bo tUrned oft off offa a all fut fat t I Ted and the v wc ds should et tercel In s salted 1 ted b boiling water ter and s fI 1 id r hour loWlY The They for tor twenty twenty- minutes or ormay sf fully may now I sk skinned m n c d deveral t everal and broken Jen cn into pl pieces There Thero WR wa ys to dl au wIlh h to progress Peeress after this serve a a. them creamed tablespoon ti spoon ot of bu butter lter and add adl a acup of flour h oil smooth and i cup and aM ot of cr ere am or rich milk milk Stir SUr add the broken sweet sweet- w et- et with a a. 1 salt Ch tb and paprika chopped par par- to to tn taste An mother k h b Un een r c brot broken el after L the LU In I to tn mak make b brownin c a brow brown n u b butte tt er nd flour In cv ran n In hm and nd then yA a 3 little en rubbing smooth 0 bo i ing Wat w o 0 br bro r Add this a smog min emnor or- or orn Juke juice ken u n c e sweetbreads wiC salt nIt ls wi wit with 11 a a. lIth life lIt t h Q pepper a and mush mush- ei y chop thO t Another no noy Cher wa way to lo Proceed r be een en b broken sweetbreads aft after atter cr they thO thc en as des ithen m C to above aboc end frt In a mix mix- Ind that tb tha t as a deep ep fat Alway Alwa's y hear bee r I the their r sweetbreads ar o a lItI lIt lIt- d ht t out with 13 mar n e d to be i n lulu mu n 1 c I n i t I k onto onlo p catsup na 8 beer beef f o or m flavoring t arsley However id II 14 they be bC so not go 0 too to tar far nor ft toy roy t their belt hl 1 s as to I 1 u at c erl flavor or ube ther s Cold belied veal Yeal finch In- In P pea a. a bu lf b bl two of oC c eels CUps e pater tor Cor on one and ana let It t lie He t n nio 0 hour u small D Dr pieces ry and r tU table 1 fake a Pr h rt should hI br Q l C m I of at Ie r messing o or lemon t iMn on ns of oC oU ell three el I qU quart tc-r tc th sr t t teaspoon on or of M his t of White OVer Oer tr a the vial ra a 1 Pe Pt cr I th Je for tor lra ap d clay el F e halt lr an n ry n and nd t hour C Chop hop elf Ded peppers pers olives add d l to WIth i goad I ad and Just before s serving pour mayonnaise mayonnaise mayon mayon- naise dressing dressing- over it mixing It so that each piece is coated Servo SeT on abed a abed bed of ot crisp lettuce leaves and garnish with small tender ends and arid leaves o of celer celery whole olives and a few lew tin tiny cucumber pickles Serve Servo very very- cold This salad Is delicious and an an excellent excellent excel excel- lent substitute for chicken salad I Little Chicken Lino Lino some I plain individual molds with cool aspic ic jell Jelly Decorate this with cook cooked d peas and put in a a. cool place until required Put lut a a. quarter of ot a n. pint of at thick ma mayonnaise mayonnaise may may- Into a basin and mix it with a quarter of a a. pint of or whipped cream Then rhen ad add b by degrees a n quarter o of a a. pint of or cool aspic jel jelly jelly- which is Js still liquid Ha Have e In readiness some o of tho the white meat of ot a cooked fowl Bowl cut into small maU diced pieces mask them quickly quick I with the cream and fill till the individual molds Turn out tho the littie lit lit- tlc tie Individual aspics as soon as tho the mixture Is quite firm arran arrange o them close together around a small pattee which has hos been covered with chopped aspic and fill tho the middle of ot the dish with a a. salad composed of or young oung cooked peas and lettuce Chicken i Take Tal I Take one cup of ot cold r chopped 1 and nl shredded until Ir I co- co cor r t-o- t very ery fine e and one 1 ounce of pate pato tode de do dole g Add to it the beaten yolks of ot otttO two tt eggs ergs and a cup of or clear chicken broth Season to taste with salt alt and ca cayenne enne Heat the tho mixture through gh and cool Add one ounce of ot dissolved gelatine to a cup of or whipped cream Beat the whites of ot three eggs egSa to a froth and mix all lightly together Put In a a. mold and set on oa ice lea six or seven hours Serve on a bed of ot green grcen with mayonnaise Chicken n In la Prepare Prepare Preparo arich a 0 arich rich white sauce using equal parts of chicken en stock block and cream the former flavored with celery onion parsley y and anda a bay leaf and season seasoned cd with salt Ball pepPer pep pep- Per and a. a little m mace ce Cut up a largo fowl or two chickens ens which have havo been beon braised with Plenty 0 of vegetables into neat r-l r losses ces remo I removing 1 all the skin and andas andas andas as man many o of the bones as possible Place Placeit it in a containing the sauce Cover Jr with m buttered paper before putting putting put put- ting tinS on the lid of or the pan and let lct the tho contents simmer very gently for fI- fI fifteen teen minutes Just before taking the 1110 pan from the tho stove e stir in tho the yolks of at two eggs which have havo been beaten up Ul with a ta tablespoon of ot white wine Serve Sore surrounded with a a. border of ot spinach garnished with circles of ot sliced hard- hard boiled eg eggs s Chicken The The English servo fowls in elaborate form lorm A lav- lav favorite lavI I dish with them is chicken char char- charI I Line In a a. plain mold ono one Inch I deep with simple Pimple boiled rice and fill i ithe the tho center with creamed chicken that chicken that Is Is 18 cold chicken cut in cubes and f simmered simmered sim sim- lm- lm In Sn n a a. thick cream sauce Cover er the mold and heat in a pot of boiling water for ten tf n minutes Turn out on a a. avery er very hot platter and encircle it with I canned mushrooms mixed with cream sauce C. CAM ISO IU TO ro MATCH Is anything u uglier titan than the tho transparent transparent trans trans- parent peplum blouse worn with a L light ht camisole or cor curvet corset et cover coyer It was as bad enough h with tho time old blouse that ended at the tho belt line but when h n the tho now newer r trpe lypo o of blouse blou o Is worn thus i i iy an nn ugly ugly- discrepancy between on the waist section and the skirt section of tho time blouse Of or course where the front and back I panel of the blouse are arc of or some Romo heavier I material tho the effect Is quito quite satisfactory all r c- c i tory tor But nut when georgette g or chiffon I Is used then one ono really really- needs a dark camisole It la Is not always cn to buy huy although they are to be Je had 1111 In navy naly blue one or two shades had s of oC brown green rem anti and the other usual suit shades But Rut th they they- are arc not difficult to make mako and andou you ou should have one ono or two to go with every cn suit Soft satin of ot some seine sort li is lt a good oo selection for tho the fabric although crepe do chino II la is also good Thc They can be finished rl at it the top machine hemstitching Much uch as you ou cn cm have hae clone dono at Rl a dressmakers dressmaker's re supply store tore and tho the shoulder r straps may mav either he h hm m made HJ of rl to match f or r some oCth of oC th the fabric finished d with 1 a narrow hem hemstitching stitching of or the ame tame sort port ort u I uto to sa say say- they should hould he be adjusted so 0 that th hone of oC tho limo lighter lI lingerie line appears above the tho dark camb J- J |