Show NOVEnIBER LUNCHEONS Here is a hot snack for luncheon or tea made from leftover scraps ot cooked fish Mix together a cupful of any leftover fish a cupful of finely chopped bee suet two tablespoonfuls of chopped parsley the grated yellow rind of a lemon a cupful of dry breadcrumbs bread-crumbs pepper and salt to taste BInd Into a paste with an unbeaten egg roll Into corkshaped cakes and cook in deep boiling fat Chees straws with sardInes make an excellent combination Make some light pastry by choppIng a generous half cupful of mIxed butter and lard into a scant cup of flour sifted with half a teaspoon of baking powder and I if the butter Is fresh add half a teaspoon tea-spoon of salt Mix with as little ice water as possIble roll out once roll again sprinkle with grated parmesan or any rich cheese and a little cayenne double together roll once more and sprinkle again as before Cut into narrow nar-row strips place a sardIne on each strip and bake brown in a brisk oven The strIps may be twIsted for a change Serve hot with bIts of lemon o Green tomatoes ap1earlntl market In late Septeniber and October and as er Orb they are the foundation for a favorite pickle a large jar should be set apart for them Slice d peck of the tomatoes stir a cup of salt through them and let II them stand over night In the morning drain and add a cup of sugar the same of grated horseradish 12 small chopped odI Pg I green peppers 10 chopped onions I and a dozen or more whole cloves < according accord-ing to taste 2 tablespoons of ground cinnamon or several sticks of whole broken in bIts Cover the whole wIth cider vinegar and ste gently until I tender Stop the mouth of the jar with fresh white cotton antI this sol will I keep indefInitely A RELISH FOR COOL DAYS The next cool mornIng try cookIng waferthin slices of bacon before the glowIng coals and It will prove so savory sa-vory that the frying pan will only be I used when the fire Is not brIght enough I for tntln Rnke the fire until bright I prop a tinplate containing the bacon close enough to the coals to cook quickly quick-ly and the slices wIll soon become I brown crisp and curly and will be more delicate than cooled in any other way waRoll up thIn slices of bacon and thread them on a skewer prEss them together slightly to make sure they will not unroll place on a tin plate in a hot oven They should be brown In a few moments These not only make an appetizing breakfast dIsh but ore a sightly and delicious garnish placed around roast chicken or veal To serve rabbit in l a way that It cannot can-not be distinguished from chicken pound in a mortar or In the chopping bowl with a heavy potato masher about half a pound of raw rabbit meat break an egg over this add an extra yolk then pound again thoroughly and afterward add a little at a time two tablespoons of butter pounding tiS each bit Is put in and at the same time sprinkling wIth pepper and salt to taste Now press through a sehe and afterward stir In lightly a wellbeaten egg and half a cup Of cream whipped or plain dust the sides of a buttered mold with finely chopped ham then put in the prepared rabbIt meat and cook haIr an hour In a moderate oven placing the mold in a pan with a little water in the bottom Turn out of the mold in the center of a dish and surround sur-round with French peas or asparagus heads This dish costs very little and yet besides being nourIshing Is ornamental orna-mental enough for the most formal dInner dIn-ner uarh u I GRAPE SYRUP Grapes are noW very cheap and abundant abun-dant and us their juIce is delicious In making deserts and sauces It should be bottled in large quantities Many people who cannot endure milk puddIngs pud-dIngs find that fruit juices used instead of milk give custards and the like that are dainty and appetizing Four well 1 gis I beaten eggs intowhlch is stirred a quart of fruIt juice sweetened to taste and baked eIther in cups or large dish sot in a pan of water will prove when tioroughl cold a very popular dessert For grape juice ese either wild or cuj tlvated grapes put them over a moderate mod-erate fire and when hot mash well Put aSIde and when cool enough to handle press through cheese cloth and to each i pint of juiCe allow threequarters ofa pound of granulated sugar sImmer until un-til the sugar Is dissolved then fill Into pInt jars with rubber bands and screw on covers while overflowIng Small jars are indispensable for ordinary sIzed families as the juIce ferments quickly when once opened and a pint or even haIr Is sufficient for sauces Jelly Is delicious made with this juice EMILY FORD |