Show I A AN UNPRETENTIOUS DINNER By Corn Cornelia elia C Bedford Clear Tomato Soup with Croutons Roast Boast Loin of ar Pork Park Apple Sauce Mashed Potatoes and TurnIps Creamed Onions Lettuce and Cheese Salad Peach Tapioca Pudding Coffee Caffee Such a menu as thIs is Within the reach of af every reader both bath In point paInt of af cost and because becam e aU all materials with one exception are re procurable at the th poorest of af markets the exception at al to Is lettuce which at this I season of af the year Is a a hothouse arti articia de cia but th ever increasing demand for fresh salad plants Is rapidly tending to bring it wIthin the compass campasS of ef the ordinary village market Where not nat obtainable its place may be supplied by the use of at firm whIte cabbage finely shaved celery or any green can be had hadAs hadAs As the apple sauce and pudding are to 10 be served cold the they must be bethought bethought thought of af first Tart apples are best for far sauce and after Quartering coring caring and paring they should be packed in inan Inan an agate saucepan or ar earthen pipkin the latter Is preferable as the heat Is more even the cooking slower and fth 11 L any vent event neither a tin nor nar iron iran utensil should be used as It would discolor and give a disagreeable taste to the finished uce After Arter adding aVer a very little water to the exact quantity depending upon the juiciness ot of the slawI slowly un until til the fruit breaks press through a sieve to taste reh reheat at and cook for far about five minutes that hat the sugar rna may he bt more thoroughly Incorporated then put aside For the pudding drain the Juice train n a can of peaches measure and I add to it sufficient water to make a aquart quart altogether then heat in a d double bOiTer When hot add of af 8 teaspoonful of af salt sprinkle in of a cupful of fine fr until all is In Repeat I the times within the minutes that the tapioca may nat lump then caVE cover r and cook until It 11 I Is Add the strained juice C 1 a lemo and as much sugar as ma may I Ibe be ne ry to make it wet Hah g cut up the Pen peaches hes j butter t dish and fin fill It with I alternate layers ers of af the fruit and cooked tapioca Rake Bake In oR a moderate oven oen until delicately brown browned d then I at t aside It is to be served yer very coid cald with plain cream The meat next claIms our aur attention I Trim off aff an any ragged edges wipe with witha a damp cloth and arrange in the drip dripping t ping Jing pan About two spoonfuls ot of water wa er should be added as it goes gaes into I the oven oen It th the meat Is as fat as it should be there will soon be sufficient in iii the pan to baste with Contrary i to the usual rule for far roasting meats the oven aven should not be hotter In the bEginning that for bread Pork is ismore more difficult of ar digestion than beef beE t I or mutton and unless y vry r thoroughly cooked is likely to cause some same trouble to Its enters eaters hence the and more mare thorough cooking Gradually in inCrease Crease rease th the heat and allow about twenty I minutes to the pound basting ever every minutes and dusting with salt sait and pepper when half done the roast Is 18 cooking the arE to be prepared and cooked separately that they may cook more mare quickly and so give glye less notice of af their presence cut the turnips in inch or 01 half balf Inch dice when served as sug suggested here the yellow variety is to tolIe lIe lc preferred and If ver very large one ane turnip probably be sufficient There be about three times as potato as turnip When the two ar rO done dane drain then mash them to together together gether adding a liberal proportion of af good butter and seasoning w well n wIth salt baIt and pepper Keep In a saucepan I at the side ot of the fire until ready to serve and then beat wen veli pile lightly in a heated vegetable dish Lest the onions should be deemed too I by some member of af the lam fam H 11 the white or silver sUver skInned varlet tel then cover coer with boiling balling water and let stand stanl for far ten minutes Drain again add boiling bailing water bell for far five and drain once more This r removes maes a good gaad pat part of the essential oil and so renders th them m easier of af diges ton Again add balUn boiling water also a scant teaspoonful of salt and boll boil gently until they are very if of medIum size and whole whale this will tak about two hours hors At a convenient in cook together one tablespoonful of af butter and one of flour add ally a scant cupful of af milk and con an to stir until the sauce Is smoothly thickened Sea Season mn with salt and pep per cover caver and keep hot hat until needed Ten minutes before betar turn oft off a apart apart part of af the water on an the onions this mat ma be put aside to add to soup stock another day replace it ft with the milk saute sauce taste tase to see that th the seasoning is perfect and simmer very e gently un til dished Croutons for soup ma may be made in quantity and kept In a cold cald place for fora a week or 01 two taking out It a portion as needed Cut stal staId bread Into half Inch slices then In into to dice rejecting all crust EIther spread on a flat fiat pan and place in a moderate oven aven until toasted through and through to a delicate brown brawn or drop drap Into deep smoking hot hat fat colored then drain on an paper the former farmer keep b best St the latter ae more savory For the soup turn a can of tomatoes Into a saucepan add half hlf of an onion cut cui in Slices two cloves claes a dozen dazen pap a scant cant teaspoonful of at salt salta a sprig of at parsley and a pint of at boiling water Simmer gently fOr twenty p min minutes utes then press through a sieve Cook together one ane tablespoonful of af butter and tro tablespoonfuls ot of flour add gradually the strained tomato tamata stirring until the soup Is smoothly thIckened J Taste add more mare seasoning it if required and let it simmer for far five minutes For Far the salad any rich rih cheese may be b edam or 01 fut full Amt Amer r ican Cut it into tiny bits about one ane tablespoonful for tOr each per person son san Mix together four ta tablespoonfuls j of af olive alive oil aU a half teaspoonful of salt and a quarter of af a teaspoonful of pepper gradually drop in one table spoonful of af vinegar stirring vigor Igor until thE looks grayish I and Is very thicker than be tore fare Arrange th the I If lettuce e or ar other salad green on an a dish scatter the I cheese heese over it then add the dressing |