Show Wh When en n Strawberries are Ripe BY CORNELIA C BEDFORD With the ripening of fresh fruit ive we WE can play many dishes and des desserts desserts desserts for tor all ll kinds of meals eals When the home berries are ready for tor the table and the June days are warm and sun sunny sunny sunny ny this dinner will willi appeal to many ap appetites appetites petites Fancy accessories would make It a stately and formal format affair yet it is not a difficult menu and quite within compass of the hostess woo who knows how to cook and can have hae the assistance of one maid Fruit Cups Fish Coquilles Latticed Potatoes Crown of or lamb Green Peas Rice nIce flails Balls Stuffed Tom Tomato to Salad Cheese wafers Wafers Frozen Strawberries Fanny Fancy Cakes Strawberry Bonbons Coffee For a party of six there will d be need needed needed ed td two quarts of strawberries one small pineapple apple one banana an or orange orange orange ange and two lemons a pound and a half of cod or other firm fish ribs from one lamb a l quart Juart of fresh shelled peas six nice tomatoes one or two heads of lettuce Hae Haye the butcher trim the meat and tie tic it in crown form fonn for fr roasting Pin caps of heavy hea paper c ver ever the projecting rib bones and it is ready lady for the he oven t Much of the preparation can cau cats be done in advance Steam the fish when cool remove skin and bones and break it in flakes Make lake a white sauce with one tablespoonful each of butter and flour floura fioura a scant cupful of ot milk and salt alt and cayenne to WEn partly cooled add the beaten yolks of three eggs a teaspoonful of rated grated onion a table tabe tablespoonful tablespoonful spoonful of chopped parsley and the ash Divide this between six shells or small dishes and sprinkle with buttered crumbs To finish place on ona a large pan in a ii f hot oven oen for about ten minutes or long enough to slightly color the crumbs Wash Yash a cupful of raw rice and boil live five minutes in a kettle of salted wa water water water ter Drain put In a double boiler with witha a t pint of milk a tablespoonful of onion juice a dash of cayenne c enne and a little littlesalt littlesalt littlesalt salt and cook until dry dr and tender when almost lone ono Jn add more seasoning and a tablespoonful of chopped parsley Set aside until cold Mold in Small balls bans and dip each in beaten egg then roll roU in fine dry crumbs Just before the meal mea these are to 0 be fried in deep smoking hot fat fa Hun Hull the berries Reserve a pint of the best ones OYles wash and mash the re remainder reI I r mix with them the juice o oa ot of ofa a lemon and three cupfuls of sugar Set aside covered and stir of ten for a couple of hours until the sugar sugar is dis dig dissolved dissolved solved Then add a scant quart of water wa water water ter turn into the freezer and freeze When hen firm repack the tha freezer and set aside to 10 ripen Fondant Is la needed for the bonbons and it is best prepared prep d in advance To Toa a pint of granulated sugar s gar add a cup cupful cupful cupful ful of boiling water stir until dissolved then boil without stirring until a n little lI i dropped into old fold water can be formed into a soft ball ban with the fingers Take Tole Takeoff off oft and as was soon as cool enough to be I handled stir with a heavy heay spoon It ItI I will vill cloud then rapidly thicken Gather Gainer it in the tit hands hancs Work tork like ike bread dough I I until soft then pack in m a bowl bow cover 1 t tightly and keep In Ina cool dry place About two hours hoars before the meal put puta I a quarter of It in a small bowl in a pan panor of or hot water and mash and stir until lUke like cream Have H ve the berries very dry dr I Dip each in the fondant then lay Jay on I waxed paper until firm They Thc begin to soften often in a few fen hours The remainder I lof of the fondant can be used for cake icing Cut a piece from the stem end of each ea h tomato scoop out the centers and let drain for an hour or two to Fill FiU with chopped and drained cucumbers or with Watercress using a French dress dressing dressing dressing ing Arrange in nests of lettuce leaves and serve with either a thin mayon mayonnaise mayonnaise mayonnaise naise or an extra amount of the dress dressing dressing dressing ing The cheese wafers may be or ordered ordered ordered dered In carton from any good g od grocer Peel Pee eye e e and finely slued shred a small pineapple cut the banana l sad and id orange in fine dice and halve hahe or quarter two i t dozen strawberries To the strained Juice Juice of a a lemon add a 1 half halt cupful of powdered sugar and stir often orten until dissolved Mix this with the fruits and I let stand for a half halt hour Arrange in to j six shallow Shallo stemmed glasses topping each with a n large berry These stand standing standIng standing II ing on small fancy plates are to be the table able t when the meal is announced anno Pare half halt a dozen potatoes and cut cutIn cutIn cutin In thin latticed slices with a fluted Vegetable vegetable cg cutter or sHeer Let stand In i ii i salted ice for Cor half an hour before dry drying ry ing very thoroughly thorough on a cloth loth and i frying a few f w at a time in Thep d ep p I I fat in a kettle They should he be e drained on soft sort paper for Cor a moment I before serving s with the fish The T e roast will require from an hour und and td a quarter to an hour and a half In Ina Ina Ina a hot oven according to its Us size In a 3 saucepan melt together two tablespoon tablespoonfuls fuls fus of or butter a teaspoonful of salt a little pepper and a teaspoonful of sugar Add the shelled peas and ad a d shake over the front of the fire for fol five fi e min minutes minutes minutes utes then draw back and cook more m re slowly for from twenty enty to thirty min minutes minutes minutes utes untiL done From time to time a spoonful or two of boiling water may mar maybe marbe maybe be added to keep from burning but they should be almost dry when dished Pour them in the center of the roast |