Show fAtT rfo C t ti SQ1ERg 1 Who i shall describe the Inexpressible tenderness and Immortal I life of the grim forest where the moss = grown aim decaying trees are not old but seem to rnjoy a perpetual youth and bllsstul innocent in-nocent Nature like a atxrooe Infant is too happy to make a nols except h if lL I few tinkling Hsolng birds and trickling rills Henry D Thoreau Tn planning the summers outing there are many things to lift taken Into J account beside tho very esjscntlnl one of wholesome recreation There tho question ques-tion for Instance of Individual physical conditions and consequent demands Asa I As-a rule persons with weak lungs mot diseased dis-eased are bcnrfiled by monntalsinus conditions con-ditions but to the Individual with a vonk Tress or a tendency to hemorrhage altitude alti-tude Is I a serious objection Other persons per-sons cannot drink the water furnished at tho seaside restarts on account of the Hale hat I It contains while still others find the hard lime water of certain localities quit as deleterious People with catarrhal troubles says no loss an author than the Bureau of American l Ameri-can Climatology must avoid places I v here there Is marked change in the tom pcraturo from night to day while tho i victim of hay lover must eschew all places where vegetation Is rank If tendency f ten-dency to any special disease Is lacking It docs not make so much djfferenco where a person goes so long as there Is pure air and wholesome water Lacking these essentials a vacation Is apt to turnout turn-out worse than useless City physicians always have many cases of typhoid and malarial fever In the fall tho result of patients going to a malarial district or ono where the water Is contaminated Many doctors warn their patients before leaving town to let woll water alone entirely en-tirely and drink entirely some bottled r vatorsAppolhmrls Shasta Londonderry or Llthla water Still another Important factor If one Is to be boncllted by his vacation Is good food and plenty of It In many country districts Itl Is Imuohslble to obtain Ice and < < 1 the meat purchased semiweekly from the rorlpnl l1chutchcrand none too good at the best nuleklv deteriorates I Accustomed to plenty of fresh fruits and I vcirotablrs from the city markets the insipid in-sipid canned products on which many farmers and boirdlnghousos < depend I prove a very Inferior substitute to the I city boarder What Is your usual bill of fare asked a woman of the lardlady on a ranch who advertised ilrslclass country board Oh lots of cnko and plenty of pies and puddlnn said tho lady of the martor firm In tho assurance that that was all that anybody could possibly ask Oh those country suppers sighed another New York woman who loved the Berkshire hills but bowillcd the fare Wo wouldnt object at all to having dinner at noon and supper at G oclock If wo could have had ono hearty satisfying dish but our landlady declared that she wouldnt make up a tire after dinner for I I nobody She would work all the morning making elaborate cakes and lit supper wo I would have cakes galore and two or three kinds of preserves and canned fruits when our souls wero crying out for oven I a dish of hash or ono of stewed tomato or creamed potato Munytt tho night wovo gong to bed hungry after rldmg I all the afternoon In the fresh air simply because cako and preserves would l not flll I tho vacuum accustomed heartier but simpler food 1 Dr Van Dyke declares that many vacations vaca-tions fall to bring enjoyment or rnlaxa tlon because they arc too conventional They have no Individuality In hem When tho blessed period of freedom comes around In Its duo season the emancipated eman-cipated person simply drifts with tho crowd to tho mountains or the seashore and spends time Limo In doing as other summer boarders do There are many persons so curiously constituted that they 1 nro satisfied with sitting on a hotel piazza and locking at tho other visitors 1 1 Their intellectual powers are sufficiently engaged en-gaged with gossip and criticism of the dally bill of fare and their physical energies en-ergies aro exhausted In tho propulsion of I u roeklngchalr But tho majority of men and women require something a little more active a new kind of exorcise for I body and mind a fresh course of reading a walking trip a bicycle tour a month at a summer school an education in thQ i science of golf anything will answer provided pro-vided it Is unlike what you have to do every day and l provided you care enough for It to make you feel that you huo chosen It for yourself But while the crowd of vacationists are hunting up their hotel and railway guides their timetables and derelict ex pressmen a growing number of stayat homes are preparing to make themselves comfortable With screens at every door and window a wellappointed bathroom bath-room at command plenty of Ice In tho refrigerator a cool and shady porch oran or-an airy vantago point on the roof for out = I ofdoor lounging and the best markets In tho world to call l on for supplies there Is no reason why any family cannot bo luxuriously I comfortable Nor Is staying In ihrt city any longer an occasion for mortification nd concealment drawn blinds and furtive entrances and exits lAlst I summer a large number of New Yorks best families people who for years had spent tho summers at the most fash 1011 bit watering places stayed tit homo from choice and declared themselves de lighted with time Innovation If all tho comforts of home are supplemented by occasional trips for the day ajyheel afloat t horseback or even by a Ions rldo on the trolley to some suburban point of Interest the needed clumnt of change and recreation are added to round out tho periphery of a restful happy vacation This is tho season when there IB a plen tiful supply of sour milk buttermilk and sour cream In thousands of households and the heart of tho cook who realizes their possibilities Is rejoiced accordingly No biscuit arc moro delicate and delicious I than cream biscuit made In this way I use for a small family two cups of flour half a cupful of sour cream half a cupful of sour milk or bull rml1k one teaspoon ful each of sugar and baking powder and 1 half a teaspoonful each of soda and salt 2V1IX tho sugar bakingpowder and salt with tho flour and sift Dissolve the soda I In tablespoonfuls of cold water and beat Into the soUr milk and cream until It stops purring Mix quickly with tho dry Ingredients using a spoon and turn I on a wellfloured board Pat with the i hand Into a cake about onehalf Inch thick and cut out with a small cutter dipping It each llmo In tho flour Put Into the pan without crowding and hake In a very hot oven for eight or ten minutes min-utes If heaping cup of flour were used tho dough would bp stiffer and easier to I handle but tho biscuit would lack tho melting creamy delicacy which Is their distinguishing characteristic 1 I Dutch or pot cheese Is another sour milk delicacy that hinds l special favor In hot weather Place tho milk In a pan on the back l of tho range and allow It to heat until tho curd Is separated fom the whey Take earn that It Is not scalded too much In which case It becomes tough and brittle brit-tle When separated l pour Into a chce e cloth bag and drain until quite dry Put tho curd Into a bowl season with salt butter and a little sweet cream Mix to a smooth paste break up lightly with a fork and serve In a pretty glass dish or on crisp Icttuco leaves Pepper or paprika may ho added if preferred and powdered sage Is considered an addition by some This cheso Is best when freshly made thuu chilled and Is I delicious served with I warm gingerbread i Prepared In tits way It will bo found vastly superior to the cannonball product hard horny and tastelesspassed over the counter of the corner grocery or the delicatessen store I 4 Delicious sandwiches of a savory salad may ho mado with Dutch cheese as a principal factor For the former cut en j tire wheat or French bread Into thin sllccH butter lightly but smoothly place 1 on pno slice a crisp heart llaf of lettuce sprinkle with unit put on a layer of dietso with a dash of paprika cover with a roe oud slice of bread and press together Cut In triangular pieces Still other sandwich combinations are chopped or sliced olives with tho 4hei se dr chopped English f walnuts I wal-nuts and mayonnaise with tho cheese A nastuctlum and cream cheese salad Is a thing of beauty as well as a gustatorlal I Joy belect large perfect nasturtium leaves anal blossoms and lay In cold wa ter or on the Ice until crisp Arrange time leaves on a pretty dish put lho blossoms on the leaves sprinkle with salt roll dut with the hands little pistils of the cheeao about tho size round of a lead pencil and two Inches In length and put In tho center cen-ter of each spicy blossom and there you are Mayonnaise may be used with this salad If preferred I It Is astonishing what a needless bug shoo tho mayonnaise Is I to many house keepers who hesitate attempting It for fear of failure Granted fresh eggs good naiad oil a fresh lemon a Dover egg beater and a cool nlaco to make It t tho process only requires ten or fifteen minutes min-utes at the most and the danger of failure fail-ure Is almost nil Many housekeepers prefer a fresh mayonnaise each day dur ing the summer but It can bo made In quantity and keat In a glass can In the leo box for ten Jays or two weeks without with-out the least deterioration Dressing for salad enough for eight or ten people calls for Limn yolks of two law eggs a half teas tea-s each of mustard powdered sugar Fat gar and salt a quarter of a sultspoon of cayenne a half pint nf olive ell and four tablespoonfuls of lemon Juice or half vinegar and half lemon juice Put tho dry Ingredients In 1 bowl add 1tle yolks of eggs and begin beating with a Dover eggbeater Add the oil a teaspoonful at T J time at first beating until it begins lo thicken The nil should thicken the egg almost Immediately when the quantity of oil added each time may be Increased When the dressing Is thick I enough to be taken up In a ball on the spoon thin with a little lomon then ndd the oil and acid alternately nutil tho full quantity Is used Should the eggs curdle or not thicken quickly enough ndd a tiny bit of the un beaten white of egg and continue beating When ready to serve add a half con of whipped cream If you wish It csnecfally rich Tho mavonnalse should bo stiff liquefies as soon as mixed with vegetable 1r meat On this fletablen ifnmMlti account i It sho lid never i be added to the salad until ready to servo Cucumbers cabbages radishes or cel lerlr should be put In Ice water for alt hour at least before using for salad In order lO crisp th mIn i m-In preparing lettuce for a salad never cut tho leaven but tear them apart r EMMA PADDOCK TELFORD |