Show I TIPS FOR SUMMER DINNER I Broiled Bluefish au Beuranolr Is Piece de Resistance Finish Off With Cottage Pudding Orange Sauce Tapioca Cream Soup Soalt a third of a cup of pearl tapioca over night Cook in the morning with n quart ol I stock for one hour and net aside For dinner cut one onion and two stalks of celery and put on to cook for 20 minutes with a pint of milk and a small piece of mace Strain Into the tapioca and stock reheat nnd serve seasoning to taste Rice Halls for Soup Mix one cup cold boiled rice with one beaten egg one tablespoon flour onethird ten spoon salt nnd n bit of pepper Form I Into balls and drop In the fast bolling 1011 p 1I Broiled Hlueilsh au Beurnnotr Panbroil the fish and place on plat tor Have ready a sauce made by mixing together one tablespoonful each of vinegar and minced 0j parsley one ta bkspoontul j of lemon juice and salt and pepper to season Put two tablespoonfuls table-spoonfuls of butter into a frying pan and when it browns add the other Ingredients In-gredients Bring to tho boll and pour over ihe fish Curried Tomatoes Grate an apple and chop an onion and fry them until lends add a teaspoon of good curry powder and mix with a little gravy ot milk Simmer for a few minutes and spread the mixture over the tomataous which have been cut and fried Serve with boiled rice Cottage Pudding With Orange Sauce Hub three or four largo lumps of sugar upon the rind of one orange until all the yellow part Is taker off Scrape tho pulp out of two oranges and add them to the flavored sugar Mix a teaspoon of cornstarch very smoothly wIth three tablespoons ol maraschino Stir all gently over the fire until it thickens adding more sugar If oranges were sour Serve at once with any preferred cottage pudding or slices of stale cake which have been steamed |