Show r Y y I Sister Marys Mary's Kitchen I 4 HOT WEATHER MENUS Luncheon Luncheon Ham Ham mousse lettuce lettuces s sandwiches chilled berries with powdered sugar drop cookies iced tea rAM HAM MOUSSE Two cups ClipS finely chopped cold boiled ham 2 1 CU cup white 2 1 cup whipping cream Chop and pound the ham until smooth Season well with mustard and paprika Soften gelatin in coldWater cold water Bring stock to the boiling bollIng point and stir in gelatin Add to ham and mix well When cold fold told In the cream whipped until stiff Turn into a mold and end set on ice to chill and be come firm Scraps of ham picked from the bone and the ends are delicious used up this way A knuckle of veal well cracked should be boiled polled with celery and onion and the bouquet garni for the stock If veal or chicken stock if it you live on a farm is kept on hand in the summer time many delicious and out of the ordinary ordinary ordinary nary dishes can be made with little effort v LAMB FRICASSEE Dinner Fricassee DInner Fricassee of lamb new potatoes with minced parsley lima Jima beans In cream cucumber and wa watercress wa- wa salad toasted wafers halves of cantalope filled with mixed mixed mixed mix mix- ed with fruit half cups of coffee I Three pounds shoulder should r of Jamb 2 I tablespoons butter 2 tablespoons flour 3 3 teaspoons salt 1 1 I small smal onion 8 1 pepper 2 cups lamb stock t r tIn I In the m morning trim and cut the tho lamb in pieces pieces' convenient for ser- ser Ing lug P Put Pit t in kettle with onion and 6 cups of water an d simmer until tender Remove from liquor and cool Cool stock and r remove move fat Season meat with salt and pepper when about half half done Melt butter and saute meat until a pale straw color Sift over over flour flour and mix well being behig sure every bit of th the flour flouris is absorbed absorbed- by ty th the b butter and the meat Strain l' l lover over 2 c cups cups ps or lamb Iamb stock and cook constantly until thick k and smooth Serve on a platt platter r and and ga garnish I I h wIth tiny points of tO toast tast st I It wont won't take more than fifteen minutes t to prepare tills tHis dish at dinner dinner din din- ner time New potatoes should cook ook cookIn cookin in half an hour and lima Uma beans n the same time Halt Half an h hour ur of work will get this dinner Copyright 1924 1 EA Service Inc PLUMS FOR CANNING Plums for canning should be s sweet et Juicy and pd They should not be be too ripe COOKING CARROTS Cook carrots in salted water with I Im I m much ch water If they are are old and Very cry little if they are young I I CLEAN IN MILK I Clean lac lace In milk t to which a avery avery I Ivery very little bluing has been added Squeeze In this until all the dirt j is ia removed |