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Show High Yoke Wins Parisian Favor There msy be enmething new under 1 the sun provided It te old enough so . that no one remembern It. And It Is safe to aay that not even the oldest Inhabitant Will remember this small high yoke. Here It la again with the atamp of Parisian approval. Combined with straight finely pleated apron panela It emphasUee the aew long llnee that srs growing mors snd more popular with lengthening aklrts. This Is a atyle very effective In ene of the lighter etlke and the drese is seen In the worm brown ehailea and Iho even newer gray and la navy blue. titr,K oitHKi. hausags and apple rings combined make an appetising; end nouriahlng dtah for the prlnripal meal ef the day. To make this dish: Hers and core four spplee. Cut In rings one-half Inch thhk. Parboil one pound eeuaege. Cut In slices about three. fourths of sn inch thick. Put s layer of sausage In a lightly layer of apple rlnga. Kprinkle with auger and a daah of cinnamon. Contlnus Isyer for layer until all Is used. The Issl layer should be of apples. Baks about aa hour In a moderate oven. Alsj serve a tart simple eelsd with perk and let the desert he of fruit. Anofhro novel sausage dish Is saua-sgs saua-sgs surprise. SAl g.OK St BPltHB. Tea cup mashed potatoee, ? egga tyolkal. 1 pound sausugs. Parboil aaueege. lire In end remove skin. Cut In lengths of lee or three inches. Mix meshed potetoee Snd egg yolks till smooth. Boll each piece of eaueege la potato. Itol In fine, dry erarker rrumba; dip In eeg ellshtly beaten, roll again In crumba and fry In de.p hot fat. The tat annul be hot enough to brown a rube of bread la 4 seconds., FOR lUMMtg DAY. There is ne more refreshing drink for a hot dev than freehlv brewed Iced lea. I'laUt "gren" trs does not mske good iced tee. A mixture of green end black teae makes a very acceptable drink, end a II V gooa DWrn iv-aji l-mn t useertl . Iced tea must be brewed aa carefully aa hot tea. Te strong too. allowed to cool and weakened With cold water, taetea no more like properly made Iced tea than thia eama concoction, reheated . and served hot, would taste Ilka freshly i brewed tea.' ICIO TKA. I Kour teaeroons tea. four cupfuts boll- j ing water, cracked ke . Ilit tea In tealiall. Pour boiling water In teapot to heat thoroughly. Hour out water and hng tea ball la pot. Pour aver freshly tootling mater. Let stand five minutes to steep. Kill glasses with cracked Ice. Pour tea directly upon tea. Tea made this way la clear and fragrant fra-grant aa tot tea. When tea atanda to cool, tha Infusion becomee cloud) and loaea Ita sweetneea. A elrup la economical tft serve In place of sugar with k-ed tea. 8ugar diasotves slewlv In a cold liquid. Many dellctoua drinks are made -with toed tea aa a base. Letiionade made with j half water and half lea la mora refreshing refresh-ing than plain lemonade. I Tea and grape Juice, tea and ginger ale. ; ta and orange Juice, tea and fruit juice combined with lemon jutco all theae combinations are refreshing and economical. econom-ical. - timaU. ciiap cookies or tiny platn bread and butter aanOwlches ara suitable to . serve with a slmp:e drink on a warm aft- CCAM OP POTATO tOU. Two large potato, quart milt. 1 onion, t tabiaapoone butter, J uihteaiKiona flour, t teaspoon aalt. quartor teaapooa ppt4ka. ajuarior cup tomato cataup. Waah and par potatoes. Cut In quarters quar-ters and boll till trader. Drain and put through a rtcer or rub through a oiee. Mcatd mik - with , oaten. Remove on ton and add mashed potatoes Melt butter and atir la Tour. A4ft mk a'owiv altering alte-ring constantly. fceaaon with aalt and PMprika and atir In cataup. tterve at once. Cop) right. la, N. K. di. Service, |