Show I SISTER MARYS MARY'S KITCHEN I In the kitchen of her het he own awn home Sister Mary cooks dally daily for a family of four adults She brought to her kitchen an understanding of the chemistry of cookIng cook cook- Ing gained fl from om study of f Domestic science In a state university Consequently the advice she offers Is a happy combination of theory and practice every recipe she che gives Is her own first tried out and served at her fa family lIy table Copyright 1920 N N. N E E. E A A. Although Doth both sugar and fruit may maybe be scarce and high this summer every ery tees fees the urge to put up a afew afew few cans of ot fruit and Jars of preserves Even with the high cost of the raw materials materials materials ma ma- there Is no no doubt but that nome name preserved fruit Is the cheapest and b best st st. When one buys the preserves made ot of the choicest fruit one must pay lor tor the labor and care that the home canner does herself The question of ot risk of spoiling In Involved Involved involved In- In In home canning is to be considered considered consid consid- ered and unless a housekeeper r Is willing willingto to give Infinite care and patience the chances are that her fruit will spoil and sugar and be bea a total loss M MENU ENU FOR TOMORROW MORROW i Breakfast Halves Breakfast Halves of grapefruit French toast syrup coffee coHee Luncheon Nut Luncheon Nut balls baking powder biscuit sunshine strawberry preserves tea Dinner Spanish Dinner Spanish steak mashed pot potatoes potatoes pota- pota toes dandelion greens asparagus salad jellied prunes cookies coffee II MY MY OWN RECIPES When fruit Is made Into preserves there Is less les's danger of the spoiling than in mere canning bugar Sugar is rs a preservative pre pro and is used in large quantities for lor preserved d f fruit I If It I have preserves Y mI fur b for luncheon I 1 seldom m me serve e a dessert If It your family demands dessert it will not pay you to use the amount of sugar necessary necessary essary to make the sunshine preserves SUNSHINE STRAWBERRY PRESERVES Select large perfect berries Hull and wash carefully Use pound for tor pound of ot sugar and fruit Put lut a a. layer of fruit in a a. porcelain preserving Kettle add a layer of or sugar then berries and continue until all are used Let stand over night In the morning bring to a a. boil and simmer five minutes Pour Hour out onto big platters cover with glass or mosquito netting and put outdoors in the sun until the syrup Is thick Stir occasionally occa occa- occasionally being careful not to LO break the fruit Twelve hours of ot hot hoL hot direct direct sunshine sunshine sunshine sun sun- shine will cool cook the he syrup enough If glass is used it must be removed and dried aried frequently Seal in in jellY gla glasses ses' ses or r P pint nt Jars NUT BALLS BAILS 1 cup cold cooked r meat finely chopped chopped Vi c cup finely chopped blanched a monds Jl teaspoon salt t teaspoon pepper 1 egg Mix thoroughly and form Into small balls the size of a walnut 1 VA cups strained tomato Juice 1 tablespoon butter 1 scant tablespoon flour Salt pepper and celery pepper Make Make- a sauce by melting butter stirring In flour lour and adding tomato tOnia-LO Juice slowly Season Put balls in m a batting baiting dish pourover pour pour- pourover pourover over sauce and bake In a moderate oven for lor twenty minutes The meal seasoned with contentment contentment content content- ment and eaten with sa sauce ce of cheerfulness cheerfulness cheerfulness cheer cheer- never causes an attl attack attick ck of tion MAR MARl Jf |