Show refreshing JELLIED DISHES when hot food does doea not appeal tt it Is indeed refreshing to have some cooling mold old of biily which not only the lie eye but pleases tile the pt liate jelly Is the foundation for number less rood good dishes dl to I 1 inalia the jelly add gelatin to it a well seasoned brown or white stock brown stock la Is inn do from froin n shin of beef or beef aind veal combined vent veal bones coming from a young tini mail contain much gelatin which makes it thick hick gelatin of itself without tho the addition of tile the commercial gelatin the liquor in which a chicken la Is cooked cookos a very choice white stock vel veal and chicken combined ore are often used the liquor in which fish Is cooked may bo be abed us its tile the stock for molded fish A quick aspic may bo be prepared by dissolving ment meat extract or bouillon cubes one rube cube for each anch cupful of water and one teaspoonful of tile the extract to one cupful of water and a teaspoonful of gelatin canned boullion bouillon may be used the jelly should bo be well vell seasoned and stiff enough enoi iRli to hold its shapo shape when turned burred out of the mold to clarify the stock to make a clear aspic which Is the real aspic nim add two slightly beaten eggs and the crushed shells to ench each quart of stock place over the iro and stir slowly but constantly until the mixture bolls doll boll ten minutes remove from the fire and allow it to stand ten minutes to settle strain through a cheese cloth peas peanut and olive salad take otie one cupful ot of cooked green pens one cupful of chopped celery three fourths fourtha of a n cupful of chopped peanuts and a dozen finely minced olives blend a all it tile the ingredients and mix with a highly seasoned salad dressing serve on lettuce peanut butter Bi biscuit take two cupfuls of flour tour four teaspoonfuls of baking powder one halt teaspoonful of salt three tablespoonfuls of butter one cupful of milk one halt half cupful of peanut butter and tn two vo tablespoonfuls of seedless raisins mix and roll into a sheet spreading the peanut butter and sprinkling with the raisins roll up and cut in slices and bake in a liot hot oven for fifteen minutes raspberry jam sandwiches cut sponge cake into thin slices put to together with raspberry or blackberry jam cut into rounds or triangles more good things As the season Is on for picnics there 1 la no food served which Is more satisfying than 11 good sandwich ach here are a few suggestions egg sandwich take six hard cooked egg yolks rub them to ft a paste adding gradually two tablespoonfuls of olive oil or thick cream or softened butter add a dash of cayenne one halt half teaspoonful of salt mix and spread on slices of buttered brend bread anchovy sandwiches beat one halt half cupful ot butter to a cream adding gradually two tablespoonfuls of lemon juice salt and cayenne to taste and two tablespoonfuls of anchovy paste spread this on thin slices of bread put two together and cut into triangles triangle fish sandwiches sandwich es it rub ab to a paste a i pound of cold boiled fish add one teaspoonful of worcestershire sauce a tablespoonful of olive oil salt and pepper to taste spread on buttered bread arrange n lettuce leaf and cover with another slice ot of buttered bread cucumber sandwiches prepare the these just before serving slice peeled cucumbers thin dip into french dressing and place on buttered bread rover cover with a slice of buttered bread tind ind serve at once onion may be used finely minced for flavor in the dressing it if desired veal pie take a slice of veal eal from the smaller part of the leg cover with boiling water and simmer until very tender but not broken let cool in the I 1 roth cooking the day before using Is best cut into irregular shaped pieces for serving and lay in a glass casserole nebout half filling the dish remove the f ant t front from the broth strain through cheesecloth bring to the boiling point and to rt pint add four tablespoonfuls each of lour flour and butter mixed until smooth season with salt pepper celery salt and n dash of cayenne and curry whip the sauce with an egg beater add to the veal very small onions and carrots in any amount desired halt cupful of peas and one cupful of potato balls mix the vegetables lightly with the meat and pour the hot sauce over nil all place small biscuits edges just touching over tilt the top rind bake until the biscuits are brown lamb or beet beef may be used instead of veal ada |