Show DISHES FOR TWO for desserts of fruit fault and jello it lit Is easy to divide it 11 package of prepared using just lindt the quantity of witter anti balf of tho to make the lemon jelly use tile the following lemon jelly icily so son a k three teaspoonfuls of gelatin in one fourth of u cupful of cold water add one cupful of boiling water wai one fourth cupful endi I 1 of lemon juice and sugar strain tind and pour into molds to hurdell liim len coffee cream brearn souk two fuls fills of gelatin lit in one fourth cupful of cold water scald one halt half cupful of crea cream add one fourth cupful of strong coffee and four of augur pour while lille liot lot over the gelt itin strain and set away to mold stewed veal prepare ne de cupful of peeled quartered potatoes three fourths cupful of small whole rooms antl and one half cupful of sweet green peppers cut into strips cut one and one half pounds of veal pi front from the shoulder into small pieces and lour flour with well seasoned flour dour brown the ho vegetables inrid and tile alie veal eol in lot fat in oil nn iron frying pan add suit folt to paprika celery stilt salt one eighth of it a teaspoonful and one ona hulf half of it ii hay lay lent leaf when well browned and spa seasoned add two cupfuls of boll ing water cover coer closely and si ahmler tinner for two hours thicken with four fiur tablespoonfuls ble of lour flour blended will two of 0 milk and and cook 15 minutes cheese souffle prepare a white sauce fiance using one tablespoonful of fat the same of lour flour and one half cupful of milk when thick remove front from the fire and add one halt half cupful of finely chopped cheese one egg yolk well beaten and a dash of cayenne fold in the stiffly beaten white and turn into a buttered baking dish set in a pan of if liot hot water and bake until farm fish balls cook one cupful of diced dicea potatoes anti one halt half cupful of naked fish in boiling water to cover druin very ery dry add one teaspoonful spoonful ton of butter one half an egg ond and seasonings drop by spoonfuls into hot fut fat summer collations patty shells tind and timbale cases when first used were pastry tilled filled with some sort of cream or custard n sweet now they are more often used its is R n savory and grace the most dainty luncheons as a meat ineat dish the ment bsh or vegetable whichever Is used to form tilt the ingredient for the filling should be very ery finely chopped A rich whito white sauce usually accompanies the meat mixture vegetables should be cooked then rubbed through a sieve usually one half cupful of vegetable Is used to one cupful of ment meat some diets prefer to pound tile the meat ineat in a mortar which makes it fine its as paste the white sauce Is prepared by using one cupful of milk two tablespoonfuls of lour flour and four of butter cook gently till smooth und thick the butter la Is melted then the lour flour added and well mixed then the milk added slowly to eason deitson add suit salt a few drops of anion juice a dash of cit yenne ly enne a blade of anim e or it little tomato catsup for zest cat there should bo be just enough sauce to moisten tile the other materials te rials next fold in a beaten egg one to each cupful of sauce the timbale molds used to hold the above mixtures are of tin either scalloped or plain pour the mixture into the lie molds which have been well buttered set in a pan on a paper surrounded with a little hot water dake until firm turn out on it u platter and garnish Tim timbales bales may be elther either hot or old cold cream sift two cupfuls vi of pastry hour flour with three teaspoon teaspoonfuls full of if baking powder anti and one olle half ten tea spoonful of stilt salt add enough thin cream to make a soft dough to drop from n spoon about three fourths of if it a cupful sour cream with an all eighth of a teaspoonful of godit stirred into it will III gh give most tasty flavor drop each dumpling on to pieces of ment meat to so hold it up from tile liquid and cover cor closely to steam cook cok ishmit 12 minuet manul depending upon tilt size alze of if the dumplings dump lings dropped from a n teaspoon eight minutes Is sufficient clent ham mayonnaise timbales Tim balet bales cut the harn ham very n fine in distinct pieces to ench ich cupful udd two tablespoonfuls of if all donnale lon nale ilfe mixing mi xing well weil soften a 0 tablespoonful ble spoonful of if gelatin in oliree of a cupful of cold wil t ter use this to two and one half cupfuls of harn chice over bolling boiling water until thoroughly inel melted led season with silt tl pepper tind it few drops of in inetor egor cool elinos to 0 o the ilgen ling point then tidd tile hain ahnin with a 11 few cli calipers pers olives cut into alces or annd cooked egg whites cut cur antio designs and serve bene on paper dolly flolly with beet rings or egg whites cut into forms THIL aeto i 1 |