Show the me cabinet Q im 1926 western newspaper union what in might 11 be done it if men wore were wit what glorious louB deeds rny my bufter ing ine brot boothr brother hr would they unite unit in love and might and c cease aso their scorn of one another otter EASY DESSERTS A dainty dessert which to Is easy to prepare la Is as aa follows take tahe strips of sponge cake soak them in canned apricot juice top with a spoonful of sweetened and flavored whipped ill cream and lay half of an apricot in the cream it looks like a poached egg but tastes better lemon jollo jello with peachel Pea chea make a mold of lemon jello on a platter and heap around it balva of 0 sweetened peaches around the peaches heap sweetened whipped cream and serve well chilled cherry dumplings Dump lings take half cupful ot of finely chopped suet mix with two cupfuls of lour flour one halt half teaspoonful of salt two jen teaspoonfuls spoonfuls teaspoon fula of baking powder and cold water to make a dough to roll roll out an itch inch thick and cover the surface well with cherries dust with sugar roll and tie in a cloth place in boiling water and cook two hours serve with a hard sauce prune flip take thirty large prunes a halt half cupful of nuts chopped the whites of four eggs and four tablespoonfuls of sigar sugar stew the prunes until soft cut up and add the walnuts add sugar and fold in the beaten egg whites bake in a well buttered baking dish until firm apple plum pudding pare and chop three large apples stone and cutin cut in quarters a dozen ripe plums stir these into the batter made of two cupfuls of flour two teaspoonfuls of baking powder two well beaten eggs one half cupful of heavy cream and one cupful of sugar one teaspoonful teaspoon tul each of grated nutmeg and powdered cloves may be sifted with the flour it if desired bake in a well greased pudding mold for an hour and a halt serve while hot with hard bard sauce fruit bruli cup place three tablespoonfuls of grape juice in a tall glass add two teaspoonfuls of lemon juice and two teaspoonfuls of orange juice and one halt half teaspoonful of sugar stir well add one half glass of shaved ice and fill the glass with ginger ale serve at once cool drinks cool drinks aro are always tn in season when entertaining a variety from which to choose Is an advantage tea frappe boll a cupful ol of sugar and two cupfuls of water for five minutes add a pint of strong tea ln in fusion freshly made and cooled then thea the rind and juice of three oranges the juice of two lemons and a can of grated pineapple freeze if desired or pack in it a mold in equal parts of ice and salt for three hol hours irs remove from the mold and garnish with slices of lemon and mint leaves dipped in powdered au sugar gar fruit juice frappe take two cupfuls of fruit juice one cupful of sugar and two cupfuls of water and the juice of two leni lemons cook the sugar and water for five minutes cool and add the fruit juices bury in equal parts of ice fee and suit salt for three thre hours if a floe fine texture to Is desired use one part of salt to two of ice and let stand for five hours orange and grape juice frappe add one cupful of sugar to two cupfuls of grape juice one cupful ol 01 0 orange juice and one fourth cupful oo 00 lemon lemo n juice one cupful of cream may he be added making a richer drink fill the mold and pack as usual la 1 ice and salt garnish with whipped cream when berting ser berng tIng ng eba punch make four cupfuls of strong tea let it cool then add to it the juice jolce of six lemons and one pineapple ailt in small lleces one pound of cherrits and one cupful of if granulated sugar stir until the sugar Is add a quart of carbonated yater water pour into a pitcher and serve with a sprig of mint on top of each glass serve with chipped im and cookies for iced feed tea use twice davice as much tea and prepare it at noon to be used at night putting the tea into cold water the flator la Is quite dIf different Terent iced turkish coffee caffe s prepare a quart nt nf clear black coffee and while liot lint star in throe three well beaten ess egg yolks into two cupfuls of boiling milk cook over hot water until thick sw sweeten beteri to enste and when cold add the stiffly benten hen ten whites andone and one cupful of cream benti bent i stiff serve with straws in chilled glasses adding ice to ench flarra h with a small pyramid of ahl d l cream and a cherry on top OW 0 ginger water t this Is t p drink used and cherished in id the parla flays when the pilgrim fathers wn wyril ril ti in the harvest field take one heaping tablespoonful of dry ginger mix ml jill ith half anif cupful of sugar add a of 0 lemon juice or aln egar and three pints of cold water serap nt at once after stirring well ival iV fL |