Show E N N ili of the re lung legs of the duck art short yuu cannot make the leam of the stork short neither can you make inake the legs lega of ilia duck long don t worry DISHES FOR HOT DAYS for a meat dish that will use the leftover left over veal and at the same came time make a palatable pala dish escalloped escal loped veal Is good mince the cold cooked veal very fine butter a dish and put a thin layer of veal in the bottom with a sprinkling of onion on top then add a layer of fine bread crumbs dot with butler bufter and chopped parsley another layer of veal and crumbs having the buttered crumbs on top pour milk into the pan until the mixture seems moist and bake slowly until well cooked an inverted pan over tile the dish will keep in the steam remove the pan ten minutes before serving and let the top brown sprinkle with will parsley or grated cheese and serve deviled chicken mako make a estuce educe of salt dry mustard paprika 9 grated rated lemon peel lemon juice wor and a few drops of tobasco sauce add a large lump jump of butter and when the sauce Is very hot some cubes of cold cooked chicken liver with onion dredge thin slices of liver with seasoned flour and fry brown bronn in butter or pork fat put the liver on a warm narni platter fry a cupful of onions in the fat remaining in the pan until a light brown add a tablespoonful of vinegar and pour the sauce over tile the liver orange custard peat beat the yolks ot of live ive eggs with the whites of two then add four tablespoons ot of sugar add a quart of boiling milk and the grated rind of an orange pour into a but pudding dishi dish set into hot water ater and bake until the custard Is beet make a meringue of the white of the eggs powdered sugar and orange juice for flavor sprinkle with grated orange and rind and brown in the oven peach kisses peel and cut in halves nice ripe peaches remove the stones and put a marshmallow th rh each half sprinkle with po powdered dered st si i 1 j and pour over them whipped ere i I 1 serve cold |