Show jr rr i my blunt wy any art thou out of lunet at d lingering in mi hen the earth la in ita june kast thou lost thy part in nature hast thou loat the kov art thou anbry that the anthem ft III not cannot wa t for the J 0 iio land RED BLACK WHITE CUR RANTS currants are a favorite fruit ath most people the red currant la the most used for jellies although many like tho combination ot red and white making a light colored jelly the combination of red currant and red raspberry la especially delicious the black currant is not to coin mon DAW but makes a peculiarly delicious jam for those who are caffa old fashioned rot to forget grandmothers garden where the black currant bushes were always found to be in the best condition foi jelly making the currants should not be too ripe nor picked after a heavy rain pick over the currants bai do not remove the stems ash and drain and mash in the bottom of a preserving kettle with a wooden po tato masher add a few more and mash until there Is enough for te receptacle cook until currants cur ranta have a white appearance strain through a collander then pdt the juice in a jelly bag to drip measure the juice boil five minutes then add an equal measure of heated franu sugar or less if bour elly Is desired doll two or three minutes try a lettla in a cold saucer it a thin shin forma at once pour into glasses jelly to be of good consistency should be just firm enough to keep its ahapa when turned from tha glass it should be clear and of good flavor let stand for a day or two in a sunny window to beet then cover and put away fo winter use in a coot dry place the delicious del cious bar ie due currants curran tr may be prepared at home if one carea to take the time it use the large cherry currant iad remove the beeda with a large needle cook the cur rants very carefully and mix with cur rant jelly put away in glasses care fully cowered these may ba prepared when mate ing jelly and a gloss or two saved foi the bar ie due currants this con serve being very arch Is only in small quantities or as a garnish foi charae or balad Is fakler than fault finding no talent no belf no brains no char acter are required to et up in the afrum blang buel neos A lobert west DINNER NOTES A few suggestions for seasonable dinner manas may be enjoyed at this time fruit soups are quite among the scandinavian people and are becoming better known and appreciated precia ted among the american A delicious cold soup on a hot day Is most satisfying and refreshing iced arutt frutt soup put a quart ol 01 berries or sour cherries and a quart of cold water oer the fire in a gran ite saucepan heat slowly to the boll ing point boll for three minutes add sufficient sugar to sweeten palatably ealr until dissolved and press through a sieve reheat and when at the rolling point add a tablespoonful tul of arrow root which has been banded with a little cold water stir unil well cooked add a tablespoonful 0 lemon juice and set away to cool serve cold in small glasses fried chicken virginia style prepare a tat young chicken and joint it as for a fricassee it and dredge with salt pepper and flour then lay out on a platter in a deep trying pan try out a halt pound ot fat bacon add one scant cup of lard and when smoking hot lay in the pieces of chicken cooking only enough at a lime to allow plenty of room to turn them the thickest pieces will take ten minutes to cook place on a hot platter and keep hot while the rest Is cooking almond delight make a rich pas try and fill it with the following mix lure blanch and chop fine one cup ful of almonds put a cup of franu sugar into a frying pan add a of water and place over a al w fire until melted stirring briskly until the sugar turns a golden blown turn this out on the crust quickly before it coola beat three eggs add two tablespoonfuls of sugar and a pint 0 milk pour over the crust with the almonds and bake in a hot oven at first cover with a meringue or with whipped cream and serve fegaro fogt steam pulled fags until boft and plump silt nt the side and insert a halt of a marsto mallow and bits ot nuts roll in sugar and serve on a pretty plate te |