Show IGHT M well pint the gun a little higher then it ou do miss the bird you won t hit the winder I 1 allua aimed high that a why I 1 in working my own farm instead at my belh tors lucy ann WHEN entertaining A most delicious cake which is i great favorite with those who have tried st is the layer cake put together with orange filling and a chocolate frosting one may use any desired recipe for the cake and filling princeton orange cake soften a fourth of a cup of butter but do not melt it add a half cup of sugar th yolks of five eggs well beaten a tea spoon of orange extract and seven eighths of a cup of pastry flour with a teaspoon and a halt of baking powder add alternately with a fourth ot a cup of milk bake in a sheet and spread with orange frosting mix two table spoonfuls of orange juice with a tea spoon of lemon juice the grated rind af an orange cover and let stand an hour strain and add the white of an egg well beaten and confectionery confectioners ers augar to spread well when put on to the cake pineapple lemonade make a acy boiling two cupfuls of water and a cup of sugar ten minutes add the juice of three lemons and a can of grated pineapple cool strain and dilute with a quart of cold water breaded lamb chops this is most delicious dish for company and one which a busy housewife who does all her own work may do tor corn pany cook the chops until well done season well and put away to cool make a rich white sauce using tour tablespoonfuls of flour and two of but ter with a cup of thin cream melt the butter stir in the flour and when smooth add the cream salt and a dash of pepper cool and stir in a halt cup of finely chopped cold boiled ham spread the coid chops with this sauce using the bones for a handle to hold them dip them in crumbs egg and crumbs and try in deep fat just before they are to be served salmon steamed in a small bread pan after it is flaked mixed with sea bread crumbs eggs and a bit of lemon juice makes a nice way of serving a fish dish on a plat ter and serve with green peas poured around in a rich cream sauce 1 mashed potato tor a border with a white sauce around the potato Is an other nice way to serve flaked fish I 1 work like a alave said a cooil worn j an weary with her worries but the an j came from hera wayside companion oh but my dear you can work like I 1 queen ano anon j he only Is rich who owna the day and f no one owns the day who allows it to be i invaded with worry tret and anxiety emerson FISH FIXINGS 1 A most delicious sauce to serve with boiled or baked fish is the follow 1 ing make a rich white sauce using two tablespoonfuls each of butter and flour a halt teaspoonful teaspoon tul of salt and a cup of thin cream melt the butter and when bubbling hot add the flour mix well and add the milk and just before taking from the fire add the t salt and a few dashes of cayenne a tablespoonful of chopped capers one bour pickle chopped and parsley for i a garnish with eighths of lemon take a halt pound of salt codfish one clove of garlic finely chopped a cup of rich tomato sauce one onion chopped fine a few dashes of paprika a quarter of a cup of olive oil one halt of a sweet red pepper soak the codfish over night and simmer in fresh water 40 minutes pick out the bones and lay the shred ded fish in a buttered baking dish fry the onion pepper and garlic in the olive oil and add to the tomato sauce cut triangles of bread and fry in the oil and arrange around the dish cook for 15 minutes and serve very hot when soaking cod fish or any other salty fish put it skin side up in the water otherwise the salt will sink t into the skin and flesh and fall to fall to the bottom of the dish luncheon fish free leftover left over fish i from bones and skin and flake with a j fork to a cupful allow a teaspoonful jf of flour with a quarter of a teaspoon of mustard a dash of cayenne a ta ble spoonful of butter and a i 0 aalt rub these ingredients well j together adding enough rmon juice 0 o moisten hajt fill scallop shells cov j or with buttered bread crumbs and beet in a hot oven until thoroughly I 1 ie aed |