Show ra CABINET KITCHEN THE COOL FOODS FOR SULTRY DAYS wondrous la 14 the strength ot of cheer euln rs a and its power ot of endurance 1 the he cl earful man will do more in the I 1 same ame time will do it better will poo per r severe in it longer than the sad or I 1 sullen caryle the tte eiwen dishes made from sour sour muk mill and fruit combinations comi are in many that one may have a variety of these wholesome desserts the iowa station of agriculture originated this tills populate dish raisin lacto beat thes 5 bolks alks and wl ite ites of two eggs se separately para tely add three cupfuls of sugar mixed with two quarts of sour milk and one and a half cupfuls of steamed raisins that have been finely chopped NN hen part ly frozen add the juice of lemons summer salad cook a quart of fresh shelled lima ilma beans in salted wa ter drain and chill them peel reel and cut into dice two tart apples chop two tw sweet green peppers peppe rs an I 1 mix all together with mayonnaise dressing in which tarragon vinegar hag been used mint cucumber sandwiches for light summer refreshments dainty and delicious sandwiches may be prepared by dipping thin slices of cucumber in french dressing and sprinkling with chopped fresh mint on buttered bread these sandwiches should not be made until they are just ready to serve as the cucumbers lose their crispness by standing nuts and green peas A dell colu salad may be made by cooked green peas and english wal nuts using two parts of the pens peas to one of the nuts serve on lettuce with a mayonnaise or any boiled dress ing that Is well seasoned one of tl tt e reasons why mayonnaise I 1 Is s not III ed s because it may be mode of oil tl it 4 Is not good or it lacks seasoning mayonnaise annaise should have as much season u ing as any dressing onion juice salt mustard and red pepper in sufficient nuan quantities will make a well flavored flav orol orLd dressing dressin tomato and cucumber sa salad ad peel slice and chill a half dozen ripe toma toes slice two or three cucumbers hub rub a salad bowl with a cut clove of garlic ai range a foun lation of lettuce a and nd put in tl e cucumbers with tl e to matoes for a border sprinkle with finely chopped mint and serve with a french i dr eising A most delicious dressing for a plain lettuce salad Is the french dressl dressing ng with a tablespoonful of chopped par ale a halt half cupful of chopped spanish onion a tablespoonful red and green pepper finely chopped and a of powdered sugar with salt and pepper to taste use a cup ful of oil and a third of a cupful of vinegar for this recipe SUMMERY DISHES the idle man does not know what it Is to enjoy rest tor for he has not erined it hard work moreover tenda not to give rest to the body but what j Is even more important peace to the mind if we have done our best to do and to be we can rett reat in peace sir john lubbock A dish to be thoroughly satisfying should appeal to the eye as its well as the palate the follow ing Is one which fills both requirements pear meringue with custard sauce take even sized pears and peel them leaving on the stem place la in a baking dish add sugar and lemon peel and bake until tender beat the whites of two eggs until stiff add two tablespoonfuls of sugar and when the pears are cold cover each with the meringue place in the oven to brown serve with a custard mada from a pint of milk two eggs a ter of a cupful of sugar and a pinch of salt cook until smooth chill and pour around the pears on a servings serving 4 dish pear fritters mix one and one third cupfuls of flour with two tea spoonfuls of baking powder and a fourth of a teaspoonful of salt add gradually gri dually two thirds of a cupful of milk one egg slightly beaten lare I 1 jre two large pears and cut in slices then stir into the batter drop by spoon fuls into hot fat and fry until brown serve with a hot sauce I 1 or peach fritters use a cupful and a fourth of pf flour chicken with sour cream gravy 7 44 1 cut up a chicken or fowl as tor for arl cassee and cook until tender do not salt the meat until it is nearly cooked when perfectly tender remove to a 11 platter and place around it crisp bik ing pow powder der biscuits split and butt butter ertil d take a cupful and a half of the chick en broth add three fourths of a cupful of sour kiearn cool to togeal getler er a spoonful and a half of butter and find the same of flour then add tl e hot arth th and cream do not boil boll after the cream is added pour this over the meat that has been dredged with flour and browned in butter an old fowl may be cooked tender and delicious if covered with sweet fresh milk and set in a slow oen o en to cook until tender add salt at the last of tic tr e cooking A small piece of onion adds flavor to the dish and can be added to the milk hejl yawl |