| Show words of trank cheer glances ot friendly eyes love e smallest coin which et to some may give the morsel that may keep alive a et arving heart DRIED APRICOTS apricots dried are more valuable as a food than in the fresh stage the wa ter Is evaporated and sugar Is added making a more concentrated food with all the aroma flavor and color still present dried apricots stewed and put through a sieve using sugar and cream a pinch of suit then frozen makes a most dainty ice cream of delicious flior apricot shortcake Is the ordinary shortcake bened with stewed apricots and the sauce thickened slightly with a little butter added for richness raisin pie de stew together a cupful of seeded raisins and a of a cupful of currants dried in a pint of apricot juice add three tablespoonfuls of butter and two egg yolks ind a tablespoonful or two of lemon juice sugar it needed cook put anto a shell previously baked cover with a meringue made with the whites of the two eggs and four tablespoonfuls of sugar fifteen minute pudding take a cupful of flour a quarter of a tea spoonful of salt and a teaspoonful of baking powder sift together and add just enough rich milk to make a drop batter cutter some cups either cus tard or any pudding cups put into each q spoonful of the drop batter then drop in two or three apricots with a tablespoonful of the juice add another spoonful of the dough on top then put into a pan of boiling water to steam allowing the cups to set in the water not too deep as the water will boll into the cups cover tightly and cook 15 minutes serve with whipped cream with a few chopped apricots stirred into it apricot dumplings dump lings may be made aa one does apple dumplings dump lings roll two or three pieces of the fruit in a square of biscuit dough cover the dumplings dump lings with the apricot juice with bits of butter and bake for a half hour ln a hot oven A coffee cak Is made quite fancy by rows of skewed apricots placed on top before it goes into the oven such a cake may be bened hot with a sauce for a dessert if desired e all know we cannot always make ourselves well but few perhaps realize how much we can do to keep ourselves well Sir john lubbock LENTEN DISHES OF SALMON if eggs continue at their present high price dishes of other foods will of necessity need to be served to sa e their cost salmon Is such a favorite fish and either fresh or canned Is always to be found on the market salmon cups chop fine the contents of a can of salmon add to it a halt cupful of soft bread crumbs two of melted butter one of lemon juice two beaten eggs salt and pepper to taste and a half cupful of rich milk mix until well blended then pack in greased cups set into a pan of water and bake un til firm turn out and acne hot on individual dishes with white sauce salmon soup cook a grated onion for ten minutes in a quart of milk add two tablespoonfuls each of flour and butter cooked together add salt and pepper and halt a can of salmon cook ten minutes press through a sieve and serve ery hot fried smoked salmon make a marinade of four tablespoonfuls of olive oil two of vinegar two cloves u bay leaf and six pepper corns pour this over a pound of smoked salmon and let stand for several hours then fry the slices in a good salad oil and serve at once garnished with slices of lemon salmon souffle flake a can of salmon add to it the well beaten yolks of three eggs a halt cupful of bread crumbs which have been soaked in warm milk salt pepper and a little lemon juice beat the whites of the eggs until stiff then fold them into the mixture bake in a moderate oven in a buttered dish set in hot water scalloped salmon with peas it canned peas are used drain them from the liquor put a layer of salmon free from skin and bones with a cup ful of bread crumbs and two cupfuls of thin white sauce in layers with the and white sauce using the crumbs buttered to cover the top bake jnell the crumbs are brown potatoes may be used in place of peas salmon made into a loaf and steamed then garnished with cooked jeaa with a enuce makes another delicious and nourishing dish of peas with salmon fish souffle make a white sauce using two tablespoonfuls each of but ter and flour adding the flour when the butter Is bubbling hot add a cupful and a half of milk a teaspoonful of scraped onion a tablespoonful of minced parsley and tap twp cupfuls of canned flab beat three egg bolke and add to the fish then told in tho beaten whites and bake in a moderate oven until firm in the center servo I 1 with a white or tomato sauce aliu |
