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Show 4 I 1 1 '"-afiaflr: -Kl'.; t tie Irishman's advice: MiA. "Be ulsy, and If you can't be ai-sy. ... U3 aSy ns ye can when you feel physically out of sorts, leave oft eating, eat-ing, and instead of seeking something to take, seek something to do. SEASONABLE IDEAS. These are the days to be looking up and planning what will be wanted for the winter fruit closet. If you have never prepared any pickled cherries, try them this year, as they make a fine relish and are so easily prepared. Olive Cherries. Take one pint of vinegar and add to it a pint of water and two tablespoonfuls of salt, then add ripe cherries, with the stems left on, fresh from the trees. Be sure that the fruit Is perfectly sound. In a few days they will be ready to serve and will keep nicely a year If there is suf-fficient suf-fficient of the liquid to cover. A very attractive dessert is made by cutting rounds of sponge cake a few days old, then marking with a smaller small-er cutter deep enough to scoop out Fill this cavity with chopped strawberries straw-berries or any fresh fruit, cover with sweetened whipped cream and decorate deco-rate with a few fresh berries. Rhubarb Jelly. This is a quick and delightful dessert. Cut the rhubarb into inch pieces without peeling. To each quart add a pint of water and cook gently until smooth. Strain without with-out pressure through a cheese cloth, reheat and sweeten. Measure and for a pint and a half add a half package of gelatine dissolved in a little cold water. When softened add to the hot rhubarb and pour into wetted molds. Serve with cream. A Japanese ice cream is a dish unusual. un-usual. Make an egg custard and thicken thick-en it with soft boiled rice put through a sieve; flavor with green tea and serve in glass dishes with cubes of preserved ginger on top. A fruit pie may be made of any fruit. Bake the shell and fill with sweetened strawberries or currants, and dot wilh spoonfuls of whipped cream. Pretty little boxes to hold either frozen mixtures or berries, make an attractive dessert. Take the sugar wafers and fasten them together with boiled frosting into boxes or triangles. When firm they are ready for the filling. 1 ttXM I F I could know the struggle to .,. do right Of that poor fallen one so sore beset, Not "shame," but "bravo," would I cry to him: Thou flghtest foes whom I have never met CROQUETTES FOR OCCASIONS. In mixing croquettes. It Is much quicker done If four are rolled and dipped at a time, as one motion will crumb four and on9 motion will egg the same number. Sweetbread and Mushroom Croquettes. Cro-quettes. Cook a cup of mushrooms In a tablespoonful of butter, add salt and pepper and a cup of cold cooked sweetbreads sweet-breads cut In dice, a little lemon and onion juice and a cup of thick white sauce made with a cup of milk and a third of a cup each of butter and flour. Fish Croquettes. Take two cups of cold cooked fish, season with salt, pepper, pep-per, a tablespoonful of chopped parsley, pars-ley, a little lemon juice and a few drops of onion Juice. The cup of sauce for the mixture may be made with tomato or soup stock Instead of milk for these croquettes. Chicken Croquettes. Chop the remnants rem-nants of cold boiled or roasted fowl. If there is not sufficient meat, add pork or veal, boiled rice or mashed potato. Canned chicken will do nicely nice-ly for croquettes. Lobster Croquettes. Take two cups of chopped lobster meat, season with salt, cayenne, a pinch of mustard and a fourth of a teaspoonful of nutmeg, a tablespoonful each of lemon and chopped parsley and one cup of white sauce; mix and roll as usual. Veal Croquettes. Take two cups of cold cooked veai, finely chopped; season sea-son with salt, pepper, onion juice and one green pepper finely chopped after parboiling for five minutes. Use a cup of white sauce and make as usual. Sweet croquettes of rice are very nice served with jelly or jam. Shape-vanilla ice cream In individual individ-ual molds, roll In macaroon dust and serve. |