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Show ! iroroi 'Mot jm -romeinbeivii. murh-t'oiKoUi'ii, rt iluly. seldom paid in any 01 h-""in h-""in thnn punishment ami wrath, iv'.ll mankind begin to know jjj H0T WEATHER DISHES. 'st iai cool, refreshing, nicely served t(. j is especially appetizing and ej n Pratelu' 011 a not da-ep. da-ep. ' '" I Tae IO"owmS are old ,B I standbys: Normandy Salad. Cut I S.'l in cubes three eueum-s eueum-s i f 1 bers, three hard-cooked ?n ! I I eSSs' ad,J a cupful of of (,j ) i i chopped olives a,id three-in three-in , M fourths of a cupful of . M nut meats. Serve in to-,; to-,; mato cups or on lettuce ot .-5 willi mayonnaise dressing, ,;;tbread Salad. Parboil and re-Orw re-Orw ; all liber from a pair of sweet-jB sweet-jB Cut in small cubes, add equal 'at : of- ce'ery and cucumber and : with toiled dressing to which a avf Worcestershire sauce has been .in- :. are .-ken Salad. Take a cupful of :re?.st of chicken, cut in cubes, at? r.:rnil f walnut meats or any ;ov. -.referred, two cupfuls of celery, ice- wh a good boiled dressing; a ent r.caise is just right for t:.is salad, av? white meat lacks fat. will ;:se Salad. Take one or two to -,i of cream cheese, add thick cream to soften, add chopped nee 3 and green peppers with nuts. 5 ot era small balls or heap on let-lac let-lac 'eaves. Serve with or without un- g. sh Custard. Put two-thirds of of sugar into a saucepan and 1 in a hot place on the range to When a light brown in color, oun :e dish into a large pan of cold : to stop the cooking, turn the so that the sides will become i with the caramel. Beat five :-:J a fourth of a cupful of sugar, ; teaspoonful of salt and one tea-laSf tea-laSf . Jl of vanilla, then one quart of Strain into the dish with the the set into a pan of hot water like until firm. Chill and turn nT a cold plate to serve. Whipped Con- : Eay be served with this or it nem served alone. Do not allow i'55 ;ramel to become too brown or ter :: ard will have a burned taste. !i" kj'e dessert well liked, is any of canned fruit with a spoonful :;ed cream as a garnish. oyer ALETTES and FRITTERS. iBer ;;eUes and fritters never go out 'n and when well-seasoned and well-made, are most de-1 de-1 e licious. The important y ' " M things to remember af- Tlf J '6r croclue'-'es are , made is to give them a good coating of sifted u? . crumbs, then dip in egg d"al -iO aD anotner coating of "crumbs, shaking off any so that it does not make the elt too thick. The fat should be nan. "? tot and tllen tested witn a !g at Cibe ot Dread; if it browns in it at '"' is ot en0USQ fr aI1 -evel' mixtures, a 60-second test Irean- ; same wil1 be riSnt for a11 e of : mistures- When fat bubbles an-i s' 100 mucQ moisture is in the stat; ; aad a few less should be add- ie is- :e fat' F've or six croquettes I the '3 are sufficient to cook at one ' A'ter removing from the hot ;M should be drained on pa-,Jta pa-,Jta fat needs clarifying, add a tie- 'ts of raw potato and cook un- t epi- -" then, strain the fat through irab!f 'catese doth to remove all set- Mei'- ... . urda.r Crquettes To three table- iar:e of melted butter add a third nt oi' f1' of flour and stir until well red i .!-,t!lea pour gradually one cup- ,(1 it f!'k- Ering to the boiling point on a yolks of two eggs, slight- and diluted with two table-3 table-3 of cream and two cupfuls ; eese, cut in cubes. Season pie3 ;r-e'fourths of a teaspoonful of cuiiv' a few dashes of pepper. ,t'- ',n a p,ate to cool. Shape, dip j J3' eess. and fry in deep fat. tin T' ',Creme Fritters Scald two ;ur(iar (Bli'k in a double boiler with ut Eet Et,ck of cinnamon. Mix thor-"fourth thor-"fourth of a cupful of corn-Jree corn-Jree tablespoonfuls of flour a. with a fourth of a cupful of ne e' : Beat the yolks of three gatiS i.tly, add a nalf cupful of lor t" a half teaspoonful of salt, t 'a'. : tte drJ' and egg mixtures and ;fice" ; milk on; cook 15 minutes; ; is V ,ajlespoonful of butter, one- I Mpful of raisins, steamed ,''p' Turn into a pan having j. e three-fourths of an inch 'p ' ln crumbs after cutting in 'rv nsual. v , ',:lV? '""V swal a P'ank. sl.otil,! swat, it as if Davy Jones woro lUU'r y". -Bleak House. GOOD THINGS WITH DATES. When buying dates, as other things, KPt i'll yen c;in for your money, but liave thorn good. The NY.rM d:Ues wilh the sma" V ' 'V-, 8,ones are the most "-.';V-f S economical, as the large V( .; ' heavy stone in the larg-L-v)' er date weighs much rrrrrr i more. illllllliTrmTTntl A '110st delicious little lit-tle spice cake with dates is this and besides being good, they keep moist a long time. Use a cupful of sour milk, a quarter of a teaspoonful of soda, two cupfuls of flour and a teaspoonful of baking powder pow-der mixed with it, spices to taste, a half cupful of chopped dates, two Well berten esgs, two tablespoonfuls of melted shortening, salt to taste. Mix well and bake in gem pans. Date Bread Pudding. Take two cupfuls cup-fuls of chorped dates, two cupfuls of fresh bread crumbs, four cupfuls of milk, three eggs, a tablespoonful of butter and a quarter of a cupful of sugar. Mix the dates and crumbs together to-gether and put them into a baking dish which has been well buttered. Add the eggs, slightly beaten, to the milk and sugar reserving one white to go over the top as a meringue when the pudding is nearly done. When a little pie crust is left make a few date turnovers. Chop the dates, add orange juice, a few bread crumbs, a little butter; but-ter; fill the small crusts and turn over, fluting the edges. Bake in a hot oven. Date- Salad. Save orange cups or those of grapefruit to serve the salad in. Take a cupful of stoned, washed dates, add two cupfuls of orange pulp, a half cupful each of celery and cocoa-nut cocoa-nut and cream salad dressing. Mix lightly and fill the cups. Place on lettuce let-tuce leaves when serving. Other nuts may be used in place of cocoanut. Marmalade. Dates and rhubarb are a good combination. Take two cupfuls cup-fuls of dates to three cupfuls of rhubarb, rhu-barb, and a half cupful of sugar. Put all together and slowly cook, well covered. cov-ered. Simmer one hour, then put in glasses. WARM WEATHER DISHES. As the warm weather approaches the housewife is able to prepare and , mm , , serve well chilled many V-! i dishes which are espe-i espe-i . cially grateful to the ap-i ap-i 'vi ? t J petite. Desserts and j '"Vf "f ' salads of many kinds JiV i ''" may be prepared before I they are needed. There .1 - 'i is no dessert that is so I j I' j popular as the frozen I 1 j one and the countless combinations which are at haud make variety and are easy of accomplishment. Maple Parfait. This may be packed and frozen in a mold or stirred and frozen as one does ice cream. The difference dif-ference in fhe texture depends upon the method of freezing. Beat two eggs well and add to a cupful of hot maple sirup, cook just long enough to set the egg. Chill and add a pint of rich milk or thin cream and freeze. If to be packed as a parfait, separate the whites from the yolks and do not cook them, but fold into the mixture beaten beat-en stiff, just before packing in the -mold. Sunday Night Salad. Cut cold boiled potatoes In half inch pieces, then cut the slices in cubes; there should be one and a half cupfuls. Add three hard cooked eggs, finely chopped, one-fourth of a finely chopped onion and one canned pimento, drained and dried on a towel and cut in thin strips. Moisten with salad dressing and serve in nests of crisp lettuce leaves. Company Dish. Soak a tablespoonful tablespoon-ful of gelatin in a fourth of a cupful of water and dissolve it in one cupful of boiling water; then add a fourth of a cupful of sugar, the same amount of vinegar, two tablespoonfuls of lemon juice, and a teaspoonful of salt. Strain and cool and when the mixture begins to thicken add a half cupful of shredded cabbage, the same amount of cooked peas, and cucumber cubes and a few cubes of cooked beets. 1 Put into a ring mold and when ready to serve fill the center with a good firm salad dressing and garnish the platter plat-ter with neat slices of cold roast of lamb and crisp sprigs of water cress, or mint will be appropriate with lamb. Save good coffee from breakfast, add cream and sugar and chill. Serve in tall glasses with a spoonful of vanilla va-nilla ice cream to each glass. |