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Show Friile is 0110 of tlie soven deadly sins, I,.., it cannot be t he pride of u mother in 1,,-r children, for that is h compound (( two cardinal virtues faith ami f,,,,f.-liickons. HINTS FOR THE HOUSEWIFE. This is the season when we read of rjilies with "mushroom appetites and ( toadstool j u d g m e n t." ' J 4 Most people speak of the lyr' J unedible mushroom as a tf ity 4 toadsto1' but there is no ;? ;y' such distinction. Mush-i Mush-i j l . rooms are edible and poi- 1" J sonous; those which are I not edible are also mush-. mush-. ! rooms. The so-called tests, blackening of a sil- ver spoon, and similar ;;s are absolutely unreliable. The ::r way to be sure of the kind of :ihroom is to study it. No mush-vni mush-vni which is not positively known ;vjld be used for food. Anybody with , very little training may learn to Ratify the field mushroom, which is :e of the most common and best flared fla-red varieties. The Inky caps are i.ther which are easily learned. ;:;jy them carefully and take no iij. for experts are often deceived in c:s not well known. Alcohol for cleaning mirrors is a reit saver of time. Moisten a cloth -h water, shake over it a little al-:iol al-:iol and rub over the mirror. It will -an very quickly and be well polled. pol-led. Cook strongly flavored vegetables in ,:open dish, such as cabbage, turnips, ::ons and cauliflower. The odor will :t scent the house as permanently ,:i the vegetable will be most digest!-1 When possible have a meal as often is convenient on the porch or lawn. : a hot day there Is nothing more -s:ful than a meal out in the open. It -;:i not be too much work, the chll-;a chll-;a ill think It is fun to do their ;:t in the getting ready. In many nes in a screened-in porch makes a :e breakfast room, which Is being ; ;-i more largely during the heated 0-ange Sherbet. Take one egg, one :irt of milk, one pint of cream, the . and grated rind of three oranges, i : juice and grated rind of one ; ion, and two and a half cupfuls of r ;:rar. Beat the egg and add to the 1 cook until the egg is cooked, 1, add to the cream. Dissolve the i "gar in the fruit juice and add to r -i Cher mixture. Freeze as usual, s Fruit Cream. Take the Juice of ; '-.e oranges, three lemons and three i :;:anas, mashed through a sieve, add i pint of sugar and a quart of thin I -sam, freeze. 1 A dead fish will float down stream, t t-t it takes a live one to swim against the current. It is easy enough to be pleasant, j When life goes by with a song, s &t the men worth while are the ncn with a smile, i When everything goes dead wrong. Ella W. Wilcox. j SUMMER FRUITS. itere is no more attractive way of 4 ' "icg fruits than fresh and garnished 8 with their own foliage. r A basket of strawber-r strawber-r ries, raspberries, cur- '' J rants or blackberries with the green leaves, ' make a most attractive J! fruit dish. " JT") Fruit Salad. Slice to- 9 gether two bananas, two C ?es, and pour over the juice of 5" a lemon. Heap on lettuce leaves i serve with French dressing. To f the dressing use one tables' table-s' j'Wiful of mild vinegar and three ;S ;' 'live oil. Beat well; add a half tea- 'nful of powdered sugar, cayenne !'s salt to taste. A drop of tabasco -Y be used instead of the cayenne of ' one has it. a' Banana Trifle. A dainty dessert a- 'Sich is easy to prepare is made of is- J a cupful of peanuts, one cupful it- ; mashed banana, and a half cupful i' Pated cocoanut. Arrange on a plate and pour over orange ib, Cherry Ambrosia. Soak four table-si) table-si) nfuis of pearl tapioca in a pint ler ater overnight. The next morn-ii morn-ii stone enough cherries to make d Pmt of fruit; add to the tapioca f e juice of the cherries mixed with "Pint of water; let simmer 20 mfn-is- add sugar to sweeten, then the c'i rries and cook four minutes long- Set on Ice and serve with whipped of Raspberry Whip. Crush a cupful berries, add a cupful of sugar and for -M into the whites of two eggs un- ' - stiff. Serve in sherbet glasses with U ' tw whole berries on top. "- It is a common r, mark, ,-oniirm-d his ory ,, experience, tlu.t .vat ;; '- with ,ll0 civcnns.an.'s ?, w nlch lliey are plaeed SEASONABLE DISHES. A pretty custard to serve as a com-I'ny com-I'ny dish is prepared thus: Use three JfT?" eKKS lo a nint f rich f milk, reserving one white iWSK. - from ,he Into the rv' bottom of eiU''1 cu-stard : i,j cup drop a small bit of ' I i jelly, pour in the custard 1 j and when baked garnish ' I ,he t0P with the white of I W eRS and color with some l J-y, J of the jelly. Coffee Junket. To a Pint and a half of milk add a cupful of strong coffee infusion. Sweeten to taste and add a junket tablet dissolved in a tablesponful of the coffee. Pour into sherbet cups and serve with whipped cream when the junket is firm. Veal Loaf. Boil a pound of lean veal in water to cover. When done take out the meat and simmer the stock until reduced to a half cupful. Add this, with salt, celery salt, grated peel of a lemon and juice of half, to the chopped veal and a tabtespoonful of ham. Mold and place a weight on the dish. The next day it may be turned out and sliced. Garnish with lemon and parsley. Pineapple Filling for Cake. To a can of grated pineapple add a half cupful cup-ful of flour, mixed with a little water, one-half cupful of sugar; if too sweet, less sugar; cook until smooth and thick, and cool before using for filling. fill-ing. This may be made the day before using. Salmon Salad. To a can of salmon add one cupful of cucumber pickles, one and a half cupfuls of oyster crackers, crack-ers, crushed fine; mix well and moisten with salad dressing. The pickles should be chopped. Prune Flip. Take thirty prunes, a half cupful of chopped nuts, the whites of four eggs, four tablespoon-fuls tablespoon-fuls of sugar. Stew the prunes until soft, chop with a half-cupful of walnuts, wal-nuts, add sugar and fold in the beaten whites. Bake in a buttered pan set In hot water. Serve with cream. Strawberry Shortcake. To a quart of flour add two teaspoonfuls of baking bak-ing powder, a half teaspoonfu! of salt, two tablespoonfuls of sugar, and sift well. Cut in' three tablesponfuls of shortening and add milk to make a soft dough.. Bake In two layers with butter between, then the cake can be easily split; add butter when baked and cover with crushed berries. Servo with whipped cream. Stainless worth Such as the eternal age of virtue saw Ripens meanwhile, all time shall call It forth From the- low modest shade, to light and bless the earth. Bryant. COOKING MUSHROOMS. This delicious vegetable which may be had in many localities just for the seeking, is so inviting and wholesome when well prepared that it JS?ji?2" should be studied so that the common varie-V-V-,V?f.j ties may be gathered rV."J.vvN without danger of get-' get-' Vfj'Q- ting the poisonous va- o rieties. The caps of the mushrooms should be peeled and then throw them into salted water, so that if there are any insects the water will draw them out. Then drain and wipe dry; put into saucepan with butter but-ter and stew them well covered sa that the flavor will not be lost. Broiled Mushrooms. Select large even-sized mushrooms, peel the caps, remove the stems and place them gill side up on a broiler, put a bit of butter but-ter in each cap and place over the heat. Cook until thoroughly done, season with salt and pepper; serve hot. Mushroom and Veal Ragout. Take equal quantities of cold cooked veal and puff balls, mince all together; other oth-er kinds of mushrooms may be used as well. Mince fine a small onion and add to the mushrooms and meat into a pad with some cold meat gravy, and water enough for moisture. Add pepper, pep-per, salt and butter to season, and cook until tender. Breakfast Bacon With Mushrooms. Take a dozen good-sized mushrooms, mush-rooms, clean and lay aside; cook breakfast break-fast bacon until crisp; remove the bacon to a hot platter and add the mushrooms; cook in the bacon fat until tender, season with salt and pepper pep-per and serve with bacon and buttered but-tered toast at breakfast. |