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Show m ' THE o KITCHEN i LttJCABINETia 1 iio not think there Is any nlhpi quality po essrulinl to sm'ioss ,,f uny kirnl. ns the iiunlily of P'':svvei":ini o It ovei omit-s nlmoM cvri t:,in c-w n nature. John D. lini-Uel't-IU r MORE ABOUT FRUITS. You tviul ufCiisldttally how nne tin's of serving tin frrsli fruit, su-li 11S U'r- r i e s. p t- a c h o s. f j ' Xl pi'iirs inul melons. yviS-STV! '"" if J.'''l,i" -7'Oy4jL , , iniiolii't' of people lY"'!' j1 otild voire their 5cT I -Q' "I''11'"" 1,1 "lllt y,-" ivpinJ they would ' jtT stiy fresh f.uit Is imd only wiMi he soiison for each was longer. Tlte everlieiirins strawlierr.v Is one of the fruits that is Justly tlavored, fir we nil ugree that "God might have iiiade n better berry," hut lie surely uvver did. For those who do tire of sugared fresh fruit of nuy kind the follov.in recipes will be helpful. Peach Delight. I'ure, cut In halves mid remove the stones from a dozen ripe peaches, reserving a few of the pits. Boil the pits in half ctiptul of j water for 1j minutes and strain. M'.x together a half cupful of sugar and q tahlespoonful of Hour; butter a bakits dish and put In a layer of peaches sprinkle with the sugar and dot with hits of butter; cover with another layer of peaches until all are used; pour over the water In which the pits were boiled nud cover with a rich crust and bake. Make several openings open-ings for the steam to escape. Serve with cream. Peach Compote. Scald two cupful." of milk In a double boiler und add one-half one-half a cupful of furliui gradually, while stirring constantly. When the mixture thickens, add a fourth of a cupful of sugar and a half teaspoon-ful teaspoon-ful of salt and cook for 20 minutes; then add the whites of two eggs, beaten, beat-en, and pour In a buttered dish. Remove Re-move the skins from six peaches, put Into a saucepan with six tablespoon-fuls tablespoon-fuls of sugar and four of witter, cover and cook slowly until the fruit Is soft. Cut the farina in squares and on each place a peach and pour peach sauce over all to serve. The time we now bo profusely lavish lav-ish away, and which tiles from ua bo imperceptibly, will fail us; and we would be willing to give any price for one or two of those days we lobe now with so mch Insensibility. THINGS WORTH TRYING. There are so many people these days who are using coarse breads that the following recipe may be I "J found useful for variety. tjtViM Health Bread. Take L j a quart of nice fresli ( -K bran, half a pint of gra- f 'lnm flour, and the same j i L ' amount of white flour, "- lV;J one teaspoonful of salt, ' two teaspoonfuls of JZJ baking powder, ail sift-a sift-a ed and well mixed together. to-gether. The cotirser parts should be added to the mixture from the sieve. Dissolve half n tea-spoonful tea-spoonful of soda In a tahlespoonful of hot water, then stir it into a cupful (half a pint) of good New Orleans molasses, mo-lasses, put a pint of sweet milk, one tahlespoonful of melted butter and the molasses over the dry mixture and beat thoroughly. I'lace in pan, giving room to rise and bake for 35 minutes. Salad Dressing That Is Different. Take a cupful of boiling water and a quarter of a cupful of vinegar and lemon mixed; when boiling hot stir In two tablespoonfuls of flour, rubbed to a paste, with two tablespoonfuls ol olive oil. Stir and cook for five minutes, min-utes, then remove and pour over the well beaten yolks of two eggs, stir and mix thoroughly. Cool, stirring occasionally. occa-sionally. When cool add a cupful of olive oil, beginning to add it by table-spoonfuls, table-spoonfuls, beating with an egg beater to blend thoroughly. When it is till iicid. -i tli? dressing should he thick and Smooth. Mix In a small bowl one-half teaspoonful of salt, the same of mustard mus-tard and a few dashes of cayenne, add a little of the salad dressing and stir to a paste then mix well in the dressing dress-ing and put In a covered glass jar. Keep in a cool place. If the oil rises !o the top, pour It off and give the dressing a vigorous beating, when it vill he smooth again. Date Torte Heat two eggs, add a cupful of sugar and a cupful of finely cut walnut meats, one sinail cupful of finely cut dates, one-third of a cupful f flour and u teaspoonful of bakin' Powder, a ,'ish of stilt. Mix and p j Into n lay cake pan and bake -' I Moderate over. Serve sprinkled A. a little lemon Juice and cover with whipped cream. Swiss Omelet. Cut In eighth-Inch pieces a large handful of chives, add one egg. ji little salt, one taliiespoonl'ul of Hour ninl a half a cupful of milk together, and Mir into a hot frying pa 1 with a tahlespoonful of hot fat. Cool; and stir until ready to serve. The host prize that life offers Is the chance to work haul at work worth (IuImk. '1. Koosevelt. HlKh nlms form high characters and t'i'cat objects bring out great mlnUa. PORCH PARTY. When one is giving a porch party the appointments do not resemble the picnic equipment for one TS 'f is at home and has no J I i silver which always adds to such a feast. ,-i4 The attractive willow V rA. porch furniture, chairs ami taldes as well as the wheeled ray may all vY" m",t,i: thp I'"11'' cloths r'V and napkins, too. may follow the same color scheme, making a harmonious whole in the decoration. One may serve at a porch party Just about the same dishes that would he appropriate at a function of the same kind Inside. A cocktail of fruit, creamed chicken, new potatoes and peas, a salad, an Ice nnd coffee. The kitchen being within reach, hot dishes, soups and meats of various kinds are easily served. One large table or small ones out under the trees may be so arranged by decoration, decora-tion, to give variety In color If desired. de-sired. Jellied Chicken. Cover two four-I"Hind four-I"Hind chickens with boiling water, slimuer gently until tender, remove tl.e chickens and while they are cool-In; cool-In; add to the liquor In which they w-.re cooked one onion, half a dozen cloves, o bay leaf, half a teaspoonful of celery seed and reduce It to a quart ami n half by boiling. Add a box of gelatin that has been soaking In n hali' cupful of cold water, the Juice of a lemon and strain. If not perfectly clear, boll up with the whites nnd well washed shells of two eggs, strain through n cheese cloth and add salt and red pepper to season. Cut the chick -n Into dice. Arrange over the bottom of a dripping pati thin slices of hard-boiled eggs, then n layer of chicken, n sprinkling of chopped olives (the ripe olives are delicious for thi'). then nnollier layer of eggs and clciken until all Is used, 'our over pimtigh of the jelly mixture to cover 1 lie ingredients and let stand over night. Serve cut In slices with mayonnaise and tomatoes. This may be mold.-d in Individual molds and served en lettuce with mayonnaise dressing. To be what we are. and to become what we are capable of becoming. Is the only end of life. R. L. Stevenson. We Jurtfre ourselves by what we feel capable of iltiuR. while others Judse us by what ye have already done. Longfellow. ; GOOD THINGS FOR TABLE. Salads awl light foods appeal to the taste these sultry days, and though we do enjoy meat at rerVT" "Vf-a dinner, it Is not a K LffA necessity.-j. necessity.-j. Grilled Breast of t'"v''vNS Lamb- Score the rfly r 1 ,f'1' of n l,rt'!lst of I VrJS cover f-HA C i 5oa,,'n . eg y yolk. S pr i n k le with salt and pepper pep-per and cover with breadcrumbs. Roast in the oven until brown, basting with butter, frequently. Serve with caper sauce and currant jelly. Combination Salad. Cut Into small pieces three cohl boiled potatoes nnd an equal quantity of beets and of celery. cel-ery. Make a dressing by mixing together to-gether the hard-cooked yolks of three eggs and a tahlespoonful of anchovy paste. Put through a sieve, and three-quarters three-quarters of a cupful of olive oil, half a teaspoonful of mixed mustard, salt and pepper to taste, one tad a half tablespoonfuls of v'negar. Oil and vinegar vin-egar are to lie added very slowly. Stir into the salad and serve tuce. Rhubarb Sauo- H.Ik and place in a i ,le wa ter " v le jar c- S r and i |