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Show PSg THE GH ! ft KITCHEN m . McabinetLJ DISHES FOR HOT UAYS. My message In Its fashion shall be , an appeal to enthusiasm in things In ' life, a call to do things because we love them, to love things because we do them, to keep the eyes open, the heart warm and the pulse swift, as we move across the field of life. David Starr Jordan. 1 It is not necessary to eliii.inn.te merit t entirely from the diet in hot weather, weath-er, but those who serve E It In small quantities and less often, replacing it with foods which eon-tain eon-tain the elements of the meat without its heat-producing heat-producing qualities will find they are better able to endure the heat. Salmon Salad. Chop fine two hard-cooked eggs and a dozen small cucumber pickles; add to a can of salmon that has beenflnked. Mix i with a mayonnaise dressing and serve on crisp well chilled lettuce. t Another hearty salad is prepared s with boiled rice seasoned with finely I chopped onion and French dressing. Arrange on a salad plate and garnish with drained sardines and minced parsley and pickled beets. - " Take a crisp young cabbage hol-lowed hol-lowed out for a bowl and shred the tender portion, mixing it with equal parts of celery and a little chopped j onion. Serve with a good boiled dressing. ' Very ripe quinces peeled and sliced, seasoned with minced chives and served with French dressing are also H welcome variety. Bananas are near-y near-y always with us and they are good o with nuts. Apples with celery and nuts Is an-ij an-ij other well-liked combination as well as sliced apple and shredded green j. pepper with nuts, served with mayonnaise may-onnaise dressing. s. By cooking a double portion of vege-ij vege-ij tables one day you have ample for 0 ealads for the next Salads that can be served as substitutes for meats r are easily made, economical, and save . the cook as well as the overworked di-t di-t gestlve system. g Baked Bean Salad. Place In a bowl 0 a few slices of onion and turn over g them a pint of baked beans, season and mix lightly; add two tablespoon-t tablespoon-t fuls of olive oil, a teaspoonful of sugar and a quarter of a cupful of vinegar. Mold and garnish with hard-cooked hard-cooked eggs and serve on lettuce. Chopped green peppers and tomatoes il are gooa mixea with Deans ana served with French dressing. H j I,- SEASONABLE DISHES. y 0 For a dainty dish on a special occa-d occa-d sion try using a small French potato scoop to cut out pink 11 f ''j'.-jf7 DalIs from the heart of !r I a "'atermelon. Put In i- f YWr B'asses, cover with or-d. or-d. I nnge juice and top with fxSy I a sprinkling of pow-"5 pow-"5 rr- dered sugar. Most of A us are reasonably satis-t- fied with a well-chilled ,f good-flavored muskmelon, but for spe- 1 cial times . the melon halves may be r filled with ice cream and garnished j. with bits of candied ginger cut In the lt form of seeds. Cantaloupe Sherbet. Choose the smallest ripe nutmeg melons for this j. recipe. Cut in halves and remove the seeds, then scrape out all the ripe pulp and put through a sieve; to a iuart of the pulp add a cupful each , of orange and grape juice and one r and a half pounds of sugar, well dls-j. dls-j. solved ; add two tablespoonfuls of e lemon juice and put into the freezer ; g add a beaten white of an egg and t freeze as usual. Serve in the canta-i canta-i loupe shells, well chilled. a Muskruelons spiced as pickled peaches or preserved as watermelon rind are very delicious dainties which add to the housewife's store of good . things for the winter table. j Cantaloupes and watermelons make ; excellent fruit salads. Dice and : serve on lettuce with French dress-i dress-i lng. A grating of nutmeg is liked on e cantaloupes by many. 0 Duchess Apples With Onions. A r most appetizing dish is this: cut in small pieces, after peeling, a half dozen doz-en green duchess apples; cut three onions In slices and put into an omelet ? pan with a little fat from salt pork; ( cook until the onions are a light yel-t yel-t low, then add the apples and sufficient , water to cook them without burning. As the apples are quite tart, a little sugar improves the dish as to flavor and looks, as it browns better with . the sugar. Season with salt and serve hot as an accompaniment to ' ponk chops. 11 LITTLE ECONOMIES. Leaders of men have ever been precedent pre-cedent breakers. Timid people, no mat-' mat-' ter how able, never make leaders. Fearlessness and originality are characteristics char-acteristics of all men of progress. It seems a small thing to mention, but there is great waste in the preparation prep-aration of vegetables, es-RWX'"'3 es-RWX'"'3 Peciu"y in Peeling pota-"$jtkWXf pota-"$jtkWXf toes. In the days before wyYI the potato peeler was In-ivVf In-ivVf vented a public-spirited ZtfyjP9!j man gave a large endow- ZN ment to the college vls- ?" ited by his agent that I showed the greatest P - PJ economy in peeling pota-p'ZK.iI pota-p'ZK.iI toes. Perhaps the old tale of the prince looking look-ing for a bride, who asked for the bread bowls in the homes of several charming charm-ing maidens, wishing to feed his horse with the scrapings, might be well to revive. Those who saved much dough, thinking to gain favor were disappointed disap-pointed for he chose the girl with t lie bowl so clean that there were no scrapings, scrap-ings, as that indicated to him a careful, care-ful, frugal wife, for which he was looking. Where vegetables are to be served alone, select the best looking ones, leaving the less sightly ones for soups, seasonings and stews. A talilespoonful of peas or tomatoes should be saved and added to the roast beef gravy on the morrow or to the vegetable salad. A single fresh tomato to-mato may be quartered and served as a garnish. A half cupful of peas may be added to tomorrow's omelet and thus make a tasty dish rather than a plain omelet. ome-let. Water In which rice is cooked added add-ed to milk makes a fine cream soup for dinner. One cupful of mashed potatoes will make several croquettes, or patties, or fish balls. The green tops of the celery are Just as good for flavoring the stew or soup as the more tender portions. Muffins left from breakfast may be pulled apart and toasted. Pieces of cake served with a simple custard and a sliced banana, is a dainty dessert and one easy to prepare. Save the tea leaves and sprinkle them, well moistened, over the carpet before sweeping. They brighten the carpet and keep the dust from flying. Use the ham bone to cook with cabbage. cab-bage. Take off every little bit of meat and serve it in a white sauce on toast. REFRESHING PEACH AND PEAR. These two fruits are general favorites favor-ites and may be eaten with no ill fyVV " 1 effects if not overripe . ; or green. fcj Peach Ice Cream. fcKaM Wipe, pare and cut ripe 15s3f3 peaches into small I lJJJ Pieces, sprinkle with rV7JV sugar and let stand two aSV-j hours, then force through a puree strainer. To the pulp thus obtained add twice its measure meas-ure of cream, two tablespoonfuls of-lemon of-lemon juice and sugar to make it not too sweet, add a pinch of salt and freeze. Serve in sherbet cups with a quarter of fresh peaches for a garnish. gar-nish. Peach Salad. Arrange halves of peeled peaches on head lettuce, sprinkle with sliredded almonds and finely chopped celery, then add well seasoned French dressing and serve chilled. Peach Roly Poly. Make a rich pastry and roll out very thin. On this heap sliced peaches and roll up. Place in a deep granite baking dish and cover with a cupful of brown sugar, a tablespoonful -of lemon juice and three-fourths of a cupful of boiling water, two tablespoonfuls of butter and bake in a moderate oven for one hour. Have the lap of the roll up on top so that it will bake without being soggy. Pear Salad. Take peeled pears, cut in halves, roll In chopped nuts and place in lettuce; add a tablespoonful each of finely chopped celery, shredded shred-ded almonds and pineapple. Serve with any desired dressing. Mayonnaise, Mayon-naise, if well seasoned, Is especially good with this salad. Pears baked with sugar, butter, lemon juice and a little water makes a delicious accompaniment to a meat course. Pears cut in strips with celery and French dressing on lettuce is another most appetizing salad. Soup meat with seasonings may be made into a nice tasty loaf for luncheon. |