Show af E N I 1 a S THIS a time to be cloud cloudy ML and ead sad when our mother nature laughs around when even the deep blue heavens look glad and gladness breathes from the blos coming ground A few salads A salad Is one of the most appe lulng mizing of dishes and one should never consider the preparation of a salad as too much trouble A salad sho she ild be simple and may be prepared in a very few moments one of these dishes Is strawberry salad take the heart leaves of lettuce heap a few ripe strawberries in each dust with powdered sugar on each portion place a teaspoonful of mayon balse and a piece of lemon grape fruit and cherry salad cut the grai gral e fruit through the cen ter er removing the sections and freeing ng them of the white fiber marin ate in a little french dressing of ahr three ea tablespoonfuls of oil one of vinegar and salt and pepper to taste place some of the grape fruit on heart leaves of head lettuce on these nests add enough cherries to make an at salad spanish salad cut in halves several hard cooked eggs and place them at intervals on the lettuce in a salad bowl or plate between the eggs lay stuffed olives and halves of tomatoes cover each egg with mayonnaise and serve each gues guest w with bac each 0 of t the e ingredients engred ants of the salad fish filets cut the large filets into three small er ones dip in flour season with salt and red pepper place a nest in the meat and on this place strips of salt pork and sliced onion then lay on the filets on each place a bit of pork and onion and cover clo closely selly and bake until well done serve with a white whit sauce in which chopped parsley and sour pickle Is added grape juice soup cook half a cupful of tapioca until soft with a pint of water add three pieces of stick cinnamon strain and add one cupful of grape juice sweet en to taste and serve hot 6 a S door burneth upon his his I 1 inges so doth the slothful upon his bed train up a child in the way he should go and when he la Is old he be will not depart from it eggs eggs are now becoming reasonable in price so that the frugal housewife may feel that she can use them more plentifully they may often take the place of meat in a meal especially for a breakfast luncheon or dish when making angel food the yolks may be used for any number of dishes A salad dressing or a gold cake will use most of the yolks beat th the e 3 bolks elks left lef it f from rom the angel cake add a little cream or milk and salt then turn into a hot buttered omelet pan and arid stir constantly until all cooked serve as a supper or breakfast dish it if more cream Is added the egg may be served on toast for a simple little luncheon desser there Is nothing daintier than a plain on elet spread with apple jelly which has been heated in hot water to soft en fold rold and cut in slices it tastes very good and looks even prettier than ft it tastes save the eg gs hells washing the egg before breaking and use them to settle the coffee breakfast eggs put six eggs egg into a vessel which will ill hold f ave ve pints pour over boiling ater to fill the dish cover closely and set on the be back bach part of the stove or the rack to cook lea leave e seven min itts its for a soft cooked egg ten for a medium cooked fifteen for a firm and for a bard hard cooked eg |