Show WA 1 I 1 III ULY bare thy loving breast and give thy child one hour 0 01 rest one little hour to lie unseen beneath thy scarf ot of leafy green 0 W hoime JELLY MAKING TIME jelly making time will soon be here and a word in season may prove profitable we hear so much about good and bad luck in jelly making as in other processes of cookery but i as there is no such thing as luck we must look to science to explain the success or failure we find that the principle which thickens jelly Is the pectin in fruit and that some fruits have very little while others in different degrees of ripeness have more in making jelly we learn that we must combine the fruits that have a large proportion ot of pectin with those that have little another element most necessary in jelly making after the pectin is acid a fruit that has the pectin and the add acid Is the ideal fruit for jelly ma king such fruits as currants currants crab apple and grapes make good jelly another delicate point which has had much discussion is the amount of sugar to use to a pint of juice and how long to cook the jelly if at all before adding the sugar too much boiling after the sugar Is added will make the jelly a dark color juices that are 0 diluted with water will be found to need more boiling than those undiluted usually tall fall fruits because of the addition ot of water will need about thirty minutes in all while the eummer summer fruits like currants will not take more than eight or ten the juices should be boiled and skimmed before the addition of the sugar and if the sugar is well heated before adding the process of cooking Is much hastened it is best to boll the fruit juice alone the first half or more of the whole time of cooking before adding the sugar probably too much sugar Is more often the cause of failure than any other in jelly making to rich juices practically undiluted an equal measure of sugar may be safely used but when using diluted juices one halt to not over three fourths of the meas mesa lire should be used it I 1 much better to lave too little than too much V 0 woman need envy th the e sphinx P aln her wisdom if she has I 1 learned arne the uses of silence and never asks a favor of a hungry man myrtle reed SPRING LAMB now that lamb Is coming into the market plentifully a few methods of preparing it may be welcome one of the prettiest ways ot of serving iamb lamb Is the crown roast two racks ot of lambs are required for the roast from seven to eleven ribs in each fasten them together in a circle and and wrap pieces ot of salt pork over each exposed lib ob to keep them from browning re move them when the roast 1 Is done and serve with a mound of peas in the center or a bunch of parsley and lat tat potatoes around the outside for a breast of lamb with dressing make the dressing as you would lor for veal or fowl part the meaty skin from the ribs and fill the space with dressing then sew up rub the meat with salt pepper and a little onion juice before putting in the stuffing it if sufficient stuffing cannot be covered in this way put it into the caul the membrane that surrounds the intes final organs and lay it beside the roast leg of lamb when a leg of lamb Is roasted it Is often boned and stuffed the bone however r adds greatly to the flavor of the meat and eo ro is best left in tor for ordinary occa serve the leg of lamb it boiled with caper sauce or a white sauce to which two hard cooked eggs chopped fine have been added lamb may be eaten soon after the animal has been killed mutton Is bet ter to hang and ripen A most appetizing dish of lamb chops are prepared by boiling them and after they are cool spread with a seasoned white sauce made very thick using a third of a cup of butter and the same amount of flour to a cup of milk and add a few tablespoon fuls of cold boiled ham finely chopped when well chilled dip in egg and crumbs and try fry in deep fat lamb with cream sauce cut two to pounds of lamb from the back in small pieces dust with salt and pepper and fry a golden brown in butter add a cup rup of broth or water and cook for a few minutes then add two tablespoon ula fuls ot of flour mixed with halt half a cup of sour cream and pour this over cook for an hour on the back part of the stove 71 tte |