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Show GCITCIill Yea. It becomes a man To cherish ni'MiKiry. where lie lia,l de-litfht; de-litfht; For kindness is the natural birth of kindness. "Whose soul records not the preat debt of .iov Is stamped forever an ignoble man. Pophoelea. HOT WEATHER FOODS. For a hot night when nnyihln:; heavy will not he enjoyed, try a bread and cheese soullle. pin ii , Spread slices of bread : AJi$& with lull t it, lay in a tm k-. k-. "-t3f:T--vl ins dish, sprinkle genor-iii?S!j'-'-.J iitisly willi a strong 4,1 cheese, cut in hits if LiJosiJ fresh, grated if stale: fci- pour over a custard. lr r i using two eggs, a pint of -" " milk and salt and cayenne cay-enne Instead of sugar. Bake in a moderate oven until well set. Serve hot from ihe dish in which It was baked. A sandwich is always a good summer sum-mer food to serve at a light supper. Cut cucumbers very thin, spread with mayonnaise or n boiled dressing and place between buttered bread. Lettuce is another good filling with salad dressing. dress-ing. Small sponge cakes tilled with whipped whip-ped creanf; jam or wiih any flavor of cooked cream makes a dainty dessert which is easy io prepare. Custards of various kinds and flavors are well liked. The following are a few not commonly served : - Ginger Custard. As this is to lie a molded custard we will need four eggs. Beat them slightly and add two eup-fuls eup-fuls of scalded milk, one-half cupful of sugar and one-half teaspoonful of salt. Garnish the sides of the buttered custard cus-tard cups with thin strips of Canton ginger, strain the custard into the molds and cook in water in the oven until firm. Less sugar may be used and the sirup of the ginger added as a sauce when serving. Baked Orange Custard. Beat the yolks of three eggs until light; add half a cupful of sugar, one white of an egg, t lie grated rind of an orange, one-quarter one-quarter enpful of orange juice and one and one-quarter cupftils of milk. Mix and turn into buttered cups and bake until the custard is firm. Cool and serve surrounded with sections of orange. or-ange. This custard will tinmold and hold its shape. Cheese Custard. This is made as any other custard, adding a quarter of n cupful of grated cheese and salt and cayenne for seasoning. Among the most thoroughly self-deluded self-deluded people in the world are those who think that In the multiplication of things and possessions, happiness and contentment lies. SUMMER SALADS AND OTHER DISHES. A most attractive salad may be made by using a cupful of two or three cooked veg-t veg-t ljjJ? e t a b 1 e s . Make I tr Iflvl slllil" mounds of I- irf"fa4 chopped seasoned I'mi' spinach, peas and -pLL'j'-J chopped potato, Jb l J outlining eacli with yjVpwJ chopped cooked beets. The vegetables vege-tables should he marinated with French dressing to season well, then serve with mayonnaise or a boiled dressing. Smoked salmon, sardines or herring cut in strips may be used in place of the beets. Fish Aspic. Put head and bones of whitefish into one quart of cold water, wa-ter, add two cupftils of tomato .'nice, two tablespoonfuls of chopped onion, two tablespoonfuls each of chopped carrot and celery, two sprigs of parsley pars-ley and a bit of bay leaf, and one and a half teaspoonfuls of peppercorns. Simmer gently one and one-half hours, strain, season with salt, cayenne and lemon juice. When cool add Ihe whites and yolks of two eggs with four tablespoonfuls table-spoonfuls of gelatin; stir constantly until the boiling point is reached, let stand ten minutes, strain through a double thickness of cheesecloth and mold until firm. Serve on lettuce with any desired dressing. This aspic may be used as the foundation for any num-Imr num-Imr of fish salads. Take some of the aspic, hard-cooked egg. shrimps and cucumber, and a most pleasing combination combi-nation is prepared. Fresh fish, fried until crisp and brown and served will crisp lei luce salad, with n slice of fresh tomato, i bread, and a simple dessert of acid fruit like the following, w ill make J another good dinner menu. j Cheese and Banana Salad. --Remove ) the skin from two bananas, scrape and cu in halves lencthwiso. .Mix one ! Neufchatel cheese wiih two tablespoonfuls table-spoonfuls of chopped mint leaves, mid salt and Flench dressing to moisten. Spread one-half Ihe mixture on the two si ices of banana, cover with thr other slices and press firmly. Out in slices and arrange on lettuce; serve with French dressing. Chopped nuts or olives may be used for variety in place of the mint leaves. Bacon and Lettuce. Fry thin slices of bacon crisp and brown. Spread j rye bread wiih mayonnaise salad! dressing am! lay on the bacon with ti crisp lettuce leaf for filling, terve at j on(,- -.chile the bacon is still hot. If our hearts to out In love to all itn whom we runic in contacl, we inspire in-spire love and lie- same ennobling ami warming killiieuces of love always return re-turn to us from those in whom we inspire in-spire t hem. Tri ue. SUMMER DESSERTS. With fresh fruit, such a berries, melons and ihe luscious peach, we neeti not prepare des-f des-f ' ' ' '''y V" ' sorts during hot LwpsLvi weather, but art LyvV2" J, occasional p u d-IOCy d-IOCy I ' f Jfci 'ling ni't too heavy IryJ 1 '"' complicate Plffig: aP' eil to prepare wiH fo'yP'P I'O welcomed for 4 our menus. Tapioca Fruit Pudding. Ileal two .-upltils of milk in a double boihy, dd one-third of a cupful cup-ful of sugar or one-fourth ot a cupful of honey and stir in six lahlespoonfuls of tapioca. Cook until clear. Pour into a bowl lo cool, then fold in one (tipful of heavy cream whipped with a teaspoonful of vanilla. Serve with peaches sliced or any berries in season. sea-son. Indian Coconut Pudding. Ileal nnii quart of milk to ibe boiling point, add a cupful of cornnieal. stirring constantly constant-ly ; cook ten to fifteen minutes. Add a teaspoonful of salt, a third of a cupful cup-ful of sugar, half a cupful of shredded coconut, and one-fourth of a teaspoonful teaspoon-ful of cinnamon. Bake in a greased pan in a slow oven one hour. Rice With Bananas. Peel and scrape three well-ripened bananas and maslt them with a fork to a creamy pulp, adding it few- drops of lemon juice. Stir Ibis lightly into one cupful of cooked rice and serve wiih cream. Apricot Ice Take a cupful of corn sirup, two cupftils of' canned or fresh apricots; cook until soft, masTI and put through a colander. If the dried apricots are used soak overnight and cook until soft before mashing. Add two tablespoonfuls of lemon juice, a cupful of water, mix well and freeze. If a cream is wanted, substitute a cup of thin cream for the water and freeze. Junket. Heat to luke-wnrni temperature tem-perature one quart of milk; dissolve a junket tablet in a tablospoonfut of witter and stir into the milk while warm. Add half a cupful of honey and a teaspoonful of lemon or orange extract, ex-tract, pour into sherbet cups and et stand in a warm room until set. Then place on ice and chill. Serve with a spoonful of berries and cream, or a bit of jelly, chopped nuts or sliced fruit. Spanish Omelet. Make a plain omelet by the usual method, using the number of eggs needed to serve the family. Melt a tahlespoonful of butter; add a tablespoonful each of chopped onion and green pepper. Cook utitii soft, then add a can of prepared tomato soup and heat. Pour a little of the sauce over the omelet before folding, then pour the rest around the omelet. BREAD AND CAKE THAT YOU CAN MAKE. In many cities delicious cakes and breads may bo purchased which, If made at home by a reli- i4iis-i'i,l n,)le 1't'ciI1. will he as s' Q si q good and twice as cheap. Raised Nut Bread. sLji Soften one-quarter of a ' J yeast cake in two table-ircd table-ircd spoonfuls of water; add one cupful of scalded and "SEixf cooled skim milk, one- quarter cupful of dark molasses, one teaspoonful teaspoon-ful of salt, two and one-half cupftils of entire wheat Hour and one-half cupful cup-ful of walnut meals. Mix and knead until smooth. Let rise until double Its bulk, adding tin? chopped nuts In Ihe last kneading. Shape in two loaves; let rise again and hake. Banbury Tarts. Sill together two and i. lie-half cupfuls of Hour, two and a half leaspoonl'iils of baking .powder, one and one-fourth teaspoonfuls of salt. Work or cut In with 1wo knives lour lablespooiil'nls of shortening; add a half cupful of cold water, knead tighlly and roll out. Spread with three lahlespoonfuls of shortening, roll up like a jelly roll, pat with rolling pin and roll out. Spread again with three lahlespoonfuls of fat and roll lip. pat and roll out again ; repeal until three-fourths of a cup of shortening is used, then roll the pastry lo one-fourlli Inch in thickness and cut into live-inch live-inch cireb's. Fill wllli Ihe mixture of two cupfuls of raisins (chopped), half a cupful of jelly, and half ti cupful of bread crumbs. Place lie1 tilPng on one sitle, wel Ihe edges and fold, pro-sing Ihe edges well t ogot lie,-. 1'rjok and bake on a baking sheet. Hermits. Take half a cupful of melted shortening, add one cupful of molasses and half a cupful of sour milk; sift with two cupfuls of white flour and one of oat flour, one lea-spoonful lea-spoonful each of sofla. cinnamon and cloves, one-fourth of a tenspoonl'iil of nutmeg, one and one-half I easjioon fiiin of salt; add a cupful of chopped raisins rais-ins and mix as usual. I imp from a teaspoon tea-spoon on two gr"ased baking sheets. This makes five dozen small o ikos. .4 |
