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Show Ti'.e Itat uf worth Is not 'he hold you have of ea.:in; l.o, thne be yerlcst suula, sea tluwn. That know not any harbor known; And it may be the reason ia They to'jn on fairer shores than this. Joaquin MilicT. Salads New and Old. During the summer fruit salads of various kinds should be freely used, especially for the picnic lunch. There Is such a variety of fruits that one need not repeat. Turtti Fruttl Salad. Take one quarter of ti pound of figs, cut in small pieces, the same amount of stoned and quartered dates, one-half cupful of canned strawberries, strawber-ries, the same of canned pineapple, the juice of one-half lemon, two table-spoonfuls table-spoonfuls of sugar and one-half cupful cup-ful of orange Juice. Serve as dessert. Italian Salad. Take four sardines, three large potatoes, po-tatoes, three hard-cooked eggs, half j a cupful of cooked lima beans. Slice i the potatoes, skin and bone the sar- j dines and break into bits, then mix j i with the potatoes. Put the yolks of j two of the eggs into a bowl, add a pinch of mustard, salt and oil enough to make a smooth cream, add one-third one-third as much vinegar as oil. Pour this dressing over the salad and add the shredded whites. Garnish with the whole egg cut in pieces and a few-stoned few-stoned olives. Serve well chilled. Royal Soup. ' This Is another tireless cooker recipe. Put a cut-up fowl in a cooker kettle, full of cold water, boil ten minutes, then pack in a cooker for six hours or overnight. Remove the chicken and to the stock add one dozen small onions, two diced carrots, one turnip also diced, one cupful of peas, two bay leaves, salt and pepper. Reheat the radiator, bring sonp to a boil and repack. Do not strain, but serve with grated cheese and buttered toast. The chicken meat may be used for various dishes later. Squabs en Casserole. Saute six squabs In two tablespoon-fuls tablespoon-fuls of butter without browning, then cover with broth, add a sprig of parsley, pars-ley, a bay leaf, and cook until nearly tender; then add a dozen and a half of button onions which have been par- boiled, two dozen potato balls and two half-Inch cubes of fried bacon. When ready to serve, remove the parsley and , stir in the yolks of three eggs well beaten and added to half of a cupful of cream ; add a tablespoonful of butter but-ter or bacon fat. Do not boll after the eggs are added. Serve from the casserole. One of the nicest ways to serve squabs is boned and stuffed, then roasted. It is not a difficult process to bone a few birds. The small leg bones are left at the end for a more shapely appearance. They may be broiled without stuffing If preferred, adding a bit of celery or "a piece of onion to season the inside of the bird. (Copyright, 1920, "Western, Newspaper Union.) o |
