OCR Text |
Show l BE 11 ita the m if RKiTcriENflH M ISICABINET IHkf Then find no fcult with the tunahlne; Hftl God made the world bright to be. H- J lie hath made leaf-ahelter for overy SB I blrd IBS And a eongblrd for every tree. mR But Into the human heart the law jHR Cometh for bitter or iiweet; Km The meature which thou to the world Ml doth give finch measure the world will mete. I -Julia Carney. if I WM I m SEASONABLE SUGGESTIONS. M in While fresh berries nro In nhiimlnnco ilaB It Is timely to mil some for winter usu R' ,v for shortcakes and JjBU H9!l "'" frlllt' K"c1' "" HBf 0 SSj MfejH rni,IberrleB, black- KjB wOS KulvP smooth then mid WMk& .A., UpjIjAr cqunl measure of BWf several hours In u cool place, then JnjB I can In Jura which linvo been well wter- fljHyJft Hired nnd place, covers on, In n cool JFJri1 plnco oq on Ice to cool. Kill tho Jnra rauK ' "utl Bca, P'uco on the cement lloor of jfa'j tlio fruit closet or In tho back part MIR I of tho Ico chest If roomy cnouRh to je Hccominodalo n half dozen jars. Such lr fruit will bo rich nnd Just as fresh as Ink- when canned. ,g i Rhubarb and Raspberry conserve. w A most delicious conserve using two WfT parts rhubarb nnd ono part rnspber- if ' rlcs with equal weight of sugar, nil Hf cooked until thick. Any fruit such ns Kft( ntrnwbcrrlcs, cherries or blackberries tt; ( niny bo used In tho snmo proportion. HLl "When ono has plenty of pieplant nnd Hmi few berries this niothod Is especially H0 ,? ' recommended, ns tho pleplnnt Is usunl- PJj ' jy plentiful nnd cheap, whllo tho her BBj (j rles nro more costly. Tho product E?f seems to bo so largely tho berries In mAi " flavor that tho rhubarb only adds In Bf Rhubarb Conierve. Take flvo HEf pounds of sugar, tlvo pounds of rhu- Hfyl! jnru, four ornuKes, two pounds of rnl- flttlli sins. Boll tho ornngo skins until tend KIL or, discard tho wntrr. Orlnd the skins Dtlf , nnd fruit nnd conk alt together until M ' thick. S Strawberry Preservefc Take two HPt pints of sugar, one smnll cupful of U water, boll until It hairs. Atld thrco Kft pints of berries nnd boll 10 minutes; Bl pour Into nn (nrtlien crock nnd let S stand over night. Can cold tho next V morning. Cherries may bo preserved HJf tho snmo wny. If allowed to set In tho Km nun for n day, covered with class, they H will bo rich In color ns well as good m In flavor. SjYflv j There li no playlnc fait or looie , I M ;mr with the truth, In any same, without BK growing the worae for It. Ulckeni. Wjk' DRINK8 AND FROZEN DAINTIES. n, During the wnrm weather thero Is IR nothing so grntlfylngasn glass of Iced II fruit drink, of which Hi MM "iero nro "ni"n,,rnu, ' SK PKfl Mint Julep. Mnko n iBs. vJQH "'"'I' '' holllnir ono HreT KSzlH nunft of water with two wj ftsrjH cupfuls of sugar SO inln- WtM 11 Ih utC8' Wn8U nn1 xvponito Kj& 11 RV 1S 1"'Ik of mint In Bm ItXRJ PU,C(,,, nni' C(ver with S3 k JmH oiiu nni1 ,uv,iu,f cuifuis KgL -ies i)( j)0inK wutur, cover WMf nnd let stnnd In a wnrm placo live EL minutes, strain nnd odd to tho sirup. HJf Add two cupfuls of ornimo Juice, ono fl' cupful of Btrnwberry Jultv, tho Julco Jw of eight lemons. I'our Into n punch HrL bowl and just lioforo serving ndd ono EPf pint nt charged wuter with tho Ki Ico nnd moro chilled water. Korvo M& with fresh mint leaves nnd whulo K strnwberrles, K, t" Cherry Frappo. Tnko tho Julco Er from n quart cun of whlto cherries ; l utld n pint bottlo of npolllunrls water Wm nnd sugar to taste. Strain nnd froozo I'jfc' uH usual, Btvl Oranao Frappe. Doll two cupfuls Hjr of wnter twenty mluutcH; ndd tho Eft grated rind of ono ornngo nnd pour It Mhtt over two cuprum or wood ornngo i jBBWfctjQif. Juice; ndd tho Juice of ono lemon, OTpr,f v gtrnln, coot nnd frcoio ns directed. fHJf Raspberry and Strawberry Sherbet. B Take ono pint of berry Julco. one 3K halt of each kind, or unmixed; ono Kff pint of sugar, ono pint of water, tho Hi Julco of two lemons, ono toaspoonful Mlli of gelatin. Soften tho gelatin In u ffl"' llttln water nnd ndd tho other Ingredl Kg' cnts ; when well mixed freeze as usual. Bf4 Preserved or canned fruit may be f used, adding ono cupful of sugar lo a Jl'f pfnt of fruit nnd ono quart of wntor. V ( . ' Frozen Apricots, Put ono can of I apricots through n sieve ; udd ono pint BjhJV of sugar and ono quart of wnter; stir HFr nnd when the sugar Is dissolved BB4 freeze. Wlren partly frozen add ono 9tr pint of whlpiod cream and u quarter sSt of n tenspoonul of salt. For ordinary Xj creams use ono part of salt to thrco 'jMn parts of finely pounded Ice Use n 11 ( hasln; ndd threu messuros of Ico In .wwJiLt ...,, tho bottom, then ono mtaaure of suit ; HPfgMk rei'ieat until tho Ico comes up well jjjuflPB nnmnd the freezer. T'Jni slowly ut BPMBBj Crst, then fuswr-untl) It la well frozen. Kemovu tho paddle, put a cork In the freezer and cover well with Ice and salt. Let stund three hours to ripen. "Upon a clutch her elrlliih face MlKht with lovo and tender Krace Iaiighlnif she limps rom pluce to place Upon ii crutch. And you nnd I who Journey through A roan-loaf world of dawn and dew, Wo cry to heaven overmuch. We rail and frown at fate, while he And many more In agony Are brave und patient, strong and true, Upon a crutch." SAUCES FOR FI8H AND MEATS. The snuco of ' averngo thickness which Is tho most commonly used allows al-lows two tabtcspoonfuls nWRH each of flour and butter pTVyM With one cupful of liquid. A-tgya whether milk, slock or II K5jJ tomato, l! WM A" "I'l'roprlale nance i ' IvH to accompany a dish lj lM mnkes a plain illsli out of KnAI the ordlunry. The cook who serves tasty sauces always has on hand materials for malt-Ing malt-Ing such sauces as white, brown, tomato toma-to nnd Ilechamcl, and with these as n foundation Is able to mnko sauces Innumerable. In-numerable. Kor a brown snuco a slightly larger quantity of, Hour Is used to Uileken ns thickness Is lessened les-sened by browning the Hour, the starch being dcxtrlnlzed. A brown snuco Is mndo by browning the Hour nnd butter well before adding the liquid. Oechamel Sauce, Cook one nisi onc-bnlf cupfuls of white stock (which Is broth from chicken or u combination combina-tion of eal and beef) with one slice each of carrot and onion, a hay leaf, six peppercorns and a sprig of parsley, then strain. There should be a cut-fill. cut-fill. Melt oue-fourlh of u cupful of butter, ndd one-fourth of ir cupful of flour and gradually add the stock and ono cupful of milk. Tomato Sauce. Take one-half can of totnntoes, two teaspoonfulM of sugar, eight peppercorns, a bit of bay leaf, and salt. Cook twenty minutes, rub through n sieve and add one cupful of brown stock nnd four tnblespoonfuls each of browned flour nnd bntter cooked together. (Irudunlly add tho hot liquid. To servo with llsh the following Is n most pleasing snuco: Sauce Plquante. To ono cupful of brown sauco ndd one tahlcspoonful of vinegar, one-half smnll chopped onion, ono tnblespoonful ench of chopped capers and plcklo with n dash of cayenne. The IlKhteet care, while yet concealed, Ue like a mountain on the breast; The heaviest rrlef, when once revealed, re-vealed, Ii lulled by eympathy to reit. Marlon IUnd. WHAT TO EAtTtThOT WEATHER. Krult In various forms Is especially good for wnrm weather. Tho salts, - nclds nnd mln- " '- banana are usually, usual-ly, homu of them, obtainable when oranges and grapefruit are not plentiful. plen-tiful. delatln dishes may be prepared In such variety that one need nut tire of thrm. Combined with fruit Juices nnd served with cream they are both tilling nnd nourishing. Sea iiiohs Is another form of gelatin which Is being brought back to Its old placo In favor. fa-vor. A cupful well packed .will thicken thick-en a quart of liquid, Tho value of any such gelntluuus substance as food Is that It saves more expensive proteins. pro-teins. Thoy should not, he given w,tli tho Idoa of furnishing much nutriment, nutri-ment, however, unless with them Is served n custard or rich snuco. j Salmon With Rice. l.lno a buttered , mold with cold, hulled rice, till the con- i ter with creamed salmon, cover with moro rice, put the cover on the mold and steam one-half hour. Servo with a cream sauce which may bo seasoned with lemon Juice, curry, or minced , parsley, a most iiencious wane sauco may be made by using sour cream; then the lemon Juice may he omitted. Curry of Lamb. Put Into a 'saucepan 'sauce-pan three tnhtuspoontuls of butter nnd half an onion cut flue. Cook slowly until the onion Is brown. Add two tnblenpoonftils of flour nnd n teaspoon-fnl teaspoon-fnl of curry; cook until smooth. Add two cupfuls of stock nnd cook for live minutes. Season with salt, pepper, strain over slices of cold roast lamb nnd serve In n deep platter with a border of rice. Deviled Kldneyi. liroll the kidneys, kid-neys, and when half cooked score them with a kulfo and In tho cuts put n little mustard, paprika and salt' nnd finish broiling. Placo on small squares of toast well buttered nnd keop hot. Make n sauce of molted butter, lemon Juice and chopped parsley and pour over Ibe kidneys. m- tm torn , Mtmmmmi T in mm i n |