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Show SUMMERY DISHES. The idle man does not know whflt it Is to enjoy rest, for he has not errned . it. Hard work, moreover, tendy not only to give rest to the body, but what ' Is even more Important, peace to the mind. If we have done our best, to i do, and to be. we can reat in peace. . Sir John Lubbock. ' A dish to be thoroughly satisfying should appeal to the eye as well as .m. tlle Pn'ate. The follow-4$, follow-4$, i8$g s one which tills 5tfijj(2 both requirements : JBsls0f Pear Meringue With Custard Sauce. Take ' 9 ferm-jd even-sized pears and peel a BsaraJ them, leaving on tha : C7 stem. Place in a baking dish, add sugar, watei nnd lemon peel and bake until tender. i ,Beut the whites of two eggs until stiff ; add two tablespoonfuls of sugar and jwhen the pears are cold cover each ;wlth the meringue. Place In the oven to brown. Serve with a custard made from a pint of milk, two eggs, a quarter quar-ter of a cupful of sugar, and a pinch of salt. Cook until smooth. Chill and pour around the pears on a serving dish. Pear Fritters. Mix one and one-third one-third cupfuls of flour with two tea-spoonfuls tea-spoonfuls of baking powder, and a .fourth of a teaspoonful of salt. Add gradually two-thirds of a cupful of milk, one egg, slightly beaten. Pare two large pears and cut in slices, then Stir into the batter. Drop by spoonfuls spoon-fuls into hot fat and fry until brown. Serve with a hot liquid sauce. For peach fritters use a cupful and a fourth f flour. Chicken With Sour Cream Gravy. Cut up a chicken or fowl as for fricassee fri-cassee and cook until tender; do not enlt the meat until It Is nearly cooked. M'heu perfectly tender remove to n platter and place around It crisp baking-powder biscuits, split and buttered. Take a cupful and a half of the chick-vn chick-vn broth, add three-fourths of a cupful of sour cream ; cook together a tablespoonful table-spoonful and a half of butter and (he ?:une of Hour, then add the hot broth And cream ; do not boil after the cream is added. Pour this over the meat that has been dredged with flour and browned in butter. An old fowl may be cooked tender nnd delicious if covered with sweet fresh milk and set in a slow oven to j conk until tender; add salt at the last of the cooking. A small piece of onion adds flavor to the dish and ciiu be added to the milk. |