Show die kitchen cabinet I 1 U less im ris union what t might be tone done it 1 men were wesel whit what glorious Kl orlou deeds my mr suffer burrer ing IHK brother broth sr would they ther loveana love and might and cease their corn of one on an other EASY DESSERTS DESOE HTa A dainty dessert which la Is basy e ta prepare la is as ollowa follows take strips of sponge cake soak boate M apricot n juice top with a spoonful ot of sweetened and flavored whipped cream and lay halt of nn an apricot Z in the cream it looks like a pouched esk egg but tastes better lemon jelto jello with Pea Pa achet chei make a mold of lemon jello un mold oh a platter and heap around it lining halac of sweetened peaches around the peaches licup 3 sweetened ened whipped cream and servo serve we well 11 chilled dill led cherry take 11 halt t cup P ful of finely chopped suet mix with two cupfuls of lour flour one halt half teaspoonful of salt cwb teaspoonfuls of baking powder and cold water to make a dough to roll roll holl out nn lin inch thick and cover tho the surface well with cherries dust w with ith sugar roll and tie in a cloth place in boiling water and cook two hours houri serve with a hard sauce prune pruna flip take thirty large prunes a half cupful of nuts chopped the whites of four eggs and four tablespoonfuls of sugar augar stew siew the prunes until soft abott cut up and add the walnuts add sugar and fold in the beaten egg eee whites bake in a well butte buttered red baking dish until arm n apple plum pudding Pare aad chop chopi hop 4 i three large apples stone and cut in quarters a dozen ripe plums bair these into the batter made of two cup fuls fills of lour flour two teaspoonfuls ol of baking powder two well beaten eggs one ha half if cupful of heavy cream and one cupful of augur one teaspoonful each of grated nutmeg and powdered cloves may be sifted with the flour it desired bake bahe in a well greased creased pudding mold for an hour and a halt half serve while hot with hard sauce fruit cupo cup place three tablespoon fuls fills of grape julca aulca in a tall glass add two teaspoonfuls spoonfuls ten of lemon juice julee anil and two teaspoonfuls of orange juice and one halt half teaspoonful teaspoon ful of sugar stir welli well add one half glass of shaved lea and oil the glass with ginger ale serve berre at once 1 cool drinks s cool drinks are always in season when entertaining a variety from which to choose to la un an advantage tea frappe a cupful of sugar and two cupfuls of water wafer tor for five minutes add dd a pint of strong tea int fusion freshly made und and cooled then the rind and juice of three oranges the juice of two lemons and a can of grated pineapple freeze it if desired or pack in a mold in equal parts of lee ice und and salt for three hours bours remove from the tha mold and arnash garnish with slices of lemon and mint leaves dipped in powdered sugar bugar fruit juice frappe take two cupfuls or of fruit juice one cupful of nf sugar and two cupfuls of water and the nice of two le lemons moris cook the sugar and water for five minutes cod and add the fruit juices bury in equal parts of tee fee and salt for thre hours if a fine texture Is desired use lisa one part of salt to two of ice fee and let strind for five hours orange an and grapo grape juice frappe add one cupful of sugar autar to two cup fuls fula of grape juice one cupful oi 0 orange juice and one fourth cupful co a lemon juice one cupful of cream may he added making a rieber richer drink fill the mold and pack as usual 11 II lee ice and salt with whipped eit cream when se eing tta ita punch make four cupfuls of ten let it cool then thea add to it the juice of six lemons and one pineapple ot t in small pieces one pound of cherries and one cupful t f granulated sugar stir until the sugar la Is add a einart of carbonated water pour into a pitcher and serve with a sprig of mint on top of each glass gifts serve with chipped lei and von conk kles lea for iced ten tea use twice nii as much lm and art prepare pare it at noun noon to he be used cl night putting the tea into cold water the fliller 11 a quite dlf dif ferent iced turkish affe Cf fe prepare a aji quart of clear hinck black coffee and hot in three well beaten egg yolks into two cupfuls of boiling milk cook over hot water until thick sweeten to taste and when cold add the adf stiffly effly beaten whites and one cupful of cream 7 1 beaten stiff serve with straws in chilled gIns glasses ses adding lee ice to enca with a S small m all pyra pyramid m ld of whipped cream and a churry on ton i old fashioned ginger water ahls la a drink used and cherished in the early days when the frabe fathers worked in the harvest field take one heaping tablespoonful tahle spoonful of dry gt gan nicer beef eef roex with half cupful of augar add a tablespoonful tahle spoonful of lemon jules juice or vin egar and three pints pinto of cold water serve at once after stirring etzelt kux TH 00 |