Show A A 7 1 I 4 satisfying summer appetites INNER is scarcely ever dinner ay in summer in fact most of 0 5 us would wish visit every night to f chave 1 have a sn sunday aday night m supper sort 40 fro of meal at the close of a blister ang hot day cold foods are arc most tempt iltz whether we have been beba at the office or out hiking motoring playing tennis unis or having a sim cold and plenty of it al 11 A just the right combination is what we want luring alluring cold meats meat in hot b of weather wea the r keep tile the oven off as much as possible and serve cold boj meats among amoia the pre predated moats its that you cati can buy reads read to seve serve there is an alluring variety 1 I lir ite long lit includes boneless cai ckon en roast beef lunch tongues coned co ned beef veal loaf de ham r chicken and many others C ide I i ig ilie he tact fact that every mors in tic can is good to eat and ik 11 i y to anve tile price of these dri ev niches 3 icie i is very moderate if you f lil in thi the can into your refrigerator ond a rd get th thy contents con lents thoroughly ct il you yon can call slice s tile the meat V very ry thin linn and it most alpee iz i y 15 on a platter pl ater A cold supper combination ohp combi combination ration bt foods ir if summer nimmer is the same as in win tr tc mc ant lt vegetables vegetable and fruit r rt the bulk buk vf if tir mill e c addition zd of cf bread lutta butters and milk when the meat and fruit are served cold one vegetable may be served hot Doubt doubtless liEss all winter you served fruits with your hot meals this is a healthful as well as a tasty combination but have you ever thought of serving as a variation spiced fruits with your cold meats this summer cold meats sometimes require a bit more spicing than do hot meats for this reason they are at their best when accompanied by sweet pickled fruits A simple but auf attractive way to serve cold meat is to arrange a platter with a border ot of sliced meat and fill the center of the platter with spiced fruit delicious spiced fruits may mav now be bought in gold enamel lined cans calls which preserve their color perfectly should you desire to prepare your our own spiced fruits the task need not be very difficult A royal road to preserving there is no royal road to learning but there is a royal road to preparing spiced and sweet pickled fruit if you prefer to make lour own at home spiced apple sl sauce abuce spiced apple sauce is an easily prepared irad home spiced spi bcd fruit to accompany a cold meat simmer together one no 2 can of apple sauce sauci the juice ani grated rind of one half lemon leinon one cup of water one fourth cup br brown ri um sugar one fourth teaspoon cinna mon and one fourth teaspoon nutmeg As soon as the desired consistency sis tency is reached remove from the stove and chill canned peach pickles here is an excellent peach pickle that does docs not noi necessitate the arduous paring ancl am stoning of peaches and that is a real economy in cost as well as in ill actual time required to prepare it A few minutes of boiling each day for three lays days is all of the preparation that is required drain one no 2 can of peach halves to the syrup from the can add one halt half cup vinegar three fourths cup sugar two long pieces of stick cinnamon and one half teaspoon cloves boil the seasoned syrup for ten minutes pour it over the peaches and let stand tor for twenty four hours drain off the next day and boil again for ten tell minutes and pour hack back over the peaches do the same the third day then pour into glass jars and seal pickled ginger pears are arc justas just as easy to prepare as are the chii ca nned ned peach pickles to the syrup fram one no 2 can of bartlett Bartic tt pears add one half cup vinegar one and cn third cups brown sugar two spoons chopped crystallized goin gin and one eighth teaspoon dry ger boil the S seasoned serui 10 ten minutes and par 0 v pears cover nd let star s ai d tv four hours brail bring to 11 ti po point 11 ll t I 1 for or t three ire e con cn i X then doir into kl qs s im 1 d i |