Show S nOT VEA WEATHER SUS ME-SUS us Luncheon Ham Luncheon Ham mousse mou cc lettuce chilled berries powdered sugar ugar drop cookies Iced tea n niM I SE Two cups finely chopped cold boiled ham t 12 cup white whit stock 1 teaspoon granulated gelatin cUP whipping cream Chop and pound the tho ham until Season well with Ith muse mus mustard tard and paprika Soften gelatin In cold water tiring Dring stock to the boiling point an ana stir In gelatin Add to ha mand mix well cold told fold In the cream hipped stiff Turn Into a mold and on ice to chill chili and become m aps ot o ham picked the bone bon and the ends are ar dell dell- dellI dell I lus used up this way A knuckle o veal welt well cracKed should hould be boiled with celery and onion and the u uil bouquet garni for or the stock It If veal or chicken II you Ih e on a II farm is kept on hand in the th summer time many delicIous and out of 01 the tho ordinal can ean be made mad with little cr- cr fort ci-fort tort DROP Two tablespoons butter bulter y cups cup s ugar gar 2 egge 1 1 cup lour Hour 1 tea tea tea- poon poon baking teaspoon rolt 4 tablespoons mills milk 1 cup chopped nuts 1 1 teaspoon L Cream butter and stir In sugar Add egg nell ell beaten Mix silt loul baking po powder der and salt and stir Into first mixture Stir In milk and Add nuts from teaspoon onto oiled and sheet and bake fifteen to t enty minutes In a slow oven OHn I Dop cookies are specially In hot weather cather all they take much less time to make than the tho rolled and cut ones Dinner Fricassee of lamb new potatoes I with Ith minced parsley lima beans In cream cucumber and 1 at salad toasted ei hah es ot 01 cantaloupe filled with mixed fruit hilt hlf cups 01 o coffell LUI Three pounds pound shoulder moulder ot of lamb 2 tablespoons butter 2 tablespoons lour 3 teaspoons salt 1 small onion 4 teas oon pepper 2 cups lamb stock In the morning trim and cut the lamb In pieces convenient tor sen Put In kettle ketti with lIh onion and f 6 cups ot of water later and tender Remove from and cool Cool stock an and remove tat Season meat with lIh salt and pepper I when hen about halt done Melt butler and Mute auf meat until a II pale trow color cotor Silt Sift 0 over er flour and mix well being sure aur every bit a the flour Is Iq abaci bed bod by the th but butter ter and m meal al Strain over 2 cups 01 lamb and cook stirring constantly until thick and smooth Serve on a and garnish with tiny points point of o toa toast t tIt It wont won't tike more than minutes to pr pare this dish at dinner time Ne New potatoes should cook In halt half an hour our and lima beans In the ame time Halt an hour of 01 work I will get this dinner Copyright 1924 NEA Son Ice Ine 00 |