Show C 1 St stronger it aluni hast I 1 furnee a truth which ll tOtSa N no 0 school of long experience that the world Is nil III of 0 gallt and binl wry lintl hast seen 1 noigh of till all its ita sorio fio ws cill wilmea lies and to tiro tire thea of it enter tills this wild wood vo LI ane AIK v view le w tho haunts ot of nature SOME JULY DESSERTS during tile dia hot weather when corli seems beins harder and play so inviting it if the time to serve simple desserts or fre fresh tili fruit and uso tho the extra in enjoying an hours rest under the trees or 01 on a shady vine cover coverton jo porch much of tho the worl of the housewife may bo be prepared here ablee and fruits picked over mending done and varl other things which each will dis did cover is so BO much plea pleasant sauter cr done in ill the air Des desserts sers which may be prepared when tho the evening meat meal la Is preparing or early in the day before breakfast which will be cold and attractive ani and save time during the heat ot of the day bustards custards Cua Cus tarda tards of various kinds and flav ors are most wholesome desserts they may be combined with any number of 0 different foods when ono one lives on a farm where milk cream eggs and but ter Is in abundance the dessert lem will solve itself it is ia tho the city dweller who needs to economize on those foods which aro are so BO lavishly abundant in the country which makes her long for a larger income to buy plenty of cream eggs and butter the various jellies and gelatins gelatini gel atins are delicious combined with fruit and served with whipped cream but the average farmer working in the open enjoys a hearty dessert especially it the dinner is not abundantly substantial with a hearty dinner even a hard bard working roan man in the open Is better to have a light dessert to finish a heavy meal in hot weather er lee ice cream Is nourishing wholesome and always liked so BO when in doubt make ice cream sponge pudding with roxbury sauce an ordinary sponge cako cake gerred with this pudding Is very good or the sauce may inay be served with a pudding beat the white of an egg until stiff and gradually three guitha of a cupful of powdered sugar I 1 then add the yolk of an egg beaten beaded thick three fourths of a cupful of cream beaten stiff a f few ew gra erain 1 ap po val al rl a vori to 0 alstet astet tad SAVORY SUMMER DISHES we all enjoy a new combination co et eb socially toc lally it if it be attractive in appearance the garnishing varnishing garni shing and serving of many dishes Is the main and important detail savory tomatoes plunge six elx small even sized tomatoes into boiling water for a few minutes to loosen the skin remove the skins and place the tomatoes in PL a greased pudding dish take rake a cupful of cooked inae macaroni aront which has been cut in inch lengths place over the tomatoes and cover with a rich white sauce sprinkle with grated cheese and cover with a few tablespoonfuls of buttered crumbs cru niba put into tte tiie oyen oven and cook until tomatoes are tender asparagus in place of the tomatoes may be used and it if it la Is cooked the dish need only be heated to be served stuffed mutton buy four pounds of the breast of mutton wipe carefully and put into a saucepan and cover with boiling water put into the stew one turnip one carrot and two onions grate halt of each vegetable and cut the rest in slices simmer for one hour prepare a stuffing of bread crumbs sage butter one chopped onion and bind with egg and milk take out the bone from the mutton place in the stuffing roll and tie and put into a baking pan with some halved parboiled potatoes and bake a half hour buttered applex apples cut rounds of bread about an inch larger than the apples pare and core one halt half dozen apples place the bread in a baking dish butter it well and put the apples on the bread fill tho the cavities of the apples with butter and sugar add a little canned fruit juice or water and bake in a gentle heat until t the pe are done serve with a spoonful of jam on top of each apple baked mutton chops chopa pound and trim the chops roll each in beaten egg and crumbs then put into a dripping pan and set in the oven as the chops brown baste them every every five minutes season and thicken the gravy with hour udd add a few tablespoonfuls tablespoon of tomato and cerve eerie hu |