Show on r FOR TH 0 tx y NANCY 11 HART A nar i french vanilla in france lea ice creams cream s and ices of all something of f a luxury in i sorts so arts fire are america it if not actually a ne necessity cy lea cream ac am Is assuredly a most conanon con commodity it has been brought within easy y reach of all perhaps plentiful ice cream has its advantages but when any any art article e om of food it Is 12 somehow a becomes use in it commonplace common immoral place rODDe robbed Yf of so some me of its appeal prom from the french point of view the american portion of ice cream or ice Is much too large it should not be regarded as a mere mer food ad mere nourishment there mere should be only a morsel 0 of it eaten as a pleasing asing contrast to more substantial viands elands ices and ice creams arc am in france are very often served in little plated silver dishes file h es that look exactly like very small poi ringers there Is one neat 0 os f the ice or cr cream am on the dish glace vanille vanilla ice cream is most ally found on the bill bia of at fare and is usually well made strawberry sherbet la L q usual enough and sometimes a vanilla ice a very anemic sister to the more tempting glace vanIlle 11 it if you are going to prance france and want to bring home an unusual little souvenir get a set ot of those little metal 11 glace dishes the dishes that look like very little porringers por ringers then when you have friends for dinner or luncheon and want to offer an unusual touch to the serving of the sweet you cart can serve some sort ot of sherbet or ice cream on these little french dishes simple mince meat mix one cup ot of chopped cc cooked aked meat two cups of chopped apples halt half a cup each ot of chopped raisins currants currant and molasses one cup of elder cider one cup of grape juice two teaspoons of salt ono one teaspoon each of cinnamon and allspice find and halt half a teaspoon each of cloves ves a and nutmeg meat heat to the boiling point tbell boll oil slowly 30 minutes and pack in a s stone one c jar until ready to use i As 41 grilled pears to serve with meat peel feel and halve alve h pears and brush with melt melted ed butter bake in a moderate oven degrees F until tender sprinkle with grated cheese and continue cooking under the broiler until cheese Is melted and delicately browned |