Show 0 FOR WARM DAYS ICED coffee prepared as usual served V with ith ice sugar and cream according to taste makes a most refreshing drink for a warm day served at luncheon here Is 13 a treasured recipe w indich alch it will be well to prepare and have ready for any emergency lemon grate the rind from one lemott lemon add the juice of six lemons with four cupfuls of sugar and two cupfuls of v water ater coil boll together for ten minutes cool and put into a bottle in the ice fee chest when serving pour a tablespoonful or two of the into a glass add chipped ice with cold witter water and serve at once this is so good and Is always ready to serve at a moments notice lemon soup add the juice and grated peel of a lemon to four cupfuls of water bring to a boll boil and thicken slightly with I 1 three teaspoonfuls of arrow root mixed with v ith a little cold water it is better to add the juice of the lemon without cooka cooking just as it Is served mint sangaree crush three sprigs of mint with a lump u M p of sugar drop into a glass halt half full of cracked ice add tour four tablespoonfuls of grape juice and fill fall the glass to the brim with charged water shake thoroughly and strain into another glass serve garnished with a sprig of mint chicken a la stanley melt one fourth of a cupful of batter add one large onion thinly sliced and two broilers cut into pieces for serving coer and cook slowly for ten minutes remove the chicken rub the stock and onions through a sieve and add one and one halt half tablespoonful each of butter and flour cooked together add cream to make the sauce if cf the right consistency season well and serve poured over or around the clil chicken chen on a hot serving dish garnish with salted bananas 0 by western newspaper union |