Show tny J TN im CABIA I 1 1 it II is always good to know if 1 only in P a ong a charming human being it r c rs ore ona like ike lowers flowers and words and clear brooks s TARTS S FOR OCCASIONS line some patty tins tills with pastry nil and fill with the following beat two tablespoonfuls spoon each of sug sugar ar and but butter ter to a cream add a well beaten egg a of rice flour and four tablespoonfuls of gr abed a t e d coconut put pat a spoonful of tills this mixture into each tin and hake bake in a moderate oven for fifteen minutes when cold decorate with frosting it if desired date tarts chop one cupful of stoned dates and a quarter of a pound of citron very fine add the grated rind and the juice of one lemon one cupful of sugar and one egg beaten fc lightly fill each pastry shell and lay thin strips across the top bake about twenty five minutes in a slow oven grape tartlet fill baked shells let with large sweet grapes which have been rolled in the white while of an egg then dipped in granulated sugar orange and pear tart line n R baked tart shell with sections of orange that have been carefully peeled removing the membrane and in the center put chopped pears either fresh or cooked pears may be used dust with nith sugar and garnish with nith mint leaves and serve lemon tarts beat the yolks of four eggs add a cupful of buttermilk one and one half cupfuls of sugar 11 tablespoonful able spoonful each of cornstarch and butter and the juice and rind of two lemons fill and bake then cover the tops with meringue made from tile whites of two eggs barberry tarts fill shells with barberry jolly jelly or preserves and garnish the tarts with the ripe berries and spays of barberries bayberries bar berries cherr Cherry tart line a shell with pastry fill with layers of cherry and raspberry preserve sift finely minced nuts over the top and dust with nith powdered dered sugar currant and coconut tarts line twelve aji molds ads with pastry beat two tablespoonfuls each of butter and sugar to a cream add a beaten egg and a tablespoonful of rice lour flour lastly add four tablespoonfuls tablespoon fula of chopped coconut and bake garnish with currant jelly and serve fig tartlets Tart lets line small patty tins with pastry cut a half a pound of figs into small pieces and simmer them gently in a cupful and a half of water add three tablespoonfuls of sugar and then one of lemon juice cool and add two beaten egg bolks alks it a half cup ful fill of chopped nut meats find and a little salt halt fill the pastry pans and bake in fit a hot oven cover with a meringue ninde made front from tile the whites of the eggs and a little sugar brown and serve hot or cold the power men possess to annoy me I 1 give them by a weak curiosity no man can come near me but through my act CARE OF FOOD DURING HOT WEATHER fruits of all kinds should be kept in a cool dark place and have frequent visits looking them thein over carefully to remove all ripe fruit berries should always be poured out on oil shallow plates or platters their own weight crushes and s spoils P oils them watermelon too large for the ice chest may be wrapped in wet sucking sticking and left in a window or draft with frequent wet tings flags tile the melon cools A portion to be served may be eat cut and placed near the tee ice for immediate use the cut side placed on a plate will keep it from spoiling so soon lemons k keep cep well in a dish of water frequent chancing of water and them before they begin to show decay will III save waste vegetables containing sugar as beets and corti corn lose their flavor very quickly the sugar causing fermentation and no do soaking in water N will III ever restore th i 3 flavor corn at its best should hould be served tin an hour after it lias has been pulled front from the stalk milk should lie kept in a covered elih dish in a cool place nener allowed to stand inthe liot hot kitchen green vegetables may be failed vaI led and dropped into a cheesecloth bag am a r nd kept crisp they should never lie be beaked in salt sali water as it wilts and ruins them Cue cucumbers umbers crisp ond and delicious if properly treated become ill like sole leather after a soaking in ili salt water often causing colic and in ili mine tile cases death it must be remembered that hie file fiodi rich in nitrogen such us as milk its products ment meat eggs nil and of fish decompose easily under the 11 influence of heat bent and moisture and most of these foods then become not food tout but deadly poisons causing illness th that at Is often filial fatal meat to be kept should be brushed equal portion of oil and vinegar or melted butter and vinegar win will do tills this will protect the meat from bacteria and make it more tender mid and palatable in mutton or lamb the marrow fat ns as well its as the thin membranes should be removed if the meat meal is to be ba kept at all us its those portions decay very quickly for everything you have missed you have gained something elbe for everything you rain gain you lose GOOD EATING for the llie children who are always fond of ices and ice fee cream of various sorts the following will be found a wholesome one to give them caramel ice cream put a cupful of sugar into a smooth spider and A stir until it Is liquid and a light brown beat a cupful of A sugar two eggs and a pinch anch of salt and stir into a pint of anit milk k pour this boiling mixture into the carai caramel liel nil and let stand until dissolved stirring occasionally when well dissolved add a quart of cream and freeze corn souffle to a cupful of corn fresh or canned add a tablespoonful oi of butter and stilt salt and pepper to taste mis I 1 with two tablespoonfuls of lour flour and a cupful with inith a teaspoonful of sugar cook until the flour is well cooked add the yolks of two eggs and fold in the whites beaten stiff just as it goes into the buttered baking dish to bake thirty minutes cheese pie take a large cupful of dutch cheese add a halt balf cupful of butter a cupful of sugar a cupful of raisins and three eggs a halt half teaspoonful of cloves one and a half teaspoonfuls of cinnamon a fourth ot of a teaspoonful of salt and a half cupful of rich milk bake in crust until a beautiful brown cheese cake custard put a cupful and a half bialt of cottage cheese through a colander beat three eggs and stir into the cheese then add three fourths fourth of a cupful of sugar the juice and rind of a lemon and a teaspoonful of melted butter beat until smooth line a deep pie plate with pastry fill with the mixture and bake in a quick oven thirty minutes mocha gems cream two tablespoonfuls of butter add a cupful of sugar and one egg beat well add a cupful of cold coffee and a half cupful of milk one and a halt half cupfuls of hour flour a tablespoonful and a halt half of baking powder and a halt half teaspoonful teaspoon tul of salt then add a cupful of rolled oats pour into hot buttered gem pans pang and bake twenty minutes in ili a hot oien reap neap this lifes success or fal failure lurel soon shell shall things be and the right and wrong now tangled lie unraveled in the next MORE GOOD THINGS FOR THE FAMILY TABLE bananas in various ways make most wholesome food and a pleasing variety bananas with jelly loosen a wg section of the alie skin from a dozen bananas find and arrange them in a baking pan bake until tin ill pulp Is soft mid and the skins discolored remove tile the bananas from froin their skins and roll in macaroon crumbs dissolve halt a glass of currant jelly in cold water throe three fourths of a cupful with mill a tablespoonful ble of cornstarch stir all and cook over the fire add a of lemon juice a tablespoonful tablespoon tul of butter serve hot with thu the bananas this Is a mot mo t delicious dessert for children bran muffins beat together a cupful of sugar add a tablespoonful of shortening and an egg well beaten put two cupfuls of sour hour milk into a howl bowl then add one and one half teaspoonfuls of soda dissolved in a hall half cupful of cold water a teaspoonful and a halt bialt of salt alt and two cupfuls each of bran and flour mix well and hake bake in hot buttered gem paus pans for 30 minutes potato soup peel and quarter six mx good sized potatoes add a fourth of ii a pound of salt bait pork two onions and a i sprig or two of parsley cover with water and cook gently for an bour remove the he pork and run ruh the vegetables through a sieve return to the kettle aid add two cupfuls of milk two tablespoonfuls of butter find and salt and pepper to taste doll boil up once and serve hot lot if citron Is steamed beffre it Is sliced it wl will bo be found to cut much easier yiu ll t |