Show EH THE atie 71 KITCHEN ka CABINET CABINE T with tile the chine then find no fault world brigit to toe tie god made the he e hath bath made a leaf shelter tor for elery ever blad and an a songbird for every tree but into the human heart ill the e law cometh co me th for bitter or sweet the MCA measure tire aich thou to tile the world doth rive such measure the world will mete julin julia carney seasonable suggestions while fresh berries are in abundance it t is timely to can call some for winter u for shortcakes short cakes ant anil puddings crush the lie fruit such as raspberries rasp berries blackberries or any small fruit until smooth then thell lidd equal measure of sugar let stand several hours in a coot cool place then can call in ID jars which have been well velt sterilized and place covers on in a cool place or on lee ice to cool fill tile the jars and sea seal place on the conic cement it floor of tile fruit closet or in the back part of the lee ice chest if roomy coonly enough to accommodate a halt half dozen jars such fruit mill lill he be rich find and just ns as fresh fig as when cri cringed nned rhubarb and raspberry conserve A most delicious conserve i using two parts rhubarb and oil one part ries with equal weights of sugar all cooked until thick any fruit cucil sucil such a straw herries cherries or bla blackberries ck berries may lie used ii ed in the same proportion when one has plenty of pieplant and few fell berries tills this method Is especially recommended as tile piel pieplant illint Is loquai usually plentiful and client while the berries rao tire arc more costly tile the product seems to bo be so largely ill llie berries in fl bior stat blat the lie rhubarb only adds 3 in bull bulk rhubarb conserve take five pounds of sugar five pounds of rhubarb four oranges two tile pounds of raisins noil boll the lite orange skins until tonder tender discard the alie water grind tile skins find and fruit and cook till all boget together ter until till k strawberry preserves take two tio pints of sugar one small cupful of alvator boll until it hairs add three pints of beirnes and boll boil 15 minutes pour into till an earthen carthen crock nud and let stand our nr night can cold lie next morning cherries ili erries may he preserved the same way if al allied allowed loed to set 11 in the sun for a day clay covered with glass they will lip be rih rich in fit color is as well lnell as good in flavor there Is no playing fast or loose with the truth in any game without It bout growing the norbe for it dickens DRINKS AND FROZEN DAINTIES tiari TI lri the llie warin weather there Is nothing fo 0 o gratifying as a glass of iced fruit drink of which there it anre re innumerable erable varieties a riet les mint julep make a by oiling lolling one quart of water with two cupfuls of sugar 20 minutes wash aud alid separate 12 sprigs of mint in pieces and cover with one ond and one half cupfuls of boiling cover aid let stand land in a warm warin place he file minutes strain and add till to the add VAO two cupfuls of cor orange tinge juice one cupful of strawberry juice the juice of eight lemons pour into it a burch bowl bow and just before sen ebing ing told add one pint of of charged water with tile llie lee ice and more hilled chilled water ser serve c fici li mint illint leaves arld and whole strawberries cherry frappe take the lie juice from a quart earl can of chite cherries add a pint bottle of apollinar ls water and sugar to taste strain and freeze as a s usual orange frappe roll boll two cupfuls or of water twenty minutes add tile the grated rind of ono one orange and pour it I 1 over liver IHO cupfuls of blood orange juke juice add the juice of one ley lemon tion strain coot cool and freeze as directed raspberry and strawberry sherbet take one line pint of berry juice half of cadi kind or unmixed nn lini mixed nixed one pint of sugar one pint of water the lie juice of two to lemons one teaspoonful of gelatin ln soften llie file gela gelatin tirl in a little water and add tile the other ingredients vilian veil m ell mixed freeze as usual ned or canned fruit may tie be bilged folding adding one cupful of sugar to a I 1 pint of fruit and one quart of water nater frozen apricots put otle one can of if apricots through a move eve add one pint phit of sugar arid one quart of water linter stir 1 find and when tile lie sugar Is ig dl dissolved solved freeze when partly frozen rold add one pint of whipped cream bild a quarter Iter of ft a of salt for ordinary erent nis nit bif e one tie part of salt to three IV parts of if finely pounded lee ice th jie ji e it basin add three measures of ire ice in il llie britt bottom olti t hen ben one measure of silt salt repp repent it until the lee ice comes up lip well around lite die freezer turn lowly at first then faster until it 11 Is well veil frozen remove the puddle paddle put a cork in th the freezer and coer nell ell with tee ice all and a salt let bland three hours to riper ripen i t upon a crutch her girlish faco face alight alisha with love and tender grace arice laug ili 12 g she laniis brulli pitco to place U upon I 1 oil it u crutch and you and ani I 1 aiho ho Jr through A roseleaf rose leaf lear orld of dawn and dew we cry to heaven overmuch we rail and frown fron at cate ate while eh she and many more in apony agony are brao and patient strong and true upon a crutch SAUCES FOR FISH AND MEATS the sauco muce of arc r race age thickness which Is ii the most commonly u used cd allows two tablespoonfuls tablespoon fula cad cach of flour and butter nith ith one cupful ot of liquid li ether milk stock or t tomato an all appropriate sauze to lu accompany a dish makes it a plain dish dill out of the lie ordinary the cook who nho serves ta tasty ty sauces a always I 1 ays lias has on oil hand materials for mak ing such sauces as white brown tomato and Eo Decho chamel iniel and with these as a foundation Is able to make sauces innumerable for fi ft broo brown mi sauce a slightly larger quantity of lour flour la Is used to its as thickness Is lessened by bronning bron irig the flour the starch being A brown sauce salice is made by browning the flour and butter noil before adding the liquid Be chamel channel sauce cool cook one and one half cupfuls of white stock which is broth brodi from chicken or a combination of icell cal and beef with one slice each ich of carrot and onion a bay leaf six rix peppercorns and a sprig of parsley then strain thero there should be it cupful melt one fourth of it a cupful of butter sidd add one fourth of a cupful of flour and gradually add the stock and one cupful of if milk tomato sauce ta take ke one halt half can call of torna tomatoes toes to 0 teaspoonfuls teaspoon of sugar eight pepper peppercorns corDS I 1 bit of bay leaf still and salt cook twenty minutes rub through it a sieve and add one cupful of biotti n stock and tour four tablespoon tablespoonful fuN eccli 0 of f browned flour and butter cooked oke 1 I together gradually add tle tile lint hot liquid to serve with fish lie following is iq a roost most pleasing sauco sauce sauce Pi to one cupful of brown sauce add one tablespoonful of vinegar oue ballf small chopped onion ollion one no each of chopped cI capers flers mid and pickle with a dash of can cayenne ell no the lightest care while et concealed lies like a mountain on the breast the heaviest grief when once revealed Is lulled by sympathy to rest li marion farion rand WHAT TO EAT IN HOT WEATHER fault r ault in ili various forms is especially pond good for varni vi i cither cather the salts acids ant and rain mill oral matter are cooling to the blood A well c hilled chilled melon linclon peach or pear it a dait als li of berries or a w e I 1 I ripened banana are usual ly soine of them obtainable when oranges and grapefruit are not plentiful 1 gelatin di lies aies may be prepared in such variety that one need not tire of them thein combined with fruit juices and served with cream they are arc both filling and nourishing sea moss is another form of gelatin which is being brought arous ht back to its old place in faor nor A cupful well packed will thicken a quart of oc liquid tile the value of any such gelatinous substance as food Is that it saves more ex expensive proteins they should riot not be given with file I 1 lie idea of furnishing much nutriment however unless with mith them ir IF served a custard cus tard or rich sauce salmon with rice line a buttered mold billi fill cold boiled rice fill the center reamed creamed salmon cover with acne moi e rice put the coer ou on ili the mold and steam one half hour serve with a cream sauce which way may be seasoned fill lemon juice curry or minced parsley A most delicious white sauce may be made by using sour cream then the lemon juice may be omitted curry of lamb put into a saucepan three tablespoonfuls tablespoon of butter and half nn an onion cut flue cook slowly until the lie onion Is brown add two tablespoonfuls of flour and a teaspoon fill of curry cook until smooth add vivo two cupfuls of stock and cook for live five minutes sea season seaon on with salt pepper strain over slices of cold roast lamb iamb and serve M in a deep platter with a boll bolder der of rice lice deviled kidneys droll broil the kidneys and when half cooked score with a knife arid and in the cuts cut put a little mu mustard tard paprika and salt and finish br broiling place ilace on small squares square of toast well nell buttered and keep liot hot make 1 sauce of melted butter lemon jule and hopped parsley and pour over the kidneys XU XUL L hav |