Arizona republican., 1909-06-06

btSl MOIlll hlNlIS IS lll6 wandering through wood ways, with dew and spring water to drink, and berries to pick and eat.
 There are so many of them, and they are all so bright and most of them sweet 10 taste and cool in the sun. What forest feast could hold a prettier dish than a wooden bowl of wild strawberries. Or the fruit might be gathered in a bunch in handfuls, from the open spaces where it strews the floor of the wood, or from the hedgerow where it grows long and Timber in the grasses over the dying primrose leaves of May. LONDON SPECTATOR.
 Menu Sunday, June.
 BREAKFAST.
 Strawberries.
 Cereals.
 Poached Eggs on Toast. Water Cress
 Coffee.
 DINNER.
 Tomato Soup
 Radishes Olives
 Roast Fillet of Veal with Ham
 Stuffing
 Dandelion Greens New Potatoes Lettuce with French Dressing
 Cheese Straws
 Green Currant Pie
 SUPPER
 Sweetbread Croquettes
 Creamed Potatoes Individual Strawberry ShortcakeS
 with Cream
 Tea
 fling.
  from the filet, which is a thick piece from the upper part of the leg. Make a dressing of bread soaked soft in cold water then wrung dry in a nap kin, adding to a cupful and a half of the softened bread a half cupful minced ham, a tablespoonful minced fat salt pork, a slice of onion a tea spoonful fine herbs and salt and pep per to season. Tie or skewer into a round shape, dredge with salt, pepper and a little flour, sprinkle lightly with pulverized sugar, put strips of pork over the top, add a little hot water to the baking pan and set in a moderate oven. As soon as richly Drowned cover with a buttered paper to keep in the juices and haste often. Serve with tomato or horse
  the meat is juicy and most excel lently favored.
 Strawberry Jelly. v Strawberry jelly may be made of strawberry juice alone if the berries are quite tart; but if sweet or full ripe. a little red currant juice or lemon juice in the proportion of a half cupful red currant juice or the .sv,sI strained berry juice should be added. To each pint of the mixed juice a pound of sugar is allowed. English housewives made a delicate jelly of the berries alone before they are dead ripe, in this way: Put the care fully picked and cleaned berries into the preserving kettle, over a gentle fire. Crush slightly with a wooden spoon until the juice flows freely. Simmer gently for half an hour strain through a jelly bag and re- turn to the fire. Boil briskly fifteen minutes with constant stirring. Take from the fire, measure and allow a pound of sugar to every pint of juice. Add the sugar, a cupful at a time, stirring until thoroughly dissolved. Put back on the stove and boil
  English Red Raspberry Jelly. Put well cleaned berries into stone jar crushing slightly with a wooden potato masher. Cover the jar and set in a pan of boiling water, keeping at the boiling point for an hour. Strain the berries through a hair sieve and to every pint of juice allow three-fourths pound sugar Put sugar and juice in the preserving kettle and after blending, simmer until a little dropped into a cold saucer jells. Remove all scum while boiling, pour into jelly glasses and cover with Daraffin. Two receipts have been given me lately by two different German housewives, both of whom are ex- pert cooks. The first, which is com mended as perfectly delicious" and simple in its making is known in Northern Germany as Verschlertes Bauernmadchen (The l
 Yelled Peasant Girl.) To make it, arrange by layers in a ! deep glass bowl, grated pumpernickle | sweetened to taste, chopped nuts (any | kin6, jam or crushed fresh fruit and | whipped cream. Repeat these layers until the bowl is nearly full, having | a thick layer of whipped cream at the top. Garnish the surface with Maraschino cherries or pieces of candied fruit and serve very cold.
 German Apple Dumpings.
 To one pound sifted flour add the slightly beaten yolks of two eggs, a !