The Fargo forum and daily republican. [volume] (Fargo, N.D.) 1894-1957, 1910-07-15

cherries, berries, WatermelOnS,
Cantaloupe, Tomatoes, Cabbage,
Carrots, Beets, Onions, Lettuce.
stirred smoothly. No cooking will be
necessary.
Iced tea should be kept in the ice
box and served with lemon and sugar
to the chance guest. 1t is not only
very refreshing, but helps to enliven
the dropping spirits of the summer
visitor.
Do not forget the pickle and spiced
fruit Jars while you are canning this
summer. A variety in the preserve
closet is more to be desired than vast
quantities of one or two kinds of
fruit.
The housekeeper needs not to be
constantly reminded to keep cool, but
1t Is part of her business to keep 9TH
ers cool. If the business of the house
wife were only recognized as such and
placed within certain limits, there
but she may simply write 1t down that
everything about the house is her
business-either to do the work her
self or to see that others do 1t.
Cold meats are welcomed on most
tables. If this is prepared in the form
of pressed or jellied meat it is wise
to begin very early and use the fire.
less cooker as much as possible. Soup
bones and other tough portions of
beef or veal may be used for such
purposes. If there is sufficient jelly in
the meat gelatine should be dispensed
with, but sometimes it is necessary to
add tablespoonful to secure the firm
jellied meat for slicing. DO not fail
to season meat loaves well. If the
salt is scant there will be a fat taste
Garnish such dishes with either pars-
ley or with half circles Of lemon cut
thin.
Half the discomforts OF hot weather
are assuaged by a cool and tempting
appearance. See that the dining room
is we'll shaded and aired If the
weather is very warm have the out
side Of the room sprinkled just before
meal time. The spray sprinkler rum
ming just outside Of the window will
lower the temperature. Then If the
room be we'll shaded and the dinner
of a fairly cool character there will
be a happy, satisfied atmosphere
which is very sure to secure an even
temper as wei as temperature. If
flowers are not procurable remember |
that a bunch of green leaves that hava /
been we'll washed will serve nicely.
It is we'll to remember to shrink all |
wash goods before making up. A good
way to do this is to soak the goods in
water without unfolding 1t from its
first folds. See that the water pene-
trates through all the thicknesses, but
do not crush the goods into wrinkles.
If the goods is colored the mordant
which has been successful with your
work may be placed in the water.
After it has soaked for from half an
hour to three-quarters, remove from
the water and hang up without wiring
ing. If the day be cloudy and windy |
no ironing will be necessary as the |
goods viii be smooth as when first |
bought. Even the original stiffness |
will not all be taken out.
The expensive candied cherries may
be made at home with much finer
flavor than those bought at the stores
Select the finest favored and co!ored |
fruit that comes to your particular |
market Remove the pits with care so
as to avoid breaking the skins as far
as possible. Boil them in a heavy
syrup until tender and skim out a |
few at time. Drain and roll in gran
ulated sugar and place on open trays
in the oven with the gas turned very
low for several hours. They should
be very thoroughly drained as they
will be syrupy and sticky If not free of
all syrup. Pack in jars between layers
Of sugar. The syrup may be bottled
and used for pancakes. Pineapples
may be conserved in the same way,
cutting into eighths of a slice. They
are very decorative as well as palat-
able.
While fresh fruit is one of the ideal
summer desserts the housekeeper some
times longs for something different.
Then there are some who are fond of
fruit desserts, but object to pies They
would like cherries, plums and fruit
OF that order in a cooked dessert. For
them there is nothing nicer than Cher
ry cup.
Wash and stone quart of cherries
and divide into six custard cups.
Thick jelly glasses make a good and
cheap substitute for these Make a
stiff batter of one egg well beaten, a
pinch Of salt, three-fourths cup of
sweet milk, one teaspoonful of bak-
ing powder and flour enough to make
a batter that will just drop from the
spoon easily. Drop this over the
fruit in the cups and place all in a
steamer and steam for one hour with
out lifting tho lid. Turn out in pud-
ding plates and serve with hot sauce
made of one cup of sugar into which
has been stirred thoroughly one table,