Bisbee daily review., 1919-08-02
SHOPPING NEWS FDR BUSY B|SBEE
 H0USEKEEPERS
By Riddy Bye


 from the menu-makers who use their brains and go to market at least every other day. Of course the woman who finds it easier to tele. | phone" always has hard time to think Of things to eat-and her bus band always has a harder time to pay the food hills, '. But tor the marketer-her chief difficulty these days is to resist temp tation to buy more food than is need ed from the rich supplies of fruits and vegetables offered. For fresh things though the wise procedure is to buy small quantities often-not more at time than can be used within two days:
 Something different" to have for supper or lunch-is the plea of the summertime housekeeper, worried by her inability to interest hot weather appetites. Here are three, new, cool ing and attractive desserts.
 Coffee -Tapioca Pudding Strain cupfuls of hot, clear coffee, and add to 1t 1-2 cupful of minute tapioca. Cook slowly in a double boiler for half an hour and when the tapioca is tender add 1-2 cupful of sugar, and mold and chill in glass cups Serve with whipped cream.
 Honey Ivory Cream
 Mix cupfuls of sweet milk with l cupful of cream, and warm them to- gether with 1-2 cupful of strained honey. Soak 1 and 1-2 table-spoonfuls of granulated gelatin in 2 tablespoon fuls of cold milk for a few minutes and when softened add to the heated milk and honey. Flavor with 1-2 teaspoonful of bitter almond extract. Stir the mixture until the gelatin is we'll dissolved, then set aside in cool place until it begins to stiffen. Peel and cut fine l cupful of ripe peaches, mix with the pudding mix ture, and pour into rinsed molds to chill and harden. Serve with cream and peach slices.
 Apricot Sponge
 Soften l tablespoonful of grant, lated gelatin in If. cupful of cold water. Heat l cupful of canned or ripe apricots rubbed to a pulp and a little juice, and add the gelatin. Let dissolve then add 1-4 cupful of sugar Remove from the fire, and stir, and
  in the stiffly beaten whites of two eggs. Serve in glass cups with whip ped cream and fresh sponge cake
 Sunday
 Breakfast: Iced cantaloupe, muf. fins, new honey, iceG or hot choco- late.
 DInners Lemon Ice, roast Of nut ton with baked apples, new creamed carrots and peas, cucumber and to- mato salad, French dressing, water melon.
 Supper: Peanut butter sandwiches, fruit. lemonade.
  2 Monday Breakfast: Sliced peaches with shredded wheat biscuit and cream. coffee, rolls.
 lunch: Baked lima beans with pimentos. cheese sandwiches, plums. Dinner: Cream of tomato soup, cold sliced mutton, creamed new po- tatoes, beet salad, chocolate. farina pudding. "5
 Tuesday Breakfast: Chilled blue plums, l creamed tuna fish on toast, coffee. Lunch: Succotssh of corn and | beans, corn pone, honey, iced tea. Dinner: Spinach and cheese loaf | with white sauce. buttered beets, cu- cumber salad. frozen peach custard
 "Wednesday
 ereakfast: Cold nodded oatmeal with sugar and cream, toast, coffee. Lunch: Creamed onions. egg salad, sandwiches, iced tea. Dinner: Famed fresh fish, baked potato. corn on tho cob, sliced peaches, sponge cake.
 D.
 Thursday
 ereadaet: Corn fritters and sirup. and cream, coffee. Lunch: Buttered carrots, bread md butter. Dutch apple cake, tea. Dinner: Corned beef hash with outtered beets, fried eggplant, lettuce md green pepper salad, muskmelon