Hard Cooked Eggs

Cook a dozen or more at a time and use for creamed eggs, egg salad,' deviled eggs, garnishing salads, meats, etc.

Cold Boiled Potatoes

Cook double or treble the quantity and keep for potato salad, sauted potatoes, quick scalloped potatoes, creamed potatoes, or potato soup.

Cold Cooked Vegetables

Cook more than necessary of all kinds of vegetables and keep ready for salads.

Cold Meats And Fish

Have them ready for slicing, creaming, salads, etc., or make into jellied or pressed dishes. Cold ham, tongue and corn beef are particularly acceptable in hot weather.

Cake

Make plain loaf or sponge cake, doubling the recipe, and when the first freshness has gone, use with fruits, soft custards and cream for simple, quick desserts.

Cookies

That will keep well should be made when convenient in considerable quantities.

Bread

When baking bread make up pans of crusty rolls, cinnamon rolls and coffee cakes.

Pastry

Make and bake pastry shells - pie and tart size. These will remain fresh for two or three days if kept in a cool, dry place. Uncooked pastry may be kept for a long time in the refrigerator.

All these foods may be made in the morning, while getting breakfast or immediately afterwards. When the oven is heated for one purpose, see that other things which may be used a day or two later are baked.

There is seldom need of using a coal range during the hot weather; even if gas is not available, the blue flame kerosene stoves are not expensive and give excellent results.