Arizona republican., 1900-10-20

ment is placing heavy orders in the ! local market for salmon to feed it's army.
 Fish should never be turned while boiling. Put the inside next to the cOals and allow it to cook until thor oughly done Then turn and just brown the skin side, taking care that ii does not scorch.
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 Salted almonds still hold the place of honor as an appetizer to serve at din- her with the cheese and crackers or t an afternoon tea. Purchased at first class confecrioners they may be chased as luNuries. Prepared at home-dnd they are very little trouble-they are not at all expensive. Select the best Jordan almonds. These are not tho expensive paper-skinned nut. but a harc 'helled sweet almond that retafls at l.. tnty-five cents per pound in the streets. Crack and blanch by pouring boiling water over them. Let them stand covered for five minutes. then rub off the skins of the nuts one by one with the finger and thumb. This is easily done if the water was ac- tually boiling. Dry the blanched nuts with coarse towel. then set in the warming oven until all the moisture is absorbed. Measure. and allow two tablespoonfuls of the best olive oil or the same amount of melted butter to each pint. Toss the nuts in this until evenly and thoroughly coated. and set back in the warming oven for a half hour or until the oil is partly absorbed tI,a Ir,a and sprinkle with two tablespoonfuls of fine salt. taking pains to distribute it evenly. Set in a moderately hot oven until crisp and slightly colored, stirring frequently. If the temperature is right it win not take over ten or twelve minutes.
 Salted peanuts are frequently used in place of the almonds, and aIe even less expensive. Shell. put in the oven and bake until the skin cracks. brush off thoroughly and then proceed as with the almonds.
 Salted almonds or peanuts are some- times chopped and put on chocolate loafcake.
 With butternuts again in season, try the following Canadian receipe for butternut cream candy:
 
 With a pound of maple sugar. add a cupful of thin cream and cook until the mixture will make a creamy bali but not until it reaches the cracking point. Spread q layer of butternut meats on buttered tins and pour on just enough syrup to cover. As it cools. crease into small squares and break apart as the candy cools
 The late Isabella grapes make an excellent spiced relish to serve with meats. Pick from the stems seven pounds of grapes-if not fully ripened it will not matter-and separate the pulp from the skin. Put the skins in preserving kettle over the fire with just enough water to prevent them from burning. In another kettle on top of the stove place the pubs an! cook until the seeds begin to separate. Press through l sieve and add to thA skins with hali pint of vinegar, threa pounds of sugar and teaspoonful each af cloves. allspice and cinnamon. Boil until thick.
 Sweet pic1led apples make another inexpensive but appetizing relish Se- feet tart, firm apples and cut in half through the stem. leaving the core and skin on. Put three cloves in each half apple. Make the syrup, allowing three pounds of sugar and q pint of vinegar to six pounds of apples. Lay the ap- Eies ina few at a time-and cook un- til you can pierce them with q strand. Take out with q skinner and lay on q platter until all are done. Then pack in jars. pour the syrup over and seal.
 With sweet cider at its sweetest. and "pound-sweets' at their best, that good. Oldfashioned preserve of our srandmothers which went so excellent ly well with her plethoric doughnuts. may find favor. Pare. quarter and core half q bushel of sweet apples. Put the cider in a granite or porcelain kettle and when it bOils add as many apples as the kettle will hold. Cover closely. and cook slowly without stirring. until the apples are tender. Skim them out without breaking. add more and cook until all are done. Pour the syrup over the apples and set away to cool. The next day drain off the syrup boil down until quite thick and again pour over the apples. The pieces of apple should be quite distinct and the juice should be almost the consistency of jelly.
 Another curious old sweetmeat which comes down from colonial times and will therefore be especially appropriate for the various colonial functions which are promised for the coming season, Is pumpkin chips.
 Take what quantity you choose of a good sweet pumpkin,' says great grandmotl-1r's yellowed Kitchen Di- rectory and American Housewife" " "tthe butter pumpkins make the incest sweetmeats)."
 "Ialve the pumpkin, take out seeds. and cut in chips the size of d dollar For each pound of the pumpkin to be preserved. allow a pound of fine white sugar, and d gill of lemon juice. Put the chips in d deep dish, and sprinkle on each layer a layer of sugar. Turn the lemon juice over the whole. Let II