Arizona republican., 1908-01-20

good whip to turn out the delicate
 frothy mixture The main trouble is
 to secure the cream in unexpected emergencies. only comparatively few women know that the prepared cream
 known as Peerless Evaporated MIX whips perfectly and as this is abso-
 lutely pure. being simply the lacteal fluid condensed and unsweetened, any amount of sugar, and any Style of
 flavoring may be added. and sauce turned out that will deceive the most | fastidious palate. This and the Eagle brand of condensed milk made by the same company but in sweetened form, may be used in all forms of fine cook cry and render the housewife safe whatever contingencies may occur in
 the domestic economy, and under the most unexpected calls that may be made upon her hospitality.
 A Word For Salads.
 ! The up-to-date hostess and the wo-
 man who wants to economiZe after an
 appetizing fashion. should make a study of preparing dainty salads from | simple. easily obtained materials. A | few cans of French string beans, whole tomatoes. peppers and sardines | should be a part of the reserves kept on the hospitality shelf" Much of the culinary reputation of the French ! is due to their skill in turning odds
 and ends of good material into appe- tiZing salads and ''rechaufees" which
 in plain English means warmed over"
 Where Art Comes In.
 | The art of all these made dishes
 consists-lille the art of remodelling worn garment-in turning them out
 so that the remaking is not apparent. l Salads should be thoroughly chilled.
 the dressing being not merely poured over them just before they are served, but allowed to stand on them so that every bit of their material is thor oughly permeated with the flavor of the dressing Where oil is liked there should be an ample sUfply of the best pure olive oil on the shelf. If a cream | dressing is preferred it can be made with the same prepared milk used for making whipped cream.
 Cream Salad Dressing.
 A recipe that is very satisfactory is prepared by mashing the ,yolks of three hard boiled eggs, then adding | the yoIk of one raw egg and working these to a smooth paste, season with | a little salt and pepper. add one tea spoonful of melted butter, mix well and stir in by degrees four large table spoonsful of the Peerless milk dilut- ! ed with an equal quantity of water. ' Work and stir the mixture continually. while adding the cream. Finish by slowly adding two tablespoonful of
 fine vinegar mixing all well together. Apple Fritters.
 Apple fritters that make nice
 course for lunch or dinner can be quickly made with the same prepared cream using two eggs beaten until light. and adding one-fourth of a cup of the cream to three-fourths of wat CT. then add a pinch of salt. and one cup of flour. sufficient to make thin batter that will pour from spoon; next one teaspoonful of baking pow der and beat the whole until perfectly smooth Chop two or three sweet ap-
 ples fine and mix with the batter Fry
 in hot lard Drain and sprinkle with
 fine sugar Sliced bananas can be
 used in place of the apple and served
 with the cream undiluted. whipped to
 froth. A spoonful of currant jelly add
 ed when whipping the cream is an
 improvement