Arizona republican., 1909-07-04
chaudfroid of Salmon.

feW grams cayenne one tS6 llSHliy beaten, a tablespoonful and a half melted butter, three tablespoonfuls vinegar and three-fourths cup rich milk Cook over hot water until the mixture thickens like a soft custard. Stir constantly at first and keep close watch to take from the fire as soon as thickened. Add ta- blespoonful gelatine that has been softened in two tablespoonfuls cold water, then dissolved over the tea kettle. Add to the fish mixture and turn into one large mold or indi- vidual ones When ready to serve, turn out and garnish with lettuce or sliced cucumbers as preferred Serve with mayonnaise, French dress ing or cucumber sauce.
 Cucumber Sauce.
 Beat one-half oupful double cream until stiff, add gradually two table spoonfuls vinegar, half a teaspoOnful salt and white pepper or paprika to season Lastly beat in one cucum- Der peeled. chopped and drained. or if preferred a cucumber pickle in place of the fresh cucumber.
 Eggs in Aspic Jelly.
 These are very popular summer dish and not at all difficult to pre- pare. The aspic jelly is simply meat jelly. beef, veal or chicken seasoned highly with salt, pepper. celery salt and lemon juice and thickened with gelatine. For eggs or chicken, veal or chicken stock are used. For tongue or other dark meats. beef stock is required. The stock Is sea- soned with vegetables, pepper corn and cloves during its cooking. Then it is strained and to every two quarts of the stock, a box of gelatine that has been softened in cold water is added, together with the whites and shells of two eggs. Then it is boiled hard a few moments until the eggs have entangled the floating particles of scum. Then strain through a cloth. If not perfectly clear, repeat the straining. Add the lemon juice and pour into an oblong granite pan just enough of the liquid to cover the bot tom and let it stiffen. When cold, poach a dozen eggs one by one in rapidly boiling salted water to which tablespoonful of vinegar has been added. To do this in the French way, which wraps the white around the yolk like a cocoon, give the water a hard stir, before dropping in the egg. This gives it a rotary motion Now drop the egg in carefully at the center of the greatest ebullition, and after a moments revolving lift the pan to the back of the stove for the egg to cook through. Repeat this process until all are cooked Now arrange on the stiffened aspic, ar n nr .l,o rest of the aspic which has been kept over warm water to prevent it's stiffening over the eggs. The whole layer should be about two inches in depth When the jelly hardens. it is cut insquares or rounds with an egg in the center of each, and Is served on lettuce leaves with a garnish of pimentoes.
 Moulded Chicken.
 Cut up a four pound chicken and put in a stew pan with two slices each carrot and onion, two stalks eel cry or teaspoonful celery salt. two sprigs parsley, a bay leaf and a half teaspOonful peppercorns- Cook slow ly until the meat falls from the bones Cool in the water in which the chick en Is cooked. Remove, chop fine, add three-fourths cupful chicken stock and a teaspoonful gelatine softened and dissolved in n little boiling water. l Pack in small moulds, chili. cut in slices and arrange on a platter with | a garnish of lemon jelly.
 Frosted Tapioca Pudding.
 Soak three table spoonfuls pearl | tapfoca in cold water to cover, over night or for two or three hours | Tapioca varies in the time required | to soften, some kinds softening very quickly. When soft put in the double | boiler with a quart of milk and cook | until the tapioca is dissolved and the ! milk thickened. Beat the yolks of | two eggs until lemon colored and | thick. add a half cupful sugar and | stir in with the tapioca. Cook a mo- | ment or two longer, stirring all the E time, then flavor with orange, lemon or vanilla as preferred and turn srto | a glass dish. Now whip the whites of the two eggs: using a wire beateS. | to make a stiff meringue Add two | granulated sugar and a little flavoring, then heap up lightly on the tapioca cream. Set on a board | or asbestos mat in a coolish oven un- t'' anu Npipitu lu d gold. Remove, cool, then set in the ice box until needed. This can be made on Saturday, ready for Sun days dinner. Just before serving decorate with red raspberries if de- sired, though it is pretty enough without any additional touches.
 Vanilla Ice Cream With Caramel
 Sauce.
 Put pint of milk in the double boiler and scald. Beat four eggs light with two cupfuls sugar. pour the hot milk oyer it slowly then re- turn to the double boiler and cook until thickened, to a smooth custard. Cool, flavor with vanilla, add a pint of sweet cream and freeze.
 Caramel Sauce.
 To make the caramel sauce, mois- ten large cupful granulated sugar E with half cupful water and put the mixture in a pan over the fire. Cook until a rich red in color tip ping the pan so that the sugar will r brown quickly. When well Drowned, add a cupful boiling water, stir well to dissolve the caramel then chill Just before serving add a few drops of vanilla.
 Pineapple Sauce for Ice Cream
 delicious hot pineapple sauce to serve with ice cream is made in this way. Put a ctinft,l of pipaanDIo i,,;oz l