Arizona republican., 1909-05-09
(By Emma Paddock Telford1

bad dinners. And whose fault are the bad dinners but yours, yours forsooth, who are too intelligent to go into the kitchen and too delicate to think about your husbands victuals?- Thackery.
 When the dinner is i'll got, there is poverty, or there is indolence, or there is ignorance.-Dr. Samuel Jonh- son.
 Menu Sunday.
 Breakfast.
 Strawberries Cereal
 Broiled Shad Water Cress Rolls Coffee Radishes Caviare
 Puree of Tomato and Celery
 Curried Breast of Lamb with Rice Mashed Potatoes Asparagus
 Artichokes with French Dressing
 Chocolate Pudding with Cream
 Coffee.
 Supper
 Individual Strawberry Shortcakes Veal Loaf
 Custard Sponge Cake
 In these latter days it is not the l intellectual woman whose husband is ! forced to seek proper nourishment at the club; but the indolent or igno- rant
 Home making, which includes the daily service of well selected, well bal anced, well cooked and attractively | served meals is now generally con- | sidered as a science, but beneath the ! dignity of the most intellectual h. | deed, college education nowadays, in stead of making our girls less regard | ful of the home. aims to make her more eager for its development along | the best lines There is hardly wOman's club that does not include l department devoted to the study of | home economies whose members are keen in the intelligent advocacy of pure foods. pure milk for babes, and cookery, not necessarily fancy but fine and in accordance with Ruskin's beautiful and comprehensive definition which runs as follows:
 Cookery means the Knowledge of Chice and Medea, and of Calypso and Helen, and of Rebekah and of all the Queens of Sheba. It means the knowl- edge of all fruits, herbs, balms and spices, and of all that is healing and
  in meats. It means carefulness, in- ventiveness, watchfulness, willingness and readiness of appliance. It means the economy of your great grand mothers, and the science of modern chemists. It means much tasting and no wasting It means English thor Oughness. French art and arabian hospitality. It means, in fine, that l1 ladies 0oaf- givers) and are to see that every one has something nice to eat"
 At this season that last clause is never easier of application. With strawberries coming on, asparagus at it's best, the finest fish in the world fairly begging to be caught, mush- rooms springing up in every meadow, crosses and other salads tender, abun- dant and inexpensive, no tariff on food essentials and home grown lux uries in abundance, who can com plain.
 Good and Economical Dishes of Lamb Lamb at this season has almost as many possibilities and is as nourish- ing and cheaper than beef Where one has good storage facilities or a large and hungry family, the most advantageous way is to buy in bulk a hind saddle of twenty pounds at 20 cents per pound, or a fore saddle at Is cents. From the former can be cut | a roasting saddle or chops and two | legs of seven pounds each for boiling i or roasting. From the fore saddle | weighing twenty pounds can be cut a | crown roast of four and half pounds, | two rack and shoulder roasts of seven | pounds each and pound or so of | trimmings and neck for soup or a | stew. In a recent lecture at Teachers Col | lege on the economical management | of a fore quarter of lamb, the fol- | lowing suggestions were given: For | the crown roast take out the ribs, | Scrape off the ends of the little rib | bones, even them in length, then fold | in a circle with the row of rib bones | sticking up. Protect these bones while | in the oven by bits of greased paper | pinned around them with a toothpick. | Roast and serve with boiled rice or green peas in the center. -ll the | trimmings with the neck go into the l soup pot to make rich and nourish- l ing Scotch broth.
 Mutton Duck. To make the famous mutton duck, | pull out the lambs shoulder blade. | which leaves the shoulder in a soft l and flexible condition, with the long | bone attached with curves on the l end line a bill. With this bone set up vertically the meat of the shoulder | arranged in a soft mass to simulate | the body and the shoulder blade stuck | in behind for tail, you can have the | very counterpart of a duck in appear ance. If preferred the shoulder can be stuffed with a good bread dressing, | then be roasted on a rack set over l the kettle of broth. This utilizes the ! steam and that without extra gas. | After cooling set away on the ice, | then when ready for dinner the next day or the day after, put in the oven