Arizona republican., 1909-07-04
With Caramel Sauce

With Caramel Sauce Citron Cake Iced Tea | Supper in the Garden or 6e the Porch ! Four Story Sandwiches of White and Brown Bread, Tongue and Cheese
 Mutton and Currant Jelly Sandwiches Olives Radishes Home Made Ginger Bread
 and Raspberry Tarts Cold Tea or Lemonade
 A little extra work on Saturday, and Sunday may be truly d day of rest With father and all the boys home on Sunday, possibly the only day in the week when they can be in for a midday dinner. it is cer- tainly good plan to have something extra good and plenty of it. Com pany, too, is apt to drop in of Sun day and naturally every housewife feels that her hospitality should be above suspicion. Even so, there is no need of spending the entire Sab bath over the cook stove. There are few dishes that cannot be made ready on Saturday and if considered wiser to supplement them with hot tea or coffee, warmed up potatoes or some easily cooked vegetable that need not be more than a half hours work that can be well attended to after returning from the morning church service. In England the cold dinner is very much in evidence, and with a little forethought easy to get ana satisfactory in the extreme. Among the cold dishes admirably suited to the Sunday dinner or sup Der are the following:
 Boiled Salmon With Mayonnaise.
 Tie two or three pounds of salmon out from just below the head in a piece of cheesecloth, and put in a saucepan over the fire with enough cold water lightly salted to just GOV CT it. Add to the water four table spoOnfuls cider vinegar the juice of half a lemon, two tablespoonfuls tar ragon vinegar a bay leaf, a sprig of parsley and a tiny Chili pepper Cover the kettle, bring to the boil and cook just 15 minutes-very gent ly, however, so as not to break the fish. Take the kettle from the fire and when the water is nearly cold lift out the fish and let drain in the cloth for half an hour. Take from the cloth and set in the refrigerator until ready to serve. Arrange on a platter with border of delicate white lettuce leaves, pour over it two tablespoonfuls tarragon vinegar or lemon juice. decorate with slices of lemon, quarters of hard boiled eggs. olives or capers, pour over a gener- ous quantity of mayonnaise and you will have a dish at once hearty, yet easy of digestion and most ornamen- tai to look at. At the old Brevoort on Fifth avenue and Washington square, which still retains its reputa- tion for the excellent and attractive service which characterized it in the old days when the Prince of Wales stopped there, a speciality is made of this dish. As one enters the dining room a buffet most attractively spread, English fashion, with all sorts of cold dishes, gives a filIip to appe- tite and enables each diner to make his own selection.
 Salmon Mould.
 n Where the fresh salmon is unob- tainable, the canned salmon makes a delicious substitute. This, too, should be served very cold on a bed of crispy lettuce or eress. Drain the juice from a can of salmon and flake the fish. picking out every particle of bone or skin. Beat two whole eggs lightly and add to the fish with one cupful stale bread crumbs Add the juice of half a lemon with sal and pepper to season and a tablespoonful chopped parsley. Pack in well buttered mold and steam for two hours. Cool and set on the ice un- til ready to serve.