Arizona republican., 1909-05-23
x DOMESTIC SCIENCE


] quarter of an inch thick Trim into pieces two and a half by four inches
 and spread with a forcemeat made
 by chopping veal trimmings fine, add ing square inch of fat salt pork fol each bird. When thoroughly chopped
 add half as much fine cracker crumbs
 as you have meat, and season highly
 with celery salt, onion, lemon juice
 salt and paprika. Moisten with a
 beaten egg and little hot water and spread the mixture on the meat slices nearly to the edge. Roll tightly and
 sllewer or tie the birds into shape
 Dredge with salt, pepper and a little | flour, and fry olive oil or butter to
 a golden brown. Be careful not to get too dark. When all are cooked, put in
 a saucepan, half cover with cream
 and simmer ten minutes. Pour the cream over the birds and serve on croustades of bread or on slices of fried hominy.
 Veal Loaf.
 This is always a savory dish for | picnics or lawn teas. Mince three l pounds raw lean veal and a quarter pound of nice fat salt pork Season with half an onion grated fine, half a teaspOonful powdered thyme, a scant
 quarter teaspoonful each of powdered
 marpOrum and summer savory, a heaping teaspoonful of salt and half | teaspOonful pepper. When the meat
 is minced and seasoned, mix in about
 two-thirds cup cracker crumbs, a half-cup veal gravy or stock and a | beaten egg. Form into a compact ' 1Aa nn fv, lna ..ses T cracker crumbs, set on a rack in the ! baking pan, and as it begins to brown I throw over it a half-cupful boiling
 water. Roast and haste every fifteen
 minutes. It will take about two and half hours for the roasting and the
 water in the under pan may have to be renewed. Serve cold in thin slices Mayonnaise Dressing.
 As salads play the title roll at all entertainments and should be used daily even on the home table. it is,
 perhaps, well to repeat the directions for the successful making of mayon- naise. Have everything cold to start with, the bowl in which it is to be made. the fork and egg beater. the oil, vinegar and eggs. Mix in the bowl a tablespoonful mustard, a teaspOonful salt. a teaspoonful pow dered sugar and a tablespoonful pap rika or a few grains of cayenne Add the yolls of two eggs and stir until thoroughly blended Next add a half -teaspoonful vinegar or lemon juice. Now begin adding olive oil. al first very slowly, then increasing the amount until you have used a cupful in all. Beat with a fork or egg beater. As you go along add after the dressing begins to be glossy and thick more lemon juice or white wine or tarragon, vinegar until you have used about two tablespoonfuls of the acid in all. There is really no hard and fast rule about the mayOn- naise. some preferring more acid, oth- CTS less. If you happen to get in too much oil at a time, do not try to stir it all in last. but mix gradually until the whole mass is of uniform consist ency. A little whipped cream added at the last makes a superfine mayon- naise, where it is to be used at once A green mayonnaise may be obtained by coloring the plain mayonnaise with @ little parsley rubbed to a paste with four drops of alcohol.
 French Dressing.
 The ordinary French dressing is quickly and easily made. Mix in a small bowl. three fourths of a tea spoonful salt, quarter of teaspoon full pepper. two tablespoonfuls vine sugar and four tablespoOnfuls olive oil Stir until well blended.
 Some New Salads.
 A novel salad course served recently consisted of cream cheese, moistened with cream and beaten to a froth This was heaped, mound fashion, in | a glass dish and preserved goose | berries were turned over it. It was | served with English biscuit Another | pretty salad was made from fresh | apricots pitted and filled with cream | cheese These were arranged on let | tuce hearts and dressed with mayOn- naise. A tomato salad much ap- proved by frequenters of the Breslin | is made of peeled and chilled toma- toes, cut in two crosswise, arranged l on lettuce leaves and garnished with l a sauce made as follows:
 Mix three tablespoonfuls of grated | one table spoonful of | vinegar or lemon juice, a quarter of | d ledSpOOlIul salt ana a udSn or pap | rika. Add four tablespOonfuls heavy | cream, beaten stiff. For salmon salad | flake salmon, moisten with mayon- naise or boiled salad dressing, and ar range in lettuce nests. Garnish with | the yolk of a hard boiled egg put through a ricer, and the white cut in strips.
 Shrimp salad may be made from canned or fresh shrimps. If the canned shrimps are used, cover with cold water, let stand five minutes, then drain and pat dry on a cloth. Pick into two or three pieces, reserv- ing, however. as many whole shrimps as there are people to serve. Be sure and discard the intestinal vein when picking them up. Mix the shrimp with mayonnaise, arrange in little nests, garnish with the whole shrimps and pimentoes or capers, and serve at once.
 Macaroons in Dainty Guise.
 Macaroons, stale or fresh, may be utilized in a variety of easily made and pretty desserts. For instance roll stale macaroons, then sift to a heap of fine crumbs. Have ready as many meringue shells as you have guests to serve. These may be made 1t home or be purchased at any con