Arizona republican., 1909-08-01

freely the cucumbers and the melons and the leeks and the onions and the garlic" which loomed largest upon their mental horizon.
 Lest others even in the midst of sightseeing are thinking longingly of new or old favorite dishes that they will try as soon as they get home. let me give you a few specially dainty and seasonable recipes sure to find expectations
 Devonshire Cream
 This is one of the incest of creams to serve with desserts, berries or for any purpose for which cream Is de- sired Set rich new milk on the back | of the range in a broad and shallow pan, let it warm but on no account scaId The cream will rise very quick ! ly. when the pan is to be set in the ice | box Or some very cold place. When thoroughly chilled, remove the cream, | which will be very thick and will keep sweet for two or three days. Apple Trifie. | Twelve apples. pared and stewed. | Press through a sieve and sweeten to | taste, add the juice and grated rind of a lemon. Beat the whites of four eggs 1 to a stiff broth and whip with the ap- pie until very stiff.
 Snow Creme. Take one pint of cream. the whites l Of two eggs. sugar to taste and lit tie grated lemon peel or other flavor | ing. Beat the whole until very stiff. Serve cold in cups or glasses. dotting the top with small bright berries (such as red entrants, etc) or with bits of currant jelly.
 Tapioca Jelly.
 Soak one cup of tapioca in one pint of cold water over night. Add one quart of water and cook in a double | boiler for an hour, stirring frequently. Then add a pinch of salt, one-half cup of sugar and a glass of red currant jelly. When the jelly is thoroughly dissolved pour the mixture into a mold ! that has been dipped in cold water .. Let stand in a cold place until per l fectly firm, then turn out and serve ! with whipped cream heaped about it.
 Apple Custard. Pare and quarter six large apples, put on the fire with one-half cup of cold water and cook to pulp or mash them finely. Add the grated rind of half lemon and sugar to taste. When ! cold put in a baking dish and pour | over the apple a custard made of two eggs, one heaping tablespoon of sugar and one cup of milk. Crate 0 little nutmeg over the top and bake in a | moderate oven for about twenty min utes.
 Basket Creams. | Make a very short, sweetened pie | crust. roll thin and cut in squares Bake them delicately, then fasten the two opposite corners together while hot with a toothpick. Served filled l with whipped cream or any kind of filling preferred and either hot or cold, according to the kind of filling used
 Old Fashioned Float. ! Put one quart of milk on to boil. | Whip the whites of four eggs to a stiff froth and drop by spoonfuls into the boiling milk, first wetting the | spoon in the hot milk so the frOth will not stick Let cook for five min utes, then skim the white balls out in | to a dish. Beat the yolks of the eggs well with two heaping tablespoons of sugar and stir into the milk. Remove ! from the fire and pour over the dish of whites. adding sprinkllng of grated nutmeg.
 Maearoon Tarts. | Line patty pans with rich pastry I and bake delicately. Beat the yOlks of 1 three eggs with one-half cup of sugar | When light add the juice of an orange and eight stale macaroons crumbled ! fine Fold in the stiffly beaten whites of the eggs and fill the cold tart shells. first dropping a teaspoon Of jelly into l each. Bake in a moderate oven. Bsque.
 Make one gallon of rich custard. add to it two pounds of macaroons and freeze.
 Frozen Mixed Fruits. Pare one dozen ripe peaches and chop them fine Scald pint of plums. remove the skins and stones. then mash the plums and mix them with the peaches. Mash a few of the ker- nels of the stones to paste. mix with a pound of sugar and add to the fruit. Let all stand for an hour, then add one quart Of water, tir until the sugar is l dil ulSSolNtu, pour lulp freezer anu freeze.
 Frozen Seuffie. Soak one-half box of gelatine in one-half cup of cold water. add one pint of sugar. Beat the yolks of four eggs until creamy and add them. Strain into a pan and set in ice water stir constantly and as it thickens add a pint of whipped cream. Turn into a a mold and freeze without stirring for two hours. Or it may be used very ! cold without freezing
 Fruit Charlotte. Make a boiled custard with one quart of milk, the yolks of four eggs. three -fourths of a cup of sugar and | flavOring to taste. Take slices of sponge or any delicate plain cake. dip in thin cream or rich milk and place in a glass dish in alternate layers with ripe berries sliced peaches or any fruit wished. adding plenty of sugar, until the dish is filled Pour the GUS tard over the whole and cover with the whites of the eggs beaten stiff with four tablespoons of powdered su- gar and favored.
 ACCOUNTANCY OF WEDDED LIFE.