Arizona republican., 1909-06-13
DOMESTIC SCIENCE
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It is irritating, nay more. a deeply saddening problem for wise dys- peptic to ponder, the superabundance in this little world of ours of things cookabe and the extreme rarity of cooks.
 MAARTEN MARTENS.
 Menu Sunday.
 BREAKFAST
 Strawberries
 Cereal
 Broiled Ham Orange Fritters
 Whole Wheat Mullins
 Coffee
 !s DINNER
 Cherry Cocktails
 Cream of Asparagus Soup Radishes Young Onions Planked Steak Potato Roses
 Asparagus Tips Young Carrits
 Lettuce with French Dressing Strawberry Shortcake
 Whipped Cream
 .-orfee
 SUPPER
 cal lodI
 Creamed Potatoes
 Bird Nest Salad
 Baked Custard with Strawberry
 Garnish
 Sponge Cake
 Tea
 Cherry Cocktails.
 While cherries straight" are about orfa ch ha served, we all like occasional novel, ties especially when entertaining. A cherry cocktail is an example of the latter; one that is sure to bring its reward to the housewife is the query isn't this pretty?" How did you do it?" You will do it in this way. Select large lemons and from the pointed end of each cut off a slice to form a lid for the cup. With a sharp pointed spoon remove all the juice and pulp from the inside of each lemon, then set in the ice box until ready to serve. For the cock tail filling, stone and bruise as many ripe cherries as are required, chop fine and add a tablespoonful of lemon juice to each cupful fruit and Sweeten to taste. Strain or leave unstrained as preferred. Serve in the lemon cups on circle of water cress with a garnish of whole cher ries on the stem. If strained, tuck d straw in each cup. Otherwise a spoon will answer for its service.
 Cherry Salad.
 Cherry salad made with equal quantities of stoned cherries and strawberries is another delightful dish. whether served as introductory to a summer breakfast or course din- ner. Cover the stoned cherries with sugar and let stand an hour Then add the berries and more sugar, turn in a glass dish and chill for a quar- ter of an hour before serving.
 Cherry and Rice Dumplings. These are excellent and nutritious. Cook half pound rice in boiling salted water for five minutes. Then drain and rinse with cold water. Put into a double boiler with two cup fuls milk, a half -teaspoonful salt, a tablespoonful sugar and a teaspoon ful butter and cook until thickened. Take from the fire and add two well beaten eggs. Have in readiness six or eight = dumping cloths. either crocheter or simply made of squares of thick -'cheesecloth, wiring out Of hot water, sprinkle with flour ard place in the center of each DOT ton of the cooked rice spreading out smoothly. Place a tablespoonful or two of pitted cherries in the cen ter of each rice blanket and sprinkle with sugar according to the acidity of the fruit. Draw the corners and sides of each cloth together and tie securely. Drop into boiling water and cook half an hour without all lowing the water to stop boiling. Turn out of the pudding cloths and serve with a hard sauce or a fruit sauce made in this way
 Fruit Sauce.
 Cream together one tablespoonful butter and one cupful powdered sug- ar Add gradually one well beaten egg and a half cupful cherry or lemon juice, beating until foamy.
 Currant Jelly.
 In making currant jelly it is not necessary to stem the currents. Pick over carefully, removing all leaves and poor fruit, then if gritty or if they have been exposed to the rav- ages of the disgusting and rapacious currant worm, wash thoroughly and drain in a colander. Transfer to a granite kettle or stone jar set in a large pan two-thirds full of tepid water. Heat slowly, mashing mean while with a wooden pastle. As soon as pulpy. which will be in few moments, pour into the jelly bag, preferably flannel and suspend over a bowl or earthen jar to drip over night. Do not squeeze, or the jelly will be cloudy. In the morning meas lIre the iuice and allow tn Mach hint