Arizona republican., 1912-03-17
DOMESTIC SCIENCE

1 been busy here and dyed fish has been foistcd off on an innocent pub | lie instead of smoked. The deli
 catessen stores have been the great
 est offenders in this respect The dealers say they purchased the
 stuff as genuine. Attention was at l tracted to the fish by its rich red
 color. An expert has reported that
 he could dye wool with the coloring matter extracted from it.
 1 In smoking fish there is d loss of | fifteen pounds to every hundred. but
 in dying there is no loss at all. A
 word to the wise is sufficient
 Oysters and Celery for Sunday Night Tea.
 Oysters and celery make an ap- | petizing and easily prepared dish for | luncheon or Sunday night tea It is a good time to have it now before | oysters are retired for the season. Strain the liquor from q pint of me- dium sized oysters into the chafing dish or sauce pan. Cover and as soon as the scum rises. skim clear from every fleck. Put in three or four tablespoonfuls of fine chopped celery from the heart and simmer a few moments. Then season with salt and white pepper, d grain or two of cayenne and two butter balls Lastly add the oysters and cook un- til they plump and the edges begin | to curl. Stir well, and serve at once with thin brown bread sandwiches When one uses wine in cooking. d small glass of good sherry added af- ter the oysters have "curled,' makes q more festive dish.
 EscaIloped Oysters.
 These may be baked in q large
 baking dish or individual shells or ramckins and in combination with 1 cracker crumbs. bread crumbs or boiled maCaroni cut into short pieces The method of arranging and sea- soning is about the same. Cover the bottom of the buttered dish with a layer Of oysters, strew over them q layer of crumbs or macaroni and seasonings of salt and pepper with little mace lemon juice or Worcester shire sauce as desired The last layer should be of well buttered crumbs and in case of macaroni d level ta- blcspoOnful of grated Parmcsan or American cheese. Turn into the dish enough milk and oyster liquor to make quite moist, bake until nicely drowned and serve in the dish in which it was baked. When the shells are used, cream sauce may be added to the oysters and the later be cov- cred with layer of sifted buttered the oven.
 Goldfish and Honiny.
 For one-half pound of salt fish that has been flaked. allow one pound cooked white hominy one teaspoonful of salt. a half tcaspoonful of pepper. one quart of milk in which T slice of onion has been boiled. two table spoOnfuls butter or vegetable short cning, and two tablcspOonfuls of flour. Cook the flour and butter to- gether first. then add the milk and seasonings and cook until smooth and
 thickened Lastly add the fish and hominy. This makes enough for
 large family
 oyster Jambaiaya.
 Allow to three dozen oysters thrcc cupfuls of boiled rice. two slices ham or bacon, two tablespoonfuls tomato.
 tablespoonful of butter. and salt and pepper to season. Heat the but ter in the frying pan. then put in the tomatoes, bacon or ham. Cook d few moments. add the oysters, cook five minutes or until pumped. then stir in the rice Cover closely and set in warm place for twenty minutes be- fore serving.
 Mobile Crab Gumbo.
 Cook two tablespoonfuls of flour in one of vegetable shortening or lard as preferred. until the flour is brown ed but not blackened. Add a chop ped Irish potato, a chopped onion. a tablespoonful minced parsley. with red pepper and salt to season. and cook until the vegetables are colored Add the meat of eight hard shelled crabs that have been scaldcd and cleaned and three pints of boiling water Cook thirty minutes. When ready to serve, add q teaspoonful of powdered sassafras rubbed to q paste with spoonful of butter. Stir into the soup, until well mixed. then pour in hot tureen and serve with rice. Filet should never be put in until nearly ready to use, as it spoils quickly if left standing
 Cod Fish Cuban Style.
 Shred one cupful freshencd fish. Fry an onion sliced thin in q table spoonful of butter or vegetable oil. Add the fish with water to cover also half can of tomatoes and q half green pepper chopped. Cover ] the pan and simmer gently for an hour. If there is much juice in the | tomatoes less water will be requir- | ed Turn the mixture on squares of | buttered toast and like all salt cod | dishes serve very hot.
 Lyonnaise Potatoes.
 Cut q pint of cold boiled potatoes l into dice and sprinkle with salt and | pepper. Fry a scant tablespoonful l minced onion in heaping table spoonful of butter until light yellow, then add the potatoes and stir lightly | with fork until they have absorbed | ali the butter. Do not break them | Add a tablespoonful of minced pars-