Arizona republican., 1912-03-03

is pretty hot and serve immediately.
 lyonaise Eggs.
 Put into q frying pan. two table 1 spOonfuls refined vegetable shorten ing or butter. and when hot add two 1 tablespoonfuls finely minced onion and tablespoonful of minced parsley and fry until the onion is light vel low. Add a tablespoonful of flour and when blended a cupful of milk or good broth. When smooth and creamy add four or five sliced hard 1 boiled eggs and serve as soon as iheated through.
 Cheese Canapes.
 Beat two eggs until very light then put into saucepan with four level | tablespoonfuls of Parmesan cheese. 1 Cook slowly stirring constantly until 1 thick. Cut slices of bread into rounds using a large biscuit cutter and fry a light brown in deep hot fat. Spread first with a thin layer of anchovy, or sardine paste, then with layer of the cheese custard and garnish each slice with an olive.
 Hominy and Cheese
 This dish can often be substituted for potatoes especially in the spring when old potatoes are becoming wa tery and new potatoes are too ex- pensive for general use. Boil hominy as for breakfast serving, then while still hot spread in thin layers in q buttered pudding dish with grated cheese between each layer and on top. Put into the oven long enough to melt and brown the cheese. Fish Roe
 The best roes are from shad. but those from haddock. pickerel, etc, are larger, cheaper and more easily obtained. All rOeS should be par boiled as soon as they come into the house. Plunge at once into boiling salted water to which a tablespoonful of lemon juice or vinegar has been added. This not only prevents it spelling. but makes it firm and les sens it's tendency to "plop" and sput- ter during brOiling or frying Simmer gently for fifteen or twenty minutes, then cool in the water in which they were cooked As soon as cooled put them in the ice box until ready to prepare for the table. From here the method of cooking varies.
 BroiIed Roe.
 Brush over with olive oil or melted butter and broil over clear fire Serve with maitre d'hotel butter. Fried Roe.
 Split. roll in flour and fry quickly in hot pork fat or dip the roe into beaten egg. season with salt and pep per- roll in fine dried crumbs. dip in the egg again and roll again in crumbs. then fry in deep fat. Serve with maitre d'hotel butter or sauce tartars
 Baked Roes.
 After the roes have been parboiled, cooled and dried. brush with melted butter. season with salt and pepper tin until brown, basting often with melter butter and hot water.
 Baked Roe With Tomato Sauce.
 Put half can of tomatoes in a saucepan with a cup of stock. and slice of onion, bayeaf, table spoonful of butter and salt and pep per to season. Cook gently for tNen ty minutes. then thicken with a tea spoonful of cOrnstarch dissolved in cold water. Rub the sauce through a colander. Take the roes. that have been parboiled as usual and cooled, brush over with butter. season with salt and pepper, place in an earthen pudding dish. pour some of the strained sauce over them and bake a half hour, adding more sauce from time to time if the roes begin to look dry. When done. lift out on a hot platter. turn all the remaining sauce over them, place the platter in the oven to make the whole very hot, then serve with baked potatoes.
 Shad Roe Croquettes.
 After the usual prelimnaries. take the skin off the roes and break the eggs apart with a fork Have ready ! a rich cream sauce made from two | tablespoOnfuls each of butter and ! flour. two of milk and cup of | cream. Season with salt, pepper and l lemon juice, add the prepared roes. | let the mixture boil up once. Stir in the beaten egg and take at once from ! the fire Spread on a shallow dish and set away until cold and firm. Form into oval balls about the size 1 of pigeons eggs. brush with beaten egg and roll in fine crumbs. then fry | in smoking hot fat to delicate brown. Serve with sauce tartars. Shad Roe Salad
 After the parboiled roes are chilled. cut into slices, sprinkle with salt and pepper. and marinate with a little le- mon juice Keep in a cold place sev- eral hours. Line salad bowl with | lettuce leaves, mix a little watercress 1trit tho nrpn1Fp6 rOpS. and lay in the center of the leaves. Cover with mayonnaise or French dressing.