Arizona republican., 1912-01-21

lul SuEdF ana lIlicc-lOlrtlS cup but ter. Add one cupful black molasses. one cupful strong coffee with tea spoChful soda dissolved in it. four beaten eggs, one teaspoonful each cinnamon and nutmeg. three fourths teaspOOnful cloves, ore half pound shredded citr"n and three cupfu,s sifted flour. Do not beat longer than necessary. Bake it in slow oven. HOMINY. TOMATO SAUCE AND
 PARISAN CHEESE.
 This is another excellent dish for the housekeeper with leftovers on her hands. It is made of ayers of cook ed hominy, tomato sauce and Partisan cheese repeated until the dish is full Cover with buttcred cracker crumbs and bake until brown
 FISH AND MASHED POTATO FEN
 CASSEROLE
 This is particularly good way to use up remnants of white fish of any kind. Free the fish from skin and bone. then with fork break into flakes and season with salt and pep per. Make cream sauce by boiling
 
 sliced. When the milk has scalded well, remove the onion and use the milk to reduce tab cspoonfuI each flour and butter that have blended in a small saucepan. Stir until smooth and thickcncd. then season with salt and little cayenne of pap rika. Line casserole with a thin layer of mashed potatoes-a leftover and put the fish in the dish Pour the sauce over the rish. cover with buttered crumbs and bake about twenty minutes in moderate oven.
 F'RICASES OF LAMB WITH
 DUMPLING
 Cut up cold lamb To make a quart dish meat. Season with salt and pepper. put in casserole and pour over it a sauce made as follows: Melt tablespoonful butter in fry ing pan and add tablespoonful flour. Cook until brown. then pour in sCant pint water When it boils up. season with salt and pepper and pour over the meat. Set the casserole in tine oven while you make the dump lings. Sift together one pint unsift- ed flour one-half toaspoonful: salt. one teaspoonful sugar. and a tea spoonful and half baking powder Rub m lightly with the tips of the fingers one-half tcaspoonful butter. then wet with a scant cup milk. Roll out and cut in very small biscuit. place on the meat. bake twelve or fifteen minutes until rich brown crust has formed, and serve at once.
 TANNED OYSTERS.
 For these. savories. use casserolos or cocttes a little deeper than those sold for shirring eggs. The squatty little brown ones with handles are ideal for this purpose Butter them lightly and lay in each round of toast cut to fit the bottom of the dish. This may be stamped out of bread with the cooky cutter or emp ty baking powder can, discarding the crusts and toastinS the rounds Aloisten with a little oyster liquor. lay six or seven good sized oysters on the toast, sprinkle lightly with salt and pepper. dot with bits of but ter, add, if you like, a teaspoonful Jf cream. though this is not essen tial. set in an oven Of steady heat and bake about ten minutes. or until the oysters ruffle and crimp Then serve at once in pans in which they are cooked, setting them, of course. on a plate SD as not to injure the table. Pass lemon with them and serve more toast as an accompani- nent or thin slices of outtered bread. |
 ICED RICE PUDDING. Wash thoroughly one cupful rice ,nd boil in one cupful boiling water until tender. Hash smooth. add one quart hot milk, the yolks of three ! eggs we'll beaten, the grated yellow rird of one lemon and five table ] 5pOonfuls sugar. Put in a double ! boiler over the fire and cook to ,ustard Turn into d shallow dish 1 Beat until very light the whites of | hrcc eggs. swccten with six table | 'poonfuls sugar and flavor with the | juice of lemon. Spread this mer ! nguc over the custard and set on a | board in the oven until puffcd and | | golden brown. Chill and serve. |