Arizona republican., 1921-12-04
Cold Weather
Favorites Made New

By AL, VIVIAN, M. C. A.

With the coming of cold weather the most popular dishes served in the cafes and lunch rooms are wheat cakes and sausage, pork outlets with baked apple and wheat cakes with maple or cider syrup. While these dishes are popular for breakfast, the lunch and dinner menus show a marked change in the roasts, entrees, salads and desserts. At the hotel in Cleveland the chef claims that the men guests are more exacting than the women guests. He told me that he did not have to go out of the hotel in the morning to find out if 1t was cold, because on a cold morning the majority of the breakfast orders were for sausage or pork dishes.
 This chef makes a speciality of the sausage that he serves with wheat cakes and he makes it in his own kitchen; the sausage meat is moulded into small cakes and pan fried in bacon fat while the cakes are being baked.
 Chefs Sausage
 For the sausage, put through the fine knife of the meat chopper one and a half pounds of lean pork and half pound of leaf fat; 1t will be better If run through twice; season highly with black pepper, salt and small amount of ground sage.
 Chefs Wheat Cakes
 The wheat cakes are made by sift- ing two cups of flour with three tea spoons of baking powder, han a teaspoon of salt and one tea spoon of sugar. Add the beaten yolks of two eggs, one tablespoon Of melted butter one cup of milk and beat smooth, then stir in the well beaten whites of the two eggs and pake on %aH bnf iron QTld6lG.
 Maple syrup is served with the cakes. but very often they serve syrup made by pouring one cup of boiling cider on two cups of sugar and stirring until the sugar IS dls- solved, Boil until clear, do not boil afterwards.
 Special Baked Apple The sausage cakes are often served with a special baked apple; the ap- ples are cored, placed in an earthern- ware baking dish with one tablespoon of water for each apple, the centers of the baked apples filled with seeded raisins and baked in hot oven untli soft. but not broken, twenty to thirty minutes.
 Cranberry Sauce Pudding
 Cranberry sauce makes good puo- ding when used with stale bread or cake, To make, beat the yolks or two
  cup of sugar and two cups or mix and stir until the sugar is dlssolved Place in the bottom of baking dlsh one cup of stale bread or cake cut m cubes. pour over the egg and mix mixture and bake in moderate oven untiI set. Take from the oven ana cover with one cup of cranberry sauce or jelly: make a meringue of the two egg whites and six tablespoons oI sugar. flavor with vanilla and spread over the cranberry saucc- Place ID a cool oven until a nice brown.
 Tea Room Apple Pie
 At one of the tea rooms out oIl Eucil avenue they serve new app. e. Die that is made by cooking until soi' eight peeled and sliced apples. with very little water. There should pc three cups of the apple sauce. Aoo to inc sauce one cup of seeded ralslns that have been soaked for three hours in half a. cup of orange juice and hail cup of water. Place all in doupie boiler and add two teaspoons or put fer and the beaten yolks Of two esSs StiY, until thick, cool and pour lnlo naked pie shell. Cover with yneringue made of the two egg whites and favored with almond extract Snrinlxle with finely chopped alnnoho' snd brown in a slow oven.
 Following are recipes for two spe'