Arizona republican., 1921-06-05

large mould. decorate with thin slices of hard boiled egg. pimentos. lemon and boiled ham Cover with stock and when firm add alternate layers of white and dark chicken meat and thin slices of cooked ham, repeating until mould is full. Cover with the chicken stock ChiIi and when firm. unmouid- Earnish with shredded let tuce. celery curls and rtiff mayon- naise-
 New Chicken . ia King
 Cover three cups of sliced cooked chicken with a mixture of one cup Of vinegar. one tablespoon of chopped parsley. one slice of onion. bit or bay leaf. half . blade of mace and few pepper corns. let stand one hour and drain Place in . saucepan hall a cup of butter and when ft is melted add two tablespoons of grated onion two chopped green peppers. three pi- mentos GU. in strips. and half cup of -four. Stir and cook for live minutes Add three cups of milk and season with salt paprfka and nut meg. when weli blended add the chicken Bring to a boil and add two cups of browned mushrooms two tablespoons of capsrs. and the yoiks of four eggs beaten with two cups cream. cook three minutes. do not bofl. Just before serving add two tablespoons of tarragon vinegar and | one third cup of orange juice. Serve with points of toast or In patty shells Freneh psstry from Fifsh Avenue | one of the most popular pe sn s.' | the trays of French pastry served in the tea rooms on the avenue is the | fruit bzbas- To make. dissolve nhl' | a cake Of compressed yeast In haif cup of lukewarm milk: add half cup of fiour and beat until smooth. place in a warm place to rise Beat 10 ' cream one-half cup of butter vitn half a cup of sugar and add to tns
 well risen sponge with two cups o' slfted flour. three we'll beaten ekks three -quarters cup of chopped seeoce
 ,aisinr three quarters cup of seed less raisins and the grated rtnd of on' liamon- Nix well and fill well but ltered muffin this half full Place IT a warm pace until light and oouor i'm bulk and bake fin a moderate oven
 Remove from the oven and cover once with a frosting made from on cup of powdered sugar. one ana nal
 tablespoons of hot water and one an'
 a half tablespoons of orange jusce-
 Cream Puffs
 For delicious cream puffs place |
 A saucepan one cup of washed butte
 and two cups of boiling water. orin to a boil and aud all 4t oncc " eNf
 Of ,ifted flour Stir until it forms
 bah that will not stick Co the side
 of the pan Place the cooked past lin a bowl and beat in. one at tint six egxs. With a teaspoon place tn mixture in little balls on buttere pans. two inches apart Bake twent
 to thirty minutes in a modern oven. when cool cut small sit !. the side and i'll with whipped creAi ] mixed with seediess raisins or cnocs ? late filling Dip tops In white fros' . ing.
 For the chocolate filling add 10 or 3 and a half cups of scaided milk nA a cup Of flour mixed 10 a smco' 2 paste with half a cup Of cold mil Place in a double boiler and cook n i. teen minutes. stirring constant. Beat the yolks of four eggs witn ol cup of sugar and . quarter teespo'
 of salt and stir into the hot mixtu' /. Add two squares of melted cnocoia and one tablespoon of butter, co' s until well blended remove from ' 5, fire. cool and flavor with vanilla !, almond