Arizona republican., 1921-06-12
By A. L. Wyman, Chef

oI N. WI Of@t Having heard of the Emperor Domitian who called a cabinet meet ing to decide how a fish should De served, I was not surprised when was asked to attend conference Of local caterers to decide what were the proper menus to prepare for Easter breakfast and dinner. While the emperor's cabinet was not asked to partale of the fish after the ques- ton was settled. I was invited to both Easter breakfast and dinner al one of the prominent hotels Am sorry that I will be unable to partake of this hospitality, as Mrs Wyman and myself expect. to eat our Easter breakfast in New York. However. I will give the Chicago menus and the recipes for preparing them
 Easter Breakfast
 Grapefruit and honey
 Rice cooked In Milk with Raisins Poached Esgs and Broiied Bacon
 Coffee with Whipped Cream
 Easter Dinner
 Orange and Pineapple Cocktail Celery, Sticks Ripe Olives Bass a la Blackstone. Sauce verte
 Cucumber Strips
 Chicken a la Drake Hotel
 Sweet Potatoes Cromeskies
 Buttered Parsnips
 Bird Nest Salad
 Fruit Cream Supreme Small Cakes Black Coffee (Note: The rice milk raisin cereal is most delicious. but I will not take space for the recipe. as every house wife knows it. I also feel that it Is unnecessary to explain eggs and bacon.)
 Easter Waffiss Sift two cups of flour with one tea spoon of baking powder, one table spoon salt and quarter teaspoon of mace. Add the we'll beaten yolks of two eggs, one tablespoon melted but ter. the stfffly beaten whites of two eggs. and enough milk to make bat ter a little stiffer than for pancakes Bake in hot. we'll greased waffle iron. Orange and Pineapple Cocktail Mix equal parts of diced orange and sliced pineapple with white grape juice and chill thoroughly before serving
 eas. . Ia slackstone
 Split medium bass. clean and place in buttered pa1. Sprinkle | with salt, paprika- finely chopped | young onion and parsley. pour ovel four tablespoons of water and :cul tablespoons of orange juice. CoSF with a piece of buttered paper and | bake twenty five minutes Place or a hot serving dish and pour around sauce Verte.
 Sauce verts
 Place in saucepan two table. spoons butter and three tablespoon, of flour. blend we'll and add one cuI of chicken stock. When smooth ans thick season with salt, pepper an. two teaspoons of lemon juice. Colo green with parsley and cooked spin ach or vegetable color paste
 Chicken . Ia Drake This is prepared with the breast and second joints of two young chick ems. Place the chicken in a stewpai with two dozen very small onion. cover with boiling water and coo until tender. Remove chicken to hot platter Blend three tablespoon of. butter with four tablespoons 0 flour and strain over the hot stock bring to a boil and stir in half a GU of cream and three beaten egg yolks do not boil after adding eggs. seaso with pepper. salt and lemon juic' Place onions around the chicken an pour over all the sauce.
 Sweet Potato Cromeskies
 These are made by beating togethe two cups Of hot rice, boiled sweet DO tato. three tablespoons Of butter, hai a teaspoon of salt. little cayenn pepper. the yoik of one egg and on tablespoon of orange juice Afts beating well shape into egg-shape pieces. roll in crumbs. dip in beate egg. roll again in crumbs: place in baking pan. cover each piece with thin strip of bacon and brown in medium oven.
 Bird Nest Salad
 Mix two cups of soft cheese wit half a cup of seedless raisins. on' half a teaspoon of paprika and for into little egg shaped pieces Nal nests of shredded lettuce and ceier on the. salad plates. Place in eas nest three or four of the cheese egg pour over all French dressing mac with lemon juice and tarragon vii egar.
 Fruit Cream Supreme Line a glass dish with halves lady fingers. Take a package seeded raisins and break them small pieces and roll them in fol