Arizona republican., 1921-05-01

ing, garnished with dill pickles and garlic olives. Seats are at premium in this one time woman'S lunch room after midnight.
 On all the butcher shop win
 dows is a large sign asking the
 public to eat more meat. asked
 butcher why he displayed this
 sign and was told that the con-
 sumption of meat in this city had
 decreased 50 per cent in six
 months. He told me that the
 tables and California fruits and
 that the fruit, and vegetable men
 were selling more produce than
 they had in years. The menus in
 the cafes feature vegetable din-
 ners, fish specials and all kinds
 of salad combinations.
 Fruit Combination Salad
 One of the incest salad combina- tions is served in a cafe over on Co., lumbus avenue and is made with equal parts of sliced orange. apple and grape fruit placed in a bed of shredded lettuce. garnished with pre- served plums, covered with cooked dressing and sprinkled with seedless raiSinS.
 Fifth Avenue Avocado
 One of the best ways for serving avocado (alligator pear) is used by a Fifth avenue caterer for dancing par ty suppers. Peel small avocados and cut in half and remove seeds. Make a tomato jelly with canned toma- toes and gelatine. Fill avocado halves with the jelly and place on the ice to harden. When firm place on a let tuce cup and serve with dressing made by adding to French dressing finely chopped blanched almonds.
 Another nice avocado salad is made with avocado dice mixed with shred ded celery, served on a bed of water cress with a cheese dressing.
 Special Broiled Fish
 At little French restaurant where we sometimes eat our lunch they serve broiled slices of fish with tartar sauce that are delicious. Cut fresh barracuda or pike in half-inch slices and marinade each slice in a sauce made with one cup of olive oil. half a teaspoon of black pepper. four table spoons of minced onion. one table 1 spoon of minced parsley and if handy | one finely chopped medium size | mushroom. After the slices have 1 been well dipped in this marinadt | cover with bread crumbs and broi ] or bake on a well greased pan in th' oven, brushing occasionally with thu 1 marinade. When the slices are a nic' 1 golden color remove to a hot platter | sprinkle with chopped parsley ans i serve with tartar sauce.
 FiIet of Sole Venetienne
 As served by Papa Leon on tn East Side would do credit to the mos 1 expensive cafe in the city. Place il | a deep buttered baking dish one fine 1 ly chopped onion, one crushed ba. | leaf. two whole cloves. one tablespoon | of chopped parsley and a little sal and pepper, Lay on this filets o sole and cover with some good butter pour over some good white stock o | water, add two tablespoons of orang juice and two teaspoons of lemol juice. Cover the dish with oile' paper and bake in the oven 15 min utes. When the fish is cooked re move all the liquor except enougl to keep the fish moist. Strain tn liquor and add to it two tablespoon of flour creamed with one tablespool of butter, bring the sauce to a boil remove from the fire and add tn yolk of one egg, one tablespoon chopped parsley and two teaspoon of chopped chives. Place filets on hot platter, pour over the sauce an serve garnished with lemon slices an | parsley branches.
 Helping New York Celebrate Raisi Day
 As New York caterers will cele-
 brate Raisin day on the thirtieth of April l have been asked for
 some recipes for their menus, and to suggest something that they
 have not already served has been
 a task.
 To one of the tea room man
 agers l gave a recipe for oatmeal
 cookies and he told me that they
 were the best that he had ever
 served.
 c Chef Wyman's Oatmeal Cookies
 Beat to cream two thirds of a GU of butter and one cup of sugar an add two well beaten eggs. Sift tw | cups of flour with one teaspoon l baking powder, half a teaspoon salt, half teaspoon of soda, one tea spoon of cinnamon and half a tes 0 spoon of ground mace. Add to u , butter mixture with one cup of ca meal half a cup of milk and one GU ,, of chopped seeded raisins. Drop fro i a spoon on buttered pan and bal u in medium oven.
 Rasin Gingerbread 'i Old fashioned raisin gingerbrea was served at one of the tea room near the New York college and Il
 manager told me that he sold more
 it than the fancy cakes. This
 made by mixing one cup of butte z milk with one cup of molasses and teaspoon of soda. Add one beat,
 egg and three cups of flour sift, Y with half a teaspoon each of grouI le cinnamon cloves, mace and a te 1T spoon of ginger. Mix well and stir o1 two cups of chopped raisins Pc ,4 into buttered shallow pans and bal t in a moderate oven.
 ., Chocolate Fruit Cake, Raisin Crea Filling
 ', At a large Dutch restaurant ., over Broadway they serve a choc lc late fruit cake that all the men lil
 To make, beat the yolks of six eg with one cup of sugar until lig;.t a