Arizona republican., 1921-06-26

 In two letters received this week from readers. have been requested to give recipes in this column for some very expensive dishes that are served at two of the prominent hotelS of this city. This I cannot do. as in this letter I give recipes that will be practical for the majority to prepare and not recipes that re- quire the services of a master cook and the use of expensive materials
 Last week we stayed at the coun- try home of an old friend and the cook of our host served a number of very tasty supper dishes that l think would interest your readers
 Baked Rarebit
 A baked rarebit was prepared by putting through the meat grinder one pound of American cheese. half an Mix these well with half teaspoon of salt. two teaspoons of mustard. half teaspoon of paprika, one tea spoon of table cause and half a cup of buttermilk. Cut the top off of loaf of French bread. remove all of the soft part of the loaf. leaving broad box Fill the loaf with the well mixed cheese mixture. put on the top and tie~ with a string. wrap the loaf in oiled paper and bake in medium oven half an hour. Remove paper and string and serve on hot platter
 Plain Potato Salad
 For a potato salad, mix in a bowl that has been rubbed with a clove of garlic, two cups of cold boiled potato cubes, one cup of cucumber cubes. half cup of chopper nut meats, one hopped sweet green pepper. four faf f,Ic teaspoon of paprika, one teaspoon ot salt and enough French dressing to moisten. Serve on lettuce leaves. Potato Salad De Luxe
 Another potato salad was made by mixing twelve cooked mushroom. cut in dice, four cold boiled potatoe. cut in dice and one head of celery cu in dice, one pimento chopped and on, cup of shredded watercress; seasor with salt and pepper, moisten witt lemon French dressing. arrange in ; lettuce lined salad bowl. cover witt a lemon mayonnaise and sprinkl over finely chopped capers
 Luncheon Party Halibut
 A dish of baked halibut that vii be nice for luncheon parties. Plac six nice pieces of halibut. free iron skin and bones, in a baking dish Season with salt, pepper, and tn Juice of half lemon, add two table spoons of water and cover with
 piece of buttered paper place in tn oven and cook for five minutes. O until half cooked Make a crear sauce of one tablespoon of buttel two tablespoons of flour. two third cup of cream and half a cup of mil and when smooth and thick add tw tablespoons of grated Parmesa cheese. mix well and pour the sauc over the fish, sprinkle with brea crumbs and cook in a moderate owe until nice brown. Place over tn top six slices of broiled bacon an serve in the dish that fish was bake in.
 A Fancy Chicken Dish | For nice chicken dish fry in oliN oil young chicken. weighing abo, three pounds that has been cut eight pieces and when a nice brow add one finely chopped onion, or chopped green pepper and two peels l tomatoes. fry for two minutes ar add half cup of washed rice, or clove of garlick and two cups brown stock. Cover the pan and sin mer for half an hour. Place Il chicken in the center of a hot pla ter and place around the cooked ric pour over the sauce and sprinl with chopped parsley.
 An Odd Way to Serve Cheese Mash three Neufchatel chees with one half cup of cream and al half a teaspoon of salt and two te spoons of sugar Pack the chee mixture in a square mould and bu in ice and salt for four haurs. Wh z ready to serve unmold, cut in squar : and place on washed grape le = and on each square place a tablespo
 of stewed seedless raisins
 Raisin Pudding
 III For an inexpensive pudding, Inc
 in a saucepan four cups of milk. o
 teaspoon of salt. one cup of sue II and two well beaten eggs When I II stir in slowly one cup of of far ! stirring constantly and cook for f n teen minutes Butter puddi \ mould and place on the bottom \ layer of stewed raisins, cover iwitf alternating in this way until \ layer of the cooked farina, contir II mould is filled. Bake ten minutes II 2 hot oven. Unmould on a hot pl