Arizona republican., 1921-11-13
Try These English Recipes
BY A. L VIVIAN. M. C A.


 Ottawa is the capital of the Do- minion of Canada and is a city of magnificent public buildings and the government railroad has built one of the greatest hotels on this continent directly opposite the parlia- ment building in Majors Hill park. The chateau reminds one of the old palaces in France. The dining room is decorated in the old English style with wainscoted walls of dark oak. So one would say that the hotel is a combination of the old English and French styles. This is true of the cuisine, as both English and French dishes are equally prominent.
 Along one side of the Chateau runs a terrace, which is the gathering place of the capitals elite during the summer months. The maitre d'hotel has furnished me with recipes of some of the most popular dishes that he serves there.
 Terrace Sandwiches
 For sandwich which is very pop ular rub a medium ripe tomato through a sieve to extract the skins and seeds, add to the tomato pulp half a cup of soft white breadcrumbs, two tablespoons of butter. the yolks of two hard-boiled eggs pressed through a sieve, one tablespoon of tomato ketchup, six tablespoons of chopped cheese, one teaspoon Of lemon juice and a seasoning of salt and paprika. Rub all to a smooth paste and spread on thin slices Of buttered dark bread, sprinkle with the finely chopped whites of the two eggs. cover with another slice of bread and serve on plates garnished with watercress.
 Fruited Cheese Sandwich
 Another sandwich is made by spreading thin slices of brown bread with a layer of strawberry or peach jam. and over this spread layer of fresh cream cheese. Cover with an- other slice of bread. Fine for after noon tea
 Salmon Sandwich
 For a fish sandwich chop fine one and a half cups of boiled salmon, freed from skin and bones, and add to it half cup of mayonnise and Beat smooth and spread between thin slices of white bread.
 Aberdeen Appetizer
 As served before lunch or for tea, this is made by spreading squares of toast that have been fried in butter with a paste made of one cup of finely chopped cooked ham or tongue, four tablespoons of white sauce and pinch of currie powder. Place the covered squares in the oven and bake for ten minutes. Serve hot.
 Supper Salad
 Mix six finely choped sweet green peppers with one finely chopped ber- muda onion, two teaspoons of French mustard. juice of half lemon, two tablespoons of finely chopped pre- served ginger, six tablespoons of olive oil and a seasoning of salt and paprika- Serve on chilled lettuce leaves.
 Russian Salad
 A meatless Russian salad as served here is made with two cups of cooked carrots cut in dice, three tomatoes sliced. one finely chopped onion, two cups of washed watercress leaves and one-third of a cup of mayon- naise, mix well and serve on bed of cold lettuce leaves.
 Cream Salad Dressing
 For a dressing to serve with let tuce mix half a teaspoon of salt with a quarter of teaspoon of paprika, the yolks of two eggs, one dozen chopped capers, one tablespoon of tarragon vinegar and half a cup of cream This should be well beaten in a cold bowl. Pour over the lettuce leaves and toss until each leaf Is coated
 Delicious Noodles
 A boiled and baked noodle that was served with creamed carrots was so good that l made a special effort to secure the recipe. To make, melt three quarters of a cup of butter and mix into it slowly the yolks of two