Arizona republican., 1921-05-08

one medium sized eggplant and with half of it cover the bottom of deep earthenware baking dish. Peel and slice four tomatoes and make a layer with half of them over the layer of eggplant. cover the tomatoes with the cooked spaghetti, cover the spaghetti with half cup of grated cheese and one tablespoon of butter; cover this with the balance of the tomatoes, cover the tomatoes with layer of finely sliced green pepper. cover this with the remaining sliced eggplant. cover eggplant with half a cup of grated cheese and one tablespoon of butter. Season with salt and black pepper and pour over all one cup of cream. Place in a moderate oven and bake one and half hours. A 'Whole MeaF' Salad
 An unusual salad combination served here which would make a sat- tsfying lunch is made with one and a third cups of finely shredded red cab bage. one and a third cup of sliced boiled potatoes, one and $. third cups of shredded green peppers and one cup of very thin strips of cold boiled corned beef; mix these all together with sharp mayonnaise. and serve on lettuce leaves garnished with hard boiled egg slices and olives.
 Another salad is made with one cup of sliced ripe, firm bananas and one third cup of chopped pecan meats mixed with a lemon mayonnaise and served on a plate covered with crisp lettuce hearts and well sprinkled with cayenne pepper
 OtheIIo Cream Cake
 the hotel cafe. To make this cake, bake a thick layer of sponge cake | and when cold split in half. Dis solve three tablespoons of powdered gelatine in half cup of milk add one and a half cups of heated milk, one and half tablespoons of sugar l and one teaspoon of lemon juice. Strain and add one cup of seeded raisins- When nearly set spread be- tween the layers of sponge and cover the top with chocolate frosting. Decorate with marshm8llows.
 Rich Fruit Cake
 One of the richest and incest fruit 1 cakes that I have ever. tasted in a long time is made by an old negro cook and sold by the loaf to the hotels and cafes This cook told me that it was the Way the mixing was done that put the goodness in the cake, and as I told him I wanted to send the recipe to California he gave IL 10 me III anu nave put 1 the measurements In cups and spoons. Beat to cream half a cup of butter with one cup of brown sugar land beat into this two well beaten eggs. half a cup of mc,lasses, half a teaspoon of soda, half a teaspoon ground cloves. half a teaspoon cin- uamon, and beat well. Now add two and a half cups of sifted flour and half a cup of sour milk: first add a little of the flour and then a little of the sour milk and beat well each time, until all Is we'll beaten in :. Flour lightly half a pound of seeded raisins, half a pound of seedless raisins and half a pound of finely l sliced orange peel, and stir into the l batter. Pour into n greased and papered cake mould and bake in a slow oven Do not cut for three days
 Raisin Souffle
 One of the cooks here gave me a recipe for a raisin souffle to use on Raisin Day. Soak over night one pound of seeded raisins in enough water to cover. In the morning E add a slice of lemon and cook until soft Rub through st sieve and fold into the stiffly beaten whites of six eggs. Place in a baking dish and bake in moderate oven twenty min utes. Serve with whipped cream
 Toasted Raisfn Bread
 Another Raisin Day special is toasted raisin bread, which is equally suitable for breakfast or lunch and always welcomed by men. Slice your raisin bread medium thick and toast