Arizona republican., 1922-01-01


We arrived in California Sunday
and We were very glad to get PACK.
One of the most noticeable things
that came to our attention was the
difference in the quality OF the food
and service between the eastern anu
the western cities. In Chicago, New
York, Philadelphia, Boston, Wash
ington, Baltimore and other large
centers the impression the guest of
the cafes, hotels and dining cars
receives is that a favor has been
conferred by giving indifferent serv-
ice and serving poorly cooked food.
OF course there are exceptions, but
they are so scarce that they are very
noticeable. West of Chicago the
stewards Of the dining rooms, the
chefs and the stewards of the hotels
and cafes try their best to have the
guest leave with a desire to return
and give them an opportunity OF
again serving them, as they have
some new and tasty dish that they
were unable to serve a his first
visit. In Denver and Salt Lake City
the cafes in the hotels and the larg-
er cafes in the business centers serve
delicious and well cooked food, the
equal can only be found in the cafes
of our California cities.
During our stay in Salt Lake City
we had several meals at the La Ro-
tissere on Main street. The foods
served were the best to be had in
California and Utah markets. The
cooking was excellent and the serv-
ice left nothing to be desired. One
of the owners has a home near F'res-
no and he told me about the holl-
day dinner that he expected would
be served when he visits there. 1t
will be a dinner that any housewife
can very easily serve and have
written the recipes for the prin-
cipal dishes for her guidance.
New Years Dinner Menu
Toke Point Oyster Cocktail
Celery Hearts Sailed Walnuts
Ripe Olives
Roast Young Chicken, Fine Herr
Dressing
Cranberry Jelly Lettuce Salad
Egg Plant, Martha
Sweet Potatoes, Drowned
California Fruit Pudding
Hard and Orange Sauce
Sweet Cider Cofree
Cocktail Sauce
To prepare the sauce for six Toke
Point oyster cocktails, mix three Ia
| blespoons of lemon juice with one
and a half tablespoons OF Worces-
tershire sauce, three quarters of 6
| cup of tomato catsup AM season
| ing OF salt and tabasco sauce. Place
| one dozen oysters in tall, slender
glass Ca high ball glass;, place II
! each glass an equal amount or the
| mixed sauce, place the glass In
small glass bowl and pack with tnt
shaved ice. Garnish the edge witt
a slice of lemon.
Roast Chicken
Select q plump young rooster tha'
weighs not less than pounds. Slnge
draw and truss it for roasting, season
with salt. Cover the breast with
large thick slice of fat bacon. OF
the bottom OF the roasting pan place
one sliced carrot. one sliced onion
a bay leaf and half a cup OF fine
ly chopped bacon. Place the CHECKER
on the vegetables, spread over tw'
tablespoons of butter AMI bake i
a medium hot oven for one houl
Baste frequently. The sweet pota
toes should be peeled and place
in the pan with the chicken an
basted at the same time the chickel
is basted. When nearly done re
move the bacon from the breas
and allow the chicken to brown. Re
move the strings and place on no
platter with sweet potatoes. Pou
off the fat in the pan and ada L
the liquid remaining half a cup Q
milk mixed with two teaspoons o
flour. Boil up once. season an
strain. Pour part OF the sauc
around the chicken on the platte
and serve the rest in sauce poa'
Garnish the chicken with water
cress.
Egg Plant, Martha
Slice two large egg plants Iength
N wise in quarter inch thick snce