TOMATO SAUCE FOR FISH

One can tomatoes, one-half teaspoon salt, one onion, one tablespoon butter, two tablespoons flour, two drops tobasco sauce, four cloves, three sprigs parsley. Put onion, cloves, tomatoes together. Simmer fifteen minutes, melt butter, take from stove-; stir in fl9ur, cook until frothy, add tomatoes, stir until boils. Strain and serve over baked fish. — Mrs. W. D. Finney, Williams, Ariz.

WILLIAMS PUBLIC LIBRARY ASSOCIATION 233

MENUS, LUNCHEONS, SPECIAL DINNERS AND TABLE ARRANGEMENTS

"O hour of all hours, the most bless'd upon earth, Blessed hour of our dinners!"

"Variety is the spice of life."

While these menus are simple and in some ways compara- tively complete, it is not to be supposed that they can always be carried out in detail. They will, however furnish suggestions to housekeepers and entertainers who are daily perplexed with the question : "What shall we have to eat today ?"

On the table spread the cloth,

Let the knives be sharp and clean; Pickles get and salad both,

Let them each be fresh and green.

SUGGESTIONS FOR JANUARY

Broided Ham Baked Potatoes

Griddle Cakes

Onion Soup

Pot Roast of Beef

Potatoes Cold Slaw

Spice Pudding, or Aple Tapioca

SUGGESTIONS FOR FEBRUARY

Sausage Fried Apples Baked Corn Cakes

Hashed Potatoes Coffee

Warmed-over Baked Beans Steamed Brown Bread

Stewed Tomatoes Mince Pie

Creamed Oysters Brown Bread Toast

Tea or Cocoa Cookies

SUGGESTIONS FOR MARCH

Shredded Wheat with Cream and Steamed Dates

Rye Muffins

Smoked Beef in Cream Sauce Coffee

Potato Soup

Roast Leg of Mutton

Boiled Rice Canned Corn

Baked Bananas

Rice Drop Cakes

Sliced Oranges Cake Cocoa

WILLIAMS PUBLIC LIBRARY ASSOCIATION 235

SUGGESTIONS FOR APRIL SUGGESTIONS FOR JULY

Wheatlet Boiled Eggs

Scalded Corn Cakes

Oranges, or Grape Fruit

Broiled Shad

Mashed Potatoes

Letuce Salad, or Dandelion

Greens Lemon Pie, or Rice Pudding

Supper Hot Shortcake with

Sliced Oranges Cocoa

Cold Tongue Wafers

SUGGESTIONS FOR MAY

Baking-Powder Biscuits

Hash Coffee

Stewed Prunes

Dinner Pot Roast of Veal, or

Veal Fricessee

Baked Onions Radishes

Steamed Rhubarb Pudding

Asparagus on Toast

Gingerbread Cocoa

Canned Fruit

SUGGESTIONS FOR .JUNE

Picked up Codfish Baked Potatoes Dry Toast

Coffee Stewed Gooseberries, or

Fresh Strawberries Dinner

Boiled Salmon New Potatoes Green Peas

Strawberry Ice Cream

Sponge Cake

Salad of any Cold Green

Snow Pudding

Steamed Rice with Raspberries Broiled Bacon

Graham Gems Coffee Dinner Roast Lamb or Lamb Stew

with Dumplings Peas or Strawberries Lettuce and Cucumber Salad Blueberry Shortcake or Pie Mrs. Barney, Williams, Ariz.

SUGGESTIONS FOR AUGUST PICNIC LUNCHES

Scotch Eggs

Veal Loaf in Graham Sandwiches Bottled Lemon Juice

or Fruit Syrup Potato Salad

Cheese and Nut Sandwiches

Olives Pickles

Hermits or Wafers

Mrs. Barney, Williams, Ariz.

SCHOOL LUNCH FOR CHILDREN

Autumn-Winter

Pressed Chicken Sandwich

Gingerbread Apples Nuts

Spiced or Roast Beef, or

Baked Beans

Spring- Summer

Stuffed Egg or Egg Sandwich

Sponge Cake Orange

Lettuce or Strawberry Sandwich

Cream Cheese Ball Sliced' Tongue

Fresh Fruit Mrs. Barney, ' Williams, Ariz.

SUGGESTIONS FOR LADIES' LUNCH IN OCTOBER

Bouillon or Hot Spiced

Grape Juice Sauted Oysters

Broiled Chicken Sugared Sweet Potatoes

Cauliflower

Peach Shortcake

Mrs. Barney,

SUGGESTIONS FOR OLD TIME THANKSGIVING DINNER

THE ARIZONA COOK BOOK

PICNIC DINNER LUNCHES

Boiled Turkey and Roast Duck or Roast Turkey and

Boiled Ham

Boiled Potatoes Turnips

Squash and Onions

Cranberry Sauce

. White and Brown Bread Mince and Pumpkin Pie Plum Pudding

Apples Nuts Raisins Candy Coffee

Mrs. Barney, Williams, Ariz.

SUGGESTIONS FOR CHURCH

SOCIABLE SUPPER IN

Scalloped Oysters and Cold Ham or Chicken Salad and Baked

Beans Rolls Brown Bread

Baked Indian Pudding

Cakes and Pies of all kinds

Mrs. Barney, Williams, Ariz.

VERANDA SUPPER

Curry of Chicken

Tomato Salad

Bread and Butter Sandwiches Sliced Peaches

Sponge Drops Iced Tea

Eggs Scrambled with Sardines

Celery and Pineapple Salad Graham Bread and Butter

Sandwiches Peach Sherbet

Wafer Jumbles Lemonade

Mrs. Barney, Williams, Ariz.

Pressed Corn Beef

Cold String Beans French Dressing Fine Pickled Gherkins Boston Brown Bread and

Buter Sandwiches

Buttered Parker House Rolls

Peaches Grapes

Hot Coffee

Sardines freed of Oil

Lemon Quartered Cheese and Olive Sandwishes Joints and Slices of Cold Roast

Chicken New Rye Bread and

Butter Sandwiches Pickled Beets Celery

Apple Turnovers Hot Coffee

Cold Boiled Ham.

Tongue or Corned Beef

Potato Salad

Bread and Butter Sandwiches Strawberry Tarts

Lemonade Hot Coffee

Cold Boiled Ham Egg Salad Sandwiches

Hot Coffee Pea'nut Cookies

Grape Juice

Cold Veal Loaf Sliced Thin String Bean Salad

Bread and Butter Sandwiches Currant Jelly Tarts

Hot Tea Mrs. George Barney,

Williams, Ariz.

SHEEP OR COW CAMP MENU

Camp Appetite

Roast Head

Pink Beans with Pork Baking-Powder Biscuits

Prune Pie Black Coffee

J. F. Daggs, Williams, Ariz.

WILLIAMS PUBLIC LIBRARY ASSOCIATION

THE LUNCH BASKET FOR THE ARIZONA COWBOY

Baskets consist of two wooden kerosene boxes fitted with bal- ing wire tb hang on pack horses called "Kyaks." One side of bacon, a quarter of a sack of flour, one can baking powder, Chili, Mexican beans, a few onions, sugar, salt, coffee, three cans tomatoes, one can corn, a three-pound can of lard, dried apples, raisins, apricots, a small sack of rice for moonshine. A frying pan and a coffee pot. — An Arizona Cowboy.

MENU FROM CANNED FOODS

Puree of Tomatoes Crackers Salmon Loaf with Cream Sauce

Rolls Hot Roast Beef

Potato Croquettes Canned Corn Souffle Pimento Salad Wafers

Cheese Balls

Little Huckleberry Pudding

Egg Sauce

EMERGENCY MENU OF CANNED FOODS

Beef Bouillon with Barley Deviled Crabs

Bread and Butter Turkey Croquettes, Horseradish

Curbed Carrots and Peas mixed and Buttered Spinach Salad

Cheese Water Crackers

Plum Pudding with Hard Sauce

Puree of Peas

Creamed Lobster in Patty Cases Lamb's Tongue stewed with

Boiled Rice and Pimentos Buttered Mushrooms

Vienna Rolls

Asparagus Salad

Melted Cheese on Wafers

Pineapple or Canned Peach

Mrs. T. S. Maddock,

• Williams, Ariz.

CAMP DINNER

Venison and Roasted Potatoes

Fried .Mushrooms

Biscuit and Butter

Jas L. Wade, Williams, Ariz.

MEALS FOR ONE DAY

Table Decoration:

Growing Fern.

Assorted Fruit

Rolled Oats and Cream

Boiled Eggs, Buttered Toast

Coffee Griddle Cakes, Maple Syrup

Table Decoration: Sunflowers

Grape Fruit Bouillon Crackers

Ripe Olives Lamb Chops French Peas

Scalloped Potatoes

Cocoa Gems

Custard Pie

Table Decoration: Red Carnations.

Cantaloupe Bluepoints on Half Shell

Cream Potato Soup Radishes Olives

Roast Beef

Yorkshire Pudding Mashed Potatoes Corn on Cob Baked Fish, Lemon Sauce

Tomato Salad Blackberry Pudding, Cream

English Cheese Coffee

Mrs. Wm. F. Dermont,

Williams, Ariz.

MEALS FOR MONDAY

Assorted Fruit

Cream of Wheat Bacon Fried Eggs

Hashed Brown Potatoes

Buttered Toast Buckwheat Cakes, Maple' Syrup

THE ARIZONA COOK BOOK

Hot Consomme with Rice Cold Roast Beef

Potato Balls Sweet Pickle Peaches Tea

Graham Bread

Spiced Boiled Rice Cream and Sugar

Little Neck Clams Tomato with Noodles Celery

Crackers Olives

Red Snapper, Tartar Sauce Roast Veal with Gravy

Boiled Potatoes

Brussels Sprouts

Sweetbread Salad

Fruit Pudding, Hard Sauce

Baked Apples with Cream

Poached Eggs on Toast Fork Sausage Potato Balls

Corn Bread Doughnuts

Hot Bouillon Broiled Spanish Mackerel, Egg

Potato Chips Stewed Tomatoes

Hot Chocolate Gems

Salt Rising Bread

Celery Salad Rice and Orange Pudding

Toke Points on Half Shell

Chicken Consomme with Rice

Radishes Celery

Broiled Shad, Egg Sauce

Potato Balls Roast Beef

Yorkshire Pudding Browned Potatoes

Stuffed Peppers Cucumber Salad Mince Pie Bavarian Cream

Assorted Fruit

Scrambled Eggs Coffee Toast

Hashed Chicken Creamed Potatoes Doughnuts

Hot Bouillon

Olives Crackers

Mutton Chops with Peas

Scalloped Potatoes

Tea Muffins

Custard Pie

Oyster Cocktail

Turtle Soup Celery Olives

Roast Duck, Cream Sauce

String Beans in Cream

Mashed Potatoes

Stuffed Tomato Salad

Xesselrole Pudding, Cream

Sauce Demi Tasse

Strawberries and Cream Rolled Oats

Soft Boiled Eggs Dry Toast Coffee

Rolls Corn Cakes with Syrup

Cold Bouillon

Olives Cucumbers

Stewed Chicken with Noodles.

Corn on Cob Cocoa with Whipped Cream

Graham Bread

Apple Sponge with Cream

Cantaloupe

Consomme with Rice

Celery Crackers

Fried Cuts of Fish, Tomato

Sauce Chicken Croquettes with Peas

Roast Veal, Caper Sauce Mashed Potatoes Spinach Green Corn on Cob

Tomato Salad, Mayonnaise

Dressing Vanilla Ice Cream and Fresh

Strawberries

Fruit Bonbons

WILLIAMS PUBLIC LIBRARY ASSOCIATION

Fresh Figs with Cream

Shredded Wheat Biscuit Sardine Omelet with Catsup

Coffee Buttered Toast

Fried Cakes

Bouillon Fried Frog's Legs, Tartar Sauce

Creamed Potatoes

Chicken Hashed in Shells

Sweetbread Croquettes, Tomato

Tea Biscuits Hot Tea

Water Cress Salad Salad, French

Frozen Peaches and Cream

Chocolate Cookies

Puree of Beans Chipped Beef in Cream

Potato Croquettes Hot Chocolate, Whipped Cream Pop Overs

Apple Pie a la Mode Bonbons

Cream Tomato Soup Salted Almonds

Roast Pork with Apple Sauce Mashed Potatoes, Brown Gravy

Cauliflower, Cream Sauce Green Corn

Waldorf Salad

Salted Wafers Blackberry Pudding, Hard

Sauce Miss Harriette B. Teft,

Williams, Ariz.

Cantaloupe

Giblet Soup Celery Olives

Smelts, Worcestershire Sauce

Scalloped Chicken, Tomato

Sauce Saddle of Venison with Jelly

Potato Balls

Breast of Quail in Cutlets Green Peas

Apple Salad Cheese Straws Pineapple Bavarian Cream Ice Cream Gin'ger Preserves

Drop Cakes

Roquefort Cheese and Crackers Coffee

Contributed, Syracuse, N. Y.

Bananas Scrambled Eggs with

Fried Frog's Legs, Tartar Sauce French Fried Potatoes

Toast Gems

Fried Cakes

Cantaloupe, Iced Oatmeal and Cream Lamb Kidneys with Bason

Baked Potatoes "Coffee

Pop Overs Toast

Amber Soup

Broiled Oysters, Tomato Sauce Pigsfeet with Mushrooms

Stuffed Baked Potatoes

Hot Cocoa, Whipped Cream

Brown Bread Muffins

Water Cress Salad

Olives Crackers

Rhubarb Pie

Bluepoints on Half Shell Cream Bean Soup Celery

Tenderloin Steak-, Fried Onions Baked Stuffed Tomatoes

Steamed Potatoes Green Corn Sweetbread Salad Orange Pudding

THE ARIZONA COOK BOOK

Stewed Prunes

Boiled Rice with Cream

Fried Chicken, Cream Sauce

Creamed Potatoes Toast Cornbread

Coffee Wheat Cakes with Syrup

Russian Caviar

Hot Consomme in Cups Ripe Olives Green Onions

Baked Fresh Mackerel, Tomato

Sauce Fried Potatoes

Lima Beans Iced Tea

Salt Rising Bread

Tomato Salad

Apple Snow Lady Fingers

Grape Fruit

Mutton Broth with Rice

Olives Saltines

Broiled Bass, Lemon Sauce

Potato Balls Roast Turkey Stuffed with

Oysters Stuffed Baked Potatoes

New Beets

Artichoken, Hollandaise Sauce Chicory Salad • Stuffed Dates

Green Olives Roquefort Cheese, Water

Crackers Bonbons Demi Tasse

Raspberries and Cream

Cream of Wheat Scrambled Eggs Fish Balls

Coffee Hot Rolls Sour Cream Cakes with

Maple Syrup

Oyster Patties

Chocolate with Whipped Cream

Muffins' Brown Bread

Strawberry. -Tarts

Cream Tomato Soup

Radishes Celery

Sweetbreads with Spinach

Spaghetti Roast Stuffed Chicken with

Gravy Artichokes, Hollandaise Sauce

Apple Salad Buckeye Pudding, Butter Sauce

Coffee Mrs. Amos Adams,

Williams, Ariz.

Preserved Berries and Cream Codfish in Cream

Baked Potatoes Coffee Tea

Toast Corn Bread

Pineapple Fritters, Maple Syrup

Consomme with Barley Stewed Calf's Liver, Cream

Sauce Oyster Plant

Steamed Potatoes Lobster Salad

Fruit Jelly with Whipped Cream Hot Chocolate

Brown Bread Gems

Bluepoints on Half Shell Horseradish Catsup

Cream Asparagus Soup Olives Crackers

Fried Smelts, Tartar Sauce

Potato Balls Fricassed Chicken

with Dumplings Artichokes, Hollandaise Sauce Mashed Potatoes French Peas

Water Cress Salad

Bread Pudding, Butter Sauce

Autumn Breakfast

Assorted Fruit

Oatmeal and Cream Cheese Omelet Toast

Broiled Button Chops

*Cream Potatoes

Coffee. Hot Rolls

Wheat Cakes, Maple Syrup

WILLIAMS PUBLIC LIBRARY ASSOCIATION

Autumn Luncheon

Russian Caviar

Hot Bouillon Broiled Deviled Kidneys, Water

Cress Sauce Creamed Potatoes Hot Tea

Graham Gems Cucumber Salad Sago Pudding Bonbons

Autumn Dinner

Clams on Half Shell Vegetable Soup Olives Celery Roast Suckling Pig, Apple Sauce Stouffed Peppers

Stewed Tomatoes Mashed Potatoes Lettuce Salad, Mayonnaise

Dressing Charlotte Russe

Roquefort Cheese Wafers Bonbons

Demi Tasse

Mrs. Dermont,

Williams, Ariz.

Spring Breakfast

Oranges Sliced in Sugar

Cream of Wheat Lamb Chops, Tomato Sauce Omelet with Sardines

Saratoga Potatoes Coffee Dry Toast

Waffles with Syrup

Spring Dinner

Salmon, Butter Sauce

Cucumbers Chicken Croquettes,

Tomato Sauce Sweetbreads in Shells,

Beechamel Sauce Filet of Beef with Mushrooms Orange Sherbet

French Fried Potatoes Chicken Salad Cornstarch Pudding with

Whipped Cream Neapolitan Ice Cream, Little

Fruit Bonbons

Ice Tomato Consomme Radishes Green Onions

Broiled Squab

Potato Balls

New Asparagus, Drawn Butter Iced Peach Tart Whipped Cream Watermelon

Contributed.

Summer Breakfast

Peaches and Cream

Young Chicken, Cream Gravy Fried Potatoes

Water Cress Salad Poached Eggs on Toast

Rice Pancakes with Maple Syrup

Summer Luncheon

Iced Consomme Radishes Ripe Olives

Salmon Loaf Celery Iced Tea with Lemon

Salt Rising Bread Sherbet

Grape Fruit

Turtle Soup, Whipped Cream Boiled Fish with Potato Balls,

Hollandaise Sauce Calf's Brains

Cold Slaw Roast Wild Turkey, Onion

Stuffing Spinach on Toast

Green Corn

Apple Salad Served in Shells Olives Celery

Cocoanut Pudding, Strawberry

Sauce Neapolitan Ice Cream

Syrup Wafers Crackers and Cheese Demi Tasse

Mrs. Buggeln,

Williams, Ariz.

Melons Little Fried Perch, Tartar

Creamed Potatoes Coffee Buttered Toast

Corn Cakes with

Maple Syrup

THE ARIZONA COOK BOOK

Oysters on Half Shell

Julienne Soup, .Crackers Radishes Celery

Sweetbreads, Tartar Sauce Braised Pigeons with Spinach

Lamb Roast, Mint Sauce Vegetables

Macaroni with Cheese Chocolate Pudding,

Whipped Cream

Fruit Bonbons

Winter Dinner

Oysters on Half Shell

Amber Soup

Salmon, Hollandaise Sauoe Lamb Chops, Tomato Sauce Filet of Bfeef with Roast Quail

Saratoga Potatoes Lettuce Salad Charlotte Russe garnished with

Strawberries

Chocolate Fruit Ice Cream Coffee

Contributed.

Deviled Crabs Olives

Filet of Grouse, Currant Jelly Potato Croquettes

Creamed Corn Graham Gems Cocoa, Whipped Cream Chicken Salad, Mayonnaise

Dressing Fruit Jelly with Whipped

Cream Bonbons Miss Harriette Tefft,

Williams, Ariz.

.Winter Breakfast

Baked Apples with Cream

Oatmeal Fried Oysters

Potato Croquettes

Breakfast Puffs Toast

Corn Cakes, Sugar Syrup

Winter Luncheon

Bouillon Roasted Oysters on Half Shell

Chicken Croquettes French Peas

Saratoga Chips Chocolate with Whipped Cream

Pop Overs

Lettuce .Salad with Tarragon Fruit Ice . . Wafers

A THANKSGIVING DINNER

Table Decoration:

Yellow Chrysanthemums.

Oysters on the Half Shell

Ripe Olives Celery

Salted Almonds Bouillon

Roast Turkey, Chestnut

Mashed Potatoes

Asparagus Tips, Cranberry

Sauce Chicken Salad

Plum Pudding Maple Mousse

Chocolate and Caramel Cake Roquefort Wafers

Black Coffee Mrs. R. C. Wente,

Williams, Ariz.

MERRY CHRISTMAS

Canape a 1'Russe

Celery en Branches Soup Bisque of Oysters

Fresh Crab Meat Cocktail,

Fray Marcus

Baked Sea Bass a 1'Italienne Sweetbreads Braised

aux Champignous Roast Young Turkey,

Oyster Dressing

Cranberry Jelly Frozen Egg Nogg Broiled Philadelphia Squab

with Water Cress Browned Sweet Potatoes

Mashed Potatoes Atrichokes, Butter Sauce Lettuce and Tomato Salad Mince Pie Pumpkin Pie English Plum Pudding,

Hard Sauce Strawberries with Cream

Contributed.

WILLIAMS PUBLIC LIBRARY ASSOCIATION

CHRISTMAS DINNER

Table Decoration: Holly and Mistletoe.

Cantaloupe Almonds Olives

Oysters on Half Shell Radishes

Cream Tomato Soup

Celerv Fried Sand Dabs

Potato Balls

Turkey, Cranberry Sauce Baked Potatoes

Boiled Onions

Artichokes, Hollandaise Sauce Salt Rising Bread

Orange Punch Chicken and Water Cress Salad

Saltine Wafers English Plum Pudding, Hard

Sauce Strawbery Ice Cream, Fruit

Wafers Angel Cake

Mince Pie Pumpkin Pie

Cheese Straws

Fruit Nuts Bonbons

Roquefort Cheese

Water Crackers Demi Tasse Mrs. Wm. F. Dermont,

Williams, Ariz.

NEW YEAR'S DAY

Sliced Oranges

Cream of Wheat Poached Eggs on Toast Graham Muffins Coffee

Turkey Broth Squabs on Toast with

Cranberry Jelly Potatoes au Gratin

French Peas Waldorf Salad Fruit Jelly served with

Whipped Cream Corn Starch Cake

Salt Rising Bread Hot Chocolate

. A HAPPY NEW YEAR

Young Onions Celery Soup Chicken Gumbo

Fresh Crab Meat Cocktail Broiled Columbia River

Salmon, Parsley Butter Turkey Croquettes

French Peas Braised Sweetbreads Roast Young Goose Stuffed,

Apple Sauce Frozen Egg Nogs- Broiled Philadelphia Squab

with Cress Stemed Potatoes

Browned Sweet Potatoes Cauliflower in Cream . Cold Prime Ribs of Beef,

Potato Salad

Lettuce and Tomato Salad Pumpkin Pie Mince Pie

Fresh Sliced Pineapple Contributed, Williams, Ariz.

FOURTH OF JULY MENU Breakfast

Strawberries and Cream

Veal Chops Potatoes a la Creme

Scrambled Tomatoes Muffins Toast

Cold Beef Tongue Fried Potatoes

Sliced Tomatoes Lettuce with Mayonnaise

Cheese Olives Rye Bread Lemon Pie

Cream of Celery Soup

Fried Chicken and Gravy

Mashed Potatoes Boiled Sweet Potatoes Green Peas

Sliced Cucumbers Young Onions

Hot Rolls Coffee

Strawberries in Cream Devil's Food Cake Mrs. Fred Smith,

Williams, Ariz.

THE ARIZONA COOK BOOK