The Alaska citizen., 1910-12-05
RECIPES MOST READILY PRE-
 PARED IN CHAFlNG DISH.
w sh Rarebit.

One pound of chopped American cheese; one-half glass of ale; yOlk of an egg; one teaspOonful of dry mustard: one teaspoonful of Wor- ceStershire sauce and butter. a dash of red and one or two of black pep Der. and perhaps few drops of TahasCo. If the cheese is fresh, salt the above
 Into chafng dish put a few small Jumps of butter. After it has simmered bit put in the cheese. Stir constantly. and grad ually add the ale When the cheese and ale are well blended stir in above condiments prepared as fol- lows: To the yolk of the egg brok- en into a cup. add the dry mustard and Worcestershire sauce. red and black pepper and Tabasco. Let it have one more heating and pour over the toast or toasted biscuit.
 Welsh Rarebt, Without Ale.
 One cup of hot milk; one-quarter of pound of cheese (gratedD; one half teasnoonful of mustard; one -easpoonful of flour; one teaspoon ful of butter; one egg; dash of Cayenne
 Put the milk to heat. Mix the orated cheese. flour. mustard, salt, CavC me and egg (well beatenl in blazer, add milk when hot, little at a time, to the mixture, stirring Ill the time Cook until smooth and creamy. Take from heat and add slices of toast. The milk should be added slowly.
 Pigs in Blankets (BIazer).
 One pint of oysters; one-half pound of nice bacon; tcast
 Drain and wipe nice, large oysters Cut bacon in thin slices, and put one oyster in each slice of bacon fasten together with toothpicks Cook in hot blazer until bacon is crisp, and serve on round pieces of toast
 ScaIloped Oysters
 Oysters; two tablespoonfuls of butter; gill of cream; two table spoonfuls of cracker dust; pepper and salt
 Put the butter and cream into the chafing dish; drain the oysters and place them. in layers, in the chaf- ing dish, sprinkle them with crack CT dust. another layer of oysters more cracker dust, a little butter, season with pepper and salt; cook five to ten minutes, covered
 CeIeried Oysters.
 Dozen large oysters; wineglassful of sherry; tablespoonful of minced celery; teaspoonful of butter; salt and pepper.
 Put the butter into the chafing- dish, and when it is melted, add the oysters and celery; season with salt and pepper; cook three minutes, add the sherry and cook two min utes; serve on toast.
 Lobster can be cooked in the chafng-dish any way except broiled
 Curried Lobster (BIazer).
 A pint each of lobster and weak soup stock: one teaspoonful finely minced onion; two teaspoonfuls of curry powder; one coffeespoonful of salt
 Brown the onion in butter. Add the curry powder, stock and salt, and boil them together for five min utes. Then put in the lobster and serve as soon as heated through. Rolled rice should be served with this.
 Removing Coffee Stains.
 Even when there is cream in the coffee, the stain of it may be re- moved from silk and other delicate fabrics by brushing the spots with pure glycerine. The glycerine must then be rinsed out in lukewarm water and the spot pressed on the wrong side with warm iron.
 Stains of every description may be removed from silk linen or wool en. stuffs. Mix a wineglass of rec tified spirits of turpentine with half a teaspoonful of essential oil of lemon. and preserve the mixture in