The Alaska citizen., 1910-12-19
Cold Meat au Grain.

have pint or COlu nta cut lnIO cubes and seasoned with salt and pepper. Mix a generous half pint of brown sauce with it. Turn into an escallop dish holding about a pint and half, and cover with a half pint of grated bread crumbs. Dot this covering with scant table spoonful of butter. Bake fin a rather hot oven for twenty minutes and serve at once.
 To make the brown sauce put one tablespoonful and a half of but ter in the frying pan and on the fire. When the butter gets hot and begins to turn lr0wn. add generous table spoonful Of flour and stir until the flour turns dark brown. Now draw the pan to the back part of the stove and stir until the mixture cools slightly; then add a half a pint of stock. pouring 1t in gradually and stirring all the while. Place and stir the sauce until it begins to boil Add a level teaspoonful of salt and about one-fifth of a teaspoon full of pepper Simmer for five min utes
 Some Uses Of Salt.
 A weak brine snuffed up the nose and allowed to run down the throat. if persistently used, will cure nasal catarrh
 To relieve tired weak eyes there is nothing better than bathing them with a strong solution of salt and water as hot as it can be borne.
 Salt Is excellent for cleansing the teeth It hardens the gums and sweetens the breath.
 A simple and effective remedy for a sick headache is 10 place pinch of salt on the tongue and let 1t dissolve slowly. In about ten min utes take a drink of water.
 Marketing Lore.
 There are a few rules 10 remember in buying beef, mutton or poultry which the inexperienced housekeeper does we'll to bear in mind
 To test beef, press it down with the thumb. If it rises quickly, the meat is good.
 Beef should be of fine grain, of a bright red color. with streaks oi clean, white looking fat.
 The meat will be tough unless there Is plenty of fat.
 Mutton should be dark colored with the fat a clear white
 Veal should be fat.
 Soup meat should have as little fat as possible and come from the round; and also meat intended fol beef tea.
 In buying fish the gills should be red.
 Poultry should have smooth legs and short spurs, with the feet bend ing easily and the eyes bright. If the fowl has begun to turn blue il is not good.
 Grouse and quail both have white flesh; the pinnated grouse, however has dark flesh.
 Birds with white meat take about 10 minutes longer to cook than thost with dark meat.
 Housekeeping Helps.
 To clean gold jewelry with the stones in wash in warm suds made with fine soap, with ten or fifte n drops of sal volitile in it. This makes jewelry very brilliant
 Coffee grounds make good fill ing for pin cushion. Put them in bag and hang behind the stove till dry. They do not rust the needle
 In sick room heated by a fur mace. a grateful relief is given, espec- tally in levers, and where breathing is difficult, by hanging towels wrung from clean. cold water, near the register
 A few drops of lard or sweet oil, rubbed on the surface of a mustard plaster will prevent it from blister ing the skin.
 Thoroughly dry salt intended for table use, and mixed with a small proportion of corn starch, if you would overcome the tendency it has in damp weather to pack sOlidly in the salt cellars or shakers
 To prevent mold in ink, infuse a piece of salt the size of hazelnut in each quart.