The Alaska citizen., 1910-11-07
Sauces.

The art of preparing savory gray ies and sauces is more important ir connection with the serving of the cheaper meats than in connection
 with the cooking of the more eX pensive.
 There are a few general principles
 underlying the making of all sauces or gravies whether the liquid used is water milk. stock. tomato juice or some combination of these. For or dinary gravy two level tablespoon fuls of -four or one and one-Quarte CT tablespoonfuls of cornstarCh or arrow
 root Is sufficient to thicken a cupful of liquid This Is true excepting when, the flour Is Drowned In this case about one-half tablespoonful more should be allowed. for Drowned flour does not thiCken so well as unbrown- ed The fat used may be butter or the drippings from the meat, the al Ilowance being two tablespoonfuls to
 a cup of liquid
 The easiest way to mix the ingre-
 dients is to heat the fat. add the flour, and cook until the mixture
 the liquid This Is a quick method
  of getting lumpy gravy Many per sons. however. think it Is not a wholesome method and prefer the old-fashioned one of thickening the gravy by means of flour mixed with
 little cold water. The latter meth cd is of course not practicable for
 brown gravies.
 Considering the large amount of 1 discussion about the digestibility of
 fried food and of graves made by
 heating flour in fat. few words on
 the subject at this point may not be
 out of order. It Is difficult to see
 how heating the fat before adding
 the flour can be unwholesome unless
 the cook Is unskillful enough to heat the fat so high that 1t begins to scorch. Overloaded fat, as has al
 ready been pointed out, contains an acrid irritating substance called aero l lein," which may be readily consid-
 cred to be unwholesome. It Is with out doubt the production of this body 1 by overheating which has given fried ! food it's bad name.
 i Several ways of varying the flavor l of gravies and sauces were suggested | in preceding sections. One other should be especially mentioned here. The Flavor of Crowned Flour. ! The good flavor of Drowned four ] Is often overlooked. If four Is cook 1 ed in fat until 1t Is dark brown i color a distinctive and very agreeable l flavor Is obtained This flavor com pines very we'll with that of currant i jelly, and little jelly added to a 1 brown gravy Is a great improvement. ! The flavor of this should not be com bined with that of onions or other 1 highly favored vegetables A recipe ! for a dish which Is made with brown sauce follows:
 Mock Venlson. i Cut cold mutton into thin slices and heat in brown sauce made ac cording to the following proportions: ] Two tablespoonfuls of butter; two
 tablespoonfuls of flour; one table spoonful of bottled meat sauce (which ever is preferred); one tablespoonful of red currant jelly; one cupful of l water or stock.
 Brown the flour i'll the butter, add
 the water or stock slowly, and keep stirring. Then add jelly and meat sauce and let the mixture boil up we'll.
 Variety Salad.
 One cupful of sliced cucumbers, half of a Bermuda onion; half cup of minced celery, one-quarter of a cup of parsley, ground or chopped very fine; two green peppers, chop ped. Mix and garnish with three hard boiled eggs and serve very cold on lettuce leaves with French dress ing, or, if preferred, with mayon- naise. Fill jars and fit on the rub bers. Fill a washboler with clear, cold water and set them in the bot
 tom of the boiler. The water should come six inches above the tops of he jars. Leave in the boiler until the bubbles cease to rise from the jars. then, still under the water, screw on the tops Screw these on very tight. and set away in cool dark place.
 Perfumine Clothes. Orris root Is a pleasing and deli cate perfume for clothes. Buy the best quality of orris root powder; en- l close it ill tiny linen bags and cover these with silk or satin. Lay among
 the clean clothing in the drawers and trunks. Violet powder is very 1 delightful if one gets the very best quality. The odor should be delicate, l and never heavy to the senses Of others than the wearer
 1 Orange Jelly.
 | Have half of the oranges used sweet and the other half bitter. Cut them up and squeeze through a fine sieve. To a pint of juice allow one and one-quarter pounds of lump su- gar into preserving kettle and pour the juice over it. Boil from ten to
 twenty minutes, or until the mixture
 jellies when tasted in saucer. Set in cold place. Pour into glasses. Loaf of Devils Food. , One-half cup of grated chocolate,
 gill of milk, half cup of brown sugar
 Boil together until as thick as cream;
 let it cool Cream together one cup
 of brown sugar and half cup of
 butter, two eggs (well beaten, sepa-
 rately. Two-thirds cup of milk. fiav- bring. Into this beat the boiled mix
 ture and add two cups of flour, we'll
 sifted, with a heaping teaspoonful of
 baking powder. Bake in loaf tins
 and cover with chocolate icing. Tried and True Layer Cake.
 Cream 1A cups of sugar with F
 cup of butter; add three eggs and l hoo. tho battar hard Stir in now one