The Alaska citizen., 1911-06-05
Timely Hints for the Housewife
German Brown Broth.


 German Brown Broth.
 SCrape and cut into dice two car rots; pare and cut into the same shape one potato; slice an onion Pour four tablespoonfuls of olive oil into saucepan; add the vegetables and shake until they are a golden brown. Take them out with a skim | mer and put them in a kettle; add one quart of boiling water. a bay leaf, a teaspoOnful of salt and a saltspoonful of pepper Simmer gen tly for twenty minutes. Press through a puree-sieve: return to the kettle and add a teaspoonful of kit chen bouquet. Pour into a hot tureen serve al once with a dozen cheese balls.
 Bisque of Rice. Wash a halfcupful of rice. throw it into quart of boiling water and boil rapidly for ten minutes; drain Put il in double boiler with one quart of milk. half a Cupful of finely chopped celery and bay leaf: GOV CT and cook slowly for 30 minutes While this is cooking cut good-siz- i ed onion into slices. put il with two tablespoonfuls of olive oil or 1 butter in a shallow frying pan; ccok | slowly until the onion Is tender but not brown; add this to the mixture ! in the farina-boiler; press the whole 1 through Colander, return to the ! double boiler add hastily a table 1 spoonful of butter; strain through a ! fine sieve, and serve.
 Cream of Spinach. Cut the leaves from two quarts of ! spinach. wash them thoroughly and throw them in perfectly dry soup kettle; stand the kettle over the fire and stir constantly for r. min utes until the spinach is wilted and cooked. Drain. saving the water. Chop the spinach very fine. then press it through a puree-sieve; add it to the water and small onion grated; put this with a quart of milk in a double boiler. Rub rounding tablespoonful of butter and two of flour together. add them tO the milk. stir until smooth; and level teaspoonful of salt. d saltspOon- ful of pepper, and if you have it half d teaspoonful of beef extract that has been dissolved in little of the soup. Strain at once into tureen, and serve with croutons or breadsticks.
 Peanut Soup. Put quart of milk in a double boiler; add half a pint of peanut butter, small onion grated, half a cupful of finely chopped celery and dash of white pepper; cover and cook slowly for 20 minutes. Moisten level tablespoonful of cornstarCh in a little cold milk; add to the hot soup, stir until smooth and thick. Strain into a hot tureen. add teaspoonful of paprika. and serve
 Fifteen-Minute Soup.
 Put quart can of tomatoes, a slice of onion, a level teaspOontul of salt. bay leaf, blade of mace and pint of water or stock in a saucepan; bring to boiling point, and add two level tablespoonfuls of but ter rubbed with four tablespOonfulS of four stir constantly until boil ing; press through a sieve. reheat and serve with croutons.
 Rheubarb as Vegetable.
 The tender ping rheubi.rb which is one of the springs first offerings is an excellent accompaniment for the roast lamb or other meat course of the dinner It is much more del iCious if cooked without water, since the stalk itself is largely water. Peel the stalks, cut them into pieces an inch long and put them into the upper part of a double boiler with sugar Serve as a vegetable, it will need to be less sweet than when used fer sauce. Half a Cupful of su gar will be sufficient for a cupful and half of the stalks. Let it cook in the sugar until tender.
 Preserved Lemon Rind.
 Save the lemon shells after squocz- ing for lemonade, etc. drop them into jar of fresh water, changing the water every third day, and at this time removing carefully the drops of oil found floating Cn the water. These should be put into special bottle as they are the pure oil of lemon. At the end of two weeks, scrape out the soft inside pulp. leaving only the rind shell. To the yellow shells, sugar should be added in proportion of pound for pound and cooked slowly into thick preserve.
 In Giving a Luncheon.
 One quart of salad is usually con sidered sufficient for eight persons.
 Allow one quart of ice cream for every five persons. One-half pound of coffee will make a sufficient quan- tity of the beverage for 20 persons.
 Best Beef Tea.
 Broil steak very rare, then. while hot, extract the juice with lemon squeezer This will be found more appetizing and strengthening than beef tea and more easily and quick ly prepared.
 To Wash Summer Goods.
 The old fashioned way to wash colored materials is the best.
 First prepare pail of cold wa ter with tablespoonful of boraX; leave the colored goods in this for an hour, then dip them into tub of warm boraX suds. table spoonful of borax in a gallon of wa ter, and make the suds by shaving and dissolving a half cake of castillo soap.
 Rinse in warm boraX water with out soap. then in clear cold water, and last, if desired, put through pale bluing water; but for goods