The Alaska citizen., 1911-04-03


 cakes and coffee in the morning, that housewives may welcome a few new ideas for prepariI z same. The i Pictorial Review vouches for the ex- | cellence of the following; Pancakes.
 i Mix two Cupfuls of flour very | smoothly with two Cupfuls of milk; | beat in the yolks of three eggs, with | a pinch of salt. When ready to fry, i stir in the whites of the eggs beat i en to a stiff frOth Put a dessert i spoonful of melted butter CT lard | into an eight-inch frying pan. When | the pan is hot enough. pour in quick | ly four tableSp0onfuls Of the batter ! previously spread evenly over the ! panD Held this over a brisk fire. and shake gently, until the under side of ] the pancake is brown and the upper side set Tess it. and let the other side brown. T. is usual to fry pan cakes in lard. but these are rather | indigestible and are rarely eaten with impunity.
 The art of tossing pancakes is one easi y acquired The cook should practice by tossing a plate mat or a piece of cardboard, cut to the shape of the pan. and. when she has learned to toss this, she will l find it perfectly easy to manage a pancake.
 Many cooks recommend that bat ter should be made some hours be fore required for use; but it has been found that if batter is careful ly mixed as directed, this is not ! necessary.
 Serve with sugar and lemons cut in quarters. Chopped apples may be added to the batter or entrants and sultanas can be mixed with it. Pancakes should be fried brown and should net be kept covered, but eaten as soon as possible after hay ing left the pan.
 Pancakes With Cheese Cream. Sift one cupfu' of flour into basin, add pinch of salt and pep per, and two whole raw eggs. Mix it into a smooth paste with a little mike and two tablespoonfuls of melted butter making it the cen sistency of thin cream. Then mix in two table spoonfuls of lean chop milk mad two tablespoonfuls of chopped parsley. When ready to cook, have ready a hot omelet pan. brushed over with butter. and pour soma of the prepared mixture into it, to about one-eigh'h of an inch thick. Fry it on both sides to a nice golden color; then roll it up | like an ordinary pancake. Arrange them on a hot entree dish, allowing one to each person. Cover them with ch csc cream; then brown them in front of the fire or in the oven. To make the cheese cream. take six ounces of gruyere cheese, four table spconfuls of thick CT am. and dust Cf red pepper; stir it over the fire till melted and use at once. Glazed Pancakes.
 To make five nice pancakes, take one egg. two tablespOonfuls of flour. four drops of vanilla extract, and three poonfuls of milk. Mix the egg, four and flavoring together till the Wh"le presents a smooth ap pearance; then add the milk by de gr es. iIea- the frying-pan quite hot, and brush over with warm fat. Pour about one and a half to two table spoOnfuls of the batter into the pan, and turn it about till the batter spreads over the bottom like a thin wafer. Fry over a brisk fire on both sides. until the paLcake is a golden brown color. The pancakes can be made in rapid succession when the pan is hot As each pan cake is done, turn it onto a hot bak ing tin, and dredge it over with sugar. Roll it up like a scroll and keep it on the tin at the mouth of the oven. When enough are prepared dust them all over the
 t toners sugar, and glaze over in the oven. Dish them up on paper on hot dish
 Snow Pancake.
 Sift into basin one cupful of flour with a pinch of salt and add one teaspoonful of grated lemon rind, and sufficient milk to make rather a thick batter mix and beat the mixture well. Melt some but ter in frying pan; divide the batter into four parts, and, just be- fore frying, beat up very quickly one tablespoonful of fresh snow into each pancake Fry Cn both sides, until pale brown color, and fold them up, sprinkling a little sugar within the folds. Sprinkle sugar over them and serve with orange marmalade.
 Pineapple Pancake.
 Beat up two eggs with dessert spoonful of rose water, two dessert spoonfuls of rice flour, two dessert spoonfuls of sugar, and add half cupful of cream. Melt two table spoonfuls of butter in frying-pan, and when hot pour in the batter so as to cover the pan thinly. Fry a light brown and drain well. Have ready some long slices of pineapple and roll one in each pancake.
 Beat up the whites of two eggs stiffly; then add one teaspoonful of sugar and a teaspoonful of rose water. Divide it into two parts and fry separately. Be careful net to turn it, for it should leave the pan like handful of snow. Lay these across the pancakes.
 Italian Pancakes.
 Take one tablespoonful of four one dessertspoonful of sugar, one teacupful of warm milk and two eggs. Beat well and add half a
 easpoonful of lemon extract, and two tablespoonfuls of butter. Butter small saucers and pour the mixture in. Bake 20 minutes, and serve piled up, with sugar sprinkled over them.
 BamoraI Pancakes.
 Boil one beet until tender; then rub through a sieve. Mix one table spoonful of sugar with three table spOOnfuls of cOrnstarch and a salt