The Alaska citizen. (Fairbanks, Alaska) 1910-1917, 1911-09-11

can De-. especially in the summer
and early 8alI when We have hounti-
.uI supple ( beautiful flowers and
attractive .rcou stUffs \ glass bowl
nu,d With flowers. placed in the cen
ire the liable. does much towards
P mp'ug ,ne 10 dine. Serve the
r.l .iral ,.Shes g"rnished with a bit
If green J, will add to their appear
.a.s aHd axe but little extra time
ro prepare Fresh parsley arranged
in little groups. with slice of lem
nu h.rwc. L The groups makes a good
gaulsh with which to surround
hroiIei chops.
\ border of the delicate heart
leaves of lettuce. with red Iadishes
Sliced Thin and dropped int the
leaves and a tcaspoonful of mayOu
naiSa par into each group. makes a
garuish thar is especially suitable
for fried or hroiled fish Baked
fish is made more delicious if served
in be following way: Arrange the
fish i'm the centre Cf dish. then
place around if a border OF sliced to-
mat cs and put a teaspoOnful OF
tartar sauce i'm the centre of each
Slice tomato Serve at once The
fish must he Very hot and the to-
matucS cold During the warm
weather serve butter in small balls.
aud lc- each bail rest in a cube of
ice
How to 5roiI Fish.
Though every cook will proclaim
HAT 20 hrnil a piece of fish is very
easy matter. it is more often
done badly than well. If not cooked
.nough The fish is extremely dsa-
grceahle TO the taste. and if cooked
to- much il is hard and dry. II is
always best 10 nave an exact rule as
10 the 'lme II snail be cooked. When
the hSh IS put On the ire look al the
clock and lake it of as soon as it
- done.
y snlii hsh. Such as white fish.
kor"L "tc- should be timed ac-
ooIdlhG 10 the thickness. If the
IRE b" bright and hot a fish an inch
thick can he cooked II minutes. If
Nv. inches thick 1t Will take twenty
minutes. OF course. when the fire is
daiI II VIII take longer.
Always season hSh with salt ard
PEPPER before cooking. A hsh with
NV NV SH'I II S"oul" De orolieu WIN
mn N'"' Iioi' me me 'h'i'
-. - VI lo,h'n -, "1iel'
'"' ~ '"' neu 10 me me
-, , mus, pe ""tSneu CLOSELY or
.i.. ~ ,,..:. IL - oliS uiE nalipu'
,''", ' ,:,:. ''e pu'.e' anu iio"I oe-
~ nm nam peoPIe p'eie,
,,., u'n' :" nv VI "Sn III o''Nr OH
, nan "n',e ~ ,He Oh oe
49," must NV 'e "e"teu' anu 1t
~ "PPic ~ .He "SH al
III - ~ ''''''' '''o'e '""Ni"s'
NE" ana DELICIOUS way OF Pre-
parin9 nam anc Eggs.
10 prepare nam ana eggs IN shells
''he NAN cup OF SIT preah crumbs
ara an eqaai amount OF me chop
pea nam niue pepper, salt, pars-
icy an" ,'ei'oa pai!tr Make II INTO
H"l'"i II i'dS.t WIN NOV Hllik OF
cam. TpIeau me mixture on some
xIrlIS- pI'dN me eggs care
~ NY, anu pu' III ,he ',htie oi eacn
Snel'' SP'I"hie WIN h.'ie SAT- ana
nrIp'I anu me cracker crumbs
.'o'S''heo win hielled Dutter Set
Wv W." an" oahe zen mlhu'eS'
VI ""lI' ''' 'EE Is iIrlh'
Clam Broth.
Put pint Of clans in stewpan.
Add half a pint Cf boiling water
Place on the fire and boil for Il
minutes. Strain the liquor through
a fine SIEVE. Taste. TO be sure there
IS salt enough. If. on the other
hand. the broth is too salty. dilute
II with boiling water. This is
stimulating and nutritious drink for
an invalid.
Clam FrItters
Max" sim batter OF eggs and
hour. with little black pepper.
Sur INTO This batter chopped clans
ana IliIle OF the clam liquor. II
necessary TO make the batter the
pr per consistency. Fry in hot butter
or lard.
Tomato Flowers.
Select small. we'll shaped tomatoes,
peel and put on ice until chilled; be-
ginning at the top. cut five pointed
toWer-like petals, leaving straight
piece of the tomato in center. shap-
ed like yellow centre of calla-lily.
Pass the yOlks and whites of two
hard-bgiled eggs through the sieve
and place some of the white of egg
around bottom OF tomato centre, then
add powdered yolks of eggs. On top
of tomato centre place stiff mayon-
naise and in centre of this place
a piece of Russian caviar. On point
of each petal place stiff mayonnaise
with small piece of Russian caviar