The Alaska citizen., 1911-11-27
Timely Hints for the | Housewife
Fresh Meat Pie.

Fresh Meat Pie.
Take a fresh pork backbone; sep
arate the joints; put in kettle and
cover with sailed water: boil until
the meat falls from the bone, then
make a good pie crust; roll out
thicker than for common pie; roll
out large enough to cover a milk
pan, then pick the meat off in
flakes and cover the bottom of pie
crust with meat: then roll out some
of the dough quite thin and cut in
small squares and drop over the
meat. Pepper and salt. then an
other layer of meat. another layer of
dough, until pan is full; then pour
a pint of the rich broth the meat
was boiled in, in the pie. Cover with
a crust and bake golden brown.
BY many this is considered bet
ter than chicken pie.
Salmon Loaf.
One can of salmon take bones
out, mince fine; cupful bread crumbs
r cracker dust. Small piece of
onion and little celery chopped
fine; tablespoonful of butter, one
egg beaten well, dash of Worces
tershire sauce will add to the fla
vor; cover with milk or cream. put
in granite pan and bake; serve hot.
Spanish Stewed Chicken.
Joint large stewing young chick
en-. Wash well, sprinkle with salt,
pepper and dredge with flour Put
into frying pan four tablespoons of
lard and butter, heat and put the
chicken in and fry to nice brown.
Take out the chicken, put in ket-
lie and brown in the drippings two
onions Turn these in the kettle. Add
one can tomatoes. Add enough water
to make kettle half full. Set where
il will cook slowly until chicken is
done Stir one tablespoonful of
flour. smooth in enough water, then
add the chicken and pepper and
ground cloves what can be held on
the end OF a knife and serve. Add
I can of mushrooms if liked
Leftovers.
Take potatoes. rice, a few bits Of
meat and scraps of stale bread, mois
EN- with little water, add a slic-
I'd onion and chop all fine and sea-
ION with salt, pepper and little
sage, make into cakes, roll In flour
and fry brown in hot lard. One can
add many more articles TO this dish.
Potato Puffs.
Mix one pint of mashed potatoes
with one-half cream and the well
beaten yolk of an egg; salt to taste,
then beat until smooth; fold in the
white of an egg beaten to stiff
froth; pile up In rocky form. Bake
n a very hot oven until puffy and
lightly Drowned.
Cinnamon Rolls.
One egg, one and a half cups of
Cf sour cream, one cup of milk, one
teaspoonful of soda and flour-enough
to make stiff to roll out Sprinkle
with cinnamon; roll up; cut from
end and dip one side In sugar Bake
in quick oven
Delicious Buns.
Make a sponge the day before,
and at bedtime take 212 cups Of the
sponge and half cup of sugar, 3
cups of milk (or butter and lard
mixed), let milk warm enough to dis
solve butter; put in sugar and mix
with sponge; when lukewarm, into |
dough, a little sitter, then biscuit
dough. Let raise over night; in
the morning mix down; let raise the |
third time Roll out and cut with |
biscuit cutter; place in pan half |
inch apart; let raise and bake in
quick oven.
opISC SdNC.
One and onehalf cups Of sugar,
2-3 cup of butter, eggs, save out |
whites for filling, l cup milk, flour
mot too stiff / cup milk, each Gin
namon, ginger, allspice and cloves.
Bake in four layers. Filling-Beat
the whites of two eggs, add sugar I'M
til stiff, add little nutmeg Place
between layers Mix as follows:
Cream, butter and sugar, add I'M
beaten eggs and heat we'll. then add
milk, flour and spice.
Jelly Roll Cake.
Four eggs. we'll beaten, one-half
cup of sweet milk, l cup Of sugar, |
2 teaspoonsful baking powder, sifted
in enough flour to make cake dough |
stiff enough. Care should be taken
that dough isn't too stiff. Flavor to
suit taste and bake in moderate
even. When done turn upside down
and spread with jelly, rolling be-
fore entirely cold and wrap in a
damp cloth. When ready to serve
unwrap from cloth and cut in slices.
Caramel Cake.
One cup butter, two of sugar, one |
cup milk, one and half cups flour,