The Alaska citizen., 1911-01-02
Some Oouqhnut LOT t,


 To save grease when frying dough nuts. put one-half teaspoonful of ginger into the grease when hot.
 To cleanse grease after frying doughnuts. place kettle of grease out of doors and pour in a teaspoOnfHl 0t cold water tor enough water to make it boil up) into it while hot. This will take out all the burnt taste in the grease so it can be used again.
 Cayenne Peyyer for Insomnia.
 An excellent thing for insomnla is Cayenne pepper sandwich eaten just before retiring The pepper acts as stimulant to the stomach, draw ing the blood from the excited brain. Butter cracker generously and sprinkle liberally with Cayenne pep per, put the two halls together and eat before retiring. Sick headache will also yield to a cup Of hot water 10 which has been added a pinch of Cayenne pepper and a piece of soda as large as a pea.
 Two Helps in Cooking Rice.
 l. Grease the pan in which the rice is to be cooked with butter and the rice will not stick to the pan The same is true of poaching eggs. ?. Rice has a great tendency to run over. If the seasoning of butter is added when the rice is put Cn 10 cook it can be covered and left until done. providing enough water was put on at first. and it will not run over
 Putting Rods in Curtains.
 When running rod through curtains cut a finger from an old kid glove and place it over the edge of the rod. It will go through like magic
 CoIoring Lace.
 Put into a box or pan five cents worth of yellow ochre, mix into this enough rice powder to make the lesired shade-the more rice pow der used the lighter the shade Shake the lace into this, then re move and brush off the remaining powder. The ochre and rice pow der may be bought at any druggist This will be fast color.
 To Detect Poison ViaIs.
 Tie over the tops of all poisOns used in the household a wad of batting covered with a cap of cloth tied around the bottles nose Use this on no other bottles. Then, even if so nasty as to try in the dark to find a needed bottle. the touch shows you have dangerous one. Such course may prevent a lam entable accident some time.
 Balsraber Brod.
 Whites of eight eggs beaten stiff, one pound of powdered sugar folded in, one pound of almonds cut into line pieces, two ounces of citron. two of lemon peel, one dessertspoon- full of cinnamon, half as much cloves. After the batter is mixed let it stand two hours. Put equal parts of powdered sugar and flour on the molding board, form the dough into small pieces and bake in a slow even. Make just stiff enough to keep shape in baking.
 Cinnamon Stars.
 One pound of almonds, grated or chopped fine, unblanched, one pound of powdered sugar, whites of seven eggs, one teaspoonful of cinnamon. Beat the egg-whites stiff and dry, fold in the sugar and cinnamon. Take out one-third of the mixture and into the rest fold the almonds. Spread powdered sugar on a board and form the mixture into a sheet about fourth of an inch thick. Cut into stars, cover with the icing, set aside and bake in very slow oven.
 Citron Macaroons.
 Whites of three eggs beaten stiff. Add one-half pound of powdered sugar, one-half pound of blanched and grated almonds, four ounces of citron chopped fine and the grated rind of one lemon. Let them dry in gentle oven for half a day and then brown slightly. The eggs must be stiff enough to turn the bowl in which they are beaten upside down without the eggs falling out. If the citron is hard to cut steam it few minutes.
 Diamond Cakes.
 One cupful of granulated sugar, one-fourth pound of butter, two table spoonfuls of brandy, one egg, one teaspoonful of baking powder and flour enough to roll. Cut in dia- mond shapes. Beat an egg and brush the tops of the cakes with it and then sprinkle over with entrants or chopped almonds, sugar and cinna- mon.
 Sand Tarts.
 One cupful of butter, one and one half cupfuls of sugar, three eggs, yolks and whites beaten separately, one table spoonful of water, enc half teaspoonful of baking powder and flour to roll. Roll very thin, cut into diamond shapes and sprinkle with sugar and cinnamon. Bake in moderate oven.