The Alaska citizen., 1911-05-08
Swedish Fruit Soup.

70 rWo-thirl~ dried apples. in propOr- rion fl rGp of the apples 10 two quarts of water Wash and soak over night ir inc water. In the morning place on the stove with a thiuly sliced Eu.arpiy~ oranges cut and half, surinklirg of cinnamon and a tablespoonful of tdpioca or -ago AdI another quart of water and simmer Uutil fruits and tapioca or sago are tender. Add little sugar or salt as liked
 Fruit Jelly.
 Frs make plain lemon jelly ad- GIug sugar according ro the fruit used When beginning to set add .hiuly sliced pineapple, arouEcs cut .u small pieces and figs Serve with whipped cream or d thin custard favored Hith hall glass of maras- chino
 Ouchcsse Potatoes.
 Boil half a dozen white p-tafoes then drain peri crly dry. force through a sieve. return to he sauce pan, add salt pepper, three table spuouful+ of butter and the yolks of four eggs Rea. 9u until perfectly smooth Dgod.. ,hc rolling board with flour and form pat,ies of the prepara'i.u Lay ir a buttored bak- mg-dlsh, brush with beaten egg and bake w,N they are light brown.
 Chicken Omclet.
 Make rich oncjt:. and as it is r.aay Ia nu' .u -lc pan have a haif clpul af chicken meat minced very nrr ready and favored win a itile oa'.r sgl5 a"t nnr.ag: stir in the omplDt. rHN r.oh at once.
 OmeDcs Saufe with Marsh0aIIows.
 Max" a "inn oDe','. d good recipe being m, l9loHiag. Beat the yClks oI six eggs until thoy are almost Wlue. then boat tio whites until they are if. add g pinch of salt and beat all w.II trr i've minutes. Put butter the size of a walnut in the pan and when lat and well spread DON'T iu 'l, Dmelel Let brown and fold over Place on a heated plate sprinkle with vaar. around the ome. lut Ila"t IH#Y-hmtlloWs which have been dru,I iu brandy polr some 1rau3y M the plate and set it on fire at.er h,:ua placed on 'he table
 CucunheT and Asparagus Salad.
 Prepare -rgug aauic jelly by boiling in -aIr"l water until tender a bunch Of asparagus tor the tough lower ends may be u-elb. two diced carrots, three stalks of chopped eel cry two slices If Bermuda onion, rhrcp whole cloves end one bay leaf; then strain. adding a Cupful of clear chicken stock and an ounce of gela- tin that has been soaked in a small cupful of cold water for ten minutes; cook over hot water until the gelatin is dissolved and strain again through double chrese-cIoth rlding in a large ring mold. with bits of fcaihery pars- ley. ring of hard-boilcd eggs and halvcd olives Place the mold direct on the ice 'g chill and become firm, serving with the center filled with cooked asparagus tips and cubes of crisp cucumber. moisteued with may onnaise dressing. Garnish with heart lettuce leaves and pickled Capera.
 A Good Way Of Satine Almonds.
 Blanch the almonds and dry in the oven 10 golden brown. Take an egg-white and twice as much water and coat well Drain and throw into and cyoat we'll Drain and throw into the salt coating all over. Sift. drF and bottle.
 Ice Cream Candy.
 One cupful of granulated sugar, one-half cupful of water one-fCurth reaspOoutul of cream of tartar. Boil for ten minutes and add half pound of butter. Cook 10 the soft crack. pour out and. when cool enough tO handle, flavor with lemon or vanilla while pulling.
 Candy Waters.
 Dissolve gum Arabic or gum traga- canth in enough water to make a strong solution Stir in powdered sugar to make a paste to rollOut thin. Cut into small fancy shapes. Different favors call for different colors. Pink calls for wintergreen or rose, ;'ght pink for musk, lighr lemon for lemon flavor, and lcorice for light brown. This is a very nice way for children 10 make candy.
 Lemon Filling for Cake.
 Beat one egg. add one cupfu of sugar and the juice and rind of one lemon Cook in an enameied pan till rather thick, When cool spread.
 Marshmalow Icing
 One and half cupfuls of brown sugar. one-fourth cupful of butter and one-fourth cupful of water. Cook 10 the soft ball and pour over half a pound of marshmalloWs melted over hot water Beat ill th Ck and spread over the cake. Just before entirely set decorate with candied marslmallOws made by melting half : cupful of sugar over the fire and dipping the marshmalows in and coating them.
 . Noisette Sandwiches. Scald one-half cupful of milk and ; one cupful of water and when cool . add one yeast cake, one tablespoon ful of shortening, two Of mOlasses, one cupful of hazel nut meats, one } half cupful of white flour and whole l wheat flour to knead. Finish as any other bread When one day old cut into thin slices and cover with butter and orange marmalade.
 l Rhubarb Conserve. One quart of rhubarb cut into pie ces, the pulp and juice of an orange ) the rind of one orange cut into paper l like strips and five almonds cut thin 5 Add sugar to taste, but it should be rather tart. When cooked thick, seal } Japanese koto. Cut five pounds of rhubarb into small pieces and sprinkle with an equal weight of sugar. Let stand 7 over night. In the morning pour boil 5 ing water over pound and a half , of figs cut into bits. Add the Thu,