The Alaska citizen., 1911-01-09

Make a cram sauce with one tablespoonful of butter. one table spoonful of fcur and one cupful of milk, adding one-fourth teaspoonful of salt. Let boil one minute, then take from the fire and pour the sauce over the three egg yolks, we'll beaten Reheat. but do not let boil. fCld the souffle lightly into the three egg whites. beaten very stiff Turn if into a butts red bake dish and set il in a pan of hot water in slow oven. and bake until brown. Should the oven be too hot the heat will drive out the air cells and the soufIle. instead of being light. will fall
 Asparagus Mold.
 Cock together enough asparagus and one teaspOOnful of minced pars- ley to fill q goodsized cup. When cool pour in three eggs beaten light To this add thckening made of two tablespoonful of butter. two two tabespoonfuls of butter, one cupful of sweet milk or cream, half teaspoonful of salt and a dash of paprika Cook these until well done and perfectly smooth. When well mixed with asparagus, pur all in a buttered baking dish, stand the dish in pan of hot wa ter. to bake until firm. Turn out and serve with drawn butter sauce.
 Picked Mushrooms.
 Select fresh button" mushrooms. Wash in several clear waters. Boil for ten minutes in enough water to cover them well. Put in a colander to drain thoroughly. Make a liquor of one quart of strong vinegar, one ounce of white pepper, one ounce of allspice. two blades of mace. one teaspoOnful of salt Boil all to- gethCr; when the mixture is cold pour over the mushrooms having put them in jar, which keep close ly covered
 A New Relish.
 Boil bunch of young beets until tender. When they are cold re- move the skin and shred them with a silver fork. Then to one cupful of shredded beet add one-third Of a cupful of grated horse-radish, with salt and vinegar to taste. This is very good with cold meat.
 Relish for Meat or Fish.
 Chop very fine a quarter of a head of new cabbage with the hard core removed, three or four raw onions, a couple of stalks of celery and one green pepper. Add salt and vinegar in the desired quantity, and you will nave a relish that is tasty with hot or cold meat or fish.
 Sauce Tartare.
 This is simple to make if one has good materials. everything cold and stirs the oil in very slowly at first Later it may be poured in larger quantities and frequently. Mix one half teaspoonful each of powdered sugar and salt, and quarter tea spoonful of Cayenne. Add the yolks of two eggs and stir. Measure out a cupful of olive oil and stir in a few drops at a time until it thick ems. If it begins to thicken too much to stir easily, thin with a lit tie lemon juice. adding oil and lem on juice alternately until all the oil and two tablespoonfuls of lemon juice have been used. Last, stir in two tablespoonfuls of vinegar This gives the regular mayonnaise. which should be smooth and thick. Now add one teaspoonful of finely chop ped onion or onion juice, table
 
 and parsley in any desired propor- tion. This may be kept for num- Der of days if put in glass and placed in cool place.
 To Keep Juice in Pies.
 To prevent the juice in pies from running out, tear strips of muslin about one inch and half wide. wiring cut in cold water and put one thickness around the edge of the pie. This will keep the juice from running out and also keep the edge of the crust from burning. To Cook Canned Corn Without
 Burning.
 Remove the paper from the can. place the can in the teakettle and boil for fifteen minutes. Then open can and pour corn into hot but. tered dish, and season with a dash of salt and pepper and little cream. Corn cooked in this man. ner is delicious.
 The Palette Knife in tho Kitchen. Every cake maker knows how hard it is to scrape the cake dough from the mixing bowl without vast ing any. Use . palette knife; they