The Alaska citizen., 1911-12-18
Timely Hints for the I Housewife

or any other flavor you wish.
A Good Way to Cook seefs Liver.
Grind 1i2 pounds of raw liver and
sprig of celery with an onion
through the machine" Turn into
a bowl and work into it stale soak
ed rolls and L cupful of dried bread
Season to your liking with salt and
pepper.
Have ready enough deep fat. hiss
ing hot. to float doughnuts. Into
this drop the mixture in large spoon
fuls. When these are done one side.
turn and brown upon the other
Have at hand two cupfuls of po-
tato balls cut with a gouge from
parboiled potatoes. The water in
which they are parboiled should be
sailed. Put these into a casserole
with a large piece of butter. a mine
ed onion and large tomato. peeled
ed and sliced. Brown in the oven.
When the liver balls are done. put
them into the casserole with the
fat into which the liver was cooked
Rub smooth IL tablespo0nfuls of
the contents of the casserole with
. cupfus of hot water. Lastly. add a
quart of green peas and simmer all
together for about ten minutes
Serve.
This may seem rather an elaborate
recipe. but the dish is excellent
when properly cooked.
Stuffed Potatoes Spanish Style.
This is nice leftover" Stiffen
mashed potatoes with flour to bind
it into a soft paste, Mold with your
hands into rolls resembling medium
sized potatoes. rather long than
round. Make a hole in the center
of each with the middle finger. large
enough 10 hold tablespoonful of
filling
Filling for Stuffed Potatoes.
Any cold meat YOU chance to have,
chopped fine; hard-boiled egg and
an onion also minced, and the onion
Drowned and a small red pepper
The Spanish add chopped raisins
and olives.
Insert the filling and close the
ends of the balls so that it will net
ooze out Roll in egg and cracker
crumbs and fry in deep far. They
should look like potatoea roasted in
their jackets.
They are nice for luncheon or as
a dinner entree
Chill Con Carne.
Cut two pounds of round steak
into small pieces of uniform size
Have ready in frying pan > cup
fuls of boiling hot water, | table
spoonful OF hot dripping or butter
melted and heated. with > teaspoon
fuls of rice that has been washed
and drained Cover closely and cock
steadily until the meat is tender.
Remove the seeds and half Of the
rind from > large red peppers. Take
up the meat from the pot and keep
hot while you season the gravy with
salt. little minced thyme and the
juice of an onion. Return to the
meat and simmer very gently. Mean
while cover the peppers with boiling
water and cook for three minutes.
Let them cool so that YOU can han
die them. Then squeeze hard through
coarse netting back into the water.
which should be thick and red when
you have pulped the peppers. Add
a little Drowned flour and simmer
for five minutes before pouring over
the hot meat and gravy. Bring to a
boil. Arrange the meat in a platter
and pour the gravy over it.
For rheumatism.
Mix together the juice of enc
lemon, teaspoonful of salt and
pint of boiling water. Let it get cool.
Drink glassful every morning be
fore breakfast
For Sprain.
One dram Of oil Of NORWOOD and
a gill of alcohol. Keep the injured
part wet with it until the pain abateS
and the inflammation is gone.
For Constipation.
Stir a teaspoonful of bran into
glass of hot water. Let it get cool
and drink before breakfast, every
Meat Pie.
When making meat pie. run the
meat through a chopper; season and
thicken This is nicer than when
it is cooled and then picked to
bits.