The Alaska citizen., 1911-05-29
Timely Hints for the Housewife
TURKEY SOUP,

TURKEY SOUP.
 With the remains of a baked tur- key from which mos of the meat has been cut on it is easy to make a very appetizing soup. Break up the carcass. and put it with whatever stufling. bits of meat and skin may be left in enough water to cover. Cook slowly for two hours. Let the soup get cold. then skim and strain. Heat a pint of milk in saucepan. and thiCken il with two tablespoonfuls of flour and one of butter Put the soup over the fire again; when hot add the milk Let the whole boil up, and then re move il from the fire
 MINEsTRoNE.
 Take the necessary quantity of good stock and add all sorts of vegetables. some bits of ham and bacon. chopped parsley and either rice or macaroni. The soup should be rather thick than otherwise Sea son to taste just before serving
 BAKED LIVER.
 Lard calfs liver generously by thrusting thin strips of bacon through the meat. Put in a baking dish with beef or veal drippings for basting and cover the top with a square of grcased paper Serve with an onion sauce.
 TRiPE A LA MODE DE CABIN.
 Cut one and One-half pounds of tripc into pieces two inches square Slice two carrots and two onions and fry in butter. Put them into a caSse- role or baking-dish with the tripe; add one cloye, a bayleaf. a little thyme and d tablespoonful of chop ped parsley. Moisten with a pint of consomme favored with tablespoon ful of white wine CT wine vinegar. Cover closely; cook until tender and serve in the same dish.
 BOILED coRNED PORK.
 Have a loin of pork corned pre- cisely like a piece of beef. Cook il in the same manner with cabbage or spinach. It is pleasing change from the mOnOtcny of corncd beef.
 ORIENTAL BEEF.
 Take one and q half pounds of round beef. half pound of lean fresh pork, one onion and two green pep. pers and run through the chopper. Mix thoroughly with a cupful of bread-crumbs and salt 10 taste. kncad for several minutes. form into a role and put in bakingpan, lay three slices of bacon over the top and pour a whole can of tomatoes over all. Bake in a steady, slow oven for an hour and a half. put the meat on platter. thicken the gravy with some four mixed with cold water. strain and pour over the meat This is also very good cold
 mlNCe m6H PA lleS.
 Make some fine pastry; roll il thin Line small pattypans with il, and i'll the center of them put mound of rich mincemeat. Pour over them teaspoonful of sherry or port wine. Moisten the margins and lay on neat ly cut covers. Press the covers of the margins together nOt the edges). Brush the patties over with the white of egg; sift a little sugar over them; make a small slit in the center and bake them a pale brown.
 KNEADED PLUM CAKE
 Two and half cupfuls of sugar, half a cupful of butter, half a cupful of sour milk, two spoonfuls of cream, a teaspOonful of SaleratuS. half a spoonful of cinnamon and of nutmeg, d cupful of chopped raisins and flour enough to knead (about six cupfuls). Roll an inch thick and cut in ob'ong pieces. Bake on sheets in a quick oven.
 COCOANUT CONES.
 Whip the whites of five eggs to q stiff froth adding gradually one pound of powdered sugar; then beat in one teaspo0nful powdered arrOwroOt and one-half pound of grated cocoanut. Butter a sheet of writing paper and lay in the baking pan; mold the CO., coanut into small cones and bake in a moderate oven.
 SPANISH CREAM.
 Soak one ounce of gelatine half an hour in cold water to cover it; place this. with a quart of milk. in dOu- ble boiler to heat. Beat the yOlks of three eggs and add three-quarters of cupful of sugar. When the milk is boiling. add the eggs and cook five min utes. Remove from the fire and stir in the beaten whites of the eggs, 10 which has been added two table spoonfuls of sugar and vanilla flavor ing Pour into molds and set in cool place for four or five hours Whom roa6y tO carya turn ont and