The Alaska citizen., 1911-07-31
Timely Hints for the Housewife

Pepper minced fine Let them cook
,luwl, til the pepper is soft but do
not brown the flour Add the corn
about a pinl-and three or four
ablespo nfuls of cream Cook ten
)r fifteen minutes.
ScaiIoped Onions.
Cut the onions into halves
quarters II even smaller pieces. &C
,ording to their size. Put into salt.
ID water that is boiling and cook
At boil with the cover off. In
his way there will be no trouble
from me uior spreading When
eudtr. drain and put into a baking
Ii-h. alternating with buttered crumbs
and cream sauce made with some
IF the water in which the onions
were cooked or with milk. Cover
With battered crumbs and bake till
1 rich brown.
The method given for cooking
pnions is one to follow with all
vegetables Keeping the cover off
allows certain gases to escape which
would be troublesome during di-
seStiu!
Green Peas.
As rule. these are shelled and
cooked in sailed water with perhaps
/ bit of sugar added. Abroad they
are cooked in the pod and then
,helled and seasoned and reheated,
n they are shelled and cooked with
l few leaves of lettuce i'll the pet
t.. i,,t al
Satci
German Pickles.
After removing from the brine
stand in clear water one hour. Wipe
Try and then place alternate layers
If Gu, umbers and white onions and
spices III jars Pour boiling vinegar
,ver all. The spices are dill, bay
caves. mustard seed. cloves. horse
'adish root and bit of ginger root.
nd in Il bag and heat i'll the vine
gar
Cucumber Pickles.
Soak in a weak salt water for
day and night. Rinse and dry.
Put into granite kettle quart
II vinegar. tablespoonful of brown
ugar and some peppercorns or two
,mall red peppers. Place the pickles
II this and fill with the hot vinegar
ma seal at once. DO not heat more
pickles at once than will fill a
ar
Any Pickles
Put Il cupful cf salt in the bottom
If jar. Fill with pickles and
over with hot vinegar. Cover and
or ,hree mornings in succession
Train off the vinegar; heat and pour
,ver the pickles. Put in jars, plac-
ng layer OF pickles, then a layer
iced Heat fresh vinegar and pour
,ver enough to ill jars and then
eal
Picked Nasturtiums.
Soak in vinegar one day, then
Train Heat the vinegar with mixed
;picey. tablespoonful of sugar
md few slices of green ginger
DOT Add salt sparingly and taste.
Jack seeds in jars and cover with
lot YIN gar and seal.
G:een Tomato Sweet Pickle.
Take small matoes CT the
'peach" variety. possible. Wash
md slice very thin. Soak in brine
'ver night and drain from twelve
o eighteen hours. The reason
green tomato pickles do not keep
: because they are not drained
ong en- ugh, Put into clear water
Il which is dissolved a piece of
Ilum as large as a filbelt. Heat
lowly and when hot pour off the
water. Rinse in cold water. drain
md place in a strip as for spiced
rabs. When hot. seal.
French Pickles.
One gallon of green tomatoes
diced. or gallon of celery diced,
ne gallon of cabbage chopped fine,
me dozen large onions chopped,
our red peppers. Cover with brine
or tWentyfour hours. Drain, cover
With vinegar and cook till tender.
fake one gallon Of cider vinegar
nd thicken with flour like gravy,
cooking till as thick as cream. Add
i've cents worth of tumeric powder