The Alaska citizen., 1911-02-06

graphic expressions. called the ln- terregnum which always occurs in the culinary department between winter and true spring "Pinch-Time. 70
 This Was b, fore the days Cf canned fruits and vegetables, and many niles from the few cities which at that period, had one trop- ical importation where they now have a hundred. TIoj house peaChC S. grapes. strawberries and apriCots in mid-winter would have seemed to these primitive fclks like a picture taken from some exaggerated Arab ian Nights tale.
 Yet even tO Us h0isekeepers of a much later generation comes a pinch-time in the kitchen and it is now upon Us We are weary of es- soHtially winter products - cabbage, potatoes and turnips and com Parativelv few people have acquired he art of prcuaring canned vegeta- bles SO that they hold any resem- blance to tho articles whose names they hear It would he hard to find q less appcriZ.ug edible than the tinny-rasting coin. simply heated up" as the gorveously rylored direc- tions upon the rceopinlo containing t assures Us is al. that is neces- sary."
 Perhaps d few hints and raceipes as to some of the ways of making pala'able the Cnly goods the gods provide for persons in moderate cir cumstanccs mav he useful
 First of all. let us look at canned goods" Almost every vegetable may be bought thus prepared. One rule applies to all. and is neglected times without number Make a point of turning canned goods -ut in an open dish some hours before using them By this practice the disagreeable tang" of tin and solter. as weh a- the closc. airlcss odor imparted by dramatically ealing, will be dissi- pated
 As blood purifiers. tomatoes are especially welcome a this time of year, and may be prepared in var iety of ways.
 ScalIoped Tomatoes.
 Drain the liqUgr from can of to. matoes. Qn passing let me sug- gcst that you set this liquor aside as it will make a delicious sauce for meat or fshD Season the tomatoes with salt and pepper and sWoeten to taste. In the bottom of pud- ding dish lay stratum f the toma- toes, and on this a thick layer Of buttcred and salted bread crumbs until the dish is full. The top layer of tomatoes should rc lightly sprink- led with crumbs, and dotted with bits of butter. Cover and Eal;- for half m hour, removing the lid for a few minutes al the end Of the time to brown the scallap.
 Tomato Toast.
 One can of tomatoes stcWCd for ten minutes. seasoned with pepper. salt and sugar, and rubbed through colander. One-half cup Of sweet milk. one teaspc0nful of butter six slices of toasted bread CcrustlessD ) Add a pinch Cf soda to the milk. and heat 10 scalding in q farina kcttl' Sir in butter. and when that is melted the tomatoes. Bring all to boil and pour over the toast, which should be spread upon a hot plat ter CT chafng-dish. Set in the oven for five minutes before serving.
 Tomatoes and Rice.
 Wash and carefully pick ever one cup of rice. Have on the range one quart of boiling water, and into this drop, little bv little. the rice. stirring all the time When the last grain goes in. remove the spoon. and d. not use i again. See to it that the boiling continues steadily for twenty minutes. then try grain yf ri, i+ hi minutes longer; if tender. turn all the water off and set the saucepan at one side of the range that the contents may dry When ready to serve. shake the vessel hard. and turn the rice into q h0t dish. Every grain should stand separate and white.
 The tomato sauce which should be poured over the rice just before it is sent 10 the table, may be prepared as in the foreg ing rcceipe for toma- 10 toast. To some tastes this sauce is improved by adding to it a heap, ing teaspoonful cf grated cheese,
 A delicious manner of serving rice is with curried chicken In the spring, when the whole system is re- layed, and the appetite jaded and in need of stimulating, curried chick en and rice form a most welcome variety to the usual bill of fare. The custom of serving bananas with this dish is an East Indian one. and the fruit cools the mouth from the burn ing sensation caused by the pun- gent continent.
 Curried Chicken.
 One fowl, jointed as for fricassee. One pint of weak broth. Put the jointed fowl in a deep pot and pour over it the cold broth. Stew slowly until the meat is tender. Ten min utes before taking it from the range add a tablespoonful of currie pow der, wet with cold water, and let 1t come to gentle boil. Lay the chicken Cn a hot dish, and pour the gravy over it.
 A dish of boiled rice may be set on the table in front of the car yer, and he puts a heaping spoonful of this on each plate, and upon the rice deposited the curried chick en, Al each place may be set fruit plate containing a cool ba- mana, which is eaten as an accom- paniment to the rice and curry.
 ScaIoped Potatoes.
 Peel and slice the potatoes as for frying, and lay them in cold water fer half an hour. Then drain, and pat dry between two cloths. Grease the inside of the pudding dish. and put in layer of the potatoes. and T