The Alaska citizen., 1911-07-17
Timely Hints for the Housewife
Chicken Cream Soup.

Chicken Cream Soup.
 Heat oue cup of chicken stock in saucepan. add one cup of cream, and when boiling hot add two level tablespoons of flour moistened well with as much milk; cook one min ute after il comes to the boiling point. Add spcck of salt. if needed and a little white pepper if the stock was not highly seasoned. Serve with small strips of toast.
 Clam Frtters.
 Chop fine Make a stiff batter of eggs and flour. add little black pep per Stir into this batter the chop ped clans and a little of the clam liquor if necessary to make the bat ter the proper consistency. Fry in hot butter or lard.
 Corn Batter Cakes.
 Sift two cups of corn meal, one cup of flour and two level teaspoons of baking powder together and mix with two cups of milk. two we'll beat en eggs. one tablespoon of melted butter. Une-half teaspoon of salt and me tablespoon of molasSes. Drop in spoonfuls on hot grddle.
 Stuffed Green Peppers.
 Slice large green peppers halfway across the stem end and pour boiling hot brine over them and lei them stand 24 hours, Drain and again pour scalding hot brine over. using one cup of salt to one peck of pep perS At the end Of the second 24 hours drain. take out the seeds and fill with the following mixture: Chop fine enough red cabbage 10 make four quarts, stir in three quarters of a cup of salt and cover with boiling water; let stand oyer night. drain. add two cups of white sugar, a rounding tablespoon each of whole cloves, allspiCe and ground cinna- mon. Fill the peppers, sew them to. gcther, lay in a stone jar and pour cold vinegar over. Keep the pickle under vinegar by plate laid on il, and il will be ready to cal ill about four weeks. If any stuffing is left put il in d jar, cover with hot vine gar and serve as chopped pickle.
 Peach Meringue.
 Put cn to boil quart of milk, emitting half a cup with which to moisten two tablespoons of corn starch; when the milk boils add the moistened corn starch; stir constant ly till thick. then remove from the fife; add one tablespoon butter and allow the mixture to cool; then beat in the yplks of three eggs till the mixture seems light and creamy; add half a cup of powdered sugar / of ..ll l,ttt p,,I baking dish with two or three layers of rich juicy peaches. halved. Sprin- kla over three tablespoons powdered sugar; pour over them the CuStard carefully and bake 20 minutes, then spread with the light beaten whites, well sWeetcned. and return 10 the 3ven till q light brown.
 To be eaten warm with q rich sauce or cold with sWeetened cream.
 Peach CobbIer.
 Make rich paste and line a deep oarthen pudding dish. The vel low dishes are thicker than those of white ware and are better for bak- ing the cobbler Select peaches of the best quality; as poor fruit is not good enough for this dessert Fill the dish with the peaches cut in halves. then sprinkle over one-half cup of sugar Do not cover the fruit, but bake slowly one hour.
 Apple TrifIe.
 To make this tempting dessert take three pints of pared, cored and quartered apples, half pint of water, one cupful of sugar, a slight grating of nutmeg and three pints of whipped cream. Put the wa ter in the stewpan and then put i'll the apples. Cover closely and place on the fire. As soon as the apples begin to soften. which will be in about three minutes after they begin to boil, add the sugar and nutmeg and cook gently for ten minutes. Take up and set away to cool At serving time put them in deep glass dish and heap the whipped cream on top.
 Chocolate Cake.
 Cream one-half cup of butter with one cup of sugar, add two eggs, one half cup of sweet milk and two cups of flour with four level teaspoons of baking powder Crate two squares Ol (nOCOldtt. duu Olt-Idll cup Ol milk, the yolk of one egg and one cup of milk, the yolk of one egg and enc cup of sugar Cook together until smooth, add one teaspoon of vanilla and stir into the first mixture. Bake in sheet and cover with boiled icing.
 Delicious Cream Pie.
 Beat three eggs very light with an egg-beater, add to them one cup ful and half of powdered sugar and beat with spoon until the en- tire mixture is creamy. Add one ta- bleSpOonful of lemon juice and beat three minutes longer. Put two cup fuls of sifted flour into the sieve, mix with it two level teaspoonfuls of baking powder; add one gill of cold water to the beaten egg and sugar; then sift in the flour and bak ing-powder and beat well. Pour lit tie more than half of this mixture into two deep buttered tin plates. Pour the remainder into a small cake pan
 Bake the part in the plates for 20