The Alaska citizen., 1911-07-03


 about the way cauliiow,r. asparagus and celery are always served. An invariable white sauce is poured over them and they are sent tu the tahla with tiresome regularity They may be varied by being covered with q thick whi,c sauce. sprinklcd with Parmesan cheese and ColcrCd q delicate brown before the fire Or any of them. after being cooked. may be stewed in brown gravy. Even the dispised cabbage is cap able of being made appctizing. Al ter it is boiled and pressed dry il should he chopped fine and dried again by being put cn the fire in the saucepan. Add a lump of butter, season with pepper and salt and little grated nutmeg. When hot serve on square of hot toast.
 Mashed carrots are quite as pala- table as mashed turnips. They should be cooked. passed through a sieve and put into a steWpau with a nice piece of butter a spoonful of cream, a drop or two of jarragon vinegar. Whiskcd up and seasoned with pep. per and salt arranged in the form of a mound. and sprinklcd with q lit- tie chopped parsley.
 CuCumbcrs are seldom used except raw. and vel they are both delicious and dig. srihlc when cooked The peel should be removed and the CucumbcrS should be boiled until tender, then drained and sliced. and simmcred in good brown gravy. to which a very little Chilli vinegar has been added, for seven Jr eight min utts Radishos. like CuCumbcrs. can be served hot as well as in salads They should be tied in punches and boiled for lS or 20 minutes. then placed on toast and covered with white sauce. Peas. French beans and sprouts are greatly improved Ly being tossed for few minutes previous ro sending 10 table in saucepan containing q lump of fresh butter, q tablespoonful of cream. pinch of castor sugar. and seasoning 0f pepper and salt. A rather more simple way of treating French beans is la FranCaise; they are but into . pan with a piece of butter, the juice of half lemon and little pepper and salt
 X ragout of peas needs but to be .at,n 10 be appreciated. Put three ounces of mtlcr into saucepan with q teaspoon of minced onion. Jew leaves of flesh mint, pepper and salt. When these ingreGien's have slmmcrcd for q few minutes take care that they do mt acquire the least color add quart of grt.r F ae. and shake the pan to prevent their burning: af'cr five minutes add half q pint of water, a very little ho:aN and half a teaspoon f pow der q sugar. Cover the pan closely. and draw it 10 the side of the firr. and let the contents cook slowly for about 'hrcc quarters If an hour if allowed to boil the water will seen be absorbed. and unless more is added al once, the peas, instead shrivelled and hard.
 Macaroni With Cheese au Gratin.
 Cook the required amount of mac aroni in salted water until tender Grom 2o to 30 miuulesl. Put i'll the ramckins and cover with q tomato sauce. spriuklng thiCkly with gIat- ed cheese. Place ill a hot oven and bake until brown.
 Marinated Green Peppers.
 Plunge the required amount of green peppers into boiling water so as to rub the skins off with towel. Split the peppers in half, take out all the seeds and then cut in strips about half an inch wide; put them in vinegar, oil, q little salt and a pinch of chopped parsley. Let them soak in this for some time and then dress on heart of lettuce as relish.
 Cheese Sticks.
 Six tablespoons of grated cheese, two tablespoons of melted butter, enough flour to make a soft dough; roll thin. cut in strips and bake ill Toured pan in qHick oven.
 What to Do With Stale Bread
 Cut all the crust from loaf of stale bread and then tear the loaf in long, thin pieces Spread these in q large pan only one layer deep, and place ill q hct oven. When they are crisp and brown, which will be in about six or seven minutes if the oven is very hot. send them 10 the table with thin slices of cheese. Serve with coffee.
 Dreaded Fish,
 Take OnC-half pint of dried bread crumbs, one and one-half teaspoon fus Ot salt. 0ne-SiXth of d teaspoon ful of pepper, one egg, two pounds of any kind of fish, fat for frying. Have the fish free from skin and bones, and cut it into pieces. Sea. son it with the salt and pepper. Beat the egg in a soup plate and dip the fish in it, one piece at a time getting every part covered with the egg, then roll in the crumbs and lay on plate. Have enough fat in the frying kettle to float the fish When it becomes so hot that blue smoke rises from the center, put in the fish and cook for five min utes. Drain on brown paper and serve very hot Iartare sauce Is par icularly good to serve with breaded fish.
 Potato Puff.
 Whipped mashed potatoes light and soft with milk, butter and two raw eggs; season with pepper and salt and beat in a few spoonfuls of pow dered cheese. Pile upon a bake dish and brown nicely.
 Baked Tomatoes.
 Select smooth, medium-siZed toma- toes, make a small opening at the stalk end remove the pulp and seeds with a spoon and put into sieve to drain; chop equal parts of chick