The Alaska citizen., 1911-04-10
Eoq Soup.

Put four tableSpOOnfulS of washed rice in a quart Cf good stock and simmer gently for 20 minutes. Press through sieve, return to kettle; add a tablespoonful of pepper and half a teaspoonful of salt. Beat the yolks of two eggs: add a little of the hot soup, and then turn the mixture into the kettle. Stir fer moment, do not boil. take from the fire, and serve with large squares of toasted bread
 Rabbit Soup.
 l. is we'll known fact that clear soup made from rabbit or Belgian hare. especially the latter, has a greater amount of nourishment than clear soup made from beef and nut ton.
 Skin. clean and singe a gCodsized hare; cut off the hindlegs and shoul- ders. divide the remaining part into three pieces. Put two tahlespoonfuls of olive oil in a saucepan; add an onion sliced Cook slowly without browning Cut the rabbit into pieces; roll each piece in flour, drop the pieces into the oil, shake until a gold en brown. being careful not to brown the oil. Add bay leaf. a saltspoon full of celery seed and two quarts f boiling water; bring to boiling point and skim; cover and simmer gently for an hour an half: add a level teaspoonful of salt and tablespoonful of pepper Take up the hare. remove the meat from the bones, cut it in bloc's. Strain the soup, return it to the kettle; add the meat, teaspconful of kitchen bouquet and a teaspoonful of hush room ketchup. Put into a tureen two hard-boiled eggs. and half a lemon cut in thin slices; pour the soup over this, and serve at once with crescent-shaped croutons.
 Coffee Secrets.
 hostess found her cook in despair one morning when it was time to serve breakfast as the cream had not been delivered. An investigation of the refrigerator brought to light a dish of sweet vanilla favored, melt ed ice cream. This was hastily beaten into skinned milk and serv- ed in the coffee. The almost imper- ! ceptible flavor of the vanilla was l pronounced great improvement, and later the experiment was tried with great success by adding tea spoonful of vanilla extract to coffee for four persons just before serving.
 pinch of salt in coffee helps 10 l give delicate flavor
 In France and Norway coffee is roasted fresh every morning on a covered shovel kept in constant mo- tion over the fire; a piece of butter the size of walnut and a dessert spoonful of powdered sugar to three pounds of green coffee added while roasting is said to bring out both 1 flavor and aroma and to give the caramel taste so enjoyed by tourists in those countries.
 White of an egg (the yolk should never be used) clears the coffee, but too much spells the flavor Thick. sweet cream, slightly beat en, is an indispensable accessory to good coffee; but when not at hand. the white of an egg beaten stiff, and added to milk, makes fair substi i ute.
 l Coffee essence. very useful in tray 1 ing or camping, may be made as | fellows: One-quarter pound of ground coffee put in a percolator and simmer in one pint of boiling water; allow it to filter, not boA, for about 20 minutes; when cool, cork tightly in 1 bottle or can.
 Two tablespoonfuls in breakfast cup of hot milk makes delicious and easily prepared drink.
 A Dainty for Chidren's Luncheons.
 Butter light biscuit or banquet wal CTS, lay flat in a dripping pan pour molasses on top, and cook in moder- ate oven. The molasses runs to the | bottom of the pan and coats the un- Nc ,ly I | licious crisp candy.
 To Freshen Oriental Rugs.
 A mixture of bCrax. ammonia and water is excellent and will not injure l the rugs. To one pint of water add two tablespocnfuls of powdered borax and one tablespoonful of ammonia. stirring we'll Apply while the water l is warm with a small brush, rubbing against the nap. When the entire rug has been gone over wipe in the same direction with the nap with a soft cloth which will not lint. Then | brush with the nap, using a dry brush. After this treatment the rugs ter sheen.
 For Luncheon.
 An attractive and palatable dish | very simple ingredients of bread, | cheese and milk.
 As these are three concentrated 1 foods, they will make an excellent substitute where meat is not avail able
 According to quantity desired, toast several slices of bread, cutting each slice in half.
 Butter a baking dish and place in same first a layer of toast, then layer of grated cheese, another layer of toast and one of cheese. Add to each a layer of little pepper and salt and a very little cayenne pepper. Pour in milk enough to reach the top layer, and bake about fifteen minutes in medium oven. Serve hot
 An egg mixed with the milk will, of course. add to the richness of the dish.
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