The Alaska citizen. (Fairbanks, Alaska) 1910-1917, 1911-08-07

SldxeO sweet POTATOES.
Boil as many sweet potatoes as
may be required split in halves
lengthwise; fry in plenty of butter,
and while they are frying sprinkle
them literally with sugar.
Spanish Salad.
A Spanish salad is composed of
green peppers, tomatoes and Span
ish onions. sliced. arranged on let
tuce leaves and dressed with an or
dinaiy French dressing-ol. vinegar,
/ pepper. salt. etc.
Waldorf Salad.
Waldorf salad Is composed Of
diced apples and walnut meats. serv-
| ed on lettuce and dressed with a
mayounaise in the making of which
| plenty of good cream has been used
Boiled Cabbage. Cream Sauce.
A delicious sauce for boiled cab
bage may be made as follows: Heat
half cupful OF rich milk; thicken
| by adding heaping teaspoonful Of
! -four that has been dissolved in
| Just as little water as possible and
strained into the milk to avoid
| Jumps. Do not boil. but when very
hot add two tablespoonfuls of made
English mustard. about two table
spoonfuls of warm vinegar and half
a tablespoonful of melted butter In
making the mustard for this pur-
pose. rub smooth, for any Jumps will
| spoil the appearance of the sauce
which should be of a creamy tex
ture
| Pigeons, or SQUAD en- Casserole.
SINCE truss them in good shape
and put the birds in baking pan.
Place in a hot oven until Drowned.
While they are browning rub to-
gether two tablespoonfuls of butter
and two of -four and a pint Of stock,
stir until boiling; add a tablespoon
full of kitchen bouquet. chopped
onion. small bay leaf, salt and
pepper Arrange the birds in cas-
serole. pour over the sauce, cover
and cook in the oven slowly for one
hour and a half Serve in the casser-
! ole they are baked in. A good ac-
complaining dish is boiled rice. or
peas. or asparagus tips, and sour
Jelly.
Chicken That Is Different.
Chicken prepared in the following
manner has different flavor from
The fried fowl often used for picnics
Dismember the fowl. In the bottom
of a roasting pan put Tablespoonful
of butter and one onion sliced.
Brown it on top of the stove. Lay
in the pieces of fowl. Pour in hot
water to depth of one inch. Have
the oven very hot and let the meat
! nd hpnUn ha OF mo from
time to time with melted butter In
pan. When done drain and cool.
Wrap the joints Of the legs and wing
pieces with oiled paper to facilitate
handling.
All sandwiches either in packages
or, il desired. one by one, should be
wrapped in waxed paper and each
hard-boiled egg put in small piece
of the same The cooked food must
be done up for packing in the basket
in a manner to keep 1t moist and
fresh as we'll as nice looking. MISSY
looking food detracts from the picnic
luncheon as much as from table ser
vice.
Egg Salad in Pond Lily Form.
Take one hard-boiled egg for each
plate. Remove shell while hot. com
mence at the small end, cut SO as
to form six petals, not quite down to
other end, remove the yolk, put pet
ais into hollow dish while warm, so
ends will curl up. Stir and mash the
yolks till soft, mixing them with
salad dressing Form into fiat balls
to use as center of lily. Arrange on
glass serving plate two large mas
turtium leaves with long stems, put
! the petals on stems, put the yolk CEN
tiers in; over this center put just
little of the salad dressing; take
If green colorlng made from spinach
! and with toothpick put little strips
upon petals, set the glass plate on
perfectly white one, to give the idea
of lily on water. Serve the following
salad dressing: One -fOurth cupful OF
vinegar, one-half cupful OF cream,
sweet or sour, onefourth cupful OF
butter, one teaspoonful each of salt,
sugar, -four and mustard. Put the
mustard in a little cold water, mix
salt. sugar. flour; add to the cream.
Have the vinegar on range. now stir
this mixture into il. Boil TIL like
custard, remove from fire, stir in the
butter and dissolve mustard TIL per
fectly smooth II compelled to use
sweet milk in place of cream, add
little more butter.
Emergency Dessert.
The ingredients required are One
half dozen bananas, one egg, one
cupful of milk, one-half teaspoonful
Of vanilla. one dessertspoonful Of
cornstarch, and sugar to taste.
| Peel the bananas and cut in slices
an eighth of ali inch thick, sprinkle
/ slightly with sugar and let stand
on ice until ready to serve. Prepare
the following sauce and pour over
the bananas just before serving. Put
the milk in a double boiler and let
come to a boil Separate the egg,
beat the yolk until light, add one
tablespoonful of sugar and the re-
quired amount of cornstarch. Mix
until smooth When the milk boils
add the above mixture. Let boil z
or minutes. stir continually. TO
this whip in with silver fork the
white of the egg, which has been
| beaten to a stiff froth. When cool
add vanilla II not sweet enough,
add the desired amount of sugar
while the sauce is still hot. The
sauce should be made some time
before using and allowed TO thorough
ly cool before pouring over the ban
anas. This quantity will serve from
) to persons.
Burberry Pudding.