The Alaska citizen., 1911-06-12
Ego Bread.

one pint or DOillnS water, hali pint of cornmeal, half teaspoonful of salt. 2 tablespoonfuls of butter. 1 eggs, 1 cupful milk. Into the boiling water stir the cornmeal and salt After a brisk stirring for one min ute remove from the fire and add the butter. Beat well, and add the eggs, well beaten. After this addition beat the mixture again; then add the milk, which should be cold. and give the mixture one more very thorough beating. Turn it into buttered pudding dish and bake for 9 min utes. serving the bread in the same dish in which 1t Is baked.
 Creole Salad.
 Half cupful of olive oil, , table spoonfuls of vinegar, half teaspoon full powdered sugar, 1 tablespoonful salt, ? tablespoonfuls hoped red peppers. tablespoonfuls of chopped green peppers, half small Bermuda onion. parsley and lettuce. The onion should be chopped fine. and of the parsley. which also should be chop ped there should be just about half as large quantity. Care must be taken to remove all the seeds before | the peppers are chopped.
 | Put all the materials except the lettuce in fruit-jar and let them stand for an hour; then shake them ! for about five minutes. in order i to get them well mixed. When ready to serve pour the dressing over crisp lettuce. This dressing gives delicious salad when used with cold boiled potatoes or other veg etables. and is also good with cold meat.
 Virginia Brunswick Stew. One half-grown chicken, or two squirrels, slice fat salt pork, l2 large tomatoes, cupfuls lima or butter beans, large onion. 8 large potatoes, l2 ears green corn. A pound lard, half pound butter, 1 gal lon boiling water. ? teaspoOnfuls sugar, salt and pepper After cutting ing the chicken in pieces fry it in the lard until half done; then add the boiling water, pork, sliced onion, the tomatoes. peeled and chopped the potatoes peeled and sliced, the beans and butter. Cook slowly but steadily for from three hours and half to four hours. Meanwhile re move the corn from the cob by cut ting off the top of the grains-a sort of thin slice-with sharp knife, and then pressing or scraping on the rest. By following this method less of the hulls will be taken off than would be the case if the cut ting were done close to the cob. About ten minutes before serving time add the corn, which, if of the proper stage of ripeness, will thick en the stew. Add the sugar and season liberally with salt, black and cayenne pepper. If you like put in also bunch of soup herbs.
 Corn Chowder.
 Two ounces of salt pork, pota- toes, small onions. can of corn, 1 quart milk. salt and pepper. Pare and slice the potatoes and onions. Cut the pork into dice and put it on the fire in a stewpan. Cook slowly until crisp and brown; then add the potatoes and onions and one pint l of boiling water. Boil for half an hour; then add milk which must be hot - and the corn. Season with salt and pepper and boil mp once. | Serve very hot.
 A Summer Relish.
 Six eggs, onions. teaspoonlnls 1 Butter, l teaspoonful salt, one-quar- ter teaspoonful pepper. Boil the eggs | for about 12 minutes; then remove | the shells, cut up the eggs and put into a warm bowl Add the butter | seasoning and the onions, cut fine Serve with bread and butter. To | ho npjnnS all the Sllfnmp r | plant both onion sets and seeds in | April; then the seeds several times again during the season.
 savory creamed Potatoes.
 One quart potato cubes, pint Of | milk. tablespconfuls butter, l ta- blespoonful of flour, l teaspoonful ] parsley, salt and pepper These pota- toes are quite different from ordin- | ary creamed potatoes, and will well repay the little extra labor of pre- pairing them Pare and cut into l pieces about the size of an English | walnut enough raw potatoes to fill a quart measure. Drop them into ! boiling water and cook for lo min utes; then drain them. Put two ta- blespoonfuls of butter in the stew pan with the drained potatoes, and then put back on the fire to brown. Toss them often. so that they may get brown on all sides. Cook in this manner for 10 minutes; then sprin- kle with a level teaspOonful of chop ped parsley turn into hot dish and serve at once.
 This is the way to make the cream sauce: When the potatoes are put on to boil put the milk on in the ! double boiler Beat together the flour and one tablespoonful of salt and | quarter of a teaspOonful of pep per. Pour the boiling milk on this | very slowly. stirring all the time. Return to the boiler and cook until the potatoes are ready.
 Fruit Ice.
 Three lemons. 3 oranges, ba. nanas, cupsful sugar, 3 pints cold water. Start by pressing the juice from the lemons and oranges, and straining 1t we'll. Peel the bananas and rub them through strainer into the fruit juice Add the sugar, then the water, and stir until the | sugar is dissolved. Pour into freezer and freeze. The ice that is used should be pounded fine, and the right kind of salt to use is the ! course kind. When the mixture is frozen pack it smoothly in the tin and let it stand for an hour to harden; then turn out and serve | like ice cream.
 ioh$nino Cake