The Alaska citizen., 1911-07-10
Sweet Cream Biscuits.

Ol Sdil. it IS pOitdHt to pay tdTe- ful attention 10 the measurement of the materials. The cupfuls of cream and milk should be scant, but the cream should be rich. and the cup fuls of flour (measured before sft. ing) should be level; the spoonfuls of cream of tartar and soda should be slightly rounded: the salt used should be the standard half-pint measure rather than a teacup or coffeeCup.
 Sift the salt. soda and cream of tartar with the flour. and after put. ting the cream and milk together mix the ingredients just mentioned Handle as quickly and as little as possible and roll out without using any extra flour except a bare sprink- ling on the board. Cut the biscuit half an inch thick, put in warm pans and bake in rather quick oven with good bottom heat The biscuits should rise to three times their or iginal thickness before browning and ought to be done in twenty minutes As different brands of flour vary in the amount of the liquid they will absorb, the exact quantity of liquid material cannot be stated: but the dough should be as soft as 1t Is pos sible To handle-even slightly sticky Success will depend mainly upon this and proper baking. Properly made, the biscuits will be "as light as a feather"
 Pyramids.
 One well-beaten egg, ? cupfuis of sweet milk, 2 teaspOOnfuls Of baking powder, teaspOCnful of salt, 2 lespOonfuls of sugar, tablespoon ful of shortening, 2A cupfuls of four These are just as good for breakfast as for tea. Perhaps the measure ment of flour will vary a little from the quantity given In the table You will need enough to make a mixture as stiff as possible without being dry enough to knead when It is stirred in with the milk, etc, and for the shortening either butter or lard may be used "a rounded table spoonful When measuring the bak ing-pOwder have the spoonful round ed, but measure the salt level
 After beating the egg add the milk, salt and sugar, as well as the shortening, which should be melted Next sift the baking powder into cupful of flour, and stir this in with the other ingredients; then add as much more flour as may be necessary to make rather soft, sticky dough Drop by teaspoonfuls. several inches apart, upon buttered sheets and bake In quick oven for about l. minutes
 Baked Eggs with Bacon.
 Butter a shallow baking dish or deep earthen or enameled pie plate. and break and carefully drop into it enough to form circle. Bake in a moderate oven until the whites are set, though the yolks are still soft. While the eggs are baking slice some bacon very thin and fry until crisp and clear. Be careful not to burn the bacon or fat Take the eggs from the oven and pile the ba. con, log-cabin fashion, in the center Serve at once. If convenient the dish may be garnished with parsley
 creamed Frizzed Beet
 Half pound sliced dried beef, l tablespoonful of butter, 2 tablespoon fuls of flour, half cupful of cold wa ter, F cupfuls of milk, l egg, but tered toast. To many people frizzled beef is just friZZled beef; q tasteless and rather unsatisfactory dish. But cooked in the way described here it is really very palatable. First of all pick the meat over very carefully, so as to be sure that you have some nice slices and that every shred of gristle has been removed; then throw 1t loosely into the hot frying pan in which you have melted the butter Shake the beef about with fork until the edges have curled; then remove the pan from the hottest part of the stove and sift the flour over the meat, stirring briskly all the time Add the cold water and continue stlr- ring until all the flour has been ab- sorbed; then draw the pan back to the hot part of the stove and add the milk A thin cream of delicate brown shade will then form when you see 1t beat the egg and stir 1t in. Serve the beef at once on some dainty slices of buttered toast
 Green Tomato Chutney.
 Eight pounds of green tomatoes, two pounds of tart apples, two pounds of onions. one and half pounds of brown sugar. One-half ounce cayenne pepper, two ounces of onions, one and a half pounds of brown sugar One-half ounce of cayenne pepper two ounces of dried chillies, two ounces of garlic, one ounce of ground ginger. one ounce of ground cloves one ounce of cinnamon, One-half bot tie Worcestershire sauce, three pints of vinegar. Cut up the tomatoes and sprinkle we'll with salt and let stand for five hours. The boil together with all other ingredients for three and one-half hours Keep constantly stirred Bottle and seal while hot. If liked, little curry powder may be added.
 Indian Chutney.
 To five quarts of vinegar add one pound of sugar, one-half pound of salt. three ounces of bruised ginger. one ounce of ground cloves. onehalf pound of chopped onion. two ounces of garlic. one cupful of lemon juice, one pound each of peeled and stOn- ed green plums and peaches that have been previously boiled to a pulp, one pound each of chopped ap- pies, tomatoes and stoned raisins. rooms.
 Put all into tightly covered un- glazed stone jar, mixing well to- gether Place on the back of the stove or In gas oven for four or