The Alaska citizen., 1912-01-08
Pressed Cold Lamb.


 ed lamb and place in a kettle with few sprigs of parsley, half a tea spoonful of celery salt. a dash of paprika, one sprig of mint, one onion Drowned in butter; cover with hot water and simmer until thoroughly heated through; then drain out the parsley and onions and put meat into a basin; to the hot liquid add one tablespoonful of tomato catsup and add to each half pint of the liquid one-half tablespoon ful of gelatin, softened in a little cold water; stir until dissolved. then pour over the meat. press down with a plate and weight, set in cool place to become thoroughly chilled. When ready to serve dip into hot water an instant and in vert on dish.
 Asparagus Loaf.
 Make a cream sauce with two tdDleSpooHlulS SdtH Ol butter dllt flour cooked together until bubbly, half teaspoonful salt, dash of pep cream. When smooth and boiling add scant half cupful of cooked asparagus tips and four eggs beaten. Turn into a well buttered mold hold ing about pint and lined with as paragus stalks. Set this mold in dish of hot water and bake in a moderate oven until the cente. of the mold is firm. Let stand a few moments, invert over heated serv- ing dish and unmold. Serve with cream sauce, to which asparagus tips and a few minced mushrooms have been added
 Fired Scenes.
 Take a piece of bread dough (which is raised enough to put into pans to bake) about twice the size of walnut and stretch out, having a frying pan of hot fat, and fry the same as doughnuts. Very nice for breakfast and takes place of hot bis cults
 Bean Turnovers.
 Roll pie crust thin and cut in round pieces the si of a saucer. On one-half put two heaping spoon fuls of cold baked beans and tea spoon of tomato catsup, or, if liked better, tablespoonful of milk. Fold over the other half of crust and press flat Bake till golden brown. These are much in demand at pie nics or for lunch baskets.
 Rice with Figs.
 Remove the stems and tough parts of the figs. wash in cold water, cut into halves and steam for 15 to 20 minutes. Arrange a mound of boiled rice on a hot platter put the steamed figs around the base and serve with hard sauce, made by creaming one-half cup of butter with one cup of powdered sugar, and add ing the white of one egg, beaten to stiff froth. Flavor with a few drops each of vanilla, lemon and orange extract and last, add two tablespoons of hot water.
 Buttermiik Pie.
 A buttermilk pie is made by rub ping together two tablespoons of flour, three-fourths cup of sugar and a pinch of salt. Into this slowly stir one pint of buttermilk, flavor with nutmeg and bake in one crust.
 Carrot Pie.
 Use two-thirds cup grated carrots, two or three eggs, salt, cinnamon, and ginger to suit taste, from one half to one cup of sugar enough milk to fill one pie. Bake in one. crust Use sweet milk, or sweet cream makes it richer.
 White Cake with Chocolate Filling. Take one and one-half cups of sugar, one-half cup of butter, yolk of one egg Beat together to a cream. Add one and one-half cups of milk, mix together two heaping teaspoons of baking powder to two cups of flour, add to the mixture above, beat the whites of three eggs, add to it flavor to taste.
 Chocolate Filling.