The Alaska citizen., 1912-09-23
GERMAN FRIED POTATOES.

Eo = oCS
 Take cold boiled potatoes. peel and slice, heat teaspoonful of butter in fryingpan. Place potatoes in the pan with salt and pepper to taste and cover. Cook a few minutes. then remove cover and stir from the bottom of the pan. Keep stirring and frying, until a little dry and little brown, then add little cream or milk.
 IRISH POTATO cRooUETTEs.
 Boil seven medium.sized potatoes. mash thoroughly. removing all Jumps. Add 1 tablespoonful of butter. beat en yolks of two eggs, dash of rel pepper, salt to the taste. 10 drops of onion juice. tablespoonful of finely chopped parsley. set all these on the stove and let the mixture cook pan. Let it become perfectly cold; with the hands. mold into small balls, dip each into the well-beaten whites of two eggs. roll in fine bread crumbs, drop into boiling lard and fry a golden brown.
 FRENCH MUSTARD.
 One egg, one teaspoonful of sugar one teaspoonful of mustard. one-half teaspoonful of flour. Beat all to a cream. then add one teaspoonful of vinegar; put on the stove and stir until it thickens.
 MEAT BALLS.
 This requires two cupsful Of chop ped meat, beef or beef and pork mixed To this add one-half cup full of rice which has been cooked in milk until nearly done (should be rather dry.) Also add a few chopped onions and salt and pepper to sea son.
 Mix all the above ingredients to- gether and make little cylindrical balls of the same, and sew or tie up tlit billS III tdbDdSt leaves WHICH have been wlted in the top of a kettle of boiling meat tor in steamer placed over kettle of water1. Bake in oven in brown gravy
 ONION SANDWICHES.
 Take one cup of chopped onion and cover with strong salt water let stand three hours; drain and mix with good mayonnaise dress ing. Butter thin slices of bread and put generous supply of onion be tween, These are delicious.
 TEA RUsk.
 Cream one-half cupful of butter and three-quarters of Cupful of sugar, dissolve in pint of milk three-quarters of cake of com pressed yeast. add beaten egg; mix together, adding pinch of salt and enough flour to make a stiff batter that can be stirred with a spoon Let rise until light. then mold into small oblong cakes. let rise again and bake. If desired sugar may be sprinkled over them when near ly cool
 TEA BISCUIT.
 One quart of flour, one pinch of salt and two teaspoonfuls of baking powder, one tablespoonful of butter and pint of milk; form into smooth dough, roll on floured board and cut with a round cutter; they should be one-halt inch thick. Bake them in a good hot oven. Water may be substituted for milk If the milk IS not to be had.
 MAPLE BISCUIT.
 One quart of flour 1 teaspoonful of salt, heapng teaspoonfuls of baking powder, one-thlrd cupful of milk; grated maple sugar
 First of all sift the flour. salt and baking powder Work the butter in with the fingertips and add just enough milk to make a dough. Roll out on the pastry board in a rectan- gular shape and spread with the ma pie sugar.
 Roll up just as you would jelly roll and cut in slices Place these close together in well-buttered pans and bake in a hot oven.
 DROP CAKES.
 Cream together one cupful of but, ter and two of sugar, add cupful of milk and yolks of four eggs and flour enough to make stiff batter, beat we'll add two teaspoOnfuls of baking powder and teaspoonful Of vanilla, and last of all the four whites of the eggs beaten stiff. Bake in well-buttered muffin pans in an even oven. One may always add fruit spices or nuts to these cakes. and frost them for special occasions
 lAOY'S FINGERS.
 Two eggs, one cupful of white su- gar, one-half cupful sweet milk, two teaspoonfuls of baking powder-add enough flour to form soft dough; twist off small piece of the dough, flour it and roll with the hands as large as your finger: cut off in four inch lengths. and put in buttered tins; bake quickly.