The Alaska citizen., 1912-04-01

me llmelN HlntS editor takes l pleasure in publishing again the following recipes, viz: Twelve O'Clock Pie. Meat and Tomato Pie" Roast Beef with Yorkshire Pudding" and "Macaroni and Oys- ters." in response to the request of a subscriber:
 Twelve O'clock Pie.
 This is made with shoulder of mutton. boiled with carrot and onion. then cut up, mixed with potatoes separately boiled and cut up. and put into baking dish. The crust is made by mixing smoothly mash ed potatoes to which a tablespoon full of shortening has been added. with enough flour and water to make them roll out easily. A pie made of pound of meat will re- quire , or 6 small boiled potatoes. a Cupful of mashed potatoes. and s or 10 tablespoonfuls of flour, and should be baked about twenty min utes in hot oven. Salt, pepper and other seasoning. as onion and carrot, may be added 10 taste. A teaspoonful of baking powder makes the crust lighter.
 Meat and Tomato Pie.
 This dish presents an excellent way of using up small quantities of either cold beef or cold mutton. If fresh tomatoes are used, peel and slice them; if canned, drain off the liquid. Place a layer of tomato in a baking dish. then layer of sliced meat and over the two dredge flour. pepper, and salt; repeat until the dish is nearly full. then put in an extra layer of tomato and cover the whole with a layer of pastry or of quantity of meat is small. it may be "helped out" by boiled potatoes or other suitable vegetables. A few oysters or mushrooms improve the flavor, especially when beef is used. The pie will need to be baked from half an hour to an hour according to the size and the heat of the oven.
 Roast Beef with Yorkshire Pudding.
 The beef is roasted as usual and the pudding made as follows:
 Yorkshire Puddng
 Three eggs, 1 pint of milk, 1 cup ful of flour and l teaspo0nful of salt.
 Beat the eggs until very light. then add the milk Pour the mix ture over the flour, add the salt, and beat we'll Bake in hissing hot gem pans or ill an ordinary baking pan for 45 minutes, and haste with drippings from the beef If gem pans are used they should be plac- ed on a dripping pan to protect the floor Of the oven from the fat. Man, cooks prefer to bake Yorkshire pud ding ill the pan with the neat ia this case the roast should be placei on rack and the pudding batter poured on the pan under it.
 Macaroni and Oysters.
 Quarter of a pound of macaroni. | eight oysters, che heaping table | spoonful of butter, few drops of lemon juice, half cupful of tomato pulp, one tablespoonful of olive oil, | tablespoonful of grated cheese, two tablespoonfuls of chopped parsley. | Boil the macaroni in boiling salted water until tender; then drain off the water and lay the macaroni in | cold water.
 Cut each oyster into three pieces. | Melt the butter ill a pan and put in | the oysters with the lemon juice and dust of salt and pepper; let these cook from one to two minutes. | Then pour in the tomato pulp. This 1 is made by rubbing some fresh or canned tomatoes through a sieve. | Add the olive oil, and keep these hot. Add the macaroni to the oy- sters, etc, also the grated cheese and hot parsley Make the mixture very hot. Cut a thick slice of bread from the loaf, trim off the crusts, notch it prettily round the edge and hollow it out in the center so as to form case. Fry it a golden brown; then fill it with the maca- roni mixture. If preferred, the oy- sters may be omitted from the dish.
 Date Cake.
 Take two cupfuls of brown sugar, | one cup of molasses, one cupful of butter, half cupful of milk, three eggs, one teaspoonful of cin- namon, one teaspConful of cloves, little nutmeg, one teaspoonful of soda, one pound of dates, stoned and chopped fine, and enough flour to mix to a paste. Bake in moderate oven. Seed Cakes. Here is a recipe for old-fashioned seed cakes taken from manuscript book dated in 1881; One pound of flour, two cups of sugar, one cup of butter one cup of milk in