The Alaska citizen., 1912-06-10
Fricassee Giblets.

me beTHldn ana frenCn way of utilizing duck. goose or turkey may help many housewives to save Ill the expense Of their table In the majority of American families il is customary to roast fowl with the wings and neck on, using the heart stomach and liver for gravy. The wings and neck are usually so drIed after r asting that they are unpalatable, In France and Ger many the wings. neck. stomach. heart and liver, and if a goose is used, the feet of this bird are added to the other parts mentioned and are prepared in the following manner. ;he result of which is very de liCiOus dish, especially when served with rice or mashed pota oes. Thor oughly wash the portions f the fowl previously mentioned. and if The feet are to be used. cut off the claws. which includes the first joint of each Zoe, and scald the feet in boil ing water. This will loosen the out CT scaly Cuticle. which will come off easily and leave Ike white tendons inside still in fo-t shape. After the neck heart and other parts have been thoroughly washed. place them with the already prepared feet in a bot and cover with water. add a small onion and season to taste; ;hen boil until tender. Just be- fore ready to serve thicken the
 iquid with Drowned flour and but
 CT. and stir in a little chopped pars.
 ley, but do not ok after the thick ming has been added, as it will change the color of the gravy.
 The principle involved in thus utilizing fowls feet is precisely that involved in adding knuckle of veal 10 he sonp kettle. In both eases il is the gelatin that is de- sired. and from a pair Of medium sized feet there should be cupful of stiff jelly. which makes a rich ad- dition to any fricassee.
 Mock Lobster Newburu. Put teaspoonful of butter in a chafing-dsh or double boiler. Break six eggs in,o a bowl and add six table 1 spoonfuls Of canned tomato Beat with q Denver egg beater When the butter is well melted add the egg and tomato mixture and season wish pepper and salt After stirring two minutes add two tablesp onfuls of sherry. When the Newburg reaches the consistency of lightly scrambled eggs it is ready to serve.
 A Simple Cake Frostine. A fine frosting for a cake is made by taking one cupful of sugar, one half cupful of water. add a pinch of cream of tartar, and cook until it threads, but do not stir. Set it aside 10 col. Beat the white of one egg stiff and add to the sirup. whip this a minute and it is ready to use
 Vegetable Salad Sandwiches.
 Two or three heads of lettuce. six radishes. one-half cuptul of nut meats. Put the lettuce leaves through a coarse meat chopper and chop the radishes and nuts very fine. Let one cupful of vinegar come to a boiling p-int in a double boiler; mix cupful of sour cream, one-half cup full of butter, dessertspoonful each of salt, sugar and mustard, one-half teaspoonful of curry powder. yolks of four eggs. and add to the vinegar; set on the back cf the stove but do not allow to boil, for half an spread between thin, buttered slices of bread that have been shaped and the crusts cut off
 To Distribute Fruit in Cake.
 It is often disappointing when cut ting a fruit cake to find that the fruit has nearly all settled to the bottom To avoid this put half of the batter in the pan before the fruit is added. then put the fruit to the remainder of the batter in the bowl stir well, and add to the batter in the pan. The fruit is invariably evenly distributed.
 Hanging Silk Pettieoats.
 Sew hangers inside the bottom ruff file of your silk petticoat and hang it upside down. It will retain it's freshness longer. wear longer. and the ruffle will stand out and make the skirt look better.
 4 Sweeper Hint.
 Every morning remove the brush from the carpet-sweeper. dip in wa ter. shake lightly, replace in sweep CT and then run over the rugs and carpets that have been in use the day before (of course dipping again