The Alaska citizen., 1912-01-15
Timely | Hints for the | Housewife

)T ule 1 1OuScWl[e Stcaming is an admirable method of cooking tough meats. or large joints like leg of mutton or a ham This may be done in a com mon boiler. using sufficient water to create a volume of steam. Place the meat in the boiler. on rack. above the water. As the water evaporates replace il with boiling water. Do not check the boiling or you reduce the heat and softer lhe surface of the meat
 Braising is a cross between bak- ing and boiling This method is largely used for tough meats A braising pan is baking pan with a ugnt-fitting cover Place the meat in The pan and partly fill the pan with boiling stock or water; add if you like. a sliced onion, bay leaf and a little chopped celery. Cover the pan. stand in very hot oven and bake for three or four hours. according to the size and kind of meat leg of mutton will require two, beef a la mode four. and fric. andeau of veal three hours. Veal. to be al all eatable. must be very well cooked.
 Cream of Rice Soup.
 Two cups Of milk, one tablespoon .of rice, one teaspoonful of butter. one teaspoon of flour. one-half tea spoon Of salt. one-quarter teaspoon curry powder. one teaspoon finely chopped parsley.
 Wash the rice through several wa ters. put on with two cups boiling water and boil twenty-five minutes. Put the milk in double boiler. add the rice and water to the boiling milk. rub inc flour and butter to- gether, add to the boiling milk and rice, then add salt, pepper and cur " powder, and boil three minutes: add parsley and serve.
 Potato Scalops.
 Boil and mash potatoes soft with a very little milk Beat up light with melted butter-a desertspoon- fuI for every pint of the potato; salt and pepper 10 taste Fill some patty pans with the mixture and brown in an oven. Glaze while hot with butter and. if you like. throw some grated cheese over the top.
 Creamed Eggs.
 Take four slices of toast. four hard boiled eggs, two tablespoonfuls of butter. onefourth of a teaspoon fuI of pepper, one teaspoonfuI of salt one teaspoonful of four three gills of milk Cut the eggs into thin slices. Cut slices of toast in halves and lay them in warm platter. Put the butter on the fire in a frying pan and when if becomes hot add the flour. Stir until the mixture is smooth and frothy Gradually add the cold milk, stirring all the time When this boils up add the salt and pepper Mix the eggs with the sauce and spread on the toast. Bake in moderate oven for six minutes and serve Immediately.
 French Terms Which the Amateur .. Housekeeper Should Know.
 To the amateur housekeeper the French terms used in cooking are oftentimes puzzling. The following definitions of few of the most common of these terms may be found helpful; Maarinate, when translated into English, means a liquor of spices. vinegar, etc, in which fish or meats are steeped before cooking. To blanch means 10 place any arti- cle on the fire till it boils: then plunge il into cold water-to whiten poultry, vegetables. etc; to remove the skin by immersing in boiling water Pendant, translated. is su- gar boiled and beaten to a creamy paste. Hollandaise sauce, rich sauce, something like mayonnaise Rissole means a rich. mince of meat or fish, rolled in thin pastry and fried Vel au vents are patties of very light puff paste, made without a dish or mould and filled with meats or preserves. Souffle. very light. much whipped-up pudding or omelet.
 O!d-Fashioned SylIabub.
 Take one quart of rich cream, juice and peel of three lemons, one pint of sherry wine, one quart of pulverized sugar. Crate the lemon peels and squeeze out the juice, add sugar and pour over these the wine; stir until sugar is thoroughly moist ened and then slowly add the cream. When mixed take whip dash, and with a tablespoon remove the floating bubbles which rise to the surface. Drop the contents of the spoon into lemonade glasses,