The Alaska citizen., 1912-02-05
Club Sandwiches.

Club Sandwiches.
Place thinly sliced cooked chick
en- fillets, grilled ham and lettuce
leaves between slices of buttered
and seasoned toast; trim, dish up
and serve
Buttermilk Bread.
Sft one pound of flour into a
basin add one teaspoonful of SUI
gar, half a teaspoonful of salt. one
teaspoonful OF baking soda, and
one teaspoonful of cream of tar
tar. Mix and make into soft
dough with buttermilk Knead
lightly on a floured baking board,
place on buttered baking tin and
bake in a moderate oven for 80
minutes
Viennoise Pudding.
Quarter of pound of bread,
three eggs, half cupful of sugar,
two tablespoonful of sultana rails
ms, two tablespoonfuls of chopped
candied orange peel, half pint of
milk and strained juice of half
lemon. Cut the bread in small
dice and put in a basin; add the
peel, the raisins, and the grated
rind Of the lemon. Put a table
spoonful of the sugar in small
saucepan and set it over the fire
till it becomes brown; then add the
milk and stir till it gets quite hot.
Put the remainder of the sugar in
basin with the other ingredients
and add the milk, which will have
become coffee colored. Then beat
the eggs up well, stir chem in and
add the juice OF the half lemon.
Have a fancy mould well buttered
and a few preserved cherries in
the bottom to decorate Pour the
mixture in; cover with buttered
paper and steam for one hour. Turn
out and serve with custard sauce.
Virginia WaffIes.
Two cupfuls of flour, half cup
full OF corn-meal, one and a half
cupfuls of boiling water, three Ia
blespoonfuls Of sugar, two table
spoonfuls of melted butter, two
eggs. one teaspoonful of salt, three
teaspoonfuls of baking powder and
one and half cupfuls of milk.
Cook the cornmeal in the boiling
water for 20 minutes. Add the
milk, flour, sugar, baking powder
and salt, which have been previous
ly sifted together thoroughly, the
yolks Of the eggs, beaten until stiff,
the melted butter and the stiffy
beaten whites of the eggs. Fry on
hot, well-greased waffle iron
Serve with maple syrup.
Steak and Kidney Pie.
One and half pounds OF ten
der steak, two sleeps kidneys, sea
soning of salt and pepper, two cup
fuls of flour, half a cupful of but
ter, one egg and water or stock
Cut up the steak very thinly, and
dip it into a seasoning made of one
tablespoonful Of flour, a teaspoonful
of salt, and half teaspoonful of
pepper. Roll up the seasoned
pieces Of steak and lay them in
pudding dish; put layer of meat
in the bottom of the dish. Skin
the sleeps kidneys, or half an OK
kidney, and cut them up into thin
slices, leaving out the fat in the
middle of the kidney Dip these
into the seasoning. Repeat these
layers till the meat is used up and
the dish is full, piling high in
the middle. Put in some water or
stock for gravy. and then make
the crust as follows: Beat up one
egg. Sift into a basin the half
pound Of flour and add half a tea
spoonful OF baking powder. Chop
the butter into pieces the size of
nut; mix with flour Pour about
one gill of water in the middle of
the flour and half of the egg; with
these make it up into a stiff paste
Roll this out lengthwise, keeping
the edges as straight as possible,
and about quarter of an inch
thick; fold this piece in three, turn
1t round, and rcll lengthwise again
Fold in three, turn it round, and roll
once more. This time 1t may be
rolled rather larger than the size
required for the dish. Wet rhe