The Alaska citizen., 1912-08-19
Boiled Dinner.


 This consists of corned beef. white and sweet potatoes, cabbage. beets, turnips, squash. parsnips and carrots. The quantity depends up- on the size of the family. Eight pounds of meat is sufficient for a family of eight. Boil the meat for four hours. the beets three hours. the cabbage one and onehalf hours, squash and turnips three quarters of an hour, Boil these in one kettle, all together. Beets, carrots and par. snips should be boiled with the skin on. Pare the potatoes. pare and slice the squash and turnip Pick the outer leaves from the cab bage and cut in quarters. When done, pare parsnips and carrots Drop the beets into cold water and slip the skin off with the hand.
 Boston Baked Beans.
 Pick over and wash three cup iuiS oi Slidii "Illt btdHS, cover with cold water and soak over night. In the morning put them on the stove. just to scald not boil. in the same water. Pour off the water and put into an earthen bean-pot Add seven teaspoonfuls of sugar, one tea spoonful of salt, one-half pound of salt pork, fat and lean mixed. Cover with water, and bake from 8 a. m. until 6 D. m. As the water boils away, add more
 Real Johnny Cake.
 Two cupfuls of flour, one cupful of yellow Indian meal, four table spoonfuls of sugar, one teaspoonful of salt one teaspoonful of cream of tartar, one-half teaspoonful of soda, or two teaspoonfuls of baking pow der. Milk or water to make a thin batter
 Eggs la Golden Rod.
 Boil four eggs for 20 minutes. and when they are cold shell and dice them; meanwhile prepare rich cream sauce by adding to one and one-half tablespoonfuls of melt ed butter the same quantity of flour. When thoroughly blended add about two cupfuls of hot milk; as soon as the sauce boils season it highly with salt and paprka, add ing the eggs and heaping cupful of grated cheese. Cook only until the cheese is melted and serve on rounds of hot buttered toast gar nished with small stuffed olives.
 Frozen Rice Pudding.
 Boil in slightly salted milk until tender a cupful of washed rice and stir while hot into one and onehalf pints rich boiled custard, favored with vanilla Allow the rice cus- tard to become cold and then fold in half a pint of sweetened whipped cream beaten solid. Turn into a chilled freezer, freezing to paste consistency, when a large cupful of chopped preserved ginger and two tablespoonfuls of the syrup should be added. Freeze until firm and smooth an serve in wide trimmed sher- bet glasses garnished with stars of whipped cream.
 Table of Proportions.
 The following proportions will be found useful and should be hung up in every kitchen in a convenient place:
 A tablespoonful is measured level.
 A cupful is all the cup will hold leveled with knife.
 One teaspoonful of soda to one pint of sour milk.
 One teaspoonful of soda to one cup of molasses.
 Four peppercorns, four cloves, one teaspoonful minced herbs and one tablespoonful each of chopped veg etables to each quart of water for soup stock.
 Three heaping teaspoonfuls of bak- ing powder to one quart of flour.
 Half a cup of yeast, or quarter of compressed cake, to one pint of liquid.
 One teaspoonful of salt to two quarts of flour
 One teaspoonful of salt to one quart of soup.
 One scant cupful of liquid to two full cupsful of flour for mullins.
 One quart of water to each pound of meat bone for soup stock.
 One tablespoonful of white pepper to each quart of soup stock
 One teaspoonful of extract to one quart of cream or custard for freez- ing.
 One teaspoonful of extract to one plain loaf cake.
 A pinch of salt or spice is a tablespoonful