The Alaska citizen., 1912-04-08
Jellied Chicken.

"id bhe-l4dil tdbIt.S IbODnlutS or powdered gelatine. one good chicken. one oniCn. two bay leaves. one-half teaspoonful of white pepper. one blade of mace. one teaspoOnful of salt three cloves. three hard-boiled eggs, six olives, one can of fresh mushrooms, some chopped parsley and mayonnaise sauce Singe and draw the chicken; put 1t into a ket- tie of boiling water and cook slowly until tender. Lift out and set aside to cool. Cut the meat in neat pieces. Put the skin and bones in. to a saucepan with one quart of the liquor, the onion cut up. and the seasonings, and simmer until reduc- ed to one pint. Then add the gela- tine and strain. Arrange layer of the chicken in a wet mold. then a layer of stoned olives and chop ped parsley. then more chicken, and so on till all are used up. Fill the mold with the stock Serve with mayonnaise sauce
 Rice for Curry.
 Rice accompanies almost all cur ries. Like everything else, boiled rice. to be served in perfection, re Quires care. Wash the grains care fully and gently in several waters When the rice is thoroughly clean. scatter il gradually into a saucepan three parts full of boiling water. The water should contain a little lemon juice and should be only slightly salted.
 Allow the rice to boil quickly from twelve to fifteen minutes Af- ter ten or twelve minutes, take a grain between the finger and thumb, and see if it is quite tender The rice must be tender; but be careful not to overcook or it will be mushy, whereas each grain should be separ- ate. As soon as the rice is done, throw in a little cold water to stop the cooking instantly. Put the rice into colander or sieve, rinse it well with boiling water and drain thoroughly. Then it is ready.
 A Good Curry Sauce.
 Two tablespoonfuls of butter or dripping, one small onion, one table spoonful of curry powder, half tablespoonful of curry paste, two teaspoonsfuls of flour, one table spoonful of chopped chutney, half a lemon and two cupfuls of stock.
 If you do not like hot curry. use less of the curry powder but make up the tablespoonful with flour. or the sauce will not be nicely thick ened. If you have no stock on hand, put all the bones and trim mings from the meat you are using in a saucepan, with one sliced car rot, once sliced turnip, one sliced onion, bunch of herbs and parsley. six whole peppers and a little salt. NNo SHou6h Noio water to cover all, put on the lid and let the contents cook gently for one and half hours. Then strain off the stock and skim it we'll. Next melt the butter or dripping in a saucepan. When it is hot put in the finely chopped shallots or onion, and fry them a light brown tint; but be very careful that they do not burn. Next sprinkle in the curry powder and add the paste. If it is more convenient to use one and a half tablespoonfuls of curry powder and not paste, you can do so. Then sprinkle in the flour and fry all very carefully fer eight minutes.
 Add the stock gradually, stirring all the time; then stir it over the fire till it boils. Draw the sauce pan to the side of the fire and let the sauce simmer gently. Mean while Cif the meat has not been previously cooked), melt another tablespoonful of butter in frying pan and when it is hot dip each piece of meat in flour. Then fry it quickly pale brown on both sides. Strain the curry sauce into a clean casserole or saucepan and add the chopped chutney, strained lemon Juice and, if possible, a little chopped cocoanut, as that improves the flavor greatly. Season it carefully; then put in the meat. Put the lid on the pan and let the contents simmer very gently for an hour CT until the meat is tender Arrange the curry heaped up on a hot dish with a border of nicely boiled rice around
 If the meat has been cooked be- fore, let it merely stand in the sauce for one hour CT even longer, so that it may be we'll favored by it.
 Frozen Rice Pudding.
 F cupful of rice, cupfuls of cold water. F pint of milk, yolks of eggs, l cupful of sugar, 1 table spoonful of Vanilla extract, cup fuls of whipped cream.
 Wash the rice and cover with the cold water. Let it boil gently for YNv~aiv