The Alaska citizen., 1913-09-08
CuCuM ER SOUP

ttti InFte large tuCuln OerS, SUCe. Cook len minutes in two tablespoons of butter. then add three tablesp ons flour and three cups of white stock. Seald one cup ot milk with one slice of onion and pinch Of mace; sieve. Rehcat 10 boiling point. add one half cup of cream and beaten Ks Of two eggs. salt and pepper. sTsWEO cUcumssRs.
 Peel the cucumbers, cut them up. and put in skillet with sufficient water to cover them. Add an onion for seasoning, first cutting il up in small pieces. When done, mash and season with salt and pepper. and add slice of butter.
 CUCUMBER FARCE
 Peel the cucumhers and cut in halves, lengthy ise. Scoop out the in sides with spoon. For each medium-sized cucumber take enc cup of finely chopped mushrooms and one fourth cupful Of cream. Add two tablespoonfus of chopped parsley. one half teaspoonful each of salt and paprika and a few drops of onion juice NIX well. moisten with chick en stock or mushroom liquor. to which has been added a very little lemon juice. and fill the cucumbers. Place them in a baking pan and bake for 30 minutes. basting occasionally with stock of mushroom liquor t. which melted butter has been added The farci should brown, and if it does not do so by the time cucumbers are baked. cover with Drowned bread crumbs. Serve with sauce holland aise.
 CUCUMBER AND RAolsh SALAD.
 Select a large straight cucumber. together the cut surfaces till milky juice comes cut. If this Is done it is not necessary to slice the cucum- Der in salt water.
 Pare the cucumber. and cut gashes erosswise nearly through, leaving enough uncut to hold the slices thus formed together Force into each gash slice Of radish. and surround the cucumber with slices of radish or small whole radishes This should he arranged Cn bed of lettuce leaves and can be served with French dressing or the cooked dressing for vegetables
 LETTUCE SALAD
 Chop tip d medium size dish of lettuce fine; add six hard boiled eggs. sliced and cover with the following dressing. One.half cup vinegar and one-half cup water neat ed to the boiling point: mix te- gether one beaten egg, tablespoonful of flour or corn-starch. teaspoonful of mustard; pcur in the boiling vim cgar and cook until il thickens: sweeten to suit taste. Garnish the dish with two eggs, sliced up. and with crisp lettuce leaves. MUSTARD PICKLES.
 Two quarts small white onions ? quarts cucumbers. ? quarts green tomatoes. ? quarts cabbage. or ripe peppers, l large head of celery Put all together in weak brine and let stand over night. Scald in brine and strain.
 Dressing for Pickles-Two quarts vinegar, cups sugar, l cup flour. ; tablespoons of ground mustard. l teaspoon of tumeric powder. Cook all together and stir until smooth; pour over pickles. Apples can be used in place of celery and use celery seed
 CELERY SHAW.
 Chop lettuce and celery in chop png bowl; then put vinegar and sug- ar on the same as for cabbage: sea son to taste; or 1t Is very god Wilted with hot ham grease with a little vinegar in il, put over the shaw.
 SUMMER SOUP.
 One or 2 potatoes, butter. l bay leaf, milk, salt and pepper, parsley leff-oyer yeeetables
 No very specific list of mater ials can be given for this dish. which may be made of almost any leftover vegetables that the refrigerator af- lords, provided care has been taken 10 include one or two really needed 10 g.ve the proper flavor. For ex- ample, one large potato or two of medium size, bit of carroa. small onion, two ripe tomatoes or little canned tomatoes, and little leftover canned corn will do very well indeed. The main point is 10 be sure to have the potato. onion and carrot. The potatoes should be cut in pieces and covered with plenty cf water Put the rest of the vegetables in the same kettle to cook until all are tender-say for about three-quarters of an hour; then remove the bay leaf and press ha