The Alaska citizen., 1913-05-19
Timely Hints for the Housewife
SOUP AND GRAVY STOCK

SUP AND GRAVY STOCK.
The foundation of all good gravy
As OF mos soup is stock. Have what
The French call a pot-au-feu Ga pot
IN the fire. on the back Of the range
and into this throw all the bones.
erstie. skin. tough bits OF meat ana
any odds and ends of vegetables
cooked or uncooked. celery. carrot
and turnip tops-such scraps as are
usually consigned to the garbage can.
Make sure all is thoroughly cleansed.
add teaspoon of salt and saltspoon
of pepper, cover and let simmer until
The mass has been reduced to a nulp
Remove bones, after stripping off the
meat. and then press the Liquid
through the colander with a potato
masher. When cold strain off the fat
and save for savory frying
When gravy is needed or thin
soup. pour off the top. using the
thicker mass for stews, ragouts or
Pottase. ilavoring 10 suit taste with
onion. tomato or both. One table
spoon of Worcestershire sauce gives
4 fine flavor to a beef stew. Stock
made in this way is the secret OF
much of the famous French cooking
Many palatable broths can thus be
made by the addition of sayory herbs
The selatinous substance will depend
upon the quantity of bones used.
Stock when ready should be strain.
I'd into an earthen vessel and be al
lowed to cool uncovered. Never al
low soup to remain in the stock pot.
Fat will form an the top. and this
helps to keep the stock. so il is
good plan to use several small Jars
instead of one large bowl The soup
will Keep as long as the cake of fat
is not broken.
EGG AND CARROT SALAD.
Peel and crate two medium sized
carrots, mix with few drops of on
ion juice and salad dressing
Place on crisp lettuce leaves. gar
Eish with hard boiled eggs, sliced.
BOLOGNA MEAT.
o. pounds chopped beef. - pound
chopped fat, add a little garlic if de
sired, e teaspoonful fine cloves.
little pepper. a pinch of sweet mar
joram. a little nutmeg and salt to
taste
Mix well together with a 4 cup of
cold water. little by little, to keep
from getting stiff. When we'll mixed
make it into oval shape and brown
it in pan with a little fat. After
il is Drowned. add a little hot water
and steam about twenty TO twenty
I've minutes
REAL VEGETABLE SOUP.
Cut two large potatoes in fine
blocks, add chopped celery and pars-
ley, cups canned tomatoes, plenty
of water for the amount of SOUP
required, and salt and pepper to taste
Cook all together until vegetables
are we'll done Fry a large onion
in large spoonful of butter until
yellow but not brown Add a large
spoonful of flour, cook until smooth
and pour the soup over it gradually
nntil smooth.
Pour back into the kettle and boil
up once
MOCK OYSTER SOUP.
One large potato or two med um
sized. Slice, boil in sailed water till
easy to mast fine with one pint Of
the potato water Season with pepper
and butter Add sufficient new milk
TO make enough for three or four
persons. Pick to pieces one boy
of sardnes, removing the bones. Add
boil up and serve.
ROLLED WATERS
Use quarter cup butter, half cup
powdered sugar quarter cup milk. |
seven-eighths cup -four and half tea |
spoon vanilla. Cream the butter. |
Then add sugar gradually and milk
drop by drop. Then add flour and
flayoring Spread very thinly with |
a broadbladed knife on buttered |
tin sheet or an inverted pan. Grease |
in threp-incl SQuareS and bake in |
a slow oven until a delicate brown. |
Keep pan warm. Cut squares apart |
with a sharp knife and roll while hot |
N tubular shape. If the squares be |
come too brittle to roll place in
oven to soften. They are attractive
tied in punches with narrow ribbon