The Alaska citizen., 1913-03-17
Timely Hints for the I Housewife


 Eggs are about as closely assn. lated with Easter as the turkey is with Thanksgiving day or present with Christmas. The old routine of ried eggs boiled eggs. scrambled eggs and poached eggs may do well enough the year round, hu, should pe abandoned now in favor of some hing different
 STUFFED EGGS.
 Hard boil dozen eggs: drop ill old water for a minute shell and ut in half lengthwise Carefully remove the yolEs and mash them. Add very finely chopped chicken or tender roasted meat talso finely fhopped1. d table spoonful of melted butter. tablespoonful of bread rumbs few drops of onion juice md salt and pepper 10 taste Mix he whole thoroughly until il forms | smooth paste. and fill the whites of he eggs with small balls of it. Then press the two halves of the Whiie To- Eether and stick toothpirk through O hold them ill place Grated heese or sardines may be used in Dlace of the meat if desired
 stuffed eggs are easily prepared IS a breakfast dish by mixing the mashed egg lolks with half their amount of very finely chopped bacon IT ham and enough cream or soft butter so that the mixture may he rolled into balls. Put ball into each half of the white and arrange on q platter with the sunny side up Make a cream sauce as fol lows: Rub together two table spoontuls each of butter and four in a saucepan and gradually add one cupful of cold milk. Place over the fire stirring constantly. until it be gins to boil then add half a table per Pour the cream sauce over the eggs garnish the dish with parsley and serve hot The eggs served cold without the cream sauce placed on a few lettuce leaves and spriukled with mayonnaise or French dressing. also makes very tasty salid
 EGG VERMicELL!.
 Make d cream sauce with butter. -four. milk, salt and pepper accord ing to directions @iSen in the re cipe above. Toast four to six slices of bread and hard boil three eggs. Shell the eggs and chop the whites rather coarsely; add them 10 the sauce and pour the whole over the toasted bread Chop the egg yolks very finely or rub them through l sieve. and sprinkle them over the top. Serve at once, before the toast gets soft.
 EGGS IN NEST.
 Cut loaf Of bread into slices about one and one-half inch thick;
 
 case and trim off the crusts Beat an egg lightly and dip the slices into it; then fry in plenty of smoking hot fat When delicate brown. drain on brown paper. Drop d whole, raw egg into each of the little cases. being careful not to break il; sprinkle with salt and bake in a moderate oven until the eggs are set. x ests made of gold creamy mashed potatoes are also tasty and form delicious accompaniment to roast beef.
 Rice may be used for a dish of this kind with good results Half fill well-buttered baking dish with boiled rice and make a little cup in it for each person to be served Break an egg carefully into each de pression. season with salt and pep per and sprinkle small pieces Of butter over the whole. Bake in a moderate oven three or four minutes and serve at once.
 SPANISH EGGS
 Chop one small onion very finely and fry it for a few moments in a tablespoonful of butter Add two cupfuls canned tomatoes. cook. and stir for three minutes more. Now add six well-beaten eggs and stir the whole constantly. seasoning with salt and pepper to taste. Cook until the eggs are set; then serve at once with small pieces of toast.
 EGG GEMS.
 Take one cupful of finely chopped meat and add to it a cupful of fine breadcrumbs, a teaspoonful of very finely chopped onion and a spoonful of melted butter; add also enough milk to bind the whole and salt