The Alaska citizen., 1913-12-08
Timely Hints for the Housewife
POTATO PUFFS

POTATO PUFFS
 Season two cups cold mashed DO tatoes with celery salt and chopped parsley. Add beaten yolk of one egg and hugh milk so mixture can be rolled on well floured board. l. should be cut one-half inch thick. Gut in circles Sith cookie cutter. Upon the half of each circle place heaped tablespoon of well seasoned hoped meat. moistened slightly Slth gravy or st ok. Mosten edges "ith cold water. fold over and press 'ogether. Fry in deep fat and serve hot. These are excellent
 SALMON TuReoT
 One can salmon. Dressing; One 1irt milk. heated to boiling point; add three tablespoons flour, two i eggs beaten light. sat. pepper to aste; mix flour with a little milk
 pouring h1t milk into eggs and flour. When thckening. use layer of salmon, then dressing, then sal mon, till everything is used Sprinkle bread crumbs on top. Bake. OLD FASHIONED CORNcAkE
 Two cups wheat flour. one cup cornmeal, one egg, one tablespoon me'ted butter, two teaspoons baking powder, pinch salt Put in shallow utes.
 CHEESE RAMEkINs.
 Add che eupful of bread-erun!as as 0 one cupful of milk and boil the
 tNo together. When the liquid is perfectly smooth, add six tablespoon fuls of grated cheese, two table.
 spoonfuls of melted butter and very scant teaspo nful of mustard i Place over the fire for a minute and stir carefully until the ingredients
 Ire thoroughly mixed; then remove from the stove and add the slightly beaten yo.ks of two eggs and cay enne pepper and salt to taste.
 Whip the whites of the eggs to stiff froth and beat them int the
 mixture with a rk. Place in rane-
 sin dishes and bake in a moderate oven for fifteen minutes. This dish should be served hot
 i TOUCH EEEFSTEAk,
 Pound your beef good. Take some flour, season with salt and pepper. roll your steak in this like you
 would | with fresh fish. and fry
 in hot lard. To put some of tEe
 Jour in frying pan without rolling
 he steak in the flour will also be good.
 MOLAssEs cUsTARD. One cup of butter or lard and mix ed; stir in sugar till like coarse sand. put one-half cup of rghum molasses in quart bowl; add one teaspoonful of baking soda, one-halt
 teaspoonful allspice and pour over one cup of boiling water. Mix well
 and pour in crust till the bottom is Aell covered and bake. This is enough for two or three custards ac- rording to size of pans. The recipe can De doubled according to the size q f the family. These are nice md inexpensive.
 DREAM CAKE
 i Two cups sugar, one-half cup lard, two cups buttermilk, four cups bour. No tablespoonfuls each Of allspice and cinnamon, one teaspoonful each
 1f nutmeg and soda enc tablespoon ful of boiling water, one pound raisins. one-half teaspoonful of eith sugar and lard; then add spices and then flour and buttermilk. alternat- ing them. Add extract, then raisins either ground or whcle. Dissolve soda in boiling water and add to other ingredients. Bake as loaf or layers Good as a steamed pudding. ALMOND CANDY
 Blanch pound of almonds by pouring hot water ever them until the brown shells come off Dry in a
 warm towel. Make a taffy which is not to be whipped and cook until a spoonful dropped into a glass of wa ter will crackle. Place the almonds in the bottom of broad pan and rour over the clear taffy. When half cold, cut into squares with single bladed knife, or chopper which cuts evenly through the candy and nuts. Peanut candy is made in the same manner, only very thin coating is made, while almond candy is an inch thick.
 TO KEEP STOVE NEW
 A stove dealer says that the most efficacious way of keeping kitchen stoves new and bright is to rub them daily with flannel dipped in paraf- fin, and once every six months to give them a eating of linseed oil and benzine in equal quantities. Of course, in both cases, the stove must be absolutely cold at the time of using. The latter mixture is good for polishing iron. furniture or wood