The Alaska citizen., 1913-08-25
TOMATO BUTTER.


 To one hushel ripe tomatoes add one peck good cooking apples. Wash the tomatoes and apples we'll and cut them up. Cook slowly until soft enough to run through a col ander. measure. and add threc-fourths as much sranulated sugar as you have pulp. As this is a slow pro cess if is well to cook in an oven and avo.d danger of scorching. In an oven the fruit cooks more easily. BAKED RAUsARs.
 Wash and cut the stalks into inch lengths without removing the skin. Wash in C ld water and drain in colandcr Arrange in bake dish. strewing sugar pcntifully between the layers. Fit on q close cover and bake in a steady oven for half an hour. Then uncover and squeeze the juice of an orange over the rhubarb Cover again and bake tender. Keep covered until the d sh i cold. Eat as the first course of breakfast or with cake as dessert after luncheon or dinner.
 FRUIT FOR THE GODS.
 Three eggs. one cup sugar, three and one-haIf tablesp ons cracker crumbs rolled fine. one teaspoon baking powder. one-half pound Eng fish Walnuts. one-fourth pound dates. Beat eggs separately; add sugar to yo,ks when we'll beaten put in cracker crumbs into which baking powder has been stirred. Last add dates and walnuts. finely chopped in slow oven; serve with whipped cream
 PREACHERS CREAM PIE.
 Beat well the yolks of two eggs: add two-thirds cup sugar and one half cup flour. rub together thorough ly. Scald one p'nt of milk; add mix tIre and let boil. stirring constantly: flavor with grated rind and juice of one orange. Use whites for frosting. This pays for any trouble in making. GINGER COOKIES.
 One cup sugar. one cup m lasses or dark syrup (New Orleans molas- ses makes the cookies dark) one cup hot lard. two-thirds cup boiling Water. one teaspoon each of salt and baking soda, 1 teaspoon ginger, one teaspoon cinnamon; flour for dough. Beat sugar. syrup. and spices together, add soda and water: when finished foaming put in flour and rool cakes thin. These cakes are hard at first. but soften later. Flour pan. If bakek on bottom of inverted pan they are less likely to burn. GOOD DoUGHNUTs
 Two eggs well beaten with egg beater. Add one cup sugar and beat thor ughly. Add one-half cup sour cream. one-half cup buttermik, and beat again. Put ill a little salt, one i teaspoon each of nutmeg, vanilla extract. and baking soda dissolved in water. Sft one teaspoon baking i powder with the flour and use enough of this to make dough quite stiff. Have fat smoking hot before putt ng in doushnuts. These will i keep moist as long as there are any left.
 NEVER FAIL SPONGE CAKE.
 One cup sugar, one and one-half cups flour. two teaspoons baking powder, pinch of salt one teaspoon vanilla. Break two eggs into a cup and fill up with milk Pour over the other ingredients and beat all together five minutes Bake in two i layers. This is fine for cream cake. BUTTER SCOTCH PIE.
 One cup brown sugar, one-half cup white sugar, four tablespoons flour one heaping tablespoon butter, two teaspoons vanilla, two eggs. pinch of salt, two cups hot water Cream sugar and butter. add yolks beaten, then flour; put in water: salt. and vanilla, and cook slowly until thick Use whites of eggs for meringue md sprinkle cocoanut on top TO KEEP ROOM FRAGRANT. 4ou will find any room delight fully freshened if you will fill a bowl full of boiling water, then pour on the top few drops of oil of laven- der. Leave the bowl in the room for a few minutes This will be appreciated especially by those whose dining room is near the kitchen. When used just before dinner is served it counteracts kitch- en odors TOILET TIPS.
 good, harmless and inexpensive tooth and mouth cleanser is common table salt. Wet toothbrush, cover with salt. then scrub teeth with same. Frequent use whitens the teeth and stimulates the gums. BITS WORTH KNOWING.
 An economical way to use the many shortcomings now in the mar ket. put up in the place of lard, is to put eupful of the mixture in a small crock pail. Then. as you fry bacon CT pork, pour off the grease