The Alaska citizen. (Fairbanks, Alaska) 1910-1917, 1913-10-27
Timely I hints for the Housewife
SAXOkY EGGS.

SAxONY EGGS.
Poach six or eight eggs in water.
not allowing them to get hard. Place
on folded napkin to drain and cool.
Put a pound of fat in frying pan
and when it is hot fry some parsley
with it. Dip each egg separately
with a large spoon IN simple ba'-
ter. sprinkle with finely chopped
parsley and fry till brown in the
fat. Put the fried parsley on dish,
arrange the eggs on it, squeeze lemon
juice over them and serve at once
FRIED EGGS. GERMAN
Put an ounce e butter in a frying
pan place on a hot stove and allow
10 become hot without browning
break the required number of eggs
into cups and slide them gently into
the pan, season with salt and white
pepper and cook for three minutes
slswly. Have ready flat hot dish.
slide the eggs gently on to it with
out turning them over. taking care
not to break them. md set in a warm
pan on the stove and allow it to get
a good lemon color which will take
about three minutes. add two tea
sp1onfuls of vinegar, pour over the
eggs and serve Immediately.
SPANISH OMELET
Put finely shredded onion, an OF.
of butter, chopped green pepper,
six minced mushrooms and large
tomato cut fine into a stewpan, add
tablespoonful of tomato sauce a
little salt and pepper, and cook fer
fifteen minutes. Make plain ONE
let of as many eggs as desired, fold
the further side toward the center.
put three-fourths stew inside it, fold
the other side over. turn on to
long dish, pour the rest of the sauce
around and serve.
ITALIAN OMELET.
Break two eggs into a basin and
dust over with a little pepper and
cayenne. Put one ounce of butter
nto a pan rubbed over with garlic.
When this is boiling, pour in the eggs
and hold the pan over the fire until
the omelet is set, then put table
spoonful of grated Parmesan cheese
other half. cook for minute longer
and serve.
FRIED TOMATOES.
Slice half ripe tomatoes and DIP
in beaten egg. Roll in flour, season
with salt and pepper or sugar if pre-
ferred. Fry in hot lard, butter or
cottolene. Another way is to take
smooth green or half ripe tomatoes.
Slice and roll in flour and fry. Sprink-
lie generously with white sugar.
VEGETABLE CHEESE SALAD.
Put a pan of claber milk on back
of stove until whey separates. Do
not boil. Then drain eff whey as
for Dutch cheese. Add one-half cup
sour cream, salt and pepper, and mix
we'll.
Slice fine about three green onions
and tops six radishes, one nice head
of lettuce, mix with cheese and pour
over all one large tablespoon butter
CHICKEN lACUBIAN.
Take large fat hen or young chic
ken. Cut up as for frying Take one
cup of lard or cooking oil, one me-
dunn size onion, four cloves of gar
lie, two or three stalks of celery, all
cut fine. Salt and pepper. Fry in
the lard to nut brown. Put in chic
ken and fry, turning often. Add wat
n to prevent burning. Keep we'll
covered. When thoroughly brown it
must be quite dark. Pour all into
four quart granite pan. Put in one
quart of boiling water, cover and let
cook slowly till tender. Add two
cups Of rice, well washed, to chicken
one-half hour before serving.
SALMON SALAD.
Take one bunch celery, one onion,
half small head of cabbage, two hard
boiled eggs. all chopped very fine:
one can salmon, one teaspoonful salt.
Mix WELL
For dressing use one-third cup vine
gar, one tablespoonful sugar, one
flour, one teaspoonful
mustard. two we'll beaten eggs cook |
until thick. Season to taste. Let