The Alaska citizen., 1914-10-05
This Page Devoted Principally to Women
Timely Hints for the T Housewife

" the Housewife
grated cheese and then few bread
crumbs and bake until the crumbs
are brown.
DREAMED CHICKEN IN cUcUM.
BEERS.
Pare medium sized cucumbers. cut
them in halves lengthwise. scoop out
the seeds and cook until tender in
well-seasoned chicken broth Place
on squares Of toasted bread slightly
mostened with hot chicken broth and
buttered. then fill with creamed
chicken.
POTATO CHOWDER.
Pare six large potatoes and slice
thinly. Chop one onion and two
large slices of bacon. Fry the bacon
and onion together, using care that
they do not brown. Put a layer Of
the potatoes in a baking dish. Gov
err with the onion and bacon. lit
tie minced parsley. salt and pepper.
Add the rest of potatoes. Then GOV
er with a pint Of milk in which has
been stirred one tablespoon of flour
rubbed well with one tablespoon of
butter Cover the baking dish and
bake one-half hour.
DREAMED sWEETBREADS.
Parboi one sweetbread. cool and
cut in ne-half inch cubes. Sprinkle
with salt dredge sparingly with flour
and saute in butter until surface is
per Melt two tablespoonfuls of but
ter. add three tablespoonful of flour.
and stir until we'll blended, then
pour on gradually, while stirring con
stantly. one-half cupful each chick
en- stock and milk or cream. Bring
to the boiling point add sweetbread
cubes and season with salt and cay
enne This dish is greatly improv-
ed by the addition of one-fourth
pound of mushroom caps, cleaned,
broken in pieces and sauted in but
ter.
RHUBARB FANcoNETTEs.
Two and one half pounds of rhu-
barb. one cupful of sugar, one halt
a cupful of strained orange juice,
one heaping tablespoonful of pow
dered gelatine the grated rind Of
two oranges, one cupful of whipped
cream. favored with one teaspoon
full of vanilla extract and sweetened
to taste. and number of individual
pastry shells.
Cut the rhubarb into one inch
pieces Place in a baking dish in
layers, sprinklng sugar between the
layers, add two tablespoonfuls of
water and the grated rind of the or
anges. Place in moderate oven,
cover and bake for one and one
quarter hour. Dissolve the gelatine
III iuS VI june, anu WYNN 'ii'
rhubarb is cooked, remove it from
the oven and add this mixture to
it. Let it get perfectly cold. When
ready to serve. fill the shells with
the rhubarb. mixture to it. Let it
get perfectly cold. When ready
to serve, fill the shells with the
rhubarb mixture, heap with whipped
cream and decorate with finely chop
ped nut meats.
ORANGE FRITTERS.
An excellent orange fritter, suit
able either for luncheon or for des-
sert for dinner, may be made by
adding to the plain fritter batter
an extra egg and extra sugar. the
grated peel of one orange and half
cupful of candied orange peel.
This should be served with hot
orange sauce made from the juice
and peel of another orange. two
tablespoonful Of butter, one cup of
sugar and one tablespoonful of corn
starch thoroughly blended, the grated
peel added with one cup of boiling
water Cook until it is clear and
then turn in the strained juice Of
the orange. When this is slightly
cold add to 1t cup Of thick, rich
cream which has been whipped dry
and serve with the fritters.
CANNED CRAB APPLES.
Do not remove stems. For |
pounds crab apples allow l pint
vinegar, pounds sugar, half brown
and half white; y cup whole spices
cloves, allspice. stick cinnamon
and cassia buds. Tie spices in mus
lin bag, boil ten minutes in vine
gar and sugar. Fruit should be
steamed until tender Stick two
cloves in each apple then add to
syrup. Cook five minutes. Seal
boiling hot.
MARMALADE.
nice and little known marmalade
is made by adding to each quart cut
rhubarb, six oranges and one and
one-half pound granulated sugar.
The white rind and the seeds are re-
moved from the oranges, but the