The Alaska citizen., 1914-08-10

Have 3 pounds of flank steak cut
 in slices; 25c worth of bacon and 2 onions, cut up small: salt and pep per steak and spread on it the bacon and onions; roll up and fast en with toothpicks. Roll in flour and potroast l hour.
 LAMB STEW.
 Two lbs. lean lamb cut in small pieces; boil la hour; add 1a can to- matoes, } onions. 1 large carrot, , potatoes, pepper and salt and 1a tea spoonful thyme; allow it to boil and then add l can of peas and dump lings.
 DUMPLINGs.
 Two cups flour, 1 cup milk, l teaspoonful baking powder, 1a tea spoonful salt
 VEAL SALAD.
 One shank of veal and one pound of very lean, fresh pork, boiled un- til tender; cabbage and celery same l uudHlltleS dS meat TOUT HdIu DOLL ed eggs. Chop fine and add the following dressing: Two well-beaten eggs. one tablespoon mustard, one tablespoon salt. one-half teaspoon pepper and one tablespoon sugar; mix to a smooth paste and add slow 1 ly one cup vinegar Boil and thin with milk or cream. This is equal to chicken salad and will serve a dozen people.
 TOMATO SOUP.
 Peel two pounds of nice ripe to- matoes and cut in two. Remove seeds. Take stewpan to hold four quarts of liquid, put therein two ounces of butter, one onion finely chopped and melt together for three minutes to heat only. but not to color, otherwise the soup will be spoiled, adding one teaspoonful of castor sugar and a little salt Re move from the fire and add large ! tablespoonful of flour. Drop all the i tomatoes into the mixture and mix we'll together. Then add two quarts of meat stock (not clarified). boil briskly, stirring all the while then allow to boil gently for one hour. Skim off grease from time to time and pass through fine sieve; re- turn to stewpan, season with pep per and salt or tabasco, and, if not thick enough, little arrow root or | fecula diluted in a little cold water will slightly thicken and add to the smoothness. This soup is particu- larly nice with rice, and the starch water in which the rice is boiled will serve to thicken the tomato soup.
 OYSTER BASQUE.
 Two dozen sauce oysters with their liquor. two quarts of fish or white stock, two tablespoonfuls of butter, two tablespoonfuls of flour, one-half gill of cream, one-half gill | ol lol llllh l"o Id" yoiho oI CSSS, one-half of lemon, a bunch of pars- 1 ley, and one bay leaf, one blade of mace, ten white peppercorns, salt, red pepper and nutmeg. Put the | oysters with their liquor in a small pan, heat them gently till the edges curl up and the oysters begin to plump up; then take them off the fire, beard and halve them and strain the liquor. Save this and the boards. Melt the butter in a saucepan, add the flour, mix it in, and stir it over the fire for two or three minutes; do not let it color. Add the stock oyster liquor and boards, parsley. bay leaf, mace and peppercorns. Stir all these till the soup boils and let it boil gently for half an hour. Keep it we'll skinned. Then strain ! the soup through a hairsieve. Pour | it back into the saucepan, reboil it; add the milk and strain in the yolks of eggs beaten up with the cream; let the soup cool minute or so be- fore adding this mixture, or the eggs will curdle. Reheat without boiling the soup, add a careful sea soning, a few drops of strained lem on juice. and, just before serving the pieces of oyster.
 FRUIT LOAF.
 Put l pint milk in a double boiler. add pinch of salt and bring to scala | ing point. Dissolve 1h tablespoons cornstarch in little cold milk. beat the yolks of ? eggs and 4 tablespoons granulated sugar togeth- CT and pour all into boiling milk, stirring till smooth and thick. Gov CT and cook 20 minutes. Beat the egg whites very stiff and mix lightly with the pudding. Remove from stove and stir in h cup maraschino cherries, ? tablespoons walnut meats, broken, and teaspoon sherry. Turn into a mould and Set in ice. When very cold turn out and serve with cream. whipped or plain.
 FRUIT SALAD.