The Alaska citizen., 1914-06-08
CR FAM TOAST.

and brown, dip in hot. salted water; place in dish and pour over the following gravy: One pint of milk, let come to sealding point, then stir in l large tablespoon of flour mixed with a little cold water. Stir till thick. add butter size of an egg When making cream toast, for each cup of milk allow 1 level tablespoon of butter, level tablespoons of bread flour. Melt butter. stir in the flour. add cup of milk gradually, stirring all the time. Add little salt; strain the dip over bread. GERMAN PANCAKES.
 To one cup of sweet milk. one quarter teaspoon of salt, the yolk of one egg, beaten light; flour enough to make a batter. and lastly, the white of the egg, also beaten light. A teaspoon of sugar added at last browns the cake, for this is one cake baked in the bottom of d skillet. All depends upon quick, light beating. for you see there is neither baking powder nor soda. No grease your pancake griddle but once, unless the cakes begin to stick, and then little.
 CODFISH HASH.
 Shred enough codfish to measure a cupful and chop enough cold boiled potatoes to measure two cupfuls Fry a couple of slices of salt pork or fat bacon golden brown and remove them. In the fat that remains stir the hash, with seasoning of pepper and a little mace. When it is hot press it down with a wooden spoon and let it brown slowly. When it is thoroughly brown serve it with slices of Drowned bacon.
 BEAN CAKES.
 Three cups of cold boiled shen 
 Two eggs beaten in cup of sweet milk, one teaspoonful of baking pow der Add flour so you can drop from a spoon. Fry in spider salt pork or bacon. Remove pork and fry the bean cakes.
 MOCK SAUsAGEs.
 Soak one-fourth of cup of dried lima beans over night. In the morn ing drain off the water and boil un- til soft Rub through puree sieve. Add to this mixture almost as much of bread crumbs and three table spoonfuls of butter, half a teaspoon ful of sage, some salt, pepper and an egg. Mix thoroughly and form into cakes, or roll in the shape of saul sages, dip in egg, dust with crumbs and fry quickly in fat Apple sauce is a delicious accompaniment to this dish.
 HOT CREAM PUFFS.
 Make the puffs or by the thrilled ones. Mix together two tablespoon fuls of cornstarch, one tablespoonful of lour, One-quarter of teaspoonful three we'll beaten eggs; add one quarter of a cupful of cold milk: beat we'll and turn quickly into two cupfuls and half of milk, scalding in double boiler. Stir vigorously until thick and smooth, then cover and cook for fifteen minutes, stir ring occasionally. Take half out in a bowl and keep hot until needed, then stir into it one scant teaspoon ful of vanilla and one-half cupful Of chopped nuts and fill the puffs, which have been warmed in the open oven To the cream remaining in the double boiler add one square of cho colate grated and melted over hot water, then mixed with two-thirds of a cupful of hot milk. Take from the fire, stir in half teaspoonful of vanilla and serve separately. PRINCE OF WALES CAKE.
 Light part: Two cups powdered sugar, half cup butter. one cup sweet milk, whites of four eggs, two tea spoons baking powder, two and one quarter cups of flour. Dark part: One cup brown sugar, two eggs, one half cup butter, half cup molasses, one cup strong coffee, two and one half cups flour, one cup raisins, one teaspoon soda, one teaspoon each cin- namon, mace and cloves. Put to- gether with white icing two cups powdered sugar and white of one egg.
 EGGLEss CAKE.
 Two cups of brown sugar, two squares of bitter chocolate, half cup of butter, half cup of boiling water. Mix these we'll, then add two and one-half cups of sifted flour (with one teaspoon of soda), half cup of sour milk, one teaspoon of vanilla Mix in this order and bake two layers Icing for this cake. one and one-half tablespoons of butter