The Alaska citizen., 1914-08-03
MASHED POTATOES.

rid you ever notice how hard il is to find a really good article of mashed potatoes lumpy. dry, taste less stuff. generally Peel the DO tatoes very thnly, and boil in salt I'd water until done, and as soon as drain off the water, set on the back of the stove and allow all the steam t0 eyaporate, then. while still piping hot. mash thoroughly, being sure all the Jumps are out: then add but Ter. a little rich milk. and with d wire spoon or other whip, beat the mass just as you would cake beat, ing hard and fast. The result will be a creamy mass of pleasing color, and delightful taste.
 POTATO SALAD.
 Into quart of mashed potatoes beat as much good salad dressing as the potatoes will take up without being too sloppy; have them just stiff enough so they can be molded up on platter Have the yolks from two hard boiled eggs, cut the white in very thin rings, and press them into the surface of the potato mound grate the yolks over the mound and see how nice it looks and tastes. If onions are liked, one | or more medium sized ones may be grated or shaved very thin and mix ed in the mass before mounding up, and the salad may be served on lettuce leaves if liked.
 ANOTHER POTATO SALAD.
 One quart of cold cooked potatoes chopped fine with one small onion. beaten. six tabespoonfuls of cream. one teaspoonful of salt six teaspoon fuls of vinegar. and a piece of but ter size of a hickorynut. Put this over the fire altogether and cook; stirring constantly until quite thick; let cool little and add two table . of prepared mustard and a teaspoon ful of ground celery seed If the salad seems dry, use more vinegar. POTATO TURNOVERS
 Take one cup mashed potato well seasoned with butter, pepper and salt, add a little cream, one egg and a little flour. Roll or pat out to quite thin, cut in rounds the size of a saucedish. Put finely chopped meat on one half, turn over and press the edges together and fry in hot grease rich brown on both sides. BREAD PUDDING.
 Butter thin slices of stale bread or rolls. Lay in a qt, baking dish a layer of bread, covering with ! layer of raisins. a sprinkle of sugar, cinnamon and nutmeg. Con- tinue t' Q layers until the dish Is ? full.
 To beaten eggs stir In 1 qt. milk and pour over the bread Bake ! hour m moderate ONtn
 BATTER PUDDING.
 Six tablespoonfuls flour. 1 table spoonful butter (melted), 3 eggs, l qt sweet milk Bake one hour. STALE BREAD PUDDING.
 Fill baking dish with grated bread; add warm milk to cover it. beaten eggs, F cup raisins and ? table spoonfuls sugar.
 Mix all together and sprinkle grat- of butter on top. Bake l hour. BEATEN BISCUIT.
 One quart of flour, one tablespoon of pure leaf lard, and teaspoon of salt Make stiff dough- with equal parts of sweet milk and cold water. Beat until the dough blisters, then roll cut with small biscuit cutter, and prick with fork. Bake in moder- ate oven until light brown.
 ORANGE DESSERT.
 Peel and slice oranges. Place the fruit in saucepan, add ? tea spoonfuls lemon juice, l cup sugar and cook for 15 minutes. To wei! beaten eggs add 1 tablespoonful cornstarch. Stir eggs into the fruit and cook slowly for 5 minutes.
 Serve hot or cold with whipped cream.
 BANANA LAYER CAKE.
 One scant cup of butter and two cups of sugar creamed together un- til light; then add one cup of milk and four well-beaten eggs, three cups of flour with two teaspoonfuls of flour sifted with it. Stir we'll until thoroughly blended. Bake in layer tins, and when cool, slice bananas one-fourth inch thick, and lay between the layers of cake with one-half pint of whipped cream and one heaping teaspoonful of powdered sugar spread over the bananas. Try it.
 ! LITTLE HELPS.
 Cups very often get stained with lea. This can be effectively remov-