The Alaska citizen., 1914-07-13

TOES.
Peanuts baked with tomato sauce
are delicious. Shell and blanch one
quart Of raw peanuts. and put to
boil in about two quarts Of water.
Let boil for thirty to forty minutes,
and then place in slow oven and
cook for eight or nine hours. About
an hour before they are done. add
one and a half cups Of canned to-
matoes, which have been made boil
ing hot first II it is necessary to
add water during the baking. use
boiling water, and do not stir the
nuts.
SALMON LOAF.
Made with either fresh or canned
salmon To one can of salmon.
faxed, add salt. pepper, one egg,
one half cupful of bread crumbs, one
cupful of milk, and mix all togeth-
err thoroughly to form loaf:
| sprinkle with flour or bread crumbs,
pour over a tablespoonful Of melted
butter to which has been added the
Juice Of half lemon. Bake for half
an hour in a pan we'll creased with
butter This may be served hot or
cold.
PEANUT oMELET.
Make a cream sauce with one
tablespoonful Of butter, two table
spoonfuls Of flour and three-Quarters
Of cupful Of milk poured in slow
ly. Take from fire, season. add
three-quarters Of cupful Of ground
peanuts and pour the mixture on the
lightly beaten yolks of three eggs.
Fold in the stiffly beaten whites.
pour into hot, buttered baking-dish
and bake for twenty minutes.
CORN AND PEPPER TIMBALEs.
One cup Of canned corn, two red
| peppers or canned pimentos, one
tablespoon of melted butter, two
eggs. seasoning to taste. Chop the
pimentos fine and add them to the
corn, together with the eggs lightly
| beaten, the butter and seasoning.
Turn into creased timbale molds or
very small cups and steam until set
| (about twenty minutes). The exact
time will depend on the size Of the
timbales. Test with the blade Of a
| knife as for steamed or baked GUS
tard. AS soon as the knife blade
| comes out of the mixture clean the
timbales are done.
| TOMATO JELLY.
Two cans of stewed, strained to-
matoes, two level tablespoons of
jelly powder or gelatin. salt and pap
rika. Either canned or fresh toma-
toes may be used. These must be
cooked with little parsley, onion
and bay leaf. if liked, and then
strained so as to eliminate the skin
and seeds. Follow directions for
preparing the jelly powder or gela-
tin. When soft add to the hot cook
ed tomatoes, seasoning at the same
time with salt and paprika. Let
the mixture stand until nearly cold;
turn into wet after-dinner cups or
very small molds to set. At the
time of serving. unmold, place on
lettuce leaves and put generous
spoonful of mayonnaise over each.
GRAHAM BREAD.
To one quart of graham flour. one
| teacup Of rye flour, one teacup wheat
flour, teaspoon salt, two or three
tablespoons. according to taste, Of
molasses, and a tablespoon shorten
ing; add ~ pints lukewarm water,
| in which one yeast cake has been
dissolved, and mix all together thor
oughly. Set in moderately warm
place to rise. When we'll risen,
knead well. using very little wheat
flour, and put into pans. When well
risen, bake about As minutes in a
ulOucIdIcly Qu1Ch ONCA' 0AohOo oAAS
large or two small loaves.
Whole wheat flour can be used In
place of graham.
BAKED BROWN BREAD.
One cup rye meal. cup wheat
flour. cup Indian meal, l cup mol
asses. l teaspoon soda foamed in the
molasses. and small teaspoon salt
Bake one hour
CORN MEAL CAKES.
Boil oatmeal, let cool and form
into cakes. Fry a crisp brown in
fat or butter or olive oil. Serve
with butter or syrup. This is as
nourishing as meat. Wheat can ne
served the same way. also corn
meal. boiled, then fried. One must
eat more vegetable food than meat
to be nourished. Rice. boiled and
fried. is excellent.
LITTLE HELPS.
To cover the pan in which fish Is
cooking will make the flesh soft.
Cold cereals can be fried the
same as mush: serve with gravy
or syrup.