The Alaska citizen., 1914-04-20
Timely Hints for the | Housewife
sANEO CORN BEEF HASH.

"
BAKED CORN BEEF HASH.
Six pounds of corn beef, six
or eight large potatoes. three eggs
one green pepper, two Spanish pi
mentos canned. one lemon, few
gratings of nutmeg, salt and pepper.
Boil meat until tender, put through
chopper, boil and chop potatoes and
add to meat
White Sauce One-quarter cup of
butter, one-half cup flour. three cups
milk. salt and pepper, Cook until
thick, stirring often. When ready
to take from the fire add three
well-beaten eggs.
Pour this over the meat and po-
tatoes, stir thoroughly Add lemon
juice, chopped pepper and nutmeg,
salt and pepper Put in a large pan.
cover with buttered cracker crumbs,
and bake rich light brown.
BOILING HAM IN CIDER.
Soak the ham overnight in cold
water, drain and wash in fresh
water, scrubbing carefully. Put in,
i to a ham boiler and pour over it
enough cider to cover it completely
Put the lid on the pot and cook
gently, at the slowest possible boil
/ Allow fifteen minutes TO every pound
of meat. reckoning the time from the
moment when the boil is really
reached. When the time is up. take
the vessel from the fire and set
aside still covered. until the con,
tents are stone cold Take the
ham from the liquor. drain dry,
remove the skin, then with a clean
dish towel pat it dry Transfer to a
platter, garnish with parsley, celery,
! etc, and serve
/ MAKING AN OMElETTE.
In making omelettes allow one
tablespoonful of cream or hot water
fer each egg
CHARLESTON SALAD
Marinate in French dressing two
cupfuls of crab meat, one tablespoon
of capers and three hard-boiled eggs,
grated Add a sprinkling of ground
mustard and little minced pimen-
to. Mix thoroughly and cool Serve
on bed of lettuce with brown bread
andWiches
DELICIOUS POUND CAKE
One cup Of sugar half cup butter,
ately beaten(, Z a cup milk, y
cups of flour, and IL teaspoonfuls
of baking powder
Flavor with vanilla, bake in loaf,
for one hour in slow oven.
PRUNE WHIP.
Take ! ID. OF prunes, soak over
night, pit, and chop fine, add 13
cup of sugar, pinch of salt and
the whites of eggs beaten to a
stiff froth.
Put in oven for 20 minutes, until
egg sets Serve with whip cream.
BRANDY SAUCE.
Work two tablespoonfuls butter in
TO two cupfuls powdered sugar, mois-
tening With boiling water, beat hard
for few minutes and put the vessel
containing it in a saucepan of water
which is at hard boal. Stir until
scaldng hot, put in a teaspoonful
cornstarch moistened with cold wa
ter, boil up once, add glass Of
good brandy, and remove from the
fire If you wish it still thinner
than this use half the cornstarch
called for or omit it entirely.
LEMON PIE.
Cream cup of sugar with a table
spoon butter Dissolve large table
spoon cornstarch in a half cup cold
water and stir into cup boiling
water Stir until smooth then mix
with the sugar and butter and set
aside to cool Add to it then the
juice and grated rind of large
lemon, and one egg beaten light.
Turn into a pie plate lined with good
pastry and bake. Make meringue
Of the beaten whites of two eggs
whipped stiff with tablespoon sug-
ar, and when the pie is done spread
The meringue over it, brown lightly,
and serve the pie cold.
FRUITED GELATINE.
One package of favored gelatine,
pint of boiling water, canned fruit
of any kind, sweetened whipped
cream. Dissolve the gelatine in the
boiling water and pour half of it in
to a bowl or mold. Arrange the
fruit-peaches, pineapple, cherries
Or whatever you desire-in the gela-
tine and set away to harden. When
firm, pour in more gelatine and lay
! in more fruit; allow to get firm
and then pour on the rest Of the
gelatine When stiff, unmold and
garnish with the rest of the fruit.
Serve with sweetened whipped cream
slightly Favored with vanilla. After
a little experimenting you will find
| = tho hest nlan To uSa orange gela-