The Alaska citizen., 1914-06-01
CARROTS.

All Americans are rather inclined to scorn the carrot in spite of it's well-known beneficent effect upon the complexion. In Germany and Switzerland where it's splendid tonic properties are appreciated it is rare ly absent from the family menu. It is served there in many ways but the simplest is quite the most ap- petizing. Scrape small carrots, boil in salted water. drain, and add Jumps of butter and powdered pars- ley. This is very much better than the sauce-belogged carrot dish to which We are accustomed
 cAULIFLoWER.
 Trim off the outer leaves of cauli flower and lay head down in salted water for an hour or more. Break the flowers apart, and boil until tender but not soggy, in hot salted water. Serve with drawn butter or white sauce.
 Two ways of serving cold cauli- flower are especially attractive and palatable. As salad it can be ar ranged on lettuce hearts with slices of cold boiled beets and hard boiled eggs and served with a French dress For an entree place it with white sauce in a buttered baking dish, covered with bread crumbs and grat- ed cheese. Every cheeseloving fam fly wonders at some time or other as to what can be done with a three-fourths eaten and drying cheese. and this Is only one of the many good uses to which it can be put. CABBAGE.
 Now for the plebeian cabbage Stuffed. it is rather hard for most of us to digest but here is good recipe for the lucky one:
 Cut the heart from solid head of cabbage and fill the cavity with force-meat made of one pound of country sausage, one cup of bread crumbs, one egg, and if the sausage is not highly seasoned, level tea spoonful of poultry seasoning. Tie a cloth around it and boil for two hours. Serve with tomato sauce. As substitute for sausage any ground and utilized
 sTEWED cUcUMBERS
 Split the cucumbers lengthwise in- to four pieces each, scoop out the seeds, and wash, then cut into small CT pieces and place in a saucepan of boiling water with lump of salt and boil till tender. Drain and dry on cloth Into stewpan put two ounces of butter with two tablespoon fuls of flour, and put in the pieces of cucumber and moisten we'll with cup or more of broth and season with salt, pepper, and little grated nutmeg. Stir the whole till the liquor has reduced to the desired thickness. Then take the saucepan from the fire and stir in the beaten yOlks of two eggs and a few drops of vinegar Serve at once in hot dish or on thin toast.
 GREEN PEPPERS, WESTERN.
 With a sharp knife cut around three-fourths of the stem ends of half dozen peppers, leaving them hinged by the other fourth as lid. Remove the seeds and membranes. Cover the peppers with cold water and bring to boil. drain. cover with fresh boiling water and simmer till tender Drain again. sprinkle light ly with salt and allow to cool. Now put two tablespoonfuls butter into a saucepan and when it is melted add two cups of green corn-the canned variety will do-and three tablespoonfuls of hot water. Cook five minutes and add half 8 cupful of cream, a teaspoonful of salt and half teaspoonful of pepper. Cook slowly till quite thick, then let the mixture cool and fill the peppers with it. Fasten down the stem ends of the peppers and place them in a buttered baking dish. Melt table spoonful of butter in half cup of boiling water, pour the liquid over the peppers and bake for 20 minutes. These are greatly rellshed with fish courses.
 FRIED CELERY.
 Boil celery which has been cut in- to inch lengths. for 15 minutes. drain, rinse in cold water. dip in batter and fry in deep fat A white sauce should accompany this dish. cUcUMBERs Au GRATiN.
 Peel the cucumbers and cut into large dice. Soak in ice water for an hour, drain and place in butter ed dish, cover well with bits of butter. season with salt and paprika and finish the dish with layer of hraad cr,,mhs dotted with hutter