The Alaska citizen., 1914-06-29
PEPPER GRASS SALAD.

per grass, add as much celery, or let.
tuce if celery is not obtainable. y
cup English walnuts broken but not
chopped. Sprinkle with salt, pepper
celery salt, add l teaspoonful olive
Ill and ice cold vinegar,
SALAD DRESSING THAT WILL
KEEP
One cup vinegar, tablespoonfuls
white sugar, tablespoonful mus
tard, ! teaspoonful salt. piece of but
ter size of an egg, a spoonful cay
enne pepper; boil until 1t thickens.
allow to cool. To dessert spoonful
of this add /, cup cream, either
sweet or sour.
FANCY TEA CAKE,
Quarter h. of butter, " ID. sugar
Y h. flour and well-beaten eggs
beat whites and yolks separately
stirring the whites last Two tea
spoonfuls baking powder sifted in
the flour. Spread on baking pan,
cover with chopped almonds. ground
a light brown.
FISH AU GRATIN.
Make a cream sauce by heating .
cupfuls milk. thicken with cornstarch
and teaspoonful of butter. pinch
Of salt or pinch OF pepper, Pick
any kind of cold fish and stir 1t into
/ the cream sauce. then turn into an
/ earthen dish, CRATE little cheese
over the top and put into the oven
until the fish is thoroughly heated
cUsTARD HINTS.
! Betorr using milk FOR custard,
soald it thoroughly and cool 1t. then
use in the usual way The custard
will not become watery. Also add
little salt, as it improves TIE flaw
/ or
| If the custard is to be put in Il
| pie. mix l teaspoonfpl flour with the
| dry sugar before adding the milk and
eggs, unless one can use at least 1
eggs, as the flour will take the place
of an egg.
BLANcMANGE EGGS.
Make small hole very carefully
in the end of 6 large sized eggs and
let the contents of each drain out;
then wash the shells carefully and
drain. Then stand the empty shells
in eggcups. the hole end upwards.
and fill with nicely made contour
blancmange, colored or white, as de-
sired. Allow this to become thor
oughly SET. then remove the shells
and lay OF pile the eggs in a dish
with stiff jam arranged around them.
If possible. make the eggs the day
before they are required for use, as
they must have time to set quite
hard
PoPoVERs
Two well-beaten eggs, ! cup of
milk pinch of salt, l tablespoon Of
melted butter, cups of flour, then
add second cup of milk, BY not
putting In all the milk at first the
flour will not become lumpy. Bake
in quick oven in gem pans.
APPLE AND CHEESE SALAD.
Mash a cream cheese. add half tie
quantity of chopped nuts, season
with salt and a dash of white pep
per, moisten with heavy cream and
shape into small balls. Pare and
core well-flavored apples, and cut
them into rings. Arrange the apple
slices on white lettuce putting a
ball in the centre of each ring and
dress with French dressing.
LITTLE HELPS
Selatines lightly buttered and sprin-
killed. with grated cheese and a little
cayenne pepper then Drowned In
tie oven. are delicious with salad
Instead of adding bluing to water
in which lace has been rinsed, try
making the final rinsing In milk; 1t
gives lovely creamy tone to the
| lace.
A nice sauce for croQuettes may
be made by adding to a cup of
drawn butter, just before serving, a
quarter Of cupful OF diced cucum-
Der and one teaspoonful of chopped
parsley.
To sharpen scissors, put pin be-
tween the blades and rub 1t up and
down, working the blades as In cut
ing. This will put new edge on the
scissors.
Eggs are more easily digested when
cooked by being covered with boil
ing water and allowed to stand for
five minutes.
To clean door mats, put the mat
into a bath of soapy water and scrub
with hard scrubbing brush. Then
rinse we'll In cold water. standing 1t
up to dry.
Don't use alcohol on the face un-
less the skin is oily