The Alaska citizen., 1914-05-11
COLONIAL BREAD.

Three cups sifted flour. one mix ing spoonful sugar, one and one half cups sweet milk, three level teaspoonfuls baking powder one half cup chopped nuts, one level teaspoonful salt, one-half cup chop ped raisins. Sift flour. salt and baking powder together three times. add other ingredients and mix thor ouShy. Put in ungreased pan and bake one hour in slow oven. IL makes much better bread if baked in the round or corrugated pans. GOLDEN coRNBREAD
 One and onehalf cups cornmeal, teaspoonful salt. two cups milk, one-half cup syrup. two cups butter milk two eggs, two tablespoonfuls melted butter or lard, one teaspoon soda: when using sweet milk take four teaspoons baking powder. Mix f and sift the dry ingredients; add gradually the milk, syrup, we'll beaten eggs and butter or lard. Beat thoroughly and bake in shallow pans twenty-five minutes,
 WAFFLEs.
 One quart flour, one-third tea spoon salt, one teaspoon sugar, two teaspoons baking powder. Rub in one-third cup butter, add three eggs, whites and yolks beaten sepa- rately. and sufficient milk to make thin batter. Cook in hot greased waffle irons
 PARSNIP PATTiES.
 Boil parsnips until tender enough to press through sieve. Season with salt and pepper; add one beat en egg. Form into small pats and fry a delicate brown
 RICE CoRNBREAD
 To one cupful of boiled rice mix ed with one cupful of cornmeal add one pint of milk, three eggs, beaten together, piece of butter and lard together about the size of good sized egg, and a little salt. Beat well and bake about three-quarters of an hour.
 BROWN BREAD.
 To one-half cup sugar, half cup molasses, two tablespoons melted butter, one teaspoon salt, two tea spoons soda, two well-beaten eggs, add two cups of buttermilk or sour milk one and half cups white flour, two and half cups Ralston flour; mix we'll. Fill two one-pound coffee cans half full Bake with cover on for one hour in slow oven PORK CAKE MADE WITHOUT
 EGGS, BUTTER OR MILK
 Chop F pound fat salt pork very fine. Pour on one pint of boiling water and let stand until cool. Add 3l pound raisins chopped fine, , cupfuls of sugar, 1 cupful of mol asses. 1 teaspoonful of cloves F nutmeg, teaspoonfuls baking soda and flour enough to make a little | stiffer than ordinary cake mixture. HOT DROP CAKES
 Hot drop cakes are made this | way: One cup sugar 1 egg, butter size of an egg, 1 cup milk, l tea spoon cream tartar, F teaspoon soda, l heaped cup flour. Bake in muffin pans and insert piece of citron on top of each one, or you can use raisins stirred in or chop ped peanuts, walnuts, almonds or entrants.
 GINGERBREAD PUDDING.
 Fill baking dish half full of apples cut in thick slices, scatter over them a little sugar. salt and cinnamon and add F cup of water Make the gingerbread of h cup of molasses, F cup of sugar, A cup of butter, l cup of boiling water, 1 teaspoon of soda, l teaspoon each of ginger and cinnamon, flour to make thin mixture. Pour over the apple and bake.
 scALLoPED APPLES. Take nice tart apples. peel, core and slice. Butter a deep pudding | dish, sides and all. and put in a layer of finely rolled cracker crumbs. Sprinkle with salt and one or two | tiny bits of butter. Then layer of apples seasoned with sugar, a good sprinkling and bits of but ter. Then another layer of crumbs, and so on until dish is full. Have | top layer of crumbs. (Put little cinnamon or nutmeg over each lay CT of apple Then dot top with | butter, little sugar and nut meg and finally pour one cup | of boiling water over all. Put in a moderate oven and bake until a knife will come out clean and the | crumbs are done on top Keep | covered at first, but the last 10 minutes uncover, place on grate and brown richly Serve very hot, with | either sugar and milk, cream or a