The Alaska citizen., 1914-03-02
SCOTCH DUMPlINGS.

One quart prepared flour, 212 table spools mixed lard and butter, two ups of milk or enough for a sOf, tough. Rcll out 14 of an inch thick and cut int oblong pieces rounded at the corners Put large spoon of preserve in the middle and roll into dumpling. Bake about 40 minutes. Brush over with beaten eggs while hot and put in the oven three minutes to glaze. Eat hot with brandy sauce.
 Brandy Sauce-TWo tablespoons cf butter, 4a cup of sugar with three teaspoons flour mixed in dry with
 II gar. four tablespoons brandy, four tablespoons boiling water and little nutmeg.
 NACARONI.
 Break macaroni in one-inch pieces There should be three fourths of a cup. Cook until soft in two quarts of boiling water, to which has been added enc tablespoonful salt, one-half onion stuck with four cloves and one tablespoonful butter. Drain, remove he onion and pour over two quarts of cold water to prevent pieces from adhering. Reheat in 112 cups Italian sauce and add one-half cup grated mild cheese.
 Italian Sauce-Cook one-half quart can tomatoes with one teaspoonfui sugar, peppercorns, bit of bay leaf and one-half teaspo Cnful salt 20 min utes. Rub through strainer and add one cup home stock Brown four tablespoonfuls butter, add four of flour and stir until well Drowned, then pour cn gradually while stirring constantly the hot liquid. Bring to boiling point.
 APPLE DUMPLINGS.
 One rounding cup pastry flour (measure before sifting), one round ing teaspoon baking powder one-half cup lard or lard and butter mixed, one scant teaspoon salt, very cold water. Sift flour, salt and baking powder, chop in shortening, mix with just enough water to hold together, scrape onto lightly floured board, pat cut Jne-haf inch thick roll up cut into six slices and roll out size of saucers Not necessary to be round Take six medium sized apples (acid) wipe, halve and core; pare off about two thirds of skin, stand halves together put in cavity one rounding teaspoon granulated sugar, one-siXth teaspoon cinnamon. pinch of salt, very small piece of butter. Bring crust up over and pinch together on top. Bake in rather hot oven from 30 to 40 min utes. Serve with any good hot sauce. This makes six.
 APPLE cATcHUP.
 Peel and quarter a dozen sound apples 'CarD; stew until soft in as little water as possible, then pass through sieve To a quart of the sifted apple add a teacup of sugar, 1 'easpoon pepper, 1 of clove, l of mustard, 2 of cinnamon and 2 medi- um-sized onions chopped very fine. Stir all together, adding tablespoon
 salt and pint of vinegar. Boil hour and bottle while hot.
 LITTLE CHOCOLATE CUSTARDS.
 Allow to each F pint of milk. egg, a tiny pinch of salt, a table spoon of sugar, 1 tablespoon grated chocolate and few drops cf vanilla.
 Melt the chocolate over hot water. blend gradually with the hot milk, add he egg beaten with the sugar and salt and turn into cups. Stand in pan of hot water and bake in a moderate oven until firm in the cen ter.
 HARLEQUIN LEMON JELLY.
 Strain the juice of lemons into a han-pint cup and fill the cup with cold water Into a double boiler pu 3 cups of cold water and two-thirds of cup of granulated sugar. Put tablespoons of cornstarch into a bowl, pcur over inthe mixed lemon juice and water; mix well. When the water in double boiler is hot, but not boiling. pour into it the cornstarch mixture and cook rapidly, stirring all the while, until little thicker than tapioca cream. Turn into three separate dishes. ccloring two of them with vegetable color ing and leaving the other white Raspberry and blueberry coloring is nice). Into a quart mold put layer each of the red, white and blue al ternately and continue till all is in the mold. Put away in a cool place and it will soon be ready to serve plain or with cream. It is less work to make than the description would seem.
 PEANUT BRITTLE.
 The best peanut brittle ever tasted is the simplest to make. Equal parts