The Alaska citizen., 1914-10-19
This Page Devoted Principally to Women
Timely Hints for the Housewife

| Timely Hints fe
 While We can not reckon on ha' ing great variety of fruit durinS the winter. oranges and apples can be had all the year round. On this page We have given recipes for cooking apples in many ways and to- day will be found twenty ways of serving oranges
 ORANGE TOAST
 Heat the juice of five or six or anges. and thicken it with table spoonful of cornstarch dissolved in a little cold water add one cuptui of shredded orange pulp. and pinch of salt. Pour over hot buttered toast. and dust with nutmeg or cin- namon.
 ORANGE COCKTAIL.
 Cut orange pulp into very small pieces and add some finely chopped dates or figs. then squeeze on enough strained orange juice to cover If not quite tart enough, add few drops of lemon juice. Serve ice cold in glasses.
 ORANGE EGG-NoG.
 Whip the white of an egg until he of h.l egg. one tablespoonful of sugar. and the juice of two oranges. Mix with the whipped white. adding a tablespoonful of cracked ice.
 ORANGE FEATHERS.
 Make batter with one-half pound of flour. one cupful of sweet milk, two ounces of soft butter, two we'll beaten eggs. and a pinch of salt. Beat thoroughly Peel two oranges and divide into sections without breaking the thin skin over them more than necessary to remove seeds, if any Take up a tablespoonful of the batter and press a section of
  hot cooking oil. and fry to golden brown Drain the fritters on soft paper. and serve hot, dusted with powdered sugar. or the oranges may be cut fine and mixed in the bat ter Or the oranges may be sliced and the slices dipped in the batter and fried
 ORANGE OMELET.
 Beat thoroughly the yolks of three eggs. add a pinch of salt two and one-half tablespoonfuls of powdered sugar. the same amount of orange juice, and one teaspoonful of lemon duice. Fold in carefully the stiffly whipped whites of the eggs. and turn into a well-buttered, hot pan, spread ing ii evenly. Let cook slowly until bottom is delicately Drowned and omelet well puffed then place in the oven until the top is set, but not brown Cover half with tiny sliced oranges, thickly sprinkled with sugar and fold other half over, turn on 10 hot platter and sarnish with a cir ce of orange slices overlapping each other. sprinkle all with powdered sugar, and serve as dessert. ORANGE DUMPLINGS.
 Take as many small navel oranges as required, peel them and roll them in sugar, then cover each one smooth ly with thin rolled pie-crust, and bake until golden brown, serve with buildings sauce.
 FRIED ORANGES.
 Peel the oranges and slice them removing any seeds, roll the slices in flour, and fry to a golden brown in butter Dust them with powdered sugar and cinnamon, and serve on escallops of toasted sponge cake with hard sauce.
 ORANGE PUREE.
 Peel four sweet oranges, removing all white pith and seeds, and chop the pulp fine Add three tablespoon fuls of powdered sugar. one of lemon juice, and one of fine chopped mint. Chill thoroughly, and just be- fore serving stir in lightly an equal quantity of whipped cream. Serve in glass cups. garnishing with halv- ed blanched almonds.
 ORANGE CREAM OF WHEAT.
 Put in a double boiler three cup fuls of milk and one-half cupful of sugar, when hot stir in two we'll beaten eggs and pinch of salt Then add three small oranges peeled and sliced, and one-half cupful of cream -of-wheat, stirred in slowly, let cook twenty minutes. add one tea spoonful of vanilla, and serve with custard sauce.
 ORANGE SNoW-BALLS
 Boil a cupful of rice until tender drain, and cool. Peel small oranges, removing all the white pith. Divide the rice into as many portions as there are oranges. and spread each portion on dumpling cloth, lay an orange in the center and tie up with the rice surrounding each orange, let