The Alaska citizen., 1914-06-15
BLACK BEAN SOUP.


 hours or until the beans are soft Add water as il boils away. Strain and rub through sieve and add ] tablespoon of flour and of butter mixed thoroughly together, with P cup of cold water: add while soup is boiling Season with l teaspoon full of mustard. Cut lemon and } hard boiled eggs into thin slices put into the tureen and pour the soup over them.
 CAULIFLOWER WITH DRESSING.
 Boil nice cauliflower for 1 hour in porcelain lined kettle. Put on in cold salted water with the stem up When done drain and place on hot platter. Pour over it the fol lowing dressing: Rub together a tablespoonful each of butter and flour to a smooth paste, add gradual ly cup and a half of cold water. Stir over the fire until quite smooth and thick. seasoning with T. tea spoonful of salt. Just before serv- ing add the well beaten yolk of an egg mixed with a tablespoon of water to prevent curdling. Serve hot
 FRUIT GRAHAM GEMS.
 Take 21a cups graham flour, 1 cup white flour, T. cup butter 1l4 cups sour milk. F cup brown sugar l raisins, l cupful figs. Bake in hot oven.
 BREAD PUDDING
 Soak one pint fine bread crumbs in a pint of warm milk until soft. Add tablespoonfuls cocoa, dissolv- ed in little water, 3 well beaten eggs, F cup granulated sugar, then another pint of milk. Set the pud- ding dish in a larger pan of hot water and bake one hour. Serve with whipped cream favored with vanilla, or sauce made from a scant cup sugar, a tablespoonful corn starch and a cup of water. Cook in a double boiler 10 or 15 minutes, and just before serving put in a tablespoonful butter and F teaspoon. full nutmeg.
 RICE PUDDING.
 Mix well quarts milk, 14 cup uncooked rice, teaspoonfuls vanilla, tablespoonfus sugar. Bake about IF hour.
 SWISS ROLL.
 Add pinch of salt, ? tablespoon fuls powdered sugar, tablespoon fuls flour and l tablespoonful bak ing powder to ? eggs, well beaten
 Spread thin on well creased baking sheet and bake in hot oven minutes. Turn out on a sugared board and spread with jam that has been warmed. Roll up quickly and sift sugar over, It is then ready to serve.
 LEMON BUNS AND cITRoN CAKE
 
 sugar beaten to cream. Add yolks of four eggs and beat again; put teaspoonfuls of baking powder into A of pound of flour and sift into the mixture. Add l cupful of milk and beat all thoroughly. Fold in the whites of the eggs beaten to a stiff froth. Divide the mixture; put H a teaspoonful of lemon juice to one half, and fill gem pans; bake in a moderate oven.
 Cut two ounces of citron peel very thin, add to the other half and bake in cake tin. This is citron cake. MoLDED PRUNEs.
 One pound of prunes, 3 ounces of granulated sugar, l ounce of gelatin, the rind and juice of l lemon, l pint of water, 6 drops of cochineal. Boil the prunes in the sugar and water until soft, then take out the stones, crack the kernels and add them with the lemon juice and rind, the 6 drops of cochineal and the gelatin dissolved in little water. Stir all until thoroughly mixed, pour into a mold, set in a cool place un- til ready to serve, then turn it out into pretty glass dish.
 HAM SALAD.
 Cup up small bits of boiled ham, place in a salad bowl with the hearts and inside leaves of head of let tuce. Make dressing as follows: Mix in a saucepan one pint of sour cream as free from milk as possible, and half-pint of good vinegar, pepper, salt and a small piece of butter, sugar and a small spoon of mustard mixed smooth. Boil, add the we'll beaten yolks of two eggs, stirring carefully as for float, until it thick ems to the consistency of starch, then set in cool place on ice. When cold pour over the salad and mix well.
 USEFUL HINTS.
 Let the pots drain after wiping, no matter how dry you think them. One tiny drop of water may make A..,,L,..2~,> oD.t oF r,,et