The weekly Alaska citizen., 1918-02-18

 RECIPES GOOD

The following recipes wore hand d in to The Citizsn with the request that they be publiahcd. They will be found both nutritious and eco nomical and the reader is urged to try them:
 7icE MUFFINs
 Two and one-quarter cups flou. |. three-quarters cup rice (well cook
 d). one cup milk. one egg. two tablespoons melted butter or lard, ono-half teaspoon salt, one table 5poon sugar. three hcaping teaspoon baking powder.
 Sift four. sugar, salt and baking powder together. add one.half milk cgg well beaten, then remainder O. milk added to rice. Beat well tn | add butter. Bake in usual way. BRAN LUNCH CAKES
 One pint sifted bran. one-half pin; rolled oats, two-thirds cup sugar, two-thirds cup molasses, two eggs, two tablespoons lard, one large cup hot water with one large teaspoon coda, one-half teaspoon each of gin ger and nutmeg, one-half teaspoon
 alt, one-half pound raisins or cur rants, soft flour enough to make stiff drop cakes. Bake about twenty min utes in oven not too hot.
 The following recipes were taken from Good Housekeeping:
 PARMA SPOON BREAD.
 Two cupfuls farina. two eggs, on cupful milk, one cupful white corn meal. two teaspoonfuls baking pow der, one.half teaspoonful salt. Mix farina, well-beaten egg yolks and milk.
 Add corn meal, baking powder and salt sifted together and beat well Fold in the stiffly beaten egg whites and pour into a well buttered bak- ing dish. Bake in a moderate oven about forty minutes and serve with spoon in the same dish. If the farina has not been previously salt ed. more salt should be added. BAKED CORN WITH CLANS.
 One can minced clans, one cupful canned corn, one cupful milk. one egg we'll beaten. one cupful dry bread crumbs, two tablespoonfuls butter. one teaspoonful salt. one quarter teaspoonful pepper, spcck onion salt if desired, one-quarter teaspoonful paprika.
 Mix ingrodi, nta, except butter, to gether well; put th-m in a buttcr> d baking dich. place bits of butter on top. and bake one-half hour. ONION SOUP.
 Six medium iz onions. on half teaspoonful salt, one teaapoonful kitchcn n bouqust, few grains each Of pepper, paprika and celery salt. two mall cans plain con ommc, three tablespoonfuls butter, two cupfula hot water
 Slice the onions and cook in butter, tirling frequently. until light-d.own. Add consommo and hot water, and let boil gently fifteen minute al cheese and seasoning and lou. into casserole, and bake uncovered in moderate oven fifteen minutes, until cheese is thoroughly blended. Brown stock or beef broth may be eubnti- tuted for consomme and WorcaetC shire sauce or any desired havoring LENox POTATOES.
 Three cupfuls diced cooked pota- toes, three tablespoonfuls butter, one half teaspoonful salt, few grains pep per. about one and one-quarter cup fuls thin cream, two tablespoonfuls pimiento strips, one-half cupful grat- ed American cheese.
 Combine the potatoes, butter, salt and pepper in a saucepan. Add the cream, which should almost cover them, and cook very slowly until nearly absorbed. Turn into a slight ly buttered fire.proof dish, sprinkle over the pimientoes and cheese. and cook till the latter is melted and Drowned. Serve at once.
 A man may disguise other things when he gets out in society, but it is hard for him to hide the fact that he has been used to eating of an oil