The Daily Alaska empire. [volume] (Juneau, Alaska) 1926-1964, 1937-04-10
BY MRS. ALEXANDER GEORGE
ZAP Feature Service WRITER


peas, lobster with asparagus spears
duck with buttered green beans -
are especially suitable for the spring
luncheon or buffet supper.
All sorts of combinat tons may be
made Mushrooms, hard-cooked eggs,
sweet breads, fish, fowl and many
other meats blend nicely with q
well-seasoned white sauce to which
umcooked eggs are added. And the
mixture may be served poured over
hot toast, crackers or biscuits. 1t
also may be used as a filling for
biscuit and shortcake patty shells
or cases
Eggs Add Color
The difference between a la king
mixtures and ordinary creamed
combinations is that the former
are yellower, creamier and more
velvety. (The color is caused by
the eggs which are added just be-
fore the dish is served)
Chicken, fish and duck la kings
are already comparatively we'll
known and popular Eggs a la king
are just as tasty but not nearly
as well-known. And numerous other
combinations are just as delectable.
including lobster, crab and shrimp
mixtures. ~.
For those who like to add a bit
of sherry to their cooking, the la
king dish offers an excellent oppor-
tunity. approximately two table,
| spoonsful may be allowed for each
two cups)
Here's Secret
One of the most important Sc
crets of the. success of such COM
binations lies in adding the I'M
cooked eggs just before the dish is
served. If the eggs are allowed to
cook for any length of time cur
ding is liable to result.
| Good pastry shells call for an al
most professional touch in making
them. A rich biscuit dough may be
made to serve the purpose, however,
by shaping it into individual short
cakes or baking the dough in small
tart pans.
| This recipe. will serve 8 persons:
Chicken A La King
Five tablespoons butter or
chicken fat; tablespoons flour;
" teaspoon salt; n. teaspoon
! paprika; 2 tablespoons minced
green peppers, cooked; 2 table
| spoons minced pimientos;
tablespoons m inc d celery,
cooked; two-thirds cup cooked
mushrooms; 3 cups milk; IL
cups diced cooked chicken; 2
eggs, beaten or 4 egg yolks.
Melt the butter and add the flour.
When thoroughly blended add the
seasonings, mushrooms and milk.
Cook slowly and stir constantly I'M
til a thick, creamy sauce forms. Ado
the chicken and cook 2 minutes.
Add the eggs, mixing them in well.
Cook one minute and serve immedi-
ately. Although white meat is pref
cradle it is not essential TIL G
chicken should not be cut as finely
as when it is used for salad.
Individual Shortcakes
Serving Eight
Three cups sifted cake flour;
/ teaspoons double-acting bak-
ing poyder; teaspoon salt; x
cup butter or other shortening;
q cup milk.
/ .Sift flour once, measure, add
baking powder and salt, and sifi
again. Cut in shortening. Add milk
all at once and stir carefully unit
jail the flour. is dampened. Then stil
vigorously until mixture forms {
soft dough and follows spoon arount
bowl. Turn out Immediately OF
slightly. Toured board and kneat
. 80 seconds. Roll u inch thick ant
cut with Toured 3-inch biscuit cut
! ter. Place half of circles on un
creased baking sheet. Brush will
: melted butter. Place REMAINING
fcircles on top and butter tops wei
4 Bake in hot oven (450' F. is to 2
: minutes. Separate halves of he
. biscuits.