Fairbanks North Star Borough News

The Alaska Citizen

Vol. II         Fairbanks, Alaska               Monday, May 8, 1911


Swedish Fruit Soup.

Allow one-third of apricot or prune to two-thirds dried apples, in proportion of a cup of the apples to two quarts of water. Wash and soak overnight in the water. In the morning place on the stove with a thinly sliced pineapples, oranges cut and half, a sprinkling of cinnamon and a tablespoonful of tapioca or sago. Add another quart of water and simmer until fruits and tapioca or sago are tender. Add a little sugar or salt as liked.

Fruit Jelly.

First make plain lemon jelly, adding sugar according to the fruit used. When beginning to set add thinly sliced pineapple, aronges cut in small pieces and figs. Serve with whipped cream or a thin custard, flavored with half a glass of maraschino.

Duchesse Potatoes.

Boil half a dozen white potatoes, then drain perfectly dry, force through a sieve, return to the sauce pan, add salt, pepper, three tablespoonfuls of butter and the yolks of four eggs. Beat all until perfectly smooth. Dredge the rolling board with flour and form patties of the preparation. Lay in a buttered baking-dish, brush with beaten egg and bake until they are a light brown.


Chicken Omelet.

Make a rich omelet, and as it is ready to put in the pan have a half cupful of chicken meat minced very fine, ready and flavored with a little onion, salt and paprika, stir in the omelet, and cook at once.

Omelet Souffle with Marshmallows.

Make a rich omelet, a good recipe being the following: Beat the yolks of six eggs until they are almost white, then beat the whites until they are stiff, add a pinch of salt, and beat all well for five minutes. Put butter the size of a walnut in the pan and when hot and well spread pour in the omelet. Let brown and fold over. Place on a heated plate, sprinkle with sugar around the omelet place marshmallows which have been dipped in brandy pour some brandy in the plate and set it on fire after being placed on the table.


Cucumber and Asparagus Salad.

Prepare a strong aspic jelly by boiling in salted water until tender a bunch of asparagus (or the tough end may be used), two diced carrots, three stalks o chopped celery, two slices of Bermuda onion, three whole cloves and one bay leaf; then strain, add a cupful of clear chicken stock and an ounce of gelatin that has been soaked in a small cupful of cold water for ten minutes; cook over hot water until the gelatin is dissolved, and strain again through double cheese-cloth, molding in a large ring mold, with bits of feather parsley, ring of hard-boiled eggs and half olives. Place the mold directly on the ice to chill and become firm, serving with the center filled with cooked asparagus tips and cukes of crisp cucumber, moistened with mayonnaise dressing. Garnish with heart lettuce leaves and pickled capers.

A Good Way of Salting Almonds.

Blanch the almonds and dry in the oven to a golden brown. Take an egg-white and twice as much water and coat well. Drain and throw into and coat well. Drain and throw into the salt, coating all over. Sit dry and bottle.

Ice Cream Candy.

One cupful of granulated sugar, one-half cupful of water, one fourth teaspoonful of cream of tartar. Boil for ten minutes and add half a pound of butter. Cook to the soft crack, pour out and, when cool enough to handle, flavor with lemon or vanilla while pulling.

Candy Wafers.

Dissolve gum Arabic or gum uragacnth in enough water to make a strong solution. Stir in powdered sugar to make a paste to rollout thin. Cut into small fancy shapes. Different flavors call for different colors. Pink calls for wintergreen or rose, light pink for jusk, light lemon for lemon flavor and licorice for light brown. This is a very nice way for children to make candy.

Lemon Filling for Cake.

Beat one egg, add one capful of sugar and the juice and rind of one lemon. Cook in an enameled pan till rather thick. When cool, spread.

Marshmallow Icing

One and a half cupfuls of brown sugar, one-fourth cupful of butter and one-frourth cupful of water. Cook to the soft ball and pour over half a pound of marshmallows melted over hot water. Beat till thick and spread over the cake. Just before entirely set decorate with candied marshmallows made by melting half a cupful of sugar over the fire and dipping the marshmallows in and coating them.

Noisette Sandwiches.

Scald one-half cupful of milk and one cupful of water and when cool add one yeast cake, one tablespoonful of shortening, two of molasses, one cupful of hazel nut meats, one-half capful of white flour and whole wheat flour to knead. Finish as any other bread. When one day old cut into thin slices and cover with butter and orange marmalade.

Rhubarb Conserve.

One quart of rhubarb cut into pieces, the pulp and juice of an orange, the rind of one orange cut into paper like strips and five almonds cut thin. Add sugar to taste, but it should be rather tart. When cooked thick, seal.

Japanese Koto

Cut five pounds of rhubarb into small pieces and sprinkle with an equal weight of sugar. Let stand overnight. In the morning pour boiling water over a pound and a half of figs cut into bits. Add the rhubarb and the grated rind and juice of two lemons. Cook till thick. Fine for cold meats or cake filling.

Almond Rings.

One pound of almonds blanched and cut fine lengthwise, whites of seven eggs beaten stiff and dry. Fold in the almonds, one pound of powdered sugar and flavor with manilla. Spread sugar on the board and shape the mixture into rings. Wax a pan and put the rings in and bake light brown in a very slow oven.

Nut Cakes.

One cupful of nut meats chopped fine, one cupful of sugar, one cupful of flour, two eggs, flaor with lemon or rose. Form into balls as large as walnuts and bake until a delicate brown, but be careful not to burn.

Onions for the Nerves

If people understood the medicinal values of foods they would use them more for physical ills, and doctors might have to go to something else for a living. For instance, spinach and dandelion are good or kidney troubles; celery is good for rheumatism, neuralgia, disease of the nerves and nervous dyspepsia lettuce and cucumbers cool the system and the former is good for insomnia.

If you want to perspire freely to relieve the system of impurities, just try asparagus. Tomatoes contain veetale calomel and are good for liver troubles, and strawberries make a fine complexion.

There is nothing, medicinally speaking, so useful in cases of nervous prostration as the poor and humble onions. They are almost the best nervine known, and may be used in coughs, colds, and influenza, in consumption, scurvy and kindred diseases. White onions overcome sleeplessness, while red ones are an excellent diuretic. Eaten eerie day they soon have a whitening effect upon the complexion.

For malaria and erysipelas nothing is better than cranberries. Fresh carrots and yellow turnips are good for nervous disorders, gravel and scurvy; carrots for asthma, watermelons for epilepsy and yellow fever, watercress for scurvy; lemons for feverish thirst in sickness, biliousness, low fevers, rheumatism, coughs, colds and liver complaints.

Honey is a fine dish to take and is wholesome, strengthening, healing and nourishing. Egg, beaten up raw with sugar, are used to clear and strengthen the voice, while with lemon juice and sugar the beaten white of egg may be used to relieve hoarseness.












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