I WE PASS 8
=T»KOI ROUTE =
COMFORT
The SPEED
Dx a \ J®®!*?. i SERVICE
Route of v SAFETY
Through Tickets to and from Atllo, Dawson, Fairbanks, and
all Interior Alaska, and Yukon River points.
During the season of navigation our fleet of modem up-to
date steamers will operate regularly the entire length of the
Yukon River and tributaries, giving a service never before e
quailed. . .1 i . If ! .Jji
DAILY TRAIN SERVICE
(EXCEPT SUNDAYS)
v. ill bo maintained between Skagway and White Horee. Par
lor Observation Cars on every train afford travelers every
comfort aud convenience. __ i _i I!!.
For full information apply to
A. F. ZIPF SKAGWAY. ALASKA
Traffic Manager and 612 Second Ave.. SEATTLE, Wash.
>A/hite Pass & Yukon Route
TIME TABLE No. 38
Daily except Sunday
No. t. N. Bound ^ No. 2, 8. Bound
1st Class £ 1st Class
!):30 a. ni. I.e>avf» 8KAGWAY Arrlv« 4:50 p. m.
12:03 p. m. ** WHITE PASS Leave* 3:20 p. tn.
12:*-> p. m. " LOG CABIN " 2:30 p. m.
1-40 p. m. " BENNETT " jg' 1:50 p. m.
p. m. • CABCROSS " 11:48 a. m.
o: j0 p. in. Arrive" WH1TXHORSE n 9:00 a. m.
Passengers must be at depot la time to hare Baggage 1b
»pectod and checked. Inspection Is stopped 80 ■riamw before
■ earing time of traina.
ISO pounds of bagg»ge will be checked free with pack full
fare ticket and 75 pocadi with each half fare tlcfcei
Relieves
of
CATARRH
the
BLADDER
and all
Discharges in
4-HOURS
C*c£ r*:-xie ±o
Mooty /"""N
Iktrareof (MIOh
Co**xrfcit*. \ /
8aM *y all ifimtoCl
SYSTEM AND PRINTING
Do«'t 'put li off, but order
riatl»B. aow 1 ■which jroo will *e®d
rhe* you put la your 'maw tTBtean.
The Daily 'Alaska* ]o> daj>aj^meBt
i be'tej- lequlppfld Uia* "erer to da
°i*r work. Prloee 'Tlgr**t md "work
romptly executed. t£.
J
You make a mistake il
vou df not stoo at
THE
Men House
Electric Lights
Rooms Single or en Suite
Baths on each floor
Famous for its Home Cooking,
Milk, Cream, Cottage Cheese and
Buttermilk from our own da"v
Fresh Eggs, etc
Rates $3.00 Per Day and Up
Well Lighted, Large Sample
Rooms for Traveling Mm.
H. S. PUU£N. Prop.
Skagway. Alaska
FIRE INSURANCE
I am tbe Licensed Agent of reliable In
irance Companies and mail italn an office
ilng a legitimate Insurai ice Business,
ad do not carry my office under my bat.
Now Is The Time To* Insure
jeclal Rates on Dwelling son Three Year
Policies.
I do not represent auj- com panies who
■e not Registered wlt.1i the Territorial
reasurer. All my companies pay * 11
nse to the territory and help Alaska.
--COKE A«n> ME ME—
PHIL. ABRAHAMS
Established in 58U7
WASHDAY MENU.
<?
-9
Stewed Berries.
MONDAT-BRKAJ8PRAOT.
ved Berrlea. Molded Cereal.
Creamed Codfish on Toast
Radishes.
Coffee.
LUNCHEON.
Vegetable Salad.
Brown Bread Sandwiches.
Rice Pudding With Raisins,
DINNER.
Corn Chowder.
Sliced Cold Ham. Sweet Plokls.
Potato and Beet Salad.
Hot Rolls.
Chocolate Bread Pudding.
Foamy Sauce.
MEAT SUBSTITUTES.
ITALIAN RISOTTO.-Take «lX ^
ounces of rice, waah and drain It,
then throw Into a large pan of boil
ing, salted water and boU quickly till
the rice is soft (about ten mlnutea).
Then pour the boiling waiter ott, put
the rice into a sieve and allow cold
water from the faucet to ran quickly
over it for a minute. Turn on a plate
and dry quickly before the fire, tOMlng
the rice with a fork, so that all maj
dry thoroughly.
Peel two small onions, slice them and
fry in two ounces of nut butter. Slice
four tomatoes and cut them up finely.
Toss these in the nut butter. Add the
dried rice and a small bunch of herbs.
Toss all in the butter together for a
few seconds, then remove the herbs,
turn on a hot dish, sprinkle thlckljr
with grated cheese and serve at once.
Curried Haricot Beans.—Soak over
night a quart of haricot beans, drain
and cook till tender. Fry one chopped
onion, an apple, sliced and cut Into
dice, and one carrot, grated, in two
tablespoonfuls of butter. Add one
breakfast cupful of vegetable stock, *
teaspoonful of curry powder, one-quar
ter of a teaspoonful of salt and half a
breakfast cupful of tomato sauce. Sim
mer for ten minutes, then add the
beans and make very hot Serve with
boiled rice.
Curried Parsnips.—Boll some par
snips till quite tender, but do not cut
them. When cooked tear In shreds
with two forks and sprinkle with
pounded cloves and a little caster sug
ar. Have ready a curry sauce, made
as In the above recipe, and pour this
over the parsnips, made quite hot In
the sauce, and serve with boiled rice
In a separate dish.
Spinach Omelette.—Chop flnoly and
nils together thoroughly half a pound
of cold boiled spinach, half a cooked
beet root, half an ounce of finely chop
ped parsley, a small boiled onion, a
pinch of thyme and a little chopped
lemon rind. Beat up four eggs, dredge
In one tablespoonfu! of flour; then add
four tablespoonfuls of milk, a piece of
nut butter about the size o? a walnut
and pepper and salt to taste. Mix all
the Ingredients together, pour into a
buttered dish and bake for twenty min
utes in a very hot oven
O
4
"^IQtghen
ttSf.(olJPBOARI)
PICKLES AND PRESERVED
Rhubarb and pineapple
MARMALADE.—To one pound
of rhubarb cut In one-half inch
pieces add one medium sized pineapple
cut In small pieces or shredded, arrange
in layers in a preserving kettle, alter
nating with five cupfuls granulated
(cane) sugar; let stand five hours, cook
to tho consistency of marmalade, fill
glasses, cool and seal with paraffin.
Almonds blanched and cut In shreds
may be added when the mixture be
gins to cook. Chopped pecans may be
substituted for the almonds.
Rhubarb Marmalade.—To one pound
granulated (cane) sugar add one and
one-half pounds of rhubarb that has
been cut In two inch pieces, add the
very thin riod of one lemon, cut tn
small pieces; one-fourth pound bitter
almonds that have been blanched aad
separated; cook the mixture at the
simmering point until thick, fill Jelly
glasses, cool and seal with paraffin.
Rhubarb Jam.—Select the red stalks
of rhubarb, cut In one-half Inch pieces,
cover with an equal weight of granu
lated sugar and let stand for eight to
ten hours. For each three pounds of
fruit add the grated rind and Juice of
one lemon; cook at the boiling point
twenty-five minutes. One ounc* of
blanched and shredded almonds may
be added the last fifteen minutes. Fill
Jelly glasses, cool and seal with paraf
fin.
Pickled Onions.—Take desired quan
tity of small, white onions, remove the
outer peeling and cover them with salt
water. Let them stand two days.
Drain and put In freeh water for sev
eral hours. Drain again and pack tho
onions In Jars, fill the Jars to overflow
ing with boiling vinegar and seaL
Canned Grapes.—Wash the bunches,
pick off the firm grapes and pack them
Into glass Jars as firmly as possible
without crushing; then steam the Jars
exactly as for canning peaches by the
steaming method until the grapes a»
thoroughly heated. This as a rule
usually takes from twenty to thirty
minutes.
TIRES "-BOOTS
GOODRICH
Uses the same rubber
Of all the boot manufacturers in the world, only
The B. F. Goodrich Company knows how to use auto
mobile tire rubber in making "Ilipress" boots and shoes.
Goodrich actually puts in "Hipress" footwear the same tough
rubber that has made Goodrich Tires known all over the world
as "Best in the Ijovg Run. "
Every "Hipress" iJoot is just ONE SOLID PIECE of this tire rub
ber. That's why White "Hipress" Soles ACTUALLY DO OUT
WEAR STEEL HOBNAILS! They have absolutely put an end to
half-soles and repair bills.
Be sure to get the grr.uine ''jlmrcss''—look for "the Red Line 'round
the Top."
Tift D.r. bUUUHSbfl UUnrARIy hwiwk, vniv
Makers of the Celebrated Goodrich Autoaioblij Tires—"Best in ihe Long Ran"
"I hew your new son-in-iasr 5£3
!>raiu fever," said the curious man.
"Brain fever, did you saytf' chuckled
the father-in-law. "The poor booby
tooldnl have any such sickneas. :
Imagine a Jellyfish having a backache." 1
-pock. " ;
Hit Decision.
"I have been in your train a long
time no^\"
"I can't marry you," said the girl
"All right Here's where I change
cars then."—Kansas City Journal.
What 8tarted the Jar.
Wife—I wonder how you can look me
In the face. Husband—Oh, n man can
set used to anything.—Exchange.
Quality Job Printing—Daily Alaskan
******
Pack Train Restaurant
The Delmotiico of Alaska
CHARLEY ' JOHN
KARAMAN & C'LEGAK
PROPRIETORS
Where You Can Get YJhtU l'oa Desire Cooked u It ShouM Bf
We Make a Specialty of Banquets and Private Dinner Partfe*.
A Refined and Comfortable place for a Supper After the Shew
or dance—Servlee In Cozy Private Booths if Desired.
> *4"H *
By Frank R.Adams j
i
Is funny every day in the week. Ij- 'S!
It is a genuine gem of humor. ' v ;
'*• '• i
Watch For It—Read It—Enjoy It j
Our New Serial Story * p,
? FIVE FRIDAYSi
" ' ' I
i. , — '