!
&
hue
The
Route of
COMFORT
jfn SPEED
M SERVICE
SAFETY
Through Tickets to and from Atlln, 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 tb.fi entire length of the
Yukon River and tributaries, giving a service never before e
qualled. j _ _
will be maintained between Skagway and Whit^ Horee. Par
lor Observation Cars on every train afford travelers every
DAILY TRAIN SERVICE
(EXCEPT SUNDAYS)
JklAl
A. F. ZIPF
Traffic Manager
For full information apply to
SKAGWAY. ALASKA
and 612 Second Ave., SEATTLE, W«»h.
White Pass & Yukon Route
TIME TABLE No. 89
Dally except Sunday
No. t. X. Bound ^ ^ ^ u ij No. 2, «J. Bound
1st Class _ 1st Claea
9:30 a. m. I.©are* 8KAGWAY Arrive* 4:50 p. «n
12:05 p. in. " WHITS PASS Leave* 3:20 p. m.
12:->-» p. nt. " LOG CABIN " 2:30 p. m.
1-40 p. m. ** BENNETT • 1 1:50 p. m.
3:29 p. m. " CABOROSS " 11:48 a. m.
5: "»0 p. in. Arrives WH1TXHOR8E " 9:00 a. m.
Passenger* must be a* depot Is time to have Baggage 1»
•pected and checked. iMpecUoo to etopped 90 ■rirnrtf before
leaving time of train*
154 poinula of baggage wlU be checked free with eacti full
fare tick** and 75 poaak with each half fare ticket
SYSTEM AND PRINTING
Dom'i 'put It off, bnt order y**"
prl*tl»* bow 'wilcn you will *««*
irlie* yon pat la yonr'marar ■yfitNa
Th« Dally'Alaakiv* Jot depwtmeat
b be'ter leQotPPwl tt»* erer to do
r°ur work. Prlc** 'rigtot and work
promptly executed. tf.
fou make a mistake if
rou dt not stoo at
THE
Pullen House
Llectric Lights
Rooms Single or en Suite
Baths on each floor
•"amous for its Home Cooking,
Mlk, Cream, Cottage Cheese and
buttermilk from our own da"v
:resh Eggs, etc
Rates $3.00 Per Day and Up
(Veil Lighted, Large Sample
^ooma for Traveling Men.
-I S. PIJU-EN. Prop.
Skagway. Alaska
FIRE INSURANCE
I 2m the Licensed Aeent of reliable In
suranoe Companies and maintain aa offlco
doins a legitimate Insurance Business,
and do not carry my office under my hat.
Now Is The Time To Insure
Special Rates on Dwellings on Three Year
Policies.
1 do not represent any companies who
are not Registered with the Territorial
Treasurer. All my companies pay a li
cense to the territory and help Alaska.
--COMK AK1> 8KB ME—
PHIL. ABRAHAMS
Established in 1897
SCALLOPED DI8HE8.
SCALLOPED CORN. —One cu of
com, one cupful breadcrumb#,
one-half teaspoonful salt, batter
alio of walnut, one cupful ■wwtmt mitt.
Put layer of conrIn buttered dfch, tfctt
a thin layer of crumbs, salt, pepper,
butter. Continue until dish la foil of
crumbs to the top. Pour over the milk,,
bake until brown.
Heat Scallop.—One qtlait Coarsely
chopped meat Season -with «aJt and
pepper. Put two tablespoonfttla batter
Into skillet, In two and one^alf
tables poo afuls flour until browned, odd
pint water or stock. Put half the meat,
moistened with lialf 'the tfnavy. In a
dish In which there is a half pint of
bread crumbs, then the rest of meat
with gravy that la left and the otbar
half pint of crumbs, dot with table
spoon ful butter, bake in hot oven twen
ty-five minutes. Serro Wfth border oif
rice or hominy. This makes a fine (Up
per dish.
Potato Scallop.—Six good «laed pota
toes sliced raw, butter alze of on* «gt>v
one teaspoonful chopped onion, cat
teaspoonful salt, one-fourth teaspoon
ful pepper. Cover "bottom 6f dish with
thick layer of potatoes, season with
bits of butter, onion and salt and pep
per, continue -until dish Is foil, cover
with milk and bake in slow two
hours. j
Tomato Scallop.—Turn off jute* of
pint can of tomatoes (save Juice tot
soup), put layer of crumbs in buttered
dish, layer of tomatoes, season with
salt, pepper and butter, con tin tie until
dish Is filled with crumbs. Moisten
with water, bake slowly.
Scalloped Salmon.—Make a cream
sauce as follows: Melt without brown
ing two tableepoonfuls of butter, add
two tablespoonfuls of flour, stir In pint
of milk; when thickened season with
one-half teaspoonful of salt, saltspoo in
fill of pepper; put layer of flsh in bak
ing dish, then a la5"W Of sauce and
crumbs, and so on until fish 1s all used,
and dish filled with crumbs on top.
Brown in quick oven.
QJ Jlyiw
jcrrsflEN
Cupboard
WEEK END MENU.
<?■
<?
SATCRDAY-BREAKFAST.
Cooked Cereal With Dates.
Corn Scallop. Bacon. Rolls.
Unsalted New Butter.
Coffee.
LUNCHEON.
Fish Salad With Frer.eh Dremlor
Ollv« Sandwiches.
Warm Olngerbread. Cocoa.
DINNER
Cream of Clam Boup.
Veal Loaf, Brown Gravy.
Escaloped Potatoes.
Stuffed Tomato Salad.
Maple Mousse.
MINT RELISHES.
FROM the nurseryman or from the
bank of a roadside stream you
' can get a few plants, and these
will thrive as well In your yard or
window box as anywhere else.
Mint Sweets.—Here Is a delicious
confection light and dainty enough for
the most fastidious and much more
appropriate for a BUinmer'a day than
heavy chocolates. Select only the moat
attractive and most perfect leaves, nei
ther too old nor too small. Wash them
carefully and let them dry by spread
ing them out on a fresh piece of old
damask. Then In a scrupulously dean
stewpun make ready a sirup, using a
cup of water to a cup of granulated
sugar. Cook until it strings or forma
a fine thread. Remove the sugar from
the fire and, taking each mint stalk,
one at a time, by the stem, dip it Into
the sugar sirup. Place them oh a piece
of oil paper on a platter, and when
they have become slightly hardened
dust them liberally with granulated
sugar.
Mint Jelly.—Many persons make mint
Jafllv by means of gelatin, but if ^ou
wish a jelly that will keep well it is
better to use an apple or crabapple
foundation. You may use either ffeah
apples and make the Jelly for ths oc
casion or use apple Jelly that you have
on hand. To make it in this way gather
a good sized bunch of mint stalks, wash
carefully, bruise by breaking the stalks
and leaves In the hands and steep In a
pint of boiling water, allowing the
mint leaves to boil a minute in the wa
ter before taking it from the fire. Aft.
er It has stood for a time strain off
the liquor and add an equal amount of
granulated sugar. Allow this to boil
to a thick sirup. When slightly cooled
add tte apple Jelly, beat till it has he
come tnelted and put up as usual in
Jelly Jars.
Mint Bauca—The best mint sauce is
made Just from the leaves and only the
tender part of the stalk. Strip a dosen
stalks in this way and cut up with a
sharp knife on a clean white board.
Put in an earthen pitcher and add a
heaping tablespoonful of sugar, pref
erably brown. Place a cupful of wa
ter and a cup of vinegar In a saucepan
and bring to a boil. Pour this on the
mint leaves. Allow it to stand for sev
eral hours and stir carefully Just be
fore serving. If poured into a bottle
and kept corked this mint sauce will
!ast an indefinite period, although the
infusion freshly made has a fresher
and better flavor.
6
<5
M r,. i- ■ *iimn-1
What Women
Like to Know
* *
Smart Sport Suit
•Silk <ff superior quality Is the ma
terial for the waist here Illustrated.
It la a tailored model, with pin tucked
-shirt bosoui, flat pointed collar and
turnback cuffs ornamented with pearl
BILK AND SATIN.
buttons. The sport shirt Is of wash
able white satin frith soft draped plaits
in front and gathered back. The skirt is
flntohed with satlu (Wered buttons and
handmade buttonholes. The belt Is
detachable. Design by Franklin Simon
& Co., New York.
Suftewtbe for the Dally Alaskan.
To With a Sweater.
Make a paste of a white soap and
water by boiling the shaved soap slow
ly until dissolved. Cool and add one
teaspoonful boras and one-half cupful
wood alcohol. Have warm water In
plenty ready (In washtub); add soap
solution to water and put In sweater.
"Jounce" or swish up and down with
out pulling or rubbing; repeat in more
sudsy water. Then rinse in water
equally warm and squeeze without
twisting against the wool fibers. Lay
In a pillow case and hang in open air,
turning once or twice. When almost
dry lay on a table or ironing board and
pin into shape, flat, with arms and
fronts even and in place and allow to
dry, preferably In a warm tempera
ture. Lay In sultbox or on covered coat
hanger. Never hang up or squeeze such
articles when wet
Remedy For Corn*.
Speedy removal of corns and callouses
may be effected by painting twice a
day with a solution of salicylic acid.
Have your druggist make up the fol
lowing prescription: Salicylic acid, fif
teen grains; extract of cannabis in
dlca, eight grains; alcohol, fifteen
drops; ether, forty drops; flexible col
lodion, seventy-five drops. In apply
ing this avoid the healthy skin. Use a
camel's hair brush. Continue this for
a week and the corn will fall off and
callouses as well. Bathing the feet in
hot water will facilitate the process of
separation.
Making Good Buttonholes.
When making buttonholes in woolen,
Bilk, or, in fact, any other material
that frays, first measure accurately
where tho buttonholes are to be, then
6titch two parallel lines with the sew
ing machine on the garment, the re
quired size for the button. These lines
must be about one-fourth of an inch
apart Then cut the buttonhole be
tween the lines and buttonhole stitch
with twist.—Farm and Fireside.
Homemade Detergent
A first class homemade detergent
cleaner can be made as follows: Dis
solve a five cent cake of white soap in
two quarts of water, add a teaspoonful
of borax and a tablespoonful of alco
hol. If the water is very hard double
theeo amounts. This solution is eco
nomical, effective and noninflammable.
uiurwrturm#vn«u^
f
'■ If you want a Box of
Lowney^S
Candy
Go To
Tony Dortero
428 Broadway
THE SKAGWAY
I
t Pioneer Dairy
t
t H. F. SEEMAN, Prop.
T
! THE SWUM MILK fllHCH
* —
£ The largest and beet oom
u ducted dairy la Alaska.
Ball# 'shipment* of pui*
| milk and cream to all pOJfit.
+ on White PasB & Yukoa
£ Route.
*
ONLY ONE "Bromo Quinine," that &
f axative jftromo Qmnine
Cures a Cold in One Day, Grip in 2 Day*
@J on *>ox* 2io*
"O- S/7j&hr02rts'
—Adrertisemeat.
SAN-TOX COUGH DRO?S, Attmte
IstQred on sugar. Acts almo#i bl
atantly. Tha prescription «t
an eminent physician. Kt&w
Bros The San-Tocc Drug stor«.
Pack Train Restaurant
The Delmonico of Alaska
CHARLEY JOHN
Karaman & CLESAK
PROPRfETORS
■Where Too CM Get What 1'ou Desire Cooked as It Should lie
We Make a Specialty of Banquets and Private Dinner Partiea.
A Refined and Comfortable placc for a 8upper After the Show
or dance—Serviee In Oozy Private Booths if Desired.
Is funny every day in the week. :. f
It is a genuine gem of humor.
Watch For It—Read It—Enjoy It j
Our New Serial Story • x».'•
FIVE FRIDAYS "
f