and’Tlingit weapons, clothing and other artifacts is of the greatest interest
and, already of great value, will with the passing of years, become a treasure
worth many tirae3 what it now casts the Territory to collect and preserve it*
Hie Alaska-Juneau Mine, which has furnished employment to so many ex
soldiers from Ghilkoot Barracks, is a real romance of modern industrial life*
Ihe low-grade ore, in immense quanititie’s, is mined from the heart of the m
mount ah by such skilled methods and under such careful management that a pro
fit is possible* The great tunnels intb the gold-bearing lode; the huge t
mills, all proved of great interest to the visitors from the' barracks*
A fur farm operated by Mr* Charles Goldstein and son, "Micky", was
visited by several* Not only blue and 3ilver foxes, but also many mink and’-'
several martins, are being bred at the Goldstein farm. Martin are a new ex
periment in fur faming, and the experiment is apparently very successful $or
although only in captiviity a few weeks, the matin are already so tame they
will come at call and eat from their keepers* hands* Haisins are the delicacy
preferred by these animals*
Two moving picture shows, both with mu six accompanying the wo if dies s
drama, and numerous cafes, hotels, jitney busses, taxis and other evidences
of advanced civilization, made Juneau seem quite fa metuppolis to the Chilkoot
visitors*_
RECIPE FOR OLD RUSSIAN-ALASKAN- FISH PIE: .•
j ^ novel dish, fish pie, was served by Mrs. A.P. Kashevaroff, of
uneau, to some of the visitors fron this post; and at the request of those
who so enjoyed the delicacy, Mrs. Kashevaroff gave the following recipei
Ingredients:
Boiled rice, buttered as you would to eat it as a vegetable.
Chunks of salmon, hklibut, or other large fish (except trout,
which do not make a good pie) skinned^ boned and cut intd strips about hair
;an inch thick * an inch and a half wide arid three or fouz1 inches long* Salt
these and allow them to stand for from three to twelve hours#
Eggs, hard boiled and chopped#
Onions, sliced and simmered in butter in a covered pot until tender#
Piraientoes or green peppers#
(Exact quanities are not given, as they are unnecessary and pies
may be varied in size and in proportion of ingredients#)
iAake a crust as for meat pie and with it cover the bottom 'of a bak
ing pan* Ihen put in a layer of the buttered rice; then the layer of fish
(either salmon or halibut, or, better, some of each. Other large fish may
be used.) Ihen a layer of chopped hard boiled eggs, after #lich a layer fif
the onions. Ihen a layer of pinientos or green peppers (or'some of each.)
Finally a layer of buttered rice. A top crust is then put on in which there
is a little more shortening than in the bottom crust.
Bake for almost an hour, time depending on the size of the pie.
/hen cooked, lift the top crust (the top layer of rice will come up
with it) and put in a dressing made of mayonaise into which has been mixed
gfated pimiento cheese and chopped chives.
’ > ingredients can be prepared the previous day or in the morning
and*baked in time to serve hot for dinner. '
* AN02HEI}. ntsim tpuMiM*
William 1 oil, < nahCe department, receive! on the last
mail his diploma from the finance fcorresponlenbe school.
;