The Alaska citizen., 1910-10-31
Timely Hints for the I Housewife

rots and cucumber pickle cut in fancy shapes.
 4 Bohemian Salad.
 Mix together equal parts of shredded raw white cabbage. ten der celery and hard-boiled eggs. and a mixture of chopped hickory and English walnuts Mix thoroughly with mayonnaise dressing and stand aside until needed. Steam whole white cabbage leaves until tender. place on ice until thoroughly chill. ed. Arrange on platter and fill each leaf with the salad mixture. Garnish with yellow chiCkory leaves and spread a little extra dressing over the top of each portion.
 Crab Salad.
 Select fresh hard-shell crabs. live ones if possible Boil. and when cold remove the meat and season with little salt. paprika and lemon juice. Shred an equal quantity of crisp young lettuce leaves and toss the two together with a generous quantity of English or mayonnaise dressing Pile lightly in the cen ter of platter garnished with let tuce leaves, hardboiled eggs and olives. Spread a little extra dress. ing over the top.
 SWeetbread Salad
 Cleanse and parboil the sweet breads, and when perfectly cold cut into dice Toss lightly with an equal quantity of white celery. also cut into bits Mix thoroughly with mayonnaise dressing and serve on tender young lettuce leaves.
 Salad of Turnps
 Cut three large. sweet turnips in. 10 small cubes. Put two humps of butter, as large as a hens egg. into a frying pan and let it get hot. Put in the raw turnips and stir constantly until the steam has cooked them tender; then add just enough vinegar to flavor. and salt 10 taste. When quite cold fill the salad bowl with crisp lettuce leaves. then add the turnip. which has been thoroughly mixed with mayonnaise dressing. Garnish with lettuce and hard-boiled eggs, cut in half length. wise
 Grapefruit Salad.
 Select fresh young lettuce leaves and use only the most tender ones. Lay them in the salad bowl and add two grapefruit cut in thin slices. quartered and freed from seeds. Around the edge arrange perfect halves of English walnuts, and at the moment of serving pour French dressing over the whole.
 Orange Salad.
 Select young, crisp lettuce leaves and arrange in a bowl Then slice art oranges very thin, remove the pits. and cut in quarters. Lay them .hickly over the lettuce and serve with French dressing added at the moment of serving.
 Salad Ia Macedoine.
 A tasty way of using cold vege- ables. Any clever housewife can orm new combinations, such as cold )otatoes and beans, potatoes and oeets, cauliflower and celery. Both he mayOnnaise and English dress ngs are used for the purpose. ac- 'ording to individual taste. To make genuine French macedone. cut Wo carrots and two potatoes into hin slices, shell an equal portion of green peas, or substitute tender 'anned peas, string and cut an equal quantity of string g-beans. half dozen tiny fiowerets of caulifow- 1T. Boil separately in salted water, except the beet, which should be cooked without salt before cutting Drain and stand on ice until per ectly cold. Add celery hearts cut nto bits Serve with a French or nayOnnaise dressing.
 Cheese Salad.
 A cheese salad needs enough dry 'ich cheese to measure four table 'poonfuls. Mix with this one pint 'f whipped cream and one table of gelatine Season high y with salt, Cayenne and little Try mustard. When thoroughly mix ed put in small individual molds, md set in the ice-box. Serve with trench dressing and lettuce hearts. English wanuts are 'hopped very fine and sprinkled 'ver the molds as they are arranged 'n the lettuce leaves.
 Banana Salad.
 Have the bananas very cold. Cut hem into small pieces and mix with a dressing made of two tea 'poonfuls of salad oil, one teaspoon ul of vinegar, one teaspoonful each 'f salt and white pepper. Fill the banana skins and set over lettuce caves. Sprinkle a few halves of English walnuts and little chop )ed parsley and serve immediately
 Oliver Hereford Salad.