The Alaska citizen., 1910-10-31

Every hostess and host, for that matter. is inclined to think his or her salad quite the best possible to concoCt. buf while fancy and myste erioHs combinations are possi- ble in the salads. there is really little opportunity 10 digress from the standard dressings with any as suranCe of success. unless. perhaps, one is more than an ordinary artist in the chemistry of the table.
 There are three standard dress ings which once understood, will enable the housewife 10 prepare an almost endless variety The Eng fish dressing. made with hard boil ed eggs and favored with mustard. and the mayOnnaise are the ones used for the various forms of meat and vegetable salads. while the French dressing is the proper aC- compartment for the simpler greens which make the most acceptable salads for the dinner table The question as 10 whether the English or mayonnaise dressing is the bet ter for any special occasion must depend on individual preference but recognized authorities consider the English bit richer. and slightly more delectable for chicken. lob ster. oysters and the like, while mayonnaise is served with fruit or vegetable salads
 English Dressing.
 Allow one egg for every two per. sons boil twenty minutes and then plunge into cold water Separate the whites from the yolks, cut the white in bits and add to the meat. whatever il may be To the boiled yolGs add raw ones in proportion of one to every six of cooked eggs. Reserve the raw whites for future use. With a spoon mash the cooked and raw eggs; then drop olive--oil slowly, until sufficient quantity is obtained Then ada mustard. with lemon juice and pepper to taste. Lastly, beat half the whites of the raw eggs and stir into the dress ing.
 Mayonnaise Dressing.
 To ensure success, this dressing requires only time and patience. For half a pint of oil allow one egg and let both stand on ice for sever al hours before using. Separate the white from the yolk of the egg and drop the yolk into a soup plate. Break il slightly with a silver fork. stir in the oil little by little. At first let the oil be added in drops only and stir evenly and in one direction. without stopping After a smooth foundation is formed the oil may be added a little afster. When all has been stirred into the egg. add lemon juice to taste. drop or two of Tabasco sauce. and lastly half teaspoonful of salt If a thin. 1 ner or milder dressing is desired add a little sweet cream or a little white of egg beaten to a stiff froth
 French Dressing.
 Rub bowl with a clove of gar lie, place in it three-quarters of a teaspOonful of salt a half teaspoon ful of black pepper and little by lit tie six teaspoonfuls of olive-oil. stir ring continuously until the salt and pepper are dissolved. Then add by degrees two tablespoonfuls of tar ragon vinegar and stir all together until an emulsion is formed Pour over the salad at the moment of serving
 Russian Oressinq.
 Here is a recipe for a Russian dressing which is spicy and an agreeable variation from the other | two. Mix four tablespoonfuls of one quarter of a teaspoon !. ful of salt, One-eighth of teaspoon | ful of paprika, one tablespoonful of l vinegar and a half tablespoonful of !. Worcestershire sauce Add very slowly stirring constantly. one-half | a cup of olive oil. This is good on fish and mixed vegetable salads.
 Oyster Salads.
 This is perhaps the most delici- |. ous, yet the least known of all l salads. Select large plump oysters, 1 allowing six to each person. Par boil them in their own liquor and | drain. Cut the oysters into bits | and mix them with an equal quan- tity of fresh, crisp lettuce broken into bits. Stir with the mixture half the needed quantity of Eng | fish or mayonnaise dressing, mound | on platter edged with the inside | leaves of fine head of lettuce | and over the top spread the re. mainder of the dressing
 Scalop Salad.
 Pour cold water over one pint | of scallops, pour off the water throw them into boiling water and | add one tablespoonful of lemon juice Let cook slowly half an hour, then