The Alaska citizen., 1911-04-17

foundation Is appe'izIng.
 Caogage Salad with Sour Cream
 Dressing.
 Put as much cabbage as you re qEire in cold water for an hour 10 crisp. Drain. shake dry. then shave C- thrp fine as desired Add 10 a small cup of thick. sour cream. three tabic~p po0ufuls ot cider or 'arragon vinegar, a tablespoonful of paprika and a few grains of cayenne. Mix well, throw over the cabbage. lift. and mix lightly with a fork and serve
 Crisp Cabbage with Lemon and Oil. This is one f the most digestible forms iu which cabbage can be eat an Al many sanitariums il is per wirt.d Yuen u.heT salads are taboo cu. Crisp tr, cabbage i'll cold water, then shave CT chop fine. Dress at the table with two tablespOOnfuls ui the bost olive eil. well mixed with a tablespoonful of lemon juice, a tablespoonful ot salt and half a sal's spoCntul of pepper
 Cabbage and Celery Salad.
 Chill and crisp both cabbage and white stalks Of celery with roots
 
 shred and toss ill bowl with the same dressing used for the cabbage alone If preferred vinegar may be substituted fer the lemon juice. Lettuce. Cream Cheese and Olive
 Salad.
 Carefully prepare the tender leaves of lettuce. washing. drying and crisp. ing oil ice; chop ripe or green olives fine and mix With q cream or Neuf ,hatel cheese; chill two butter spat- ulas the small ones, such as are uscd fJr making butter balls, and .-htly roll uy ,he cheese and olive mixture into li'rle balls, about the siz- | marbles, have some finely minced parsley ready on a plate; roll each ball in it. after which ar range on rhe lettuce leaves: nj the last moment pour ever tablespoon ful of real homemade mayOnnaise or serve the mayouuaise apart in little cream pot.
 PomeIo and Ripe Olive Salad.
 Separate the pulp ot a ripe pOmelo from the skin and lining membrane and chop ripe olives in the propor- tin of six to ene pOmelo. Mix to- gcthcr al serve either in the pom gio skin or on q pretty dish with French CT Mayonnaise dressing. In this case the French dressing is preferable. Ii you cannot find the ripe olives ai the American gro eers' you may always be sure of them in the Italian CT Syrian shops. They are sold in bulk, and after you become accustomed 10 them. you will doubtless prefer them, as the CalIfJrHians do, To the green. unripe fruit.
 Mexican Salad.
 Cat one cup of stale bread in.o dice and sprinkle with bits of red pepper Add one cup of stoned olives cut up and oue.half cup ot chopped cucumber pickles. Mix Wicl uayCunaise or French dress ing and serve cn lettuce Serve a strong cheese with this salad.
 "Trembly Truck" Salad.
 Soak an ounce of gelatine for an h.ur in a cup of cold water and season iberaly with salt, pepper, celery salt, paprika and a pod of sweet red pepper chopped fine; but ter q square lin and scatter over the bottom hits Of cold boiled rice and small pieces If tender meat, chicken or fish. Thoroughly cooked soup meat is good for this salad. Over the rice and meat scatter chopped olives; now pour over this layer of the seasoned gelatine and set on ice to stitiin; keep the rest of the geletine where il is warm enough 10 prevent it's hardening. When the first layer is hard. repeat the pro- cess; then put in the ice box until ready to serve When that time comes, cut the salad in two-inch squares, lay cn pieces of endive or lettuce and serve with mayonaise,
 CauifIoWer Salad.
 Break off the coarse outer leaves of small head of cauliflower, then soak head down i'll cold salted water for half an hour; drain, throw i'll kettle of boiling water and simmer gently for half an hour; when done, break into floWerets, place in dish and set aside until very cold; when ready to serve arrange in low salad bowl, sprinkle with a little chopped parsley and serve with French dressing.
 Cheese Jelly Sandwiches.
 Beat the yolks of two eggs light, add a saltspoOnful of salt, the same of white pepper and of French mus tara. MIX well anu SUI lillo lAC mixture a cup of hot milk, to which has been added a pinch of soda. Stir over the fire, in a double boiler, for five minutes. CT until it heats throughout evenly and thickens in to a custard. Have ready table spoonful of gelatine which has soak ed for two hours in a cupful o1 cold water. Take the custard from the range and beat in the gelatine al ternately with a great spoonful of cream Set in boiling water, and, when it is hct, add cupful lscanD of grated cheese. When you have a smooth paste, turn out to cool in deep plate. Do this the day before il Is to be used. Slice and lay be- tween bur cred slices of bread. Cream Cheese and Nut Sandwiches. Work the cheese to paste with cream and butter, and mix with an equal quantity of salted oceans chopped fine. Butter thin slices Of graham bread and spread with the mixture.
 Egg and Anchovy Sandwiches.
 Boil six eggs hard and throw them into cold water. Leave them there for two hours. Take out the yolks and rub to a powder with a silver spoon. Moisten with dress ing made of a teaspoonful of lemon iulce rubbed to an emulsion with
 1.l oil