The Alaska citizen., 1911-10-09
Timely Hints for the Housewife
tIe.H ta Na.e ] Mousse.

How 70 Make d Mousse.
 Peach .s-sa makes deli.ious d,. c. For ..- benefit of thosa who .a . bE " sha. a mousse iS. he.e t- ! $ t ...,n \ dish hat |, made afG rhinnei cream and frozen with oa' heinz -rirred
 When ra- ,soz.r mass is eur into. if has rgNar like the fine moss found .- oe.i. woods. The labor of .re.ar.nE The dish is slight. but il takes tans lime harden
 T~e quar- can f peaches. Rub H m through sieve. and. after alGta1 pint of sugar and mixing veil. aa. TWO quarts of whipped e-am Ey som, people if may be Cor Idore1 an Improvement 10 add, also. .Na ra1lesro utuIs of wine Heap fa- mousse UghrIy in a rhree-quarter mould or in th. can in an ice-cream trc"za- ~h.eH has been packed in -al. and ice Cover with ice and pe,, gt an old blanket About twen- ry pounds of ice and two quarts of sal will h. required r fhe pack ing I.-- rh- mousse stand for four hours X crying time dip the mould into hlool-wWm warer for moment ani turn oG' oH a har dish
 
 Fancy Salad.
 Gnu mro small pieces six mellow $ TIT apples Take six oranges and separate rHe mIp from the inner skin. Blauch half pound of almonds and cu them fine and cut some dt.e from canned or fresh pineapple. Mix rle-. iu4reaients and se:ye on bounce leaves with mayonnaise dress .H@ or French dressing added just before ~.rtre. Garuish with English aa.ru meats in halves and candied t.orrirs
 Japanese Salad.
 Wash oteu-sizCd beers and cook them iu b fling salrsd water until reuder tan hom 1T longerD Plunge ,lom into cold water and rub of the skins. With a sharp knife and spoon remove the center from each beet, leaving cup, Let them sand iu q weak vinegar on ice Cut into dice enough cold tiled potato fo make two eupfuls; add one cup ul of diced celery. one tablespoon of chopped parsley. a few drops of nion juice and one tablespoonful of pecan nut meats Mix all lightly with fork and season with a French dressing made with half a tablespoonful of salt. Oue-quarter cf a tcaspoonful of paprka three table ~poousful of olive oil and one table sponnful f vinegar or lemon juice When ready 10 serve. arrange nests of lettuce leaves on a platter, dry iho bet cups. fill them with the salad and place a beet in each nes. of leaves. putting teaspoonful pf mayonnaise on top of each cup just before serving
 Raisin Pie.
 Two cups f cleaned raisins. one cup of sugar l-3 of a cup of vinegar, ne and two-thirds of a cup of water, cooked together until the raisins are pumped. Then thicscn with a table, spoonful of cCrnstarch and add a beaten egg and teaspoonful of cin- namon Bake in two crusts.
 Oranges Eaten With Forks.
 A pretty way 10 serve oranges at a breakfast or lunch party gives us relief from The much-worked orange basket idea The oranges have been prepared by impalling on silver fork. while with a very sharp knife the peel and very thin white skin have hcln cut away entirely. The orange is cut toward the center avoiding the stringy white divisions between the sections, and not a trace f il appears in the pulpy and juicy fragments which are caught in bowl beneath the orange on the fork.
 When enough oranges have been cut. the fragrant results are set in handsome teacups or very large GUS lard cups. and these are carefully wiped clean from any drops of stick mess. and are then set away in the ice chest 10 be chilled for the oc- casiJn.
 When it is time to serve the Creole oranges, and not before, the top of each cup is thickly powdered with pulVerized sugar and sent in to the table. This soft sugar melts so soon that il would be practically invisible if applied before It must show white and frosty, like a little drift of new-fallen snow, when it comes to the table.
 Creole oranges are eaten with the aid of oyster forks. One often feels a spoon would be more satisfactory for getting at the juicy pulp, but If the fruit has been properly chilled the orange fragments will hold a