The Alaska citizen., 1916-06-26

The first point in the study ot salad making is the handling of tha lettuce. The object is to preserve it's freshness. once thoroughly wilted. It's crispness cannot be re- stored. It is necessary always to keep il in some cool place. As as soon as lettuce is delivered T should be wrapped in paper 10 pre-. vent the leaves from being bruised .aud be put on ice. oiled paper is best for this purpose, becaus-, being soft, there is less danger ot injuring the brittle leaves while wrapping it about them. When separating the leaves to wash them, search carefully for insects and dir. The insects found upon them ale very small. but can be discovered b. holding the leaf between oneself arrd the light Shake the water off the leaves and let them draIn. Some times 1t is necessary to wipe each leaf dry With soft cloth 10 r"- move all moisture. IHs t> esp. ciaIly true when they are to b. used with a fruit salad. A good llie ls always to wipe the lettuce leaves when preparing them for a salad containing juicy fruits. as erate- fruit orange or grapes.
 Celery plays an important part in salad making. It is used in prac- tically all combinations, because il mas a mild flavor which blends sca- orally. and because of the pleasant crispness it adds Like lettuce. il should be wrapped in paper and kept on ice. Water does not cling to celery as it does to lettuce, and yet in using it with juicy fruits il is we'll to dry the stalks with d cloth to prevent the whole salad from growing too thin. Many pco pie throw away the celery hearts. These are really the most delicious part of the plant and should be diced and blended in.
 COOKED SALAD DRESSING
 Yolks of seven eggs, one-han cup ful vinegar, one-fourth cupful but ter. one-fourth cupiul sugar, one half teaspoonful salt, one-half tea spoonful black pepper. one-half tea spoonful celery seed, one-half tea al r1 lit ta
 nion juice f desired. Put the vinegar and butter in double boiler Beat the yolks very. very light. Add to them the other in
 gradients. When the vinegar iS boiling hot stir in the eggs and cook until thick. When thoroughly cold add one-half pint of cream whipped very stiff, and gently iold ed in Beating or stirring the dress ing too much brings it back to a loose. thin condition, but folding ill the cream leaves it light and fluf ty.
 A recipe calling for seven yolks seems at first thought to be eX- -travagant; but, upon studying into the merits of thIs particular dress ing, it will be found that this iS not 50, Baking day often leaves the i houSekeeper with a number of un- used yoIks. These can be made up into dressing; and if stored i'll tine refrigerator in tightly closed glass Jar, will keep indefinitely. When planning to keep for some time, il dressing is used; though, with the whipped cream blended in it will keep for a week or ten days, il the refrigerator is thoroughly clean and sanitary.
 Another reason why this dressing will be found inexpensive ill the long run is that the cream need not necessarily be sweet. Since it is an acid dressing, sour cream an swerS quite as well. It is good l idea to place in a jar part of the amount made for immediate use. Into this can be folded any little quantities of cream left on hand from time to time. It is not even necessary for it to be double cream, as simple cream, whipped as stiff as possible, may be disposed of in this way. Double cream is the eN- tra thick, heavy kind guaranteed to whip stiff Simple cream is thinner, and often, instead of whip ping. merely beats up light and foamy This is an excellent way to utilize the left over tablespoonful of cream which might otherwise 1 be wasted A knowledge of how to
 use left overs to their best advan- tage is one of the most necessary and valuable results of a study of domestic science.
 FRENCH DRESSING.
 A tablespoonful of vinegar, dash of cayenne pepper, three tablespoon
 fuls olive oil onefourth teaspoon | ful onion juice, one-fourth teaspoon
 full salt Into a chilled cup put the
 salt, pepper and onion juice. To
 this add the oil and, lastly, while
 stirring constantly, add gradually the vinegar. Lemon juice may be
 used in place of vinegar, if desired.