The new practical housekeeping

Anchovy Salad. — Wash, skin and bone eight salted anchovies^ soak in cold water, or water and milk, an hour, then drain and dry them. Arrange lettuce leaves neatly in salad bowl and over them put the anchovies and two sliced hard-boiled eggs, pour a French or any plain Dressing over and serve. If preferred, the ash may be chopped or cut into strips. Apple Salad. — Slice very tart apples and mix with young onions, chopped, place on a dish and pour a French Dressing over. Or for Apple and Celery Salad mix equal quantities sliced applea and cut celery and pour over any dressing preferred. Bean Salad. — ^When boiled string beans are cold, slice them lengthwise, cutting them into four long slices ; place them neatly, the slices ail lying in one direction crosswise on the platter. Season them an hour or two before serving, with a marinade of a little pepper, salt, and three spoonfuls of vinegar to one spoonful of oil. Just before served, drain from them any drops that may have collected and carefully mix with the Italian Dressing. Cabbage Salad. — Soak two quarts chopped cabbage in salted water, two tablespoons salt to quart water, an hour or longer ; meantime making Minnehaha Dressing and mixing it with the cabbage after draining in colander, pressing well with potato masher to extract all the water; toss lightly with fork and serve. A little chopped celery soaked with the cabbage is an improvement as. it harmonizes perfectly and a quantity may be made up for it will keep nicely in a tightly covered jar. Chicken Salad. — Boil chicken until tender, salting to taste; when cold cut in half inch pieces rejecting all fat, gristle and skiri, place in earthen bowl and to every quart add two tablespoons vinegar, one of oil, half teaspoon salt and quarter teaspoon pepper. Set away in cold place an hour or two ; prepare the celery as directed, in the proportion liked, and put in ice-box or other cool place until time to ^ serve. Make a Mayonnaise Dressing, mix the ' chicken salad, chicken and celery together with a part of the dressing, arrange in a smooth mound on flat dish, pour remainder of Mayonaise over, and garnish with white celery leaves, reserved for this purpose, with a little bouquet of the leaves stuck on top encircling with rows of capers and bordering with slices of hard-boiled eggs as shown in cut. Or when mixing the chicken and celery add half gill vinegar and a gill and a half salad oil to each quart salad, with pepper and salt to taste ; then make into a mound or place on a bed of lettuce leaves, as above, and pour the Mayonnaise. Dressing over. When making for large parties, or when the chicken is dry from having been cut up too long, first pour a Plain Dressing over the salad, let stand an hour or two and drain before dishing and adding the Mayonnaise. But when lettuce leaves are used, the vinegar or plain dressing must be poured over the chicken alone fis the lettuce wilts 80 soon, and must be added only just before dishing for the table. Oelinola Salad. — This is one of the most delicious as well as ornamental salads and is made with fish, shell fish, meats, fruit, vegetables, etc. To make With Fish any kind of cold cooked fish may be used, cut in pieced, but sardines and canned shrimps pre-