Page 8 Advertisements Column 1

Bay of Plenty Beacon, Volume 14, Issue 88, 20 January 1950, Page 8

U ooMmi i y) si U . you have salad gregns, herbs and root / vegetables. Make full use of them in " salads this summer. Use cold meat, flaked cooked fish, cheese or egg as the basis for your lunch or tea meal. Then make these foods both more attractive in appearance and more nourishing by serving them with a mixed salad and a tasty dressing. M' Lhi> ■■ SX: *> l> HU. fill \\m ’ w, ‘ ■ Your salad selection is wide : tomato, carrot, beetroot, onion, cucumber, celery, radish, green peas and / • beans, lettuce, cabbage, cauliflower, potato, kumera, parsley, mint, chives, mustard and cress, spring onions. 9 To these can be added fresh and dried fruits and nuts to give variety. Tfaf. a Aaflad jW&vy, dcvy. A SALAD DRESSING WHICH WILL KEEP ij Tblspns. if- Tblspns. Tspn. ■ Tspn. Cup milk ii Tblspns. iCup sugar flour mustard salt i Egg butter vinegar method: Beat the egg with the milk and add gradually to the dry ingredients. Cook over tailing water till thickened, stirring all the time. Add the butter, then the vinegar very slowly, stirring constantly. Add a pinch of cayenne pepper. (Less butter may be used if in short supply). If necessary thin with top milk just before serving. ISSUED B Y THE NEW ZEALAND DEPARTMENT OF-HEALTH 13.9

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