KITCHENCRAFT

Hauraki Plains Gazette, Volume 52, Issue 3298, 9 August 1943, Page 2

KITCHENCRAFT

SALADS AND DRESSINGS SOME TASTY RECIPES ALL WILL ENJOY THESE MEALS Lettuce for salad-making should be as crisp and fresh as possible. Wash it very thoroughly, then dry by .shaking in a clean cloth. Be careful to handle lettuce so that leaves are not crushed or bruised. Do not use a knife but pull leaves apart with the fingers. White Fish Salad.—Two cupfuls cold fish, cucumber, lettuce, beetroot, 2 hard-boiled eggs, mayonnaise, mustard and cress. Flake the fish, peel and slice cucumber, wash and dry the lettuce and line a salad bowl with the outside leaves, using a layer of thinly-sliced beetroot to outline. Shred heart of lettuce and mix with the fish, seasoning lightly. Add mayonnaise (keep a little back) to cress and mustard. Then add the fish mixture. Arrange in centre of bowl and garnish with hard-boiled eggs and remainder of mayonnaise. Melon Mayonnaise.—Set some liquid aspic, jelly in small individual moulds. Cut Some rock-melon into small dice and arrange these at the bottom of the moulds, place a little more jelly on top and leave to set. Make some light mayonnaise sauce and when cold stir in a little of the aspic jelly. Dice some more melon and fill centres of moulds with this, pouring mayonnaise round the melon. Leave till almost set, then place layer of jelly on top of each mould and set on ice. Turn out moulds carefully and arrange some chopped aspic jelly round each.

Stuffed tomato salad.—Select some large tomatoes, 1 apple, nuts, celery, mayonnaise dressing, green lettuceleaves. 'Cut tomatoes in halves arid scoop pulp from each. Peek apple and chop it finely; cut celery into crescents. Wash lettuce-leaves, chop nuts roughly and mix all these with the tomato pulp. Place half a tomato on each lettuce-leaf, fill the case with the mixture and pour in a little mayonnaise dressing. Sprinkle nuts on top of each tomato. Boiled Salad Dressing.—-Put into a pan 2 well-beaten eggs, 4 tablespoons sugar, 1 tablespoon mustard, 2 tablespoons melted butter, 1 cup milk, 1 cup vinegar, 1 dessertspoon cornflour, 1 teaspoon salt, pepper to taste. Beat all together thoroughly, place saucepan over very slow fire, stirring constantly, until dressing is as thick as honey: allow to cook but not boil. When cold, bottle and seal. This will keep indefinitely. Should dressing be too thick when required, thin with a little cold milk or weak vinegar. “Main Dish” Salads. —The following salads may be used as the main dish at lunch or tea: Savory Fish Salad.—Arrange lettuce cups, put in fragments of lobster meat and sardines; garnish with strips of cheese and sliced cold boiled eggs. Serve with mayonnaise. Cabbage and Herb Salad. —'Chop one-third head of cabbage and 4 hardboiled eggs and toss together. Combine 1 tablespoon sugar, § teaspoon salt, I teaspoon prepared mustard, 14 teaspoons melted butter and the following minced herbs: One. teaspoon parsley, 2 sage-leaves, parsley as desired. Add one-third cup vinegar, add to cabbage and blend lightly. Garnish with hard-boiled eggs. Red Cabbage and Celery Salad. — Toss together 4 cups finely-shredded red cabbage, 1 cup diced celery, 4 tablespoons chopped onion, J teaspoon salt. Arrange in a salad-bowl with slices of hard-boiled eggs and dress with cheese dressing: Mash ilb. cream cheese, blend in a little salt, 1 teaspoon Worcestershire sauce and 3 tablespoons vinegar. Beat thoroughly, add slowly i cup salad oil and? mix well. Serves six.