ABOUT SALADS

NZ Truth, Issue 1212, 21 February 1929, Page 10

ABOUT SALADS

Dishes That Lend Table Variety

To ensure a most attractive and satisfying salad, never mix a salad with dressing until ready to be served. Also, use the coldest dishes; mix ingredients well and garnish properly. URENCH vinegar should be used with X oil, as malt vinegar imparts an unpleasant taste to the salad. Lettuce should be cut with a silver knife or torn with the fingers, and the salad should not be too wet. Here are a few suggestions to vary the menu during the warm weather. BRANXHOLME SALAD.— Cook carefully six old potatoes. Drain and steam. Add 2 tablespoons milk, 1 dessertspoonful putter, 1 teaspoon finelyminced onion, 1 dessertspoon- chopped parsley, and a few. drops of good salad oil. Beat till very light, and serve with a plain salad dressing. PIQUANT SALAD.— Line, a dish with crisp lettuce leaves and fill with bananas and melon (chopped, m blocks) and some firm cherries. Add pepper and salt, and pour over some lucca oil mixed with' Tarragon vinegar. SUMMER SALAD. — Use a silver knife and cut two lettuces,- some -young radishes, and cucumber into thin slices. Place some mayonnaise at the bottom of a bowl, then add the salad and garnish with hard-boiled egg and cress. A little cold fish, flaked, added to this makes a good luncheon dish. BEETROOT SALAD.— Cut two boiled beetroots into slices, also two eggs. Arrange alternately round a glass dish; season, pour over a little ' oil and vinegar, place on\ ice and serve m an hour. CHEESE SALAD. — Lay some crisp lettuce leaves on a dish. In the hollow of each leaf put a heaped spoonful of broken dust with pepper and salt, and cover with a dressing made of tarragon vinegar and oil m equal parts. AMERICAN SALAD.— Cut m very small dice one cup of beetroot. Chop up finely the same quantity of cabbage (raw, white heart), add a teaspoonful brown sugar, a good pinch of salt, a tablespoonful grated horseradish. Mix all well,, and serve m little heaps on crisp lettuce leaves. CELERY, CHEESE AND APPLE SALAD. — Cut into small dice some clean celery and the same quantity of peeled apple. Cut cheese m small squares, and mix all together with a little good mayonnaise sauce. Garnish with cress and slices of hardboiled eggs and tomatoes.RICE SALAD.— Required: A lettuce, a cup of cold cooked rice, a large tomato, a cup of cold French beans, ,oil, vinegar, pepper and salt. Mix the oil, vinegar, pepper and salt with the rice. Toss m the beans and the tomatoes (peeled and cut m pieces). Rub the bowl with a slice of onion, set m the lettuce leaves, and heap up the .salad m the middle.