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Sun (Auckland), Volume I, Issue 268, 2 February 1928, Page 8

Salads for Summer Diet Recipes for Fancy Salads and Dressings Everyone wishes to be cool during , the summer months, and the greatest relief from oppressive heat is to keep ' the blood free from heavy food material. This .is best accomplished by re- ■ ducing food to the minimum of necessity, drinking plenty of cold water, and wearing as little clothing as pos- ■ sible. Make the meals as much as pos--1 sible of fruits in season, or fresh 1 green ..vegetable and salads, which can : be eaten at any time, and are an ideal 1 summer food. Vegetable Salad. —Boil separately half a cupful each of diced carrot, green peas, diced potato, young broad beans, and asparagus tops until tender, but not in the least broken. Drain, shell the beans, and put all aside to cool. Meanwhile, take any neat slices of cold meat, chicken or ham, and lay them down the centre of a large entree dish. Mix the cooked vegetables with enough mayonnaise dressing to make them creamy, and "arrange as' a “wall” around the cold meat. Decorate the salad with the diced whites of two hard-boiled eggs, and grate the yolks over the meat. This dish is greatly improved if the slices of cold lamb or chicken are dipped into aspic jelly, and allowed to “set” before the salad is put round the dish. American Salad Dressing.—One and a-half cups sour cream, 3 tablespoons flour, 4 tablespoons sugar, J teaspoon salt, 2 level teaspoons mustard, 2 tablespoons lemon juice. Heat the cream, adijL to it the .dry-,ingredients which have been blended together, cook in double boiler, stirring until thick, add the lemon juice, and remove from the “fire. ' ' A Seasonable Salad.—lngredients: One large or two small lettuces, two cucumbers, six medium-sized carrots, two cooked beets, watercress. Method: wash and slice the vegetables and grate the cucumbers and carrots, sprinkle with salt just before use. The Dressing.—lngredients One cup of milk, one egg, half a teasponful of mustard, one tablespoonful of sugar and half a small cup of vinegar. Method: make a custard of the milk, egg and sugar, and when cold add the vinegar, put on ice, and pour over the salad just before serving. Rice and Shrimp Salad. —Required: '4oz of rice cooked as for curry, 1 pint of shrimps, 3 hard-boiled eggs, 1 lettuce, 2 tomatoes, salt, pepper, 3 tablespoonfuls of oil, 2 tablespoonfuls of vinegar, a teaspoonful of made mustard, 1 tablespoonful of chopped parsley, i-gill of stock. Drain the rice well and cool. Put into a pan with the stock, and simmer for five or six minutes. Mix this with the rice, add the picked shrimps and half the parsley. Mix the mustard, a teaspoonful of salt, and half a teaspoonful of pepper, with the oil, add the vinegar, and pour over the rice. Mix well, and arrange on, a bed of washed and dried lettuce, pyramid form. Place the heart of the lettuce on the top of the pyramid, arrange a border of sliced tomatoes] sprinkled with salt and pepper, round th edge, and place slices of hardboiled egg in lines from the top to the base of the salad. Note.—Any cold cooked fish may be used for this. Chicken Salad.—Required: 1 cooked fowl, 2 lettuces, 2 hard-boiled eggs, 1 gill of mayonnaise sauce, 1 tablespoonful of capers, radishes, salt, pepper. Bone the fowl, and cut the meat into strips. Wash the lettuce and dry in a cloth. Put the lettuce and chicken into a salad-bowl, season with salt and pepper, pour the mayonnaise over, and garnish with the best portions of the lettuces, the radishes, capers, and slices of hard-boiled egg. Salad Dyonnaise.—Required: 1 gill of cooked. carrot, cut into dice, 1 gill of cooked turnips, 1 small cooked cauliflower, 1 gill of cooked green peas, Jib of smoked sausage, 1 tablespoonful of capers, salt, pepper, oil and vinegar dressing, half beetroot, 1 lettuce. The carrot and turnips should be cut into dice or small balls, the cauliflower divided into small sprays, the sausage cut into thin slices, and the beetroot into shreds. Mix the vegetables together with the sauce or salad dressing, and pile on a bed of washed lettuce. Arrange the slices of sausage round, and garnish with groups of capers and shredded beet-