SOME LEFT-OVERS

Sun (Auckland), Volume II, Issue 347, 7 May 1928, Page 4

SOME LEFT-OVERS

HOW TO USE THEM VALUE OF SALADS However carefully the housewife caters, she inevitably finds some food left over from day to day. This is wholesome, and it would be wasteful to throw it away, and yet one is frankly puzzled as to how to use it to the best advantage. In the case of meat, pieces of cold chicken, cold ham, etc., and even cold fish, it is a good plan to make a rich mayonnaise sauce. Arrange the left-overs in a glass dish, surround with crisp green lettuce small beetroot dice, and slices of tomato, and then mash all in the mayonnaise cream. But often an unusual salad, such as that made from slices of orange mingled with green salad, will add piquancy to a cold viand. Another happy idea is to prepare aspic or a savoury jelly and cut the meat up into small dice, and let it set in the jelly. Such a dish for supper looks and tastes inviting. It is well to remember that fresh ; fruit, daintily arranged on the dinner | or supper table, always looks attractive, and its value from the point of view of diet is great. Oranges are particularly rich in vitamines, and should be included in the diet at every meal. When this is neglected, a great opportunity for enjoying a health-giving and inexpensive food is omitted.

When sw-eets are left over, perhaps, a boiled custard or a broken jelly, it does not require great culinary skill to prepare, with the aid of fresh fruit, a tempting sweet that will appeal to everyone at table. A fruit salad is a dish which is generally appreciated by both old and young. It can be made entirely from fresh fruits, such as slices of oranges and bananas, tiny pieces of sweet apples, and any other fruit which may be in season, mixed together with a syrup made from the juice of oranges and grapefruit. A few chopped nuts added to the salad improves its flavour.