VARIOUS SALADS.

Wairarapa Age, 5 February 1927, Page 2

VARIOUS SALADS.

One of the secrets of making a good French salad is thoroughly to dry the lettuce leaves after they are washed. The French housewife puts her wellwashed leaves into a wire basket and shakes it vigorously till no more drops

are flicked on the floor, then she rubs a section of garlic on some bread and rubs the bread round her salad bowl. Into a cup go two spoonfuls of oil to one of vinegar, some pepper, salt, and a half teaspoonful of that aromatic French mustard of dusky hue to which is added a tcaspoonful of chopped spring onions. Toss the salad well in this mixture before serving. A sweet salad is made by cutting a fresh pear in half and scooping out the core. Spread over each surface as many chopped cherries as possible. Place on lettuce leaves and serve with boiled salad dressing. Another fruit salad that is easily made and very nourishing is made with bananas cut lengthwise laid on salad leaves and smothered with grated walnuts and served with mayonnaise. Celery Salad.—A novel way of making a celery salad comes as a welcome change. Thoroughly wash the best parts of two or three heads of celery and cut into fine shreds. Drain and mix with cooked nut peeled and cut into thin slices, salt and pepper and enough mayonnaise to moisten. A homely salad that is not to be despised as a companion to a dish of cold meat on a hot day is made by slicing some cold boiled potatoes into a salad bowl. Sprinkle with parsley and onions chopped very finely and pour over them a sauce made by mixing mustard, pepper, salt and a little vinegar, adding double the quantity' of £ood olive oil. The great art in making a vegetable salad is n«t to forget that the two most important ingredients are the onion and the oil.