COOL GREENS

Wairarapa Times-Age, 12 October 1938, Page 10

COOL GREENS

FOR WARM DAYS. SPRING AND SUMMER SALADS. There is no end to the fascinating variety of salads which one can make to greet the first warm days. Pineapple, grapefruit, and raw vegetables are ail called upon nowadays to add new flavours and new sensations to salads, which are no longer the “plain Jane” dish of lettuce and tomatoes. Fish Salad. Take lib cold salmon, lib cold boiled potatoes, 2 cold boiled carrots, 2 cold boiled turnips, salt, pepper, mayonnaise, lettuce, tomatoes, hard-boiled eggs. Cut the vegetables into small squares, season, and mix well. Arrange as a square on a round dish and cover with mayonnaise. On this arrange the salmon in a neat round. Arrange lettuce leaves around the square of cold vegetables, and garnish with slices of tomato and hard-boiled eggs.

Alsacienne Salad. Take 1 cupful French beans (cooked), 1 cupful cooked lentils, 1 cupful haricot beans, 6 cold potatoes, 1 root of celery, 3 cookea red herrings, 1 bunch radishes, 2 apples. Fillet the herrings, cut the potatoes into thin rounds, peel and cut the apples in tnin slices and the celery in small squares. Mix all the ingredients together, add two tablespoonfuls vinegar, season with pepper and salt, and stand for two or three hours. Mix well and arrange in a dish, cover with mayonnaise, decorate with the radishes and sprinkle a little spice on top. Tri-colour Salad. Take lib butter-beans, 5 tomatoes, 1 onion, 4 hard-boiled eggs, bottled salad cream. Mix the beans in a bowl with the grated onion and salad cream and cover with sliced tomatoes. Decorate with the whites of eggs and sprinkle with the yolks rubbed through a gravystrainer. Virginia Coleshaw. Put a small head of cabbage through a mincer, au~ two tablespoonfuls salt, mix well, and let stand for one hour; drain. .. Grind two small peppers (seeded) and add to cabbage. Mix a, quarter of a teaspoonful each of pepper and paprika,] three tablespoonfuls sugar, two tablespoonfuls lemon juice, arid three or four tablespoonfuls heavy cream; pour over cabbage and mix lightly. Equal amounts of green and' red cabbage may be used. Egg Salad. Take Jib cold boiled potatoes, J teaspoonful salt, 1 tablespoonful chopped onion, Jib any cold chopped vegetable, 3 hard-boiled eggs, tomatoes, asparagus tips. Cut the potatoes into dice and mix well with the chopped onion and cold vegetables, season with pepper and salt, and bind with a little mayonnaise. Arrange in a mound on a flat dish in the form of a dome. Decorate with sliced tomatoes and slices of hard-boiled egg. Finish off with asparagus tips. Valentine Salad. Take 1 tablespoonful gelatine, % cupful cold water, J cupful diced beetroot, 2 cupfuls boiling water, | cupful chopped cabbage, J cupful diced celery, J cupful diced carrot, { cupful peas, J cupful chopped walnuts, French dressing, lettuce leaves, mayonnaise. Soften the gelatine in cold water, then stir in boiling water. Stir till gelatine is dissolved and leave till beginning to set; then add raw cabbage, beetroot, carrot (cooked or raw), raw celery, and cooked peas, and turn into a wet mould. Turn out when set on a salad dish lined with lettuce leaves. Sprinkle with chopped walnuts, then with French dressing, and serve with a sauceboatful of mayonnaise.

Savoury Fruit Salad. Take apples, bananas, the juice of 1 lemon, salad cream, 1 lettuce, shelled and skinned nuts. Peel, core, and slice some apples and mix the pieces with slices of banana. Sprinkle them with lemon juice and then dress them with salad cream. Serve the fruit on lettuce leaves. Some shelled and skinned nuts may be added if liked. Sweet Potato and Ham Salad. Take 3 cupfuls diced, cooked sweet potatoes, 1 cupful finely-chopped celery, 1 small red chilli pepper, | cupful French dressing, watercress or lettuce, 1 cupful cubed, cooked ham, 6 stuffed egg halves, mayonnaise. Marinate sweet potatoes and chilli pepper in French dressing for half an hour. Arrange watercress or lettuce on plates; place ham cubes in centre and arrange potato mixture in small mound on ham. Garnish with stuffed eggs and serve with mayonnaise. Asparagus Macedoine Salad. Take 2 cupfuls fcooked asparagus Clinch pieces), 6 peeled, sliced radishes, 3 tablespoonfuls chopped watercress, i cupful French dressing, lettuce, green pepper, mayonnaise, 18 cooked asparagus tips. Mix together cooked asparagus, radishes, and watercress, moisten with French dressing. Arrange nests of lettuce leaves on individual salad plates and heap with vegetable mixture. Top the mound of salad with rings of green pepper and add a tablespoonful of mayonnaise and place upstanding three asparagus tips. Grapefruit and Egg Mayonnaise. Take 4 hard-boiled eggs, 2 grapefruit, lettuce, tomatoes, cress, mayonnaise sauce. Remove the shells and divide the eggs into quarters lengthwise. Arrange these on lettuce leaves. Between the egg portions place sections of grapefruit, from which the skin and pith have been removed. Add mayonnaise sauce and garnish with tomato and cress. Allow one half grapefruit for each person.

Condensed Milk Salad Dressing. Take 2 hard-boiled egg-yolks, 1 teaspoonful made mustard, 1 tin unsweetened condensed milk, | gill vinegar, £oz sugar, pepper, salt. Mix yolks and mustard smoothly, add sugar and milk by degrees. Stir in vinegar, season to taste. To make two gills of dressing.