SALADS ARE HEALTHY

Wairarapa Times-Age, 20 October 1939, Page 8

SALADS ARE HEALTHY

DISHES FOR SPRING AND SUMMER SIMPLE TO PREPARE. When the warm days come again—and they are not far away now—salads will figure largely in cur daily diet and revert to their summer-time place of first favouritism.

I Doctors tell us salads are healthy I because they are made largely of unI cooked vegetables and fruit. PsychoI logists tell us they are healthy because [ the gay colours of a salad make an instant appeal to our appetite. And housewives like them for those two reasons, and another besides — they are simple to prepare. Cream Cheese Salad. Take 2oz. cream cheese, French dressing as required, lettuce to garnish, Worcester sauce to taste, chopped parsley, 1 teaspoonful paprika. Divide cream cheese into portions of one teaspoonful each. Moisten very slightly with French dressing flavoured to taste with Worcester sauce. Chill, then roll each into a ball. Dip in parsley. Make nests of heart of lettuce leaves or with shredded lettuce. Place three balls in each. Garnish lightly with the paprika. If preferred, dip the edges of four small lettuce leases in paprika and arrange three balls on each. Frankfurter and Baked Bean Salad. Take 4 frankfurters, 1 large tin baked beans in tomato sauce, 4 cupful minced onion, 4 cupful chopped, sour pickle, 1 small lettuce, French dressing. Simmer frankfurters in boiling water for five minutes. Chill, then slice in quarter-inch crosswise slices. Arrange with drained beans, onion, and pickle in a salad bowl. Add lettuce broken into easy-to-eat pieces, and the dressing. Toss lightly but thoroughly and serve. Stuffed Beetroot Salad. Take 6 round, cooked beetroots, 2 tablespoonfuls chopped walnut, minced cabbage heart as required, 1 tablespoonful capers, mayonnaise, 4 cupful French .dressing, salt and paprika to taste, lettuce to garnish. If necessary cut a slice from the end of each beetroot to make them stand up erect. Carefully scoop the centres out of the stem ends, so as to leave thin cases. Sprinkle with French dressing and stand while you prepare the filling. Chop the beetroot, scooped out and measure, then mix with equal quantity of minced cabbage and the walnuts. Season to taste with paprika and salt. Moisten with mayonnaise. Pile into the beetroot cups. Arrange each in a nest of crisp heart of lettuce leaves, side by side in a flat dish. Sprinkle with chopped capers. Serve with any cold meat.

Cucumber Ring Salad.

Take 1 packet lime jelly, 1 minced, peeled cucumber, 1 tablespoonful vinegar, lobster, or salmon mayonnaise (for five persons). 1 teaspoonful minced onion, -1! cupfuls hot water, salt, pepper, and paprika to taste, crisp lettuce for garnish. Dissolve the jelly in the hot water. Stir in the seasonings, onion, and the vinegar. Chill till beginning to set, then fold in the cucumber. Pour into a wet ring mould. Leave till set, then turn out into a shallow bowl. Fill the centre with lobster or salmon mayonnaise. Serve with lettuce. If liked, sprinkle mayonnaise with a tablespoonful of chopped capers and garnish dish with beetroot slices. Australdorp Salad. Take 4 hard-boiled eggs, crisp lettuce for garnish, 2 teaspoonfuls minced cooked ham, 4 teaspoonfuls melted butter, 1 pinch salt, French dressing as required, 1 teaspoonful minced onion, 2 firm tomatoes, mayonnaise and pimento to garnish.

Shell very hard-boiled egs and leave in cold water until cold. Now dip the tomatoes in boiling water and skin and chill them. Cut a slice from the large end to each egg. Remove egg-yolks. Mash yolks to a paste. Stir in the melted butter, salt, onion, ham, and pepper or cayenne pepper to taste. Fill the whites with the yolk mixture. Cut a slice from the top and bottom of each tomato and then halve the tomato crosswise. Line a flat dish with crisp lettuce leaves, moistened with French dressing. Arrange tomato slices on top. equal distance apart, and the stuffed eggs on lop of the slices, placing them stuffed end downwards. Sprinkle lettuce with the remainder of the dressing. Pipe a “rose” of mayonnaise on top of each egg, and garnish each ‘‘rose” with a small piece of pimento.