WORTH TRYING

Wairarapa Times-Age, 8 November 1939, Page 8

WORTH TRYING

NEW POTATO SALAD. Buy some small new potatoes and cook them quickly in boiling, salted water, with a pinch of sugar and a sprig of fresh mint. In their skins, of course. When they are very young and fresh you can eat them skins and all. Generally, however, they are drained, peeled quickly, dried over the fire in the saucepan for a moment, and then tossed in a little butter, and, if you love good things, in a little chopped parsley as well. Served with broad beans, or with carrots and peas, or even with a raw sliced tomato, there will be no need for meat on a gay spring day. The best spring potato salad is made by slicing, the potatoes fairly thickly while they-are still hot. Arrange them in a deep dish, sprinkle with chopped parsley, and, if you like, with a little very finely chopped spring onion. Then pour over a generous amount of creamy salad dressing, .and allow to become quite cold before serving. Garnish with any suitable vegetables, such as small curled lettuce leaves, sliced beetroot, or cold cooked asparagus.

Teacher: “Yes, children, an Indian wife is called a squaw. Now what do you suppose Indian babies are called?” Bright Pupil: "I know —squawkers.”