GREEN SALADS

Wairarapa Times-Age, 3 February 1940, Page 8

GREEN SALADS

FOR THE HOT WEATHER. A few drops of mayonnaise and some salad vegetables thrown into a bowl do not constitute a salad, for particular care must be taken in preparing the vegetables and the dressing in order to ensure a really successful dish. After a lettuce has been well washed in slightly salted water (which should be very cold), the leaves must be placed on a clean white cloth and drained. If this is not done, the dressing will not adhere to the leaves, and, moreover, will have a very watery taste. The less a lettuce is broken up the better will be its flavour, and, if it must be in small pieces, never cut it with a knife —just break it up with the fingers.

Spring Potato Salad. Take 1 cupful boiled beetroot, 1 grated onion, 2 tablespoonsfuls minced parsley, pepper, salt, lettuce leaves, 2 tablespoonsfuls vinegar, 4 medium boiled new potatoes, 4 tablespoonsfuls mayonnaise, i cupful tinned peas. Dice the potatoes and mix with the beetroot, peas, onion, and parsley. Season with salt and pepper to taste. Stir in mayonnaise, thinned with the vinegar. Serve on a dish lined with lettuce leaves. Lyonnaise Salad. Take 6oz cooked macaroni, 6oz cooked fish, 1 gill mayonnaise, 3 teaspoonfuls Tarragon vinegar, 2 hard-boiled eggs, some chopped parsely, 1 lettuce, seasoning. Flake the fish and remove skin and bones, then cut macaroni into short lengths. Mix well together and add the Tarragon vinegar and mayonnaise. Heap up on a bed of shredded lettuce, garnish with quarters of hard-boiled egg, and sprinkle with chopped parsley.

Egg and Green Pea Salad. Take 6 hard-boiled eggs, 1 lettuce. 1 teaspoonful spring onions, 12 dessertspoonfuls of cooked green peas. French dressing. Pull the lettuce leaves apart, wash thoroughly, and drain them well. Take the eggs and split them in half, lengthwise. Scoop out the yolks and fill each halved white with about one* dessertspoonful of cold peas, the latter previously mixed with the onions and a little French dressing. Arrange the eggs on individual plates, allowing three halved whites to each person. Surround the eggs with a border of lettuce leaves, dressed with French dressing, and sprinkle the salad with the powdered egg-yolk. Rosebud Salad.

Take 1 solid heart of cabbage. I cupful shredded celery, 2 cupfuls chopped boiled potato, 1 tablespoonful minced onion, mayonnaise,’and mustard capers to garnish. Remove the outside leaves of cabbage. Trim stalk. With a curved knife, remove centre. Wash all thoroughly, then cool cabbage case. Shred sufficient of the centre of the cabbage to fill two cups. Mix with potato, celery, and onion. Moisten with mayonnaise, flavoured with mustard. Pile into shell. Garnish with capers. Serve with cold meat. American Salad. Mix together equal quantities of chopped apples, sliced banana, and cooked peas. Season with salt and cayenne pepper. Dress with salad cream, heap up in a bowl and surround with a border of lettuce. Eggless Mayonnaise. Take 5 cupful olive oil. 1 teaspoonful icing sugar, 1 teaspoonful mustard, 1 teaspoonful salt, 1 small baked potato, 2 tablespoonfuls vinegar. Peel and mash the potato finely, then stir in made mustard, icing sugar, and salt. Add some of the vinegar and rub the mixture through a fine sieve, then slowly stir In the oil and the remainder of the vinegar. French Boiled Dressing. Take 1 egg, 1 tablespoonful flour, 2 tablespoonfuls sugar, 1 teaspoonful mustard, i teaspoonful salt, J cupful vinegar, -1 cupful water, 1 tablespoonful butter.

Put the dry ingredients into a basin, then add the egg and mix until quite smooth with vinegar and water. Strain into a saucepan and stir over a low heat until cooked, then add the butter and beat well. Keeps indefinitely if bottled and corked well. Fruit and Orange Salad.

Take 2 tablespoonsfuls finely-chopped mint, i lemon, 6 oranges, lettuce. 2 tablespoonfuls castor sugar. Halve the oranges and remove the pulp, then add juice of the half lemon, sugar, and mint. Return pulp to eight of the orange cases. Arrange on lettuce. Serve the left-over juice and pulp in a custard glass in centre of dish.

Sour Cream Dressing. Take 1 cupful sour cream, J cupful tomato ketchup, sugar to taste, 2 tablespoonfuls of olive oil, 1 teaspoonful salt, 2 tablespoonfuls white vinegar. Mix the salt, oil, sugar, and vinegar together in a basin. Beat in the ketchup then gradually beat in the cream, and serve with fish and vegetable salads.