SPRING SALADS

Wairarapa Times-Age, 27 September 1940, Page 8

SPRING SALADS

9 SOME TASTY DISHES. FRESH INGREDIENTS AND GOOD DRESSING. Salads should be on the menu all the year round, but in spring housewives seek greater variety with “greens.” : Remember a salad always depends on fresh ingredients and a good dressing, and colour arrangements go a long way : towards success. MIXED VEGETABLE SALAD. Mix together 1 cup each finelyshredded red cabbage, finely-shredded white cabbage, cooked diced beetroot, carrots, potatoes, and chopped raw celery, 2 tablespoons each finely-chop-ped red pepper and grated or minced onion. Pour over 1 cup French dressing, salt and pepper to taste. Serve in crisp lettuce leaves and decorate with the yolk of hard-boiled eggs mixed with a little paprika and rubbed through a sieve. SPECIAL SUPPER SALAD. Dissolve 2 packets lemon-flavoured jelly crystals in 2 cups boiling water; add I:,’ cups pear juice, drained from 1 tin preserved pears. Place about 1 inch of mixture in the bottom of a large ring mould and allow to set. Place one stuffed olive here and there on the set jelly and then place a pear slice over olives, taking care the olives fit in the cavity. Add a little more jelly to set the pears in position. Do not add too much, as the pears will float. Cut the remaining pears into two-inch dice and fill mould and pour over more liquid, completely filling mould. Allow to set and turn out on to a large flat glass plate. In the meantime, scoop out some balls with a vegetable scoop from 3 or 4 avocado pears and sprinkle them with a little French dressing. Wash what remains of the avocado pears and add i-cup good salad dressing and J-cup whipped cream. Fill centre of mould, then pile avocado balls on top. Garnish the ring with watercress, halves of lettuce hearts, or shredded lettuce. RED CABBAGE SALAD. Shred a head of red cabbage finely, pour over enough boiling salted water to cover and allow to steep for five minutes only. Drain well and place | in a jar with enough vinegar and water to cover cabbage, using 3 parts vinegar and 1 part water, 4 bay-leaves and about 12 small uncut onions. Allow to stand for one day, remove from jar and place in serving dish, sprinkle with pepper and salt and 2 tablespoons olive oil. VEGETABLE RING SALAD. Dissolve 2 packets lemon-flavoured jelly crystals in 3 cups tomato puree or tomato juice and allow to become half-set. Cream 2 packets cream cheese, gradually add 1 cup thick mayonnaise and add to jelly mixture. Place in a lightly-oiled ring mould and set aside to become firm. Turn out and fill centre with the following salad: Rub a salad bowl with a clove of garlic or place it in a slice of bread. Add .’-cup diced celery, 1 very small cucumber, sliced very thinly, 6 round or 3 long radishes sliced thinly, 1 head of crisp lettuce, broken into small pieces, 2 or 3 chopped hard-boil-ed. eggs, a few sprigs watercress, A-cup diced cold potato, 4 -cup mild cheese, cut into matches, and, if liked, 1 small tin anchovy fillets cut into small pieces. Pour over just enough French dressing to coat greens about 3 -cup, toss lightly with wooden spoon and fork so as not to bruise greens. Remove slice of bread and serve.