SOMETHING FOR LUNCHEON
CHICKEN SALAD IN CARROT. Procure large carrots and cut into thick three-inch slices. Peel and scoop out centre with a vegetable scoop. Boil in salted water until tender. Drain well and allow to marinade in a little French dressing for about 1 hour. In the meantime chop 1 apple finely and 2 or 3 stalks celery into dice. Mix with 2 cups chicken (or left-over meat), 1 cup chopped ham, J teaspoon chopped chives, and enough good mayonnaise to bind together. Season with salt and pepper. Fill the prepared carrots, piling them dome shape. Glaze with halfset aspic, giving them. about three coats. Place on ice to get thoroughly cold, and serve with a crisp lettuce salad.
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Wairarapa Times-Age, 26 December 1940, Page 8
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120SOMETHING FOR LUNCHEON Wairarapa Times-Age, 26 December 1940, Page 8
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