FOR HOT DAYS

Wairarapa Times-Age, 30 December 1940, Page 8

FOR HOT DAYS

SALAD DISHES. 3, Luncheon Salad. Cut the crusts off a single loaf s brown or white bread and cut it into 4 slices lengthwise. Cream 4 or 5 n ounces butter and spread slices. Cover one slice with a layer of crisp lettuce and chopped hard-boiled egg, well seasoned and bound together with a little mayonnaise. Cover with a slice of r bread, then a layer of minced hamf e flavoured with a little made mustard, 0 pepper and salt. On this sprinkle a 11 layer of chopped celery. Mix together 2 1 finely-chopped apple, 1 tablespoon chopped celery, 1 tablespoon grated or shredded carrot, and enough may- ! ennaise to bind together. On top of this place a layer of lettuce and cover with the remaining slice. Press the loaf under a light weight, and when ready to serve spread loaf with beaten cream, cheese and sprinkle all over with finely-chopped celery. Lastly sprinkle over hard-boiled egg mixed with a little paprika. Serve, cut into t slices with mayonnaise dressing. Mixed Fruit Salad. Peel thickly 1 large grapefruit and i cut into segments. Cut 2 or 3 oranges I in the same way and add to 1 cup : mayonnaise, flavoured with a little : curry-powder, a pinch ground ginger, ! or a very little chopped preserved ginger (about 1 teaspoonful). Peel and cut 3 bananas into thick slices, add to mayonnaise, also 1 cup ripe | gooseberries, cut in halves. Mix well I but gently together, chill well, and I serve in crisp lettuce cups. Curried Lobster Salad. j Add 1 level dessertspoon curry-pow-der mixed with 1 dessertspoon vinegar and 1 dessertspoon hot water to 1 cup thick mayonnaise, and 1 dessertspoon onion juice. Cut a medium lobster into dice (about 3 cups), add to mayonnaise, and mix well together. Place a layer of lettuce—torn into small pieces with the hands, not cut —in the bottom of a deep glass dish, and on top of this place a layer of skinned and sliced tomato, a layer of lobster, then a layer of cold boiled rice (rice must be quite dry and not sticky), then another layer of lettuce and a layer of sliced cucumber. Continue until dish is full, having rice for top layer. Chop 2 hard-boiled eggs finely, add 1 teaspoon chopped parsley, J level teaspoon paprika, and 2 teaspoons chopped capers.- Mix well together and place round edge of rice to form a border. Serve very cold with a little extra dressing. j Potato Salad With a Difference. Boil potatoes in salted water until | tender, but not too soft. Cut into dice I and measure 4 or 5 cups. Place in a I bowl with 1 cup chopped stuffed i olives, 2 tablespoons chopped chives or very young spring onions, 1 teaspoon chopped parsley, 1 tablespoon chopped capers, and Alb bacon, previously shredded and fried until crisp. Add 1 breakfast cup French dressing and allow to stand until potatoes are quite cold. Medley Salad. Mix together 2 cups cold diced potato, 1 cup diced cooked ham, 1 cup diced corned or any left-over cold meat, 2 cups French beans, cut into dice, not sliced, 1 cup cooked peas, half cup chopped celery, 1 cup chopped and cooked cauliflower (when in season), 1 cup cooked and diced carrot, 1 teaspoon chopped parsley, 2 large peeled and chopped tomatoes, pepper and salt to taste and enough boiled salad dressing to bind together. Place I in salad bowl, decorate top with sliced | hard-boiled egg and serve a little extra i dressing separately. f

Pineapple and Chicken Salad. This is an extra special dish. Remove the flesh from a ripe pineapple without breaking the skin and keep it whole. Remove core and cut pineapple into dice. Cut a boiled chicken into thin slices and add to pineapple with o small tm red pimento and 2 hard-boiled eggs, chopped coarsely. Have well washed and cut into small pieces 1 bunch endive and a little watercress. Sprinkle with a litHe lemon juice, season with salt and peppei, a little paprika or cayenne, and enough good mayonnaise to bind together. Fill pineapple case, piling it well up in centre. Decorate it with hard-boiled eggs, cut into quarters with the ends meeting in the centre of pineapple. Sprinkle with paprika and a little chopped parsley.