SALADS

Wairarapa Times-Age, 13 October 1941, Page 2

SALADS

VARIETY OF DISHES. At least one fresh raw vegetable should be included in the diet each day —two are better. 1 Lettuce is by no means the only green which can be used for salads. Endive, young silver beet or spinach, cabbage, mustard, cress, dandelion leaves, nasturtium leaves, mint, turnip tops, carrot tops, radish tops and parsley are among the other greens which can be used to make salads different. These greens can be mixed and used with or without lettuce. MOULDED SALADS. Use any vegetable, either raw or cooked, and mould either in lemon jelly with a very little vinegar added, or in vegetabe water set with gelatin. The recipe for jellied peas will be given as a guide: One cup cooked green peas, 1 hardboiled egg, 2 level tablespoons gelatin, | pint liquid from peas, pepper and salt. Soak the gelatin in a little cold liquid; add the remainder of the liquid hot. Stir well. Season. Pour a little of the dissolved gelatin into a mould, and decorate with slices of hard-cooked egg. Fill the centre with peas, and pour over the remaining liquid. When set serve with cold meat or as salad. NEW ENGLAND POTATO SALAD. 2 cups cold diced potatoes, 1 cup celery (chopped), -1 cup boiled dressing, 1 small onion (minced), 2 hard-boiled eggs. Mix and serve on a crisp lettuce garnished with chopped parsley and slices or wedges of hard-cooked eggs. Potatoes cooked in their skins and peeled afterwards make the best flavoured and most nutritious potato salad. CABBAGE SALAD. One aoplc, 2 sticks celery, dressing, white cabbage. Shred the cabbage finely and place on a serving dish. Mix chopped celery and apple in a liberal amount of dressing. Pile on the cabbage and grate carrot on top. Note: If the apples are not mixed with the dressing they will discolour. CABBAGE AND FISH SALAD. One cup cabbage, 2 or 3 sticks celery, dressing, lettuce, pepper and salt, fish. Make a bed of lettuce leaves. On this place cooked or canned fish. Shred the cabbage very finely, chop the celery, and mix both in the dressing. Pile on top of the fish and sprinkle with chopped nuts or parsley. • BANANA SALAD. Roll banana halves in boiled salad dressing and then in chopped nuts. Serve on salad greens with additional dressing. CANDLE SALAD FOR CHILDREN. Stand half a banana on a round of canned pineapple. Place a small piece of cherry on top of the banana for the flame and pour dressing down the side for candle grease. Surround with salad greens.