Salad Supreme
One cup of raw grated carrot, one cup of tinned pineapple, cut small, 2 oranges cut small, 2 cup of green peas and 2 cup of chopped celery, 1 tablespoon of gelatine, 44 cup of cold water, 1 cup ot hot pineapple juice, %4 cup of vinegar, 2 cup of orange juice, 2 rounded tablespoons of sugar, and a pinch of salt. Soak the gelatine and sugar in the cold water for half an hour, then add salt, and the hot pineapple juice. Stir till the sugar and gelatine are dissolved. When the jelly is almost set, add the other ingredients, and turn into individual moulds. When set, turn out on lettuce leaves, and top with a good mayonnaise.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19400321.2.52
Bibliographic details
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New Zealand Listener, Volume 2, Issue 39, 21 March 1940, Page 45
Word count
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121Salad Supreme New Zealand Listener, Volume 2, Issue 39, 21 March 1940, Page 45
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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