Apple and Onion Salad

New Zealand Listener, Volume 4, Issue 94, 10 April 1941, Page 46

Apple and Onion Salad

Dear Aunt Daisy, I’m just another of those who enjoy your morning session and recipes, and your Listener page. I’ve heard you put over many apple recipes, but I’ve never heard you give the Apple and Onion Salad. Well, here it is. Of course, the size of the salad depends on the size of the family. For my family, I use three apples and one orlion (the apples must be eating apples, not cookers). All you do is to peel and slice very finely the apples and onion, mix them together in a salad bowl, and then pour over a sweet dressing. I like a dressing made with sweetened condensed milk, and it is especially lovely with this salad. If you have not already tried this, you will find it very tasty, particularly when lettuce land tomatoes are getting scarce.

R.

M.

(Orakei).

/ Very piquant and exceedingly healthy. Although onions do not agree with everyone, they are very g00d for those who can digest them. Bread and onion is real "peasant" food, simple and satisfying. Here is my condensed milk salad dressing: One tin of sweetened condensed milk, 1 teaspoon of salt, 1 teaspoon of dry mustard, some pepper. Mix all with the milk, then sift in a little curry powder, then vinegar to taste.

Or you could try this Pineapple Salad Dressing — using 1 cup of pineapple juice, 4 tablespoons of flour, 3 tablespoons of sugar, 2 eggs, 1 tablespoon of butter and 1 cup of cream. Mix the sugar and flour, and add enough pineapple juice to make a smooth paste. Heat the rest of the juice, and add the flour mixture. Cook, stirring constantly until thickened. Add the eggs, beat until light, and add the butter, Cook 2 or 3 minutes, stirring to prevent lumps. Cool and place in refrigerator, or a cool place, until ready to serve, Whip the cream and fold into the mixture just before serving.