Tomato and Cauliflower Salad
Two good tomatoes; some cooked cauliflower; 42 pint of hot water in which is dissolved 2 dessertspoons of powdered gelatine (420z.); some shredded lettuce; 2 hard-boiled eggs; 2 tablespoons sweetened condensed milk; I level teaspoon mustard; 3 tablespoons vinegar; salt and pepper; 1 teaspoon chopped onion. Arrange sprigs of cauliflower, slices of tomato and lettuce in a mould. Sprinkle chopped egg-white between layers. Make a sauce by mashing the 2 egg-yolks till fine, in a basin, adding the condensed milk and the mustard mixed with a little vinegar, When well mixed, add the onion, the pepper and salt, and stir in the 3 tablespoons of vinegar slowly. When the gelatine liquid is cool, add it also; and pour the whole sauce over the vegetables in the mould. Leave to set. Turn out on to a bed of lettuce; or serve cut in slices on lettuce leaves.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19460301.2.45.4
Bibliographic details
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New Zealand Listener, Volume 14, Issue 349, 1 March 1946, Page 22
Word count
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150Tomato and Cauliflower Salad New Zealand Listener, Volume 14, Issue 349, 1 March 1946, Page 22
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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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