Salads

Radio Record, Volume III, Issue 30, 7 February 1930, Page 32

Salads

Orange and Strawberry Salad, (CENTRE of oranges and a few pieces of sliced «pineapple. Use the head of a lettuce for a base, and garnish with bulled strawberries and a fey walnut kernels, Apple and Grape Salad. OMBINE equal parts of apple, cut in match-like strips, with grapes halved and seeded. Serve in nests of lettuce, garnished with cream cheese balls, and dress with new salad dressing for which recipe is given below. Vegetable Aspic Salad. 24 tablespoonsful of gelatine, 4 cup of cold water, + cup of vinegar, 2 tablespoons of lemon juice, 3 cup of sugar, $ teaspoon salt, 2 cups of boiling water, 4 teaspoon grated onion, 1 cup of shredded cabbage, 14 eups of chopped celery, 4 cup of chopped nuts, 8 tablespoons chopped pimentos, 2 tablespoons of chopped green pepper, 4 tablespoous of chopped apple, Tomato aspic mixture. Soak the gelatine in cold water for 5 minutes: and heat together the vinegar, lemon juice, sugar, salt and boiling water, and strain onto the gelatine. When the jelly begins to set, add the remainder of the ingredients, except the tomato aspic mixture. Pour into a flat pan and, when set, add a layer of red tomato gelatine, which is about to stiffen. A red vegetable colouring may be used for this if a deeper colour is desired, tut inte shapes with a cooky cutter and serve on lettuce. This recipe will make twelve servings. Farmers’ Salad. PREPARE a quantity of lettuce by cutting into shreds, add water cress or garden cress, if obtainable. Just before serving, mix with a dressing made by heating half-a-pint of sour cream until stiff and adding slowly two tablespoonsful of strong vinegar, two of melted butter, a saltspoonful of salt. a tablespoonful of sugar and a dash of cayenne pepper. This is essentially a farm salad.