RECIPES AND HINTS.

Auckland Star, Volume XLVI, Issue 66, 18 March 1915, Page 8

RECIPES AND HINTS.

* *7' ",''.'Z'.'.TZ :.".:..* CARROT SADAD. line a salad bowl with endive that has I been well washed, dried in a clean cloth, | and shredded. Sprinkle lightly with j salt and pepper. Have ready some car- - -rots that have been cooked until tender "" in bbHing isatt water, then drained and for two hours in a mixture of olive oil, lemon juice, salt and pepper. Arrange- these in layers, sprinkling each layer lightly with finelygrated horseradish. Add a.little French dressing, and serve. STUFFED TOMATO SAiLAD. - Skin four medium-sized tomatoes, and iscoog out the seeds and some of the pulp, leaving'a neat, hollow shell. Keep ..thescin a ccdd place until wanted. Pre- " (pare a salad mixture with twelve fillets •of anchovies, one small tomato finely minced, one chopped hard-boiled egg, and-a few sprigs of watercress cut into email' pieces. Bind all together with - French dressing, and fill the tomatoBfceHs with the mixture. Serve on a ' 3>ed-of "tender young lettuce leaves. MARYLAND SALAD. "ißemove all skin and bone from half impound of cold cooked fish, break into -ateat- shreds,- and -mix with it one teaepoonfnl of grated onion, one teaspoonfril of grated iiorseradish. 4oz of cold icooted potatoes cnt into dice, and sufficient dressing to- moisten. Arrange this *m a bed of crisp lettuce leaves, and Xraaoient the top with a hard-boiled ' pressed through a sieve.