SUMMER SALADS.

Auckland Star, Volume LXV, Issue 27, 1 February 1934, Page 14

SUMMER SALADS.

COOL AND APPETISING.

The average person likes a salad for luncheon in hot weather, and salads are undoubtedly the easiest and the most convenience dishes, for a housekeeper to provide. Americans were the first people to appreciate the full value of salads for the general health, and have invented many and varied ways of serving them. Apple and Celery Salad. Wash and cut ill fine shreds the inner portions of one head of celery, and let lie in cold water half an hour. Drain and dry well. Choose two or three juicy apples, peel, core and cut into thin slices. Put apples and celery into basin and pour over enough salad dressing to moisten them; mix together lightly. Line a salad dish with crisp lettuce leaves, arrange salad on top, sprinkle with cayenne pepper, and garnish with chopped gherkins and chopped nuts.

Cucumber and Potato Salad. Two cupfuls cubed potatoes. 1 tablespoonful chopped onion, i cupful chopped cucumber, '2 hard-boiled eggs, 1-3 cupful fried diced bacon, ij cupful mayonnaise. For four persons. Use boiled potatoes, slice thick or thin across, and lengthwise. Mix with onion, cucumber, bacon and mayonnaise. Serve in salad bowl decorated with sliced eggs. Tomato and Pineapple Salad. Sea Id and peel carefully <>ix large tomatoes, cut thin slice off top, take out seeds and pulp, invert it and drain. Fill cases with pineapple and peeled walnuts, cut in dice two-thirds of the former, one-third of the latter. Place each tomato in a lettuce leaf, stand on a glass plate one for each person. Vegetable Salad. Scoop out round of Mb of cooked potatoes with pastry cutter, and cut remainder-into dice. Cut up two cupfuls of boiled beans. Knead gently 3 tomatoes with your hands, then peel carefully, and cut into fingere. Take 1 gill mayonnaise and mix in 1 tablespoonful of whipped cream. Put diced potatoes in centre of salad bowl, cover with beans, 1 cupful of cooked peas, and a little minced parsley. Decorate with rounds of potato and tomato lingers. Stir 1 heaped teaspoonful grated horseradish into mayonnaise and serve separately ill sauce boat. Banana and Cabbage Salad. Two cupfuls chopped cabbage, 2 bananas, 3 cupful chopped apples, and walnuts, A cupful salad dressing. For six people. Shred the cabbage, add dried apples, walnuts, and finely chopped bananas. Mix lightly with salad dressing and servo very cold on lettuce leaves. Sprinkle with paprika and salt. Beetroof and Orange Salad.

Choose a medium sized cooked beetroot, peel and cut into thin slices. Peel 2 sweet oranges, remove as much of the white as possible and take out pips. Take a salad dish and rub over it a clove of garlic and arrange the beetroot and shred orange. Pour over 2 tablespoonfuls of salad oil and 1 tablespoonful of lemon juice and let salad stand before serving.