SEASONABLE DISHES.

Auckland Star, Volume LXVI, Issue 35, 11 February 1935, Page 10

SEASONABLE DISHES.

CHICKEN AND CELERY SALAD

Ingredients: Pieces of cold, cooked chicken, 1 head of young celery, 2 hardboiled eggs, 1 lettuce, 2 tomatoes, salt and pepper, mayonnaise dressing. Method: Shred a few pieces of celery and leave in cold water to curl for garnishing. Cut the chicken into small pieces and mix with the remainder of the celery, chopped. Sprinkle with salt and pepper. Shred the lettuce., keeping back a few of the smaller leaves. Make a bed of chopped lettuce in the salad bowl, put the chicken and celery on this, arrange small leaves of lettuce round the dish with slices of tomato. Garnish with hard-boiled eggs, cut m quarters and the curled celery. Serve with mayqnnaise dressing. Orange and Banana Salad. Ingredients: Three oranges, 3 bananas, few crystallised cherries for garnishing, I tablespoonful brandy or sherry, 4oz sugar, i cupful water. Method: Make a syrup by boiling the water and sugar together. When cool add the brandy or sherry. Peel the oranges, removing all the white pith (or oranges will be bitter). Cut in thin slices, arrange in a salad dish with the bananas sliced. Pour the syrup over and garnish with the crystallised cherries.