NEW IDEAS FOR SERVING SALADS.

Auckland Star, Volume LXXI, Issue 81, 5 April 1940, Page 10

NEW IDEAS FOR SERVING SALADS.

Wholesome And Attractive Foods. To-day food values and vitamins are taken seriously into consideration when menu-making, and thus the importance of vegetables and fruit cannot possibly bo overlooked. Unlike many other foods, salad is not only wholesome but decorative, and thie is an added reason for approval when planning a menu. To serve the right salad with its appropriate dressing, and arrange for its appearance at the exact moment of the meal when it will be most welcome, is litt'e short of a triumph. No lon-jer does the word "salad ,, conjure up a vinegar-satur-ated lettuce. A salad to-day is made up of surprises. The modern cordon-bleti takes each and every vegetable or fruit in turn, and by judicious blending of harmonising or contrasting flavours achieves e triumph that pleases both eyes and palate. A salad that is made solely of either vegetables or fruit is best served in a Cilt-ghiRS bowl. There is something about the crisp delicacy of young lettuce that seems in keeping* with the clear-cut crystal. When the more substantial staled is served with cold meat, chicken, fish and eggs, incorporated with the vegetable ingredients, i"t is more suitable to serve it in a china salad howl. How to serve the mayonnnse sauce and other dressings is rather a problem. Of course, if preferred the oil and vinega." win be placed first in the salad bowl and the vegetables lightly passed through them. Care must lie taken to be liberal with the olive oil and sparing with the vinegar. And if a soupcon of garlic and onion flavour is approved the best and most suitable way of introducing it is to rub the interior of the bowl with a cut slice of eith?r or both of these before arranging the other ingredient*. This is a much safer way than even a sonpeon of finely-chopped onion, which is apt to become too aggressive. Here are some interesting salads. String Beans Salad. Two cups cooked string beans, one pimento chopped, quarter head lettuce, shredded French dressing. Rub bowl with onion or garlic, if desired. Toss all ingredients together and s-erve from a selad bowl. . Cauliflower Salad. One head cooked cauliflower, half cup mayonnaise, half cup thick tomato sauce or chili sauce, three tablespoons chopped olives. Mix mayonnaise and tomato cr chili sauce with olives and pour t)ver cauliflower heads. Carrot Salad. Three cups grated raw carrots, ha'f chopped sweet pickles, inayounaise. Combine and serve on lettuce. Raw Beet Salad. Two cu)*i ground raw beets, half cup piccalilli, mayonnaise. Combine ingredients and serve in lettuce cups. Frozen Cheese and Watercress. A new frozen salad is a happy thought, and when cheese is one of tlie ingredients it can easily constitute a complete meal. Half pound cream cheese, half dip milk, half cup mayonnaise, one pint cream (whipped), one bunch watercress, slight grating onion. Mash cream cheese with a fork, gradually add milk until smooth and of creamy* consistency. Fold in the mayonnaise and whipped "cream. Add watercress, discarding the coarse stems. Add onion and pour mixture into tray «nd freeze for several hours. Cut into squares or slices and serve on .1 bed of crisp lettuce.