COOK WITH ELIZABETH

Press, Volume CII, Issue 30058, 16 February 1963, Page 2

COOK WITH ELIZABETH

Mosaic Salad

Salads are an individual nd personal touch to a meal t the ' hostess. It is their idle® variety and beauty of opearan.ce which make a «ble look attractive and like her works of art, no two ■e ever exactly alike. Here a new and delightful sought for the moment when ou want something to look little special. Finely-cut ttuce salad has a mosaic ►pping of pink and white ngs which prove to taste 5 delightful as they look. Ingredients: Finely-chopped lettuce for base. Egg and tomato segments to decorate the edge. Cucumbers i cup tomato puree 1 cup water 2 teaspoons gelatine Pinch salt and sugar.

Method: Peel cucumbers. If they are long, cut them in half, or if short ones, cut off one end. With an apple corer, remove the centre' seeds to make a long hollow down to the base. (The cucumber cut out may be tossed with the lettuce or saved to use for sandwiches.)

Soak gelatine in a quarter of a cup of cold water, add quarter of a cup of boiling water, and stir over heat until quite dissolved. Remove from the heat and add seasonings, and half a cup of tomato puree made by rubbing a large ripe tomato through a sieve. Stand the cucumbers up into old tumblers and when the jelly is cold, pour in sufficient to fill each cucumber shell to the very top. Refrigerate until the jelly is very firm. On a flat board, with a serrated knife, cut into quarter-inch-thick slices and lay flat over the prepared salad to make a complete coverage. Decorate round lhe edge with egg and other salad garnishing®.