Recipes SALADS FOR SUMMER

Press, Volume CXV, Issue 33740, 13 January 1975, Page 6

Recipes SALADS FOR SUMMER

(By

CELIA TIMMS)

Salads may be made to delight the eye as well as the palate, particularly if they are moulded.

Served with a platter of selected cold meats, an attractive mould becomes the centrepiece for a more formal summer meal and may be prepared well in advance. SPICED PEACH

1 This recipe for Spiced ; Peach Mould, which should serve six, has ginger ale in it to give it added flavour. This mould teams well with salmon as well as with cold meats. You will need:1 tin peach halves 2 sticks cinnamon (about 3 inches) or J teaspoon ground cinnamon 1 teaspoon each of whole cloves and whole allspice 1 cup lemon juice 1 packet lime-flavoured jelly crystals (or lemon) J cup each of water and drained peach syrup i cup ginger ale 1 cup finely chopped celery Pinch salt. Method:-Drain peaches and keep syrup. Combine syrup with lemon juice and spices, bring to the boil and simmer for 10 minutes; add the peaches and simmer for a further five minutes. Allow to cool. Dissolve jelly crystals in | cup hot water and 2 cup peach syrup. Stir in the ginger ale, celery, and salt. Arrange peaches in a ring mould, pour in the jelly mixture and chill until firm. Fill centre of unmouled ring with drained salmon mixed with chopped green cocktail onions, grated celery, and mayonnaise. If serving the; mould with cold meats do l not put salmon in the centre of the mould ring. ORANGE, TOMATO SALAD '■ Oranges give colour and •flavour to salads. The fol-, I lowing mixture, to serve I four, includes tomato and

celery and is served in orange shells. You will need:4 oranges 4 small tomatoes 4 stalks celery | cup cream 2 tablespoons vinegar Salt and pepper

Method:-Cut a slice from the top of each orange and scoop out pulp. After removing pith and membrances, dice pulp and mix with the skinned and diced tomatoes

and the grated celery. Blend well together. Blend cream and vinegar and season to taste with salt and pepper and mix with the salad mixture. Pile into the orange shells. EGG SALAD ROY ALE

Egg Salad Royale is one of the easiest salads to prepare and it is very popular. Quantities here make enough for four persons. You will need:1 lettuce 6 hard-boiled eggs 3 tablespoons chopped chives j cup each sour cream and mayonnaise Salt and paprika | cup chopped cucumber 1 teaspoon finely chopped green pepper Method:-Tear lettuce into bite-sized pieces and arrange in salad bowl. Cut eggs into quarters and tuck among lettuce. Sprinkle with chives. Combine the sour cream (or plain yoghurt) with mayonnaise, seasonings, green pepper and cucumber and pour this into two lettuce cups and stand them among lettuce and eggs in bowl. APPLE, CARROT, AND CELERY SALAD Apple, raisin, and carrot salad makes an appetising combination when served in crisp lettuce cups with mayonnaise to go with cold meat or poultry. The quantities given make enough for four persons. You will need:— | cup seedless raisins 3 apples (preferably redskinned) 2 medium-size carrots Mayonnaise Lettuce leaves

Method: Place raisins in saucepan and just cover with water, cover with lid. and bring to the boil; simmer until plumped. Cool and drain, then chill in refrigerator. Core and dice apples, grate carrots finely, and combine all three. Moisten with about two tablespoons of mayonnaise, and heap in crisp lettuce cups. Serve chilled.