SALAD DAYS

Dominion, Volume 27, Issue 59, 2 December 1933, Page 15

SALAD DAYS

Dishes for Week-end Use Salad days are here, and when the warm weather really arrives to stay, we shall all be enjoying salad lunches again. Recipes for dressings of various kinds have already been given, but a new and efficient one-minute dressing has since been found. This is a fine powder, put up in a tin, which is mixed with milk or waler, a dash of vinegar, and perhaps a tablespoonful of cream. Try it poured over hard-boiled eggs' and sardines, crayfish or cold mixed vegetables on crisp lettuce leaves. Mint Jelly is a nice accompaniment for the joint. Soak of gelatine in the juice of a lemon or a gill of light vinegar for 20 minutes. Put a gill of mint leaves iu a bowl, cover with boiling water, mash them down and stand. Strain through muslin and squeeze. Add to gelatine and lemon juice, and stir over gentle heat, adding two tablespoonfuls of sugar and half a teaspoonful of salt. Stir well. If liked, set in egg-cups—one for each person—-and after masking with the jelly, add a little finely chopped mint. Fill up with jelly and more chopped mint. It can be made in the same way using peas, spinach, or any other vegetable. Potato Salad: Take two cups diced cooked potatoes, 1 cup shredded cabbage, :} cup diced cucumber, i cup grated raw carrot, 1 tablespoonful finely mixed onion, salt and lettuce. Combine the potatoes, cabbage, cucumber, half of the grated carrot, and the onion with salad dressing. Serve on lettuce garnished with the remaining earrot. Tin’s is sufficient for six people. Jellied Tomato Cheese Salad: Take 1 cup of tomato soup, 6oz cream cheese, 2 tablespoons granulated gelatine, i eup cold water, 1 cup mayonnaise, 1 cup chopped onion, -I teaspoon salt, cayenne, lettuce and French dressing. Heat the soup to boiling point, take off the stove, add the cheese and beat until thoroughly blended. Soak the gelatine in the cold water for 5 minutes and dissolve in the hot soup mixture. Cool, but do not allow to thicken, then stir in the mayonnaise, vegetables and seasoning.’ Pour into a mould and chill until firm. Turn out from the mould and cut in slices and serve on beds of lettuce.

Nonnandy Salad: 1 pint green peas, 4oz of shelled walnuts, 1 teacupful milk, -Joz butter, 1 teaspoonful chopped parsley, mayonnaise dressing, salt and pepper. Put the butter and milk into a saucepan and bring to the boil. Partly cook the peas with a small sprig of mint, drain and then add to the milk and simmer gently for ten minutes. Add the chopped walnuts, and season with salt and pepper. Leave the pens until quite cold; place in the centre of a salad bowl, pour over some mayonnaise, and sprinkle over a little chopped parsley. Surround with lettuce and watercress.