RECOMMENDED RECIPES

Evening Post, Volume CX, Issue 34, 8 August 1925, Page 15

RECOMMENDED RECIPES

SALADS AND SALAD DItESSINGS,

With the advent of visitors who belong to a nation which specialises in lalads, ana uses them a great deal in menus, and with the prospect of dinners, luncheons, and suppers for the members of, the American- fleet, some good salads and dressings from Mrs. Wetherell's store of recipes will, no doubt, be welcome to prospective hostesses, both public and private. Following are several. (Note, to please most New Zealand tastes as well, cream should be substituted for oil): —

The success of salad-making depends largely on the freshness and crispness of the green vegetables used, also on their being perfectly dried after careful washing.. Do not mix a salad until about to serve it, or it will be sodden and most unappetising. Lemon juice may be substituted for vinegar if preferred. Cucumber Salad for Salmon (by request) -—Pare a cucumber, cut it into short lengths, and boil in salted water for ten minutes. Drain, and leave until cold, then cut into dice and pile on a dish and cover with mayonnaise that hai been sharpened well with vinegar. Garnish with capon. Thil is a digestible way of serving cucumber.

• American Chicken Salad.—Remove oil the flesh from a boiled chicken, taking away all gristle and bone. Cut the meat into cubes, and add an equal quantity of ofiicory. When about to serve, eprinlde with lemon juice, season with. salt and pepper, and add^half-a-pint of mayonnaise. Mix well, using two forks, until all the salad is covered with the mayonnaise. Arrange some crisp lettuce in a salad bowl, place the chicken on it. and garnish with stoned olive 3. Colery can bo used instead of chicory if procurable, aiid chopped nuts make a nice addition. The carcass, etc., can be utilised for stock.

Chicory and Pineapple Salad —Thoroughly well wash and dry the chicory, and mis in a bowl.with small cubes of pineapple. Use cream dressing. Egg and Tomato Salad.—Slice tomatoes and hard-boiled eggs, arrange in n bowl, a>d cover with mayonnaise. Garnish with filleted anchovies and capers. Peach Salad. —Prepare some crisp lettuce. Mix cooked peas, cucumber, and apple, cut into tiny dice, and a few chopped almonds. Drain some tinned peaches, fill the halves with the dice, dress them with freshly ground bleck pepper and thick cream, and arrange them on the well-dried lettuce.

French Salad Dressing.—Half teaspoonfuleach of black pepper,, salt, niade mustard, 1 tablespoonful vinegar, and 3 tablespoonfuls oil. Mix the pepper, salt, mustard, arid vinegar, and then by degrees the oil. Rub the salad bowl with cut onion or garlic, ,and use only enough dressing to coat the salad. Mayonnaise Sauce.—2 raw yolks of eggs, 1 pint salad oil, 1 tablegijoonful tarragon vinegar, 1 teaspoonful made mustard, pepper and salt, pinch of castor sugar. Put the yolks into a basin with salt, pepper, and mustard, and mix well with a woodou spoon. .Then add oil drop by drop 1, stirring all the time. When the mixture haa thickened a little, stir in the vinegar, also drop" by drop, until all the oil and vinegar : are used. Stand the basin on a largo damp cleth, and cut a piece out of-the oil-bottle cork sp that only a drop can come out at a time. Mix in a very cool place. A dessertspoonful of boiling water added little by littlb will prevent the "rich oily taste that is sometimes disliked. Salad Dressing Without Oil.—l hardboiled egg yolk, i gill croam, A teaspoonfulmade mustard, pepper, salt, 4 teaspqonful castor sugar, two table»poonful« vinegar. Put the yolk of egg in a basin with the mustard, salt, pepper, and sugar, arid mix with. a little cream until smoot»; then carefully add the rest of the cream and. vinegar. ■ ' . . Salad Dressing (to keep some days).— 1 tablespoonful castor' sugar, 1 tablespoonful each of oil and-salt, 1 dessertspoonful of mustard, 3 yolks of eggs, 1 gill vinogar, 1 pint, of milk or evaporated milk. Mix.the sugar, salt, mustard, and oil until perfectly' smooth, then mix in the wellbeaten yolks of eggst, 'tho vinegar, and lastly, the milk. Put into a double saucepan.and stir until the consistency of custard. The mixture must not boil. It is ready when it coats the spoon evenly and thickly. . Luncheon. Salad.—l lettuce, 1 cucumber, 1 small beetroot, .2 or 3 sticks of celery if possible, slices of veal or beef, olives, 2 boned anchovies, 1 teaspoonful each of shallot, tarragon, chervil, and sorrel, 2 gherkins, hard-boiled yolk of epjg. Wash and dry the lettuce and pull it into small pieces, Bnd cut the beetroot, cucumber, celery, meat, olives, and anchovies into strips. . Mix them all together in the salad bowl, and sprinkle over them the chopped shallot, tarragon, cheVvil,: and sorrel. Kub the egg yolk through a sieve and sprinkle over the top. Garnish with strips of gherkin, and serve . the dressing separately— either mayonnaise or salad dressing.