Try Some of These

Evening Post, Volume CXIII, Issue 1, 2 January 1932, Page 7

Try Some of These

Baisin Salad: 1. cup seeded raisins, 1 cup sliced apples, 1 sliced banana, $ cup chopped celery, 1 shredded orange. Mix lightly with a generous amount of whipped cream,; which has been flavoured with 1 tablespoonful of mayonnaise. Serve on lettuce leaves and sprinkle, with chopped nuts.

Stuffed 'Tomato Salad: Take-large ripe tomatoes, peel, and scoop out the centres. Sprinkle inside with salt and fill -with finely-shredded cabbage mixed ■with salad dressing or mayonnaise. A little pepper, and a little onion, may be added if liked. Top "with,dressing and sprinkle with red pepper or chopped parsley.

'Cucumber' Salad: Peel enough cucumbers to make 1} cups of pulp after grating. Press through a strainer, being careful to retain considerable amount of juice. Add J-cup lemon juice, a few scrapings-of onion juice, and a saltspoonful of salt. Have ready Joz gelatine, dissolved in a little cold water. Add this to the first mixture, and cook between five and ten minutes. Turn into a mould dipped in cold water, and allow to .stand until firm. Serve in lettuce leaves with plain cooked salad dressing. :

. ..Mayonnaise: Yolks of 3 eggs, stir well with 1. scant tablespoon of granulated, sugar, pinch of salt, 1 tablespoon, .of mustard dissolved in vinegar, J teaspoon; butter. Stir all well, and cook in double steamer. Add -J cup oi' vinegar arid J cup sweet cream.

Bbiled Dressing: % Cup of milk or water, 3 tablespoons butter, 2 table"Spoons vinegar, 1 egg, 2 teaspoons sugar, 1 teaspoon salt, 1 tablespoon flour, i teaspoon dry mustard, \ teaspoon, red pepper. Add the sifted dry ingredients to the. beaten eggs, and mix thoroughly. Add the vinegar and water, and cook over hot water, stirring 'constantly till thick. Add the butter, salt, and pepper. ; V

Pineapple Salad: -j Cup cream, \ cup mayonnaise, 3 tablespoons lemon juice, J teaspoon salt, 2 cups pineapple cubes, i-c.up chopped preserved ginger, 1 tablespoon ginger syrup. : Whip the. cream until stiff, add mayonnaise,, lemon juice, and. salt (the amount of the'seasoning may be varied to suit the individual taste). For the pineapple cubes either canned or fresh pineapple can be used. Add them together with the ginger, and syrup to the mixture, tet stand till thoroughly chilled. Servo oii lettuce. This recipe will serve eight persons. : Potato Salad: 1 quart cold cooked potato slices, 1 cucumber sliced, 1 cup diced «*ltry. 2 e«p« boiled dressing, 1 toMpmt ma, pepper. Arrange in al-

tcrnate layers the potatoes and cucumber, sprinkled with seasonings. Add the dressing, do not stir, but lift carefully with forks. .

Swedish Potato Salad: This salad must be handled very carefully, for it should be light and. fluffy. Pare and boil potatoes,. put through the potato masher, and chill. There should be 2 cups, measured-lightly. Have^ j-eady 1 cup shredded celery and V cup chopped walnuts.' Combine lightly, using two forks, and pour over, a French dressing. After dressing is added mix only enough to have salad well seasoned. Arrange in salad'bowl, and garnish, with tips of cress and a border of thinly sliced radishes. '■'.].

Cabbage Salad: 1 small cabbage, 1 small onion, 2 small, carrots, saladdressing. Cabbage .'. leaves. Chop the onion and carrots very finely. Shred or chop the cabbage 'finely, ■ add a shredded green pepper, if available. .Mix lightly with salad dressing, and. serve, on cabbage leaves. ,

Green Salad: Wash, dry thoroughly, and if possible chill on the -ice, .'all available' green -vegetables,, lettuce, watercress, spring, onions, cucumber, etc. Add some sliced tomato, and. when ready to serve put in a. bowl and mix well with a well-flavoured dressing. Decorate with rounds of hard-boiled eggs. ■, ■ ;■• ■ ■■:•;.

Cheese Pudding.—Line a small greased pie-dish with thin pieces of crustless bread spread.with butter, Pour : half a pint of previously boiled milk on to two beaten eggs while stirring, and add three or four ounces of grated cheese with seasonings of pepper, salt, and mustard. Pour this mixture into the prepared dish arid bake in a medium oven for about half an hour. Serve hot in the dish. •

. Almond Qrcam Cakes.—Two ounces dried cake crumbs, loss- castor, sugar, iox ground almonds, few dropsj.esaence almonds, yokcof one egg. Mix all well together. Roll out : and cut into strips. Cut some sponge cake into small rounds; put a strip of almond mixturo round each round of cake. Put a. little jam in the bottom; fill with whipped cream. Sprinkle chopped almonds on top. . - .. ■..;.'■ '

Meringued Apples.—Take four baked apples and let get cold. Whip white of one egg very stiffly, fold hr 2oz of icing sugar, and spread this over apples; sprinkle with one tablespoonful of. castor.sugar. Bake in a very moderate oven for about 20 minutes, until meringue is firm. Serve hot. ,If desired cold, decorate with whipped cretin. Meringued pears may be done th« same as apples, only 4nrt Mnr iatfMul ME baking. '. .