Variety in Food

Evening Post, Volume CXV, Issue 94, 22 April 1933, Page 19

Variety in Food

Variety, and again variety,- is the soul of food, and it does not matter very much how it is accomplished (states a writer in the "MancEester Guardian"). An interesting and attractive disk is a sort of mixed salad of which the centre-piece is a tomato jelly. This has the advantage both of tasting and looking attractive. Placed at intervals round it are little heaps of anchovies on sardines, with, the bones carefully extracted. Between these are heaps of dressed lettuce salad. Either a French or a mayonnaise dressing can be used. Round the edge of the dish are slices of peeled tomato and round this thin, pieces of brown bread and butter. . As a first dish a vegetable or rice or macaroni with a cheese sauce is very appetising. The sauce can be white, flavoured with cheese and with a plate of grated cheese to add to it to compensate for what flavour is lost in the cooking. Or an even more cheesy sauce can be made with lumps of butter spread on the top and then baked for a few minutes in tho oven. Bread soup, when properly made, is a very good beginning to a meal. The bread must be crumbled and then beaten up with stock or a little milk as though it were going to be a souffle. When it is thoroughly creamy in consistency and all idea of bread has disappeared, butter can be added, together with the usual flavourings. Fruit is often much more tasty mixed than of one kind. Also odds and ends may bo thus used tip successfully. Pears, plums, peaches, blackberries may l)e used in twos and threes to make an open tart, of the kind with a little wall round it to keep in the juice. The middle of the tart may be set with the cuttings from a peach or two, while the outside may bo a pear. Or the combination may depend equally well upon a colour harmony. Colour has much moro to do with tastiness than is commonly imagined, and it is doubtful whether salmon mayonnaise would be eaten with lettuce if lettuce were dark brown.