HOME SCIENCE

Evening Post, Volume CXVIII, Issue 96, 20 October 1934, Page 18

HOME SCIENCE

S. A. RHODES FELLOWSHIP,

SALADS AND DRESSINGS

Part 11. by Miss V. MacMHlan, S. A. Rhodes Lecturer, TAxwef College, Palmers-ton Korth.) VEGETABLE SALADS. Tomato Surprises.—Take some firm tomatoes, cut a thin slice from the stemend of each, and take out the seed* and somo of the pulp and dust the inside cf the tomato cups with salt and pepper. Now peel a fresh crisp cucumber and cut it into small dice Mix these with salad dressing and .with them fill tho tomato cups. Serve on crispi. lettuce leaves. For some of tho sur-

prises wo can use green peas in plase of the cucumber or, indeed, any lefl-oye* cooked vegetables, or even meat, that we may havo. As long as the mixture is well seasoned and cut;in small dainty pieces, wo can use almost any combififti tion that we wish. ■ ■ - <-

[ . Mixed Vegetable Saiad.—This Is an excellent way of using left-overs. Cut cold cooked vegetables into small,-uni-Conn-sized dice (potatoes, carrots,- peas, French beans, cauliflower, beetroot/ raw [ celery,' and minced onion are all good). Mix each vegetable separately with thij dressing, and do not combine them until just before (serving. Keep them.in a cold place, and arrango: attractivoly ©a crisp lettuce leaves. They may be garnished with chopped parsley, cress, or raw spinach. . ' •■■ f Asparagus Salad.—Cold cooked asparagus tips make an excellent salad served upon lettuce, with French.or mayonnaise dressing. " '

Carrot Salad.—Take equal quantities of cooksd young carrots, small cOofced" potatoes, and beetroot. " When quite cold, cut them into dice and' marinate thoroughly with salad dressing ■ and: serve piled on crisp lettuce- leaves'. Cheese may bo grated over them. " : Waldorf or Apple, Nut, and Celery Salad,—Cut a ripe apple into half-inch cubes. Cut tender eolery of an equal amount into small pieces. -Combiha with walnuts aiuVsala'U dressing.'Placeon lettuce leaves and add dressing'and, a garnish of chopped huts.: If: apples are tart, garnish also "with raisins. Raw ' Vegetable Salads.—Until one hasrtried them, it'.is'not realised sho>v appetising the raw vegetables- taste;! Grate raw carrot, turnip, or swede. Seasoft with 'salt, and pepper, add finelychopped celery and grated onion to'flaV-' our1;. Either mould or place in. an attractive heap Upon the lettuce leaveiand place a little salad dressing to the side. Garnish with ! finely-chopped parsley, cress, or raw spinach. Jiaw Carrot, Apple, and ~Nut Salad;— Grate tender carrots and-add an equal quantity of diced tart apple and- som«' chopped nuts, mix with dressing, and; garnish with dates and raisins, and * sprinkle of nuts. '■ :"■ ~: •/■;. CHEESE AND OTHEE SALADS. Cottage Cheese.—Make a large qaatt- . tity of' milk (ii gallons) Into junket* cut it- across, and/ warni. slightly'to harden the curd. Tip into s muslin bag made from a double thickness ofxheesei cloth or thin flour bag; and! press .under weights until all the whey is squeezed out. Break \ip with a fork. • -It can, now be used for cheese cakes (seasoned/well moistened ;with butter,, and' squeezed into a basin to mould it), or "as cheese, or as a foundation.' for asalad. ■■'■•■. "-; ■•' '• . ■■■■ ■ •-:- ■■--'■■ Cottage' : Cheese . -Kalads.-rrCottage-elieese 2;eups,oehow chow 1; taWespOO.il,' waliiuts (chopped) 3-tablcspoon, dre»s--ing-l'tetsblespopns, salt and. pepper ■to tastev'MßthoJkiMix cottage cheese .with : otii*r-::.ingredibirts. Heap on sfoedded. lettuce in^.toowl with a little'beetroot or' tomato '£ot garnish, and;serve.-.with, -. ■additional dressing. ■:. .■■■:-: !■:.'.-.■:L3t-;: .'■•■;• ■ Dates.;with {Cottage,Chfiose.-r-ti «Up» cottage cheese,;!:cup. chopped--nuts,; lr teaspoon salt; "Ihtablospopu orangftriuice, ■ griitcdrriadsofr half: a lemon, llbijlargA-. dates.-nMottebdi.Mashxheese, a 44 navr ourings, and set aside to. cool, Stona dates; stuff- :vith cheese mixture>.. 3 Sorya on' lettucft-ieaves-with dressing..? ~;, . -, ' Stuffed'Ceiery Salad.—Celery 8 italks, lettuce^-cream""or Cheddar-or--*«ttag«» •■ cheese, ibiteKam, f renchjirejsinjj, seasoning. Method: Mix cheese to a creamy-consistency-with a little thin cream; Stuff-the'-cjeleryrstalkja with thw miiture, and %tk stalks in pieces about lin.long. Usc-Ave or six pieces for each sorving. Set^e on ■ lettuce with french" dressing. Serves six. Devilled Egg Salad. —Hard-cookea eggs '1, devilled ham 6 tablespoons, choppod chives a teaspoons, vinegar 1 toasp'bbri prepared mustard J-teaspoon, sugar i-tcaspoon. . Method:' Chill «gg« = and cut in. halves lengthwise. Mast . yolks, add other ingredients. Bofill egg whites, servo on cut salad greens witu cooked dressing. Serves four. ■■ Favourite Potato Salad.--Cooke.i diced potatoes 2 cups, celery (diced) l cup, mayonnaise, diced apples 1 cup. Method': Combine ingredients, mix witii mayonnaise, and serve on lettuce. Bctves Vegetable Aspic Salads.—Soak" 2 tablespoons of gelatine (or cellagine, powdered, dried seaweed) in 2 tablfeSpoons of cold water. The aeaweed pw paration is preferable, as .it = contains iodine, so frequently lacking ."V out lie Add one cupful of hot vegetable broth' drained from tho particular vegetable which you have chosmr to sot m the aspic jelly. Season with 1 ■ trt» ctpoon of vinegar or lemon and *» Fill the moulds with the hmnd and sLr=sr^"SS.M' "alt fcVgrains cayenne, 1 teaspoon, dry . mwtara Method: Put the ingredients Tiv&t ia* the order listed; fasten no on iar tightly, then shake vigorously fT twf mmutes. If you like ~*w . needn't use a jar-just stir tho ingred. ents together in a bowl.