THE RIGHT RECIPE

Evening Star, Issue 20374, 4 January 1930, Page 17

THE RIGHT RECIPE

With the coming of warm weather and its accompaniment of abundant vegetables, we begin to look forward to tasty salads. • RECIPES. —Spinach Salad.— Cold cooked or raw spinach, chopped spring onions or chives, French salad dressing, hard-boiled eggs. * Raw young spinach is preferable to .the cooked. Wash the spinach in plenty of water in at least three changes. Shake well, and dry in a cloth. Put it with the chives or onions in a bowl, and,just at the point of serving pour over the dressing. Mix well and garnish with the eggs. Cooked spinach, if used, needs to be well pressed, so that little moisture remains. Press it then into a mould and turn out when needed. Pour over the dressing and garnish with eggs. —Plain Salad. — Lettuce, chopped chives, herbs as liked (optional), French salad dressing. Wash and dry the leaves. Do not use the thick stems. With the hands break the leaves (never use a steel knife to do this). Sprinkle in the chopped herbs (chives, mint, sage, thyme). Sprinkle over salt and pepper, then the oil (best Lucca oil), and finally the vinegar. Or , the dressing may be made and then put over. The dressing must not be put on till at the moment of serving. Garnish, if liked, with hard-boiled eggs. —Potato Salad.— Potatoes cooked in jackets, chopped chives or parsley, mayonnaise or French salad dressing. Peel and slice the potatoes (hot or cold). Sprinkle the ' dressing generously, and stand for at least fifteen minutes before serving. At the last minute mix the potatoes gently, pour a little more dressing, and sprinkle with the herbs. •—Tomato Salad.— Ripe, firm tomatoes; French dressing, herbs (chives, parsley, etc.). Wash and slice the tomatoes and sprinkle with plenty of the dressing. Stand for at least fifteen minutes before serving. Then stir well, add more dressingj and put in the chopped herbs. Hard-boiled eggs make a good addition. —Hindoo Salad.— Large, firm tomatoes; lettuce, celery, watercress, salad dressing. Slice the tomatoes and shred the lettuce. On a layer of lettuce lay the tomatoes, and arrange alternately chopped celery and cut watercress. Serve with French salad dressing. DRESSINGS. —Ordinary French.—One tablespoon vinegar, two tablespoons best olive oil (French or Italian if possible), one yolk egg (optional), salt and pepper. . *? Mix tho oil, vinegar, and seasoning, then sprinkle over the salad and mix

in with the lettuce. Where a yolk is added it should he slightly beaten first, then mixed in the dressing after the other ingredients, Chopped chives make a good addition, but should not be put in if it is intended to keep the sauce for the next meal. It must be put on the salad only when serving, otherwise it soddens the leaves and makes them indigestible. —Mayonnaise.—

One yolk, lemon or white vinegar, olive oil (French or Italian). Put into a bowl the yolk, salt, pepper, and a teaspoon of lemon juice or vinegar. Stir gently with a fork till all are well mixed, then add (a few drops at a time) the oil, stirring the whole time. Continue this till the mixture thickens. Then, if desired, more lemon or vinegar may bo added. A new flavour is given if at any moment of serving a little chopped parsley or chives be added. This is the most delicate sauce for cold chicken, salads, fish, etc. In summer it may be difficult to make, but if the bowl be placed on ice or in very cold water it will facilitate matters. —Special Salad Dressing.— One cup sugar, one cup vinegar, two cups milk, three egg yolks, two tablespoons flour, one teaspoon mustard, one teaspoon salt, one-quarter teaspoon cayenne pepper. Mix together the dry ingredients. Add the milk, and bring to the boil. Gradually add the vinegar till all is a smooth paste* and finally mix in the beaten eggs, taking care that the mixture is well off the boil. This will keep for some time, and may be bottled.