Page 20 Advertisements Column 3

Evening Star, Issue 20996, 9 January 1932, Page 20

“TRY THIS DIFFERENT SPRING SALAD," SAYS MISS UNA CARTER. Take about one cup of cold cooked peas, half a pound l cooked new potatoes, half a teaspoonful chopped parsley. Slice the potatoes, mix with other ingredients and serve with Worcester Mayonnaise, garnish with chopped white of egg. Make the Worcester Mayonnaise this way: Take the yolk of one hard-boiled egg, rub till smooth, anil add half a teaspoonful of made mtstard, two tablespoonfuls milk, pepper, salt, and cayenne. Mix well and add one tablespoon vinegar very slowly, and one tablespoonful of Lea and Perrins Sauce. “It is absolutely essential,” says Miss Una Carter, “that the sauce should be Lea and Peirins, as its wonderful flavour is so subtle a blend, duo to the special ingredients used and to the long maturing of the sauce, that it is not possible to give this mayonnaise the required delicious ‘tang’ with any other sauce.” Yes—Lea and Perrins.—[Advt.]