THE RIGHT RECIPE

Evening Star, Issue 22572, 13 February 1937, Page 29

THE RIGHT RECIPE

SUMMER DAYS ARE SALAD DAYS The garnishing and dressing of the salad should bo considered as important as the salad itself. Beetroot Mould Salad. Take 2 dessertspoonfuls gelatine, 2 beetroots, 1 small lettuce, li cupfuls hot water, J cupful vinegar, pepper and salt, sugar to taste, tomatoes. Cook the beetroots, peel and slice. Line a mould with beetroot slices and fill centre with diced beetroot. Dissolve gelatine in hot water, add vinegar, pepper, salt, and sugar. Pour into mould and allow to set. When required, turn out on to a dish on which lias been arranged some choice lettuce leaves. Garnish with slices of tomatoes. Apple, Onion, and Cheese Salad. Take 2 eating apples, 1 small onion, 2 tablespoonfuls grated cheese, lettuce or endive, oil, and yinegar. Peel and grate onion. Peel and core apples. Out fruit into dice. Mix onion and apple together, adding grated cheese. Wash and prepare lettuce or endive. Arrange neatly in a salad bowl. Put onion, apple, and cheese in the centre. Dross with oil and vinegar, and serve. American Potato Salad. Take 6 large potatoes, 1 onion, 1 lettuce (shredded), 1 teaspoonful mustard, 2 large apples, 1 cupful chopped celery, 1} tablespoonfuls vinegar, 1 tablespoonful chopped gherkin, 3 tablespoonfuls mayonnaise. Boil the potatoes in their skins in salted water. When cooked, drain, and when cool, peel, and chop roughly, and mix with finely-minccd onion, apple chopped to size of potato, celery, and shredded lettuce. Sprinkle lightly with paprika, pepper, and salt to taste. Stir in vinegar, mayonnaise mixed with the mustard, and chopped -gherkin. Garnish with finely-chopped parsley. Cabbage Salad. Take 11b shredded cabbage, 2 eggs, i cupful vinegar, i cupful milk, 1 tablespoonful butter, 1 tablespoonful castor sugar, 1 teaspoonful mustard, 1 teaspoonful salt. Heat the vinegar in a double boiler. Add butter, beat the two eggs well in a basin, then stir in seasoning, sugar, and the hot vinegar. Return to double boiler. Cook the mixture till thick, stirring all the time. Now remove from fire, add milk, and, when hot, pour over the cabbage. Leave till cold before serving with cold, sliced sausage, corned beef, pressed beef, or tongue. Valentine Salad. Take 1 tablespoonful gelatine, J cupful cold water, i cupful diced beetroot, 2 cupfuls , boiling water, i cupful chopped cabbage, -f cupful sliced celcelery, i cupful diced carrot, £ cupful peas, i cupful chopped walnuts, lettue, French dressing, mayonnaise. Soften -gelatine in cold water, then stir in boiling water. Stir till gelatin© is dissolved, and leave until it begins to set; then add raw cabbage, beet-

root (cooked or raw), celery, and cooked peas, and turn into a wot mould. Turn out when set on a salad dish lined with lettuce leaves. Sprinkle with chopped walnuts, then with French dressing, and serve with a sauceboatful of mayonnaise. Salad of Cooked Vegetables.

Take 1 c-unful cooked French beans, 1 cupful cooked peas, 1 cupful cooked asparagus points, 1 tcacupfnl young cooked carrots, 1 teaspoonful finelychopped spring onions, salad dressing. Cook' these vegetables separately. Do not shred the French beans finely, only trim off the ends and a thin strip from each edge. Cut tho carrots into thin, round slices. When - tho vegetables are quite cold, arrange them prettily in layers in a salad bowl. Pour the salad dressing over, sprinkle with the finelychopped spring onions, and serve. Any suitable vegetable can be used in the same way.

Celery and Apple Salad. Take celery, eating apples, vinegar, pepper, salt, mustard, tomato sauce. Peel, cure, and cut the apples into dice. Chop celery very small and mix with the apples, allowing two tablespoonfuls of celery to each apple. Make a dressing by mixing half a gill of vinegar, half a teaspoonful mustard, pepper and salt to taste, and a little tomato sauce. Serve the salad on a flat dish with the dressing poured over. Ham and Egg Salad. Arrange in a salad bowl some crisp lettuce which has been cut into strips, dress it lightly with manonnaise or thick dressing made with the yolk of hard-boiled eggs. Scatter over the lettuce some finely-minced ham, then put in more lettuce and more ham, and arrange hard-boiled eggs that have been cut into quarters in the middle. Surround the eggs with a border of red pickled cabbage, and round the edge of the bowl put little bunches of watercress. Carrot Salad. Take some raw carrots, 2 apples, 1 orange, celery, nuts, mayonnaise. Grate the carrots, and mix with the apples., which have been pooled, cored, and cut into cubes; add some chopped celery. Waco in n salad bowl, sprinkle over it the strained juice of the orange, add a coating of finely-chopped nuts, and cover with mayonnaise. Celery and Cream Cheese Salad. __ Take 1 lettuce, celery, cream cheese, French dressing. Mix the cream cheese to a smooth cream with some French dressing. "Wash the white pieces of a head of

celery and cut into thin strips, about one 'inch long. Pile the celery on a bed of lettuce leaves, and pour over it the cream'cheese dressing. Pear and Cheesy Salad. Take 4 large, ripe pears, 1 lettuce, grated cheese;' ' ! JPeo'l, core, and chop the pears. Place in‘mounds' ofi"'crisp' v lettuce' leaves. Springe thickly, with grated cheese. Serve oh individual plates with lirown bread and butter. The Dressing. Take 2 hard-boiled eggs. 4 tablespoonfuls cream, \ teaspoonful French mustard, a few drops chilli vinegar, 1 small teaspoonful tarragon vinegar, 1 saltspoonful salt. Rub the yolks of the hard-boiled eggs through a very fine sieve. Put them into a basin with the seasonings and mix well together. Next, add

cream, by degrees, stirring all the time. Lastly, add the vinegars a little at a time. If liked, more vinegar can bo used, but do not overdo it. It is.a common fault to be too lavish with the vinegar and then to attempt to correct it by adding sugar. Salad oil may be used instead of cream, but sonic people do not like this so well. After the dressing is mixed, strain it through a fine strainer to remove any lumps in the egg.