THE RIGHT RECIPE

Evening Star, Issue 23503, 17 February 1940, Page 15

THE RIGHT RECIPE

SALADS FROM CANADA Salads are attractive, plan to use them in your jueals often. Salad Dressing. 1 tablespoon cornstarch. 2 teaspoons mustard. 1 teaspoon salt. 1 cup sugar. Dash cayenne pepper. 2 eggs, well beaten. 1J cups hot milk. 2 tablespoons butter. 1 cup mild vinegar. Scald milk. Combine all dry ingredients. Gradually add the vinegar to the dry ingredients and mix well Then, add the well-beaten egg. Slowly add the hot milk, blending well. Cook in top of double boiler over boiling water, stirring constantly, until the mixture thickens. Remove from heat, add butter, and beat well. Cool. Russian Potato Salad. 5 or 6 medium-sized potatoes. 2 tablespoons finely-minced parsley 3 hard-cooked eggs, chopped. 1 medium-sized onion, grated. 2 tablespoons finely-chopped green pepper. Dressing. 1 cup thick boiled dressing. 1 tablespoon finely-minced pimiento. Dash of paprika. 1 cup cream, whipped. 2 tablespoons tomato ketchup, i teaspoon salt. Wash, peel, and boil potatoes, then put through a ricer. Add other ingredients and mix thoroughly. To the boiled dressing add remaining ingredients and when well blended add potato mixture, mixing thoroughly Chill and serve. Tomato Aspic, 3 cups stewed tomatoes, i cup chopped onion i cup chopped celery. 1 bay leaf. 1 clove. 1 teaspoon sugar. 2 tablespoons gelatin, i cup cold water. i green pepper. Salt. Cook tomatoes with seasonings. Soakgelatin in cold water, add to boiling tomatoes, strain and pour into cups about size of a tomato. Serve on lettuce with mayonnaise. Sea Food Salad. 1 cup sea food, diced. 2 tablespoons chopped green pepper. 2 hard-cooked eggs, diced. i. cup diced celery. 1 tablespoon finely-diced pimiento olives. Paprika to taste. | cup mayonnaise. Blend all ingredients well with mayonnaise. Line a bowl with a crisp lettuce and turn salad into this. Garnish as desired with tomato sections, sliced, hard-cooked eggs, gherkins, or olives Pineapple Salad. Juice of ] lemon. 6 slices of pineapple.

1 cup cottage cheese. 2 tablespoons chopped pecan*. Lettuce er watercress. J cup mayonnaise. Arrange the pineapple on a bed of lettuce or watercress, place the cottage cheese in the centre, and sprinkle with pecans and lemon juice, and serve with mayonnaise. Chill all ingredients well before serving. Servos six. _ Grapefruit sections make a nice addition.

Jellied Cucumber Salad. 1 package lemon jelly powder. 1 cup boiling water. 1 teaspoon granulated sugar. 2 teaspoons vinegar. 1 tablespoon lemon juice. f s teaspoon prepared horse-radish. 4 teaspoon green colouring. 4 teaspoon salt. 2 medium-sized cucumber# Dissolve the jelly powder in the boil-

ing water. When completely dissolved* add the vinegar, lemon juice, sugar, salt, and horse-radish. Cool to room temperature. Meanwhile, pare and grade the cucumbers on a coarse grater. Add with the green colouring to the jelly mixture, and blend well. Turn into individual molds which hav* been rinsed with cold water. Allow to set until firm ami chill thoroughly. Serve on crisp lettuce, garnish with celery curls and radish roses,