SALADS.

Hawera Star, Volume XLV, 13 February 1926, Page 17

SALADS.

Baltimore Salad,

Take a breakfastcupful cold boiled .rice, breakfastcupful of cooked haddock, 3 tomatoes, 1 hard-boiled egg, 1 lettuce, 1 teacupful salad dressing and seasoning. Remove all bone and dark underslcin from the fish while still hot. Break the flesh into flakes when cold. Mix it with rice and half of the tomatoes cut into dice. Season and moisten well with some of the dressing. Heap in a salad bowl. Arrange round the carefully washed lettuce for a. border. Pour over all the remaining dressing. Garnish with slices of the egg and tomatoes. A Tasty Salad.

Take as many tomatoes as may be required; choose nice firm ones. Dip in boiling water and skin them, then put away to get perfectly cold. Make a mayonnaise dressing and prepare some celery by washing it well, then leave to soak in cold water. When salad is required, take the tomatoes and cut a slice off the top, scoop hole in centre and fill with celery, cut in fine strips. Add a little shallot cut fine, then fib with the dressing, and garnish with a ring of green peas, then a little chopped beetroot, and a small branch of celery. Serve in a bed of lettuce.

Orange and Banana Salad. Two oranges, three bananas, three tablespoonfuls of sugar, half a teacupful of water, some custard or cream. Peel and remove the white pith from the oranges, peel the bananas. Slice the fruit and arrange it in layers in a dish. Boil the sugar and water together till it becomes syrupy, and when a little cool pour over the fruit. Serve with custard or cream. Savoury Egg Salad. Ingredients. —The heart of a lettuce, a small cucumber, 3 eggs, 2 sardines, a seasoning of salt and pepper, a tablespoonful cream, loz butter, a few grains of cayenne, a dessertspoonful of mayonnaise. Boil the eggs for ten minutes. When cold, cut a slice off the large end and remove the yolks. Take two of the yolks and pound them in a mortar with the sardines freed from skin and bone, the cayenne, and butter melted. Pound well, and use the mixture to fill the egg whites; stand them on young lettuce leaves and surround with ‘fine slices of cucumber. Pound the remaining yolk well with a little salt and pepper. Whip the cream and mix it with it. Add the mayonnaise, pipe or pile this on the filled egg cases, garnish with truffle and serve. Cauliflower Salad. One carefully cooked cauliflower, mayonnaise } pint, chopped parsley one tablespoon. Eeave whole or , break up the cauliflower, arrange in a salad bowl, sprinkle with pepper and salt and pour the salad dressing over; sprinkle with chopped parsley, and arrange a border of mustard and cress with sliced tomatoes. e Salad Dressing.

Published here is sufficiently interesting to reprint, and here is a practical interpretation of the recipe: Boil two large potatoes until tender and put them through a sieve or vegetable pressor. Add one teaspoonful of mustard • and two scant teaspoonfuls of salt. Stir in three tablespoonfuls of olive or other salad oil and one tablespoonful of Vinegar, tarragon preferred. To this add the yolks of three hardcooked eggs put through a sieve and one small onion grated. Mix all together well and add one teaspoonful of anchovy sauce. Chill and serve with any good salad.