HINTS ABOUT SALADS
Wh«u green saladings are used, such as lettuce, celeiy, etc., they should be fresh and crisp. Careful preparation i.i necessary. Lettuce should be we!) washed under running water, then dried by shaking in a cloth without crushing it. Celery should be washed. Cut into lengths, and, if desired, curled, stripped or split down to within a short space of the end, and soaked in fresh cold water until it curies. Dry before placing on table. Radishes should be scraped, washed, dried, and, if very thick, split in four to within one inch of end, and dropped into water to curl slightly. Dry before placing on table.
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Bibliographic details
Hawke's Bay Tribune, Volume XXIV, Issue 79, 15 March 1934, Page 10
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109HINTS ABOUT SALADS Hawke's Bay Tribune, Volume XXIV, Issue 79, 15 March 1934, Page 10
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