Victoria University College

Manawatu Times, Volume 64, Issue 297, 16 December 1939, Page 4

Victoria University College

SARAH ANNE RHODES FELLOWSHIP IN HOME SCIENCE RAW FRUITS AND VEGETABLES Most people realise the value of eating raw fruit and vegetables, yet how many of us include sufficient of these foods in our diet? How many of us seem to prefer working over a hot stove for several hours each day? Imagine the fresh green of a crisp I lettuce leaf cup holding a red ripe i tomato, stuffed perhaps with various I good things, and all this crowned with a creamy salad dressing—what could be more cheerful on a warm day when the appetite is fickle? Salads supply a medium for serving in endless variety of fruits and vegetable so rich in mineral salts and vitamins, whose trusty safeguards of our health, so let us try some of the recipes which follow. Raw Vegetable Salad.—Grate raw carrot, turnip or swede. Season with salt and pepper; add finely chopped celery and grated onion to fiavour. Place in an attractive heap upon lettuce leaves and garnish with a little salad dressing, finely chopped parsley or cress. Raw Carrot Salad.—Two cups raw, grated carrots, 1 cup peeled and diced apples, 1 cup diced celery or shredded cabbage, J cup chopped nuts. Have dressing ready. Prepare ingredients and combine at once, using sufficient dressing to moisten. Garnish with , dates, raisins or nuts and serve with additional dressing in a jug. Tomato Cup Salad. —Ingredients: Six tomatoes, 1 cup diced cucumber, ± cup sliced radishes, 1 tablespoon chopped onion, I teaspoon salt, d tablespoons salad dressing. Wash firm tomatoes of', uniform size. Cut a slice from stem end \ and scoop out seeds and pulp. Save pulp, j Sprinkle inside with salt; invert for 5 l

miautes. Mix ingredients with tomato pulp. Fill sliolls. Serve at once. If mixture stands ia tomato cups for very loag it becomes watery. Here are suggestions for fruit salads. Serve them ia lettuce leaf cups with salad dressing:— 1. Diced apple, chopped nates. 2. Apples, pineapple, walnuts. 3. Orange, bananas, dates. 4. Banana quartered and rolled in chopped nuts. 5. Banana, sweet turnips, nuts. Cabbage Salads.—Cabbage is easy to keep and makes a good standby for winter salads. Shred crisp, green cabbage and add salad dressing. The following are variationsi—1. Sprinkle cabbage with onion juice before adding dressing. 2. Add chopped young onions, diced celery, shredded head lettuce. 3. To 1 small cabbage add 3 red apples (diced) and i cup seedless raisins. 4. To 2 cups finely shredded cabbage add 1 cup raw grated carrot and £ cup seedless raisins or chopped peanuts. Tomatoes may be stuffed with any of the following mixed with salad dressing:— 1. Diced tomato and cucumber. 2. Equal parts diced celery and apple. 3. One raw carrot cut in short straws, £ cup shredded cabbage and $ cup diced ' celery. 4. Grated cheese, hard cooked egg and parsley. Boiled Salad Dressing (all measurements are level). —Ingredients: One and a-half tablespoons flour, jJ tablespoons sugar, I teaspoon mustard, 1 tablespoon butter, 4 teaspoon salt, i cup vinegar or lemon juice, I egg, J cup mliK. Mix together the dry ingredients. Beat egg and milk together slightly and add to dry ingredients. Beat till smooth. .Cook in a double boiler, or carefully over the heat, stirring all the time. Cool slightly and add the vinegar or lemon juice and butter. Uncooked Cream Salad Dressing.—

Press one hard-cooked egg yolk through a fine sieve, or mash it with a fork. Mix with it 1 teaspoon sugar, salt and pepepr to taste and 4 teaspoon of mustard. Gradually work in 2 tablespoons of cream and thin the dressing with 1 dessertspoon of vinegar or lemon juice.