COLD VEGETABLE SALADS

Nelson Evening Mail, Volume LVI, 29 December 1924, Page 8

COLD VEGETABLE SALADS

In hot weather it is a good plan to cook--more vegetables than are really required at one meal, as they make, or aid in making, such good salads and cold dishes. Again, where vegetables, especially green .vegetables, such as spinach, cabbage, and so on, wjlt quickly, it is advisable to pook them as soon as possible, even if not required immediately. They can always be reheated, as follows:

Put a little butter or good dripping in a fire-proof dish, and when hot chop the vegetables small, and add, season, and stir over low heat until hot through, or put tjio dish into a moderate oven. Serve in the fire-proof dislv. .For “farmhouse salad” use any cooked •vegetables at |)anrl, such as potatoes, carrots, turnips, French beans, cauliflower, pfeas, according to the season. Cut potatoes, carrots and turnips into small dice; French beans, are, of course, shredded before cooking. jCauliflowers "'are broken into small sprays. Mix any or all of these together, spinkle .with salt or pepper, and pour ovgv a salad dressing. This may be garnished with washed and trimmed radishes] or dished on a- bed of washed lettuce, Thinlyslieed spring onions, shredded cucumber, beetroot, or watercress may be used with these salads. If only potatoes, carrots and turnips are available, they make a nice, salad by themselves A thick dressing is the best for this kind of salad, such as mayonnaise, or potato dressing. For potato dressing you require 2 tablespoonfuls of boiled and sieved potatoes, £- teaspoonful of made mustard, 3 tablespoonfuls of salad oil, 1 tablespoonful of vinegar, salt, pepper, jr teaspoonful of caster sugar. Put the potatoes into a basin with the mustard, sugar, salt, and pepper, and mix well, gradually stir in the oil, and when well mixed pour in the vinegar. Add to the salad just before serving it. . ' For vegetable patties use a mixture as for the croquettes, mix with suitable sauce, put into cooked paistry cases. These may be eaten hot or cold. If the latter, mix with salad sauce.