KITCHEN CORNER

Nelson Evening Mail, Volume LXI, 11 August 1928, Page 10

KITCHEN CORNER

SUGGESTIONS FOR SALADS

CREAM SALAD DRESSING

Olio hard-boiled egg, three tablespoonfuls of cream, a saltspoonful of made • mustard, a little salt, three dessertspoonfuls of lemon juice—this is better than vinegar in salad dressings. Separate the white from the yolk of the egg and pound it to a paste with the mustard and salt. Stir in the cream gradually until the mixture is quite smooth. Then add the lemon juice. The white of the egg cut into rings can he used to decorate the salad. HAM SALAD Mince, or cut some lean ham into thjn strips, and dust with a mixture made of black pepper, celery salt, a grain or two of cayenne, and a squeeze of lemon juice. Cat up one or two small onions, radishes, or celery very finely, add a little, minced beetroot, toss together, and serve with lettuce and salad dressing. EGG SALAD Four new-laid, eggs, the heart of a cabbage lettuce, quarter of a teaspoonful of anchovy essence, one tablespoonful of mayonnaise dressing, one tablespoonful of whipped cream. Boil the eggs for ten minutes and leave until cold. Gut a slice off the top of each egg and very carefully remove the yolks. Rub them through a sieve, then pound them and mix with the aueliovy, mayonnaise and cream. Gut a tiny slice off the bottom of the egg whites to make them stand upright, place on young lettuce leaves and fill them with the mixture. Keep in a cool place until required. LOBSTER SALAD This is made from two fresh lettuces, a tin of lobster, cooked green peas, and , :ew potatoes. Put one lettuce at the bottom of a salad bowl. Slice the potatqes and aprange them on the lettuce. : Break or cut the other lettuce into four, so that it looks like a water lily. Turn .out the lobster, and arrange carefully in the centre. Sprinkle the green peas on top and serve with a good dressing. SARDINE ROLLS Every good housewife, likes to make use of all pastry oddments. If you have some puff pastry left over, you "an make an excellent little fish dish for supper. Take a tin of -sardines, drain away the oil, and cut off the tails of the fish. Roll out the pastry thinly, cut into squares and lay a sardine across each, brush round with egg and fold the Sprinkle with cheese and season lightly, tops with egg, sprinkle with more edges of pastry together, Brush the grated cheese and bake in a quick oven. Serve hot. A CHILD’S BIRTHDAY CAKE Ingredients: lib Hour, Jib butter, Jib castor sugar, 2ozs of shelled chopped walnuts, 2 heaped teaspoonsful of baking powder, ,'3 eggs, Jib sultanas, 2ozs chopped citron peel, a little milk. Method: Rub tile fat into the flour

until it becomes'of the consistency; of breadcrumbs, add the sugar and otlpjr dry ingredients, now add the eggs mixed with a little milk an required. Beat well and hake in a good oven. The icing: Make, the icmg from one cupful of icing sugar and one Icaspoon--1 til of ehoeoiale, ground and mixed with enough water to make a paste; spread this on the cake and set aside to harden before ornamenting. To make t lie ornamental icing, use J egg-while, 1 cup of icing sugar and ] teaspoonful of cream of tartar. Place the sugar in a deep bowl and be very sure that it is smooth, even if it is necessary to press it through a sieve, for any lumps will clog the ornamenting tube. Add the white of egg and cream of tartar, and beat until the mixture is so firm that when it is

drawn up iu a spoon it will not settle back, but will stay in exactly the shape drawn. The more you beat the icing, tiic firmer it becomes—this is essential for good results in ornamenting. Fill your ornamenting tube with this and decorate the cake with the chosen design.