COLD VEGETABLE SALADS.

New Zealand Herald, Volume LXI, Issue 18897, 20 December 1924, Page 26 (Supplement)

COLD VEGETABLE SALADS.

! In hoi weather it is a good plan to j cook more vegetables than arc really i required at one meal, as they make, or i aid in making, such good salads and cold . dishes Again, where vegetable,'., cspeei- j ally green vegetables, such as spinach, | cabbage, and so on, wilt quickly, it is | advisable to cook them as soon as pos- j sible, even if not, required immediately. j They "can always be reheated, as follows :-: -'• Put: a little butter or good dripping in j a fire-proof dish, and when hot chop the vegetable small and add, season, and stir over low heat until hot through, or put j the dish into a moderate oven. Serve in I lift fire-proof dish. _ ! For " farmhouse salad " use any cooked vegetables at hand, such as potatoes, ear j rots, turnips. French beans, cauliflower, i peas, according to the season. Cut pot a- j toes, carrots and turnips into small dice: j French beans, are., of course, shredded j before cooking. Cauliflowers are broken J into small sprays. Mix any or all of these j together, sprinkle with salt or pepper, : and pour over a salad dressing. 'This j may be garnished with washed and ] trimmed radishes, or dished on'a bed of washed lettuce. Thinly-sliced 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 01 potato dressing. For potato dressing you require 2 tablespooilfnls of boiled and sieved potatoes. i teaspoonful .of made mustard, 3 tablespoon of salad oil, 1 tablespoonful of vinegar, salt, pepper, -J, 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 potties use a mixture) as' for the croquettes, mix with suitable sauce, put into cooked pastry cases. These may be eaten hot or cold". If (he . latter, mix with salad sauce.