LUNCHEON DISHES.
An Unusual Salad.—Choose six to eight red apples, wipe well, core and then remove as much of the pulp as possible without damaging the apples. Cut the pulp into small pieces and mix it with two chopped bananas, 2oz. of preserve cherries, cut in pieces, Alb. of nreserved ginger, and Alb. of chopped peanuts. Mix with the juice of a lemon and sufficient mayonnaise to moisten the ingredients, and fill into th ® 1 . 3 ,; Arrange on lettuce leaves and garnish with watercress. , Cheese Souffle.—Mix one teaspoonful of flour very smoothly with half a pint or milk and a little salt and pepper; simmer the mixture over the fire, stirring all the time, till it is as thick as melted batter; stir into this Boz. of Parmesan or Choddar cheese, turn it into a basin, and mix with the yolks of four well-beaten eggs. Whisk the whites to a stiff froth, and just before the souffle is baked put thera into it, and pour the mixture into a Botsßl® dish, which should only be half-nllecl. Bake from twenty minutes to half-a»--houJ'.
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New Zealand Herald, Volume LXV, Issue 19940, 8 May 1928, Page 5
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182LUNCHEON DISHES. New Zealand Herald, Volume LXV, Issue 19940, 8 May 1928, Page 5
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