ROSE SALAD.
Take a firm tomato, cut it to make five rounded inner and outer petals. Fill the tomato with a mixture of any cooked vegetable cut- finely; peas make a nice filling. Moisten with French dressing, ancl garnish with chopped yolk of hardboiled egg.
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Bibliographic details
New Zealand Herald, Volume LXVIII, Issue 20922, 11 July 1931, Page 7 (Supplement)
Word Count
45ROSE SALAD. New Zealand Herald, Volume LXVIII, Issue 20922, 11 July 1931, Page 7 (Supplement)
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