BE ORIGINAL WITH SALADS.

New Zealand Herald, Volume LXIX, Issue 21100, 6 February 1932, Page 7 (Supplement)

BE ORIGINAL WITH SALADS.

■ jjjere is no dish that is so fascinating to prepare as a salad. It can be made in inany ways, using such a variety of interesting and prettily-coloured ingredithat the woman with imagination 4Si a sense of the artistic has ample jjcpe for er I(^eas - are some out-of-the-ordinary «lads which can be relied upon to enJren tie summer-iime menus. porcupine Salad. —Skin half-a-do7en jnjdiuTa-sized tomatoes, cut a slice off the if-g of each and scoop out the pulp, gjiei shreds of onion in the sides of each tomat-o to give the porcupine effect. Beat • together half a cream cheese, three ; chopped walnuts, a tablespoonfui of tomato palp and a pinch of mustard; moisten this with French dressing and "%11 into the tomato cavities. Arrange He prepared tomatoes on a bed of crisp lettuce leaves in a salad bowl, and nnt a spoonful of mayonnaise on top each. To make the French dressling allow two parts of oil to one of vinegar. Pot the oil into a basin add salt and pepper to season and work jn the vinegar by decrees with a wooden iporn. f American Salad.—Arrange a bed of endive in .the salad bowl, sprinkle with French dressing, and lay apple rings upon ' jt. On each ring put a slice of tomato, and on this a small heap of chopped white of hard-boiled egg. Garnish with tiered yolk of egg and serve with mayonnaise. For nut and cabbage salad lay a bed of shredded raw cahbage tvhich has been treated with French dressing in a salad : bowl. • Mix together equal parts of shredded cabbage arid shredded lettuce with.a few chopped walnuts, and moisten •: with mayonnaise. Then arrange in a heap in the salad bowl and garnish with thinly cut rounds of radishes and sliced ' hard-boiled eggs. Grape Fruit and Orauge Salad.—Remove the'sections from one grape fruit snd two oranges that-have been freed of pith, skin and pips, and mix together lightly, with a few seeded and skinned white" grapes and some chopped nuts. Moisten with a dressing made by mixing together fonr tablespoonfuls of olive oil, one tablespooiiful of grapefruit juice, half a tablespooniul of vinegar, a dust each cf salt and pepper and a tablespoonfui of grated cheese. Lay in a lettuce-lined salad bowl and garnish with tiny heaps of small ciess. Chicken Salad..—Mix diced cold chicken with shredded celery and mayonnaise, and pile oh a bed of crisp lettuce leaves in the salad bowl. Garnish with capers, tomato rings and radish roses. To make these take a sharp knife and split each radish into sections, cutting trom the top to within a short space of the base. Leave in cold water for a short time, when the. sections will open, giving the radishes the appearance of pink-tipped roses.