SALAD MAKING

New Zealand Herald, Volume LXXIV, Issue 22628, 16 January 1937, Page 20

SALAD MAKING

Do not cut your lettuces when making salads,\ but tear them apart with the fingers. Cut your cucumber from the end farthest from the stalk. If you have a piece of cucumber you want to keep fresh, put the stalk end in a mug or jug of water. When making cucumber sandwiches do not salt the cucumber as it hardens it and makes it tough to eat. Instead, salt the butter you spread. To keep a lettuco fresh, wrap it in newspaper and keep it on cold bricks.

A rub with an onion or garlic round the salad bowl before putting in the salad gives a tang which even those who do not care for onions usually like and it has the advantage of leaving no smell to the breath. Do not add the dressing to tho salad you serve, but let each individual add his or her own. Some fool their salads spoiled when it is mixed together. To tempt children, make cornets of thin meat fdled with salad, and kept together with a fine wooden skewer. Little moulds of aspic jelly served with salad will usually tempt them when appetites are fickle. A little finely chopped parsley or mint makes a nice addition to a salad. Do not bo afraid to "try out" white and shelled fish salads, various meats (even dry minced) or cold vegetables. Good condensed milk makes a nice creamy addition to the dressing if used undiluted. Keep your salad stuffs fresh and crisp, and do not make tho salad up too long before needed.