The Home Office

Southland Times, Issue 21560, 25 November 1931, Page 5

The Home Office

More Salad Recipes

The long spell of warm weather encouraged many of our readers to thing about 1 salads, and perhaps it was the thought of ' Christmas approaching that inspired quite decorative outbursts! t From “Aster” (Benmore) : ‘ Salade Supreme. Required—A fresh, crisp lettuce, some i finely shredded chives, a few sprigs of . watercress chopped fairly fine, two oranges, carefully peeled, all pith removed, and cut i into neat, thin, round slices; one slice of pineapple, preferably fresh, but tinned will do; chopped walnuts, and a very little, chopped small, raw apple. Rub round the salad bowl, which should be a glass one for greatest attraction, with a spring onion. Arrange the greenstuff's “featherily” in it, then add the orange and pineapple—the latter cut into neat-sized pieces—in alternate colourings, dotting the raw apple and chopped nuts among the greenery. Dust very lightly and sparingly with castor sugar, and—if liked—a sprinkling of ’ desiccated cocoanut. This salad, says its sender, is better without dressing of any kind. It is a fresh, wholesome concoction; the slightly bitter tang of the chives contrasting with the fruit juices admirably. It goes with any kind of cold poultry excellently, especially the richer sort, such as duck or goose, and can be served on a course on its own. * * * * “Peggy” (Arrowtown) sends: Green, Yellow and Red Salad. Arrange a good fresh lettuce pulled into small pieces in a shallow salad bowl. Then take a small tin of pineapple chunks, cut them into smaller pieces, and arrange them in the centre of the lettuce, shaping them like the spokes of a wheel. For the hub of the wheel have a clump of red currant jelly or, if this is not at hand, a round of beetroot. Sprinkle a mild grated cheese, or scraps of cream cheese, over the pineapple. Then very slowly, mix two tablespoonfuls of cream or of good salad oil with one tablespoonful of lemon juice. Pour this dressing over the salad. * * * » “Bee” (Dipton) sends this: Spring Salad. Peel and chop very fine the white part of ten very small spring onions, and crush in two tablespoons of pure olive oil. Add mustard, salt and cayenne pepper, plenty of the latter; into this mixture stir vigorously a dessertspoon of white wine vinegar. Pick and wash the heart of a freshly > gathered lettuce and some chives; dry carefully in a cloth, without bruising, and I break in small pieces (never cut with a knife). Sprinkle over this some chopped chives and parsley. Stir the whole well together in a bowl, which may be previously rubbed round with a clove of garlic. The dressing will serve equally well with a vegetable salad of potatoes, tomatoes, cucumber, and chopped radishes. From “Q.” (Invercargill) comes this one: Water-lily Salad. Allow one small orange per person, and cut the peel carefully away from the pulp in petal-shaped pieces, leaving the base of the “petals” attached to the base of the quarters. Then carefully loosen the quarters from the top and open them out to form the inner “petals” of the “water-lily.” Fill the centre with chopped, hard boiled egg to represent the stamens, place it upon small, crisp lettuce leaves, and surround the whole with mayonnaise sauce; this can be coloured pale green if preferred. “M.C.” (Esk Street) sends: Spinach Mould. Mix one cupful of cold boiled spinach with one cupful of minced rabbit of veal and cold boiled rice, bind with beaten egg and season to taste. Then turn into a greased mould and steam for 14 hours; leave until cold, then turn out carefully. Heat some white sauce and pour over the mould, then serve. From an American book I copied this, and gave it to a friend to try with excellent result: Cucumber—Pineapple Salad. 1 sheet gelatine, 1 medium-sized cucumber, 1 cup shredded cabbage, 4 cup celery cut into small pieces, 4 slices pineapple, diced, 4 sweet green pepper, diced. Dice the cucumber, shred the cabbage and celery, mix and sprinkle' generously with salt. Let stand while preparing the other ingredients. Shred the pepper and pineapple. Soak the gelatine in one epu of cold pineapple juice for five minutes. Measure the remainder of the pineapple juice (about 4 cup) and use boiling water to make two cups. Pour the heated pineapple juice over the gelatine and stir until the gelatine is dissolved. Pour cold water through salted vegetables and drain. Mix all vegetables together in a mould which has been dipped in cold water and cover with the gelatine liquid. Set in cool place until hardened and serve with cream i mayonnaise on lettuce.

“J.P.” (Gore) sends: Pineapple and Cheese Salad. Slice a pineapple (fresh or tinned) and cut each slice in triangles. Mix a cream cheese with Alb. of finely chopped nuts, and a pinch of cayenne and shape into balls. Arrange the pineapple with the points outwards, and put a cheese ball between each piece. Pour over a French dressing (one teaspoonful of mustard, half-teaspoonful each of salt and sugar and pepper, three tablespoonfuls of oil, one of vinegar).