SALADS FOR SUMMER

Timaru Herald, Volume CXLV, Issue 21189, 9 November 1938, Page 10

SALADS FOR SUMMER

WAYS WITH TOMATOES Make your salads as attractive as possible, and arrange the ingredients in some sort of symmetrical pattern, not as the usual hotch-potch. The tomato, as its deep red colour implies, is essentially a "sun fruit," and this probably accounts for the fact that it is so rich in vitamins, far more so than most other vegetables and fruits. Even when cooked, except in the casd of over-cooking, it retains a greater vitamin value. But the tomato will serve our health best when eaten raw. By peeling, those very important layers just under the skin are lost, which in all vegetables and fruit are richest in vitamins. The best method of preparing a tomato is to pour boiling water over it. The water causes the skin to shrivel up, when it can be easily removed. Dr. Arnold Lorand, of Carlsbad, an eminent dietitian, considers that the belief that tomatoes are harmful to people suffering with gout is erroneous, and not borne out by scientific fact. He advocates that a fully ripe, raw tomato taken in the early morning on an empty stomach, in the same way as an orange, will act as a wholesome mild laxative in many cases. One of the best ways of serving tomatoes raw is by using them as a salad. Several different ways of providing that appetising addition to a meal in combination with fruit are given here. Tomato and Orange Take two tomatoes of smilar size, remove skin by plunging into boiling water. Cut out a circular piece around the stem of each and set aside on ice to cool. When required, place each tomato on a lettuce leaf seasoned with French dressing (oil and vinegar). Fill each cavity with nuts and chopped pieces of orange coated with a mayonnaise dressing, and place a crystallised cherry on top. A French Mixture Taxe six round, even-sized tomatoes and remove skin. Cut off the top of tomato and scoop out centre. Sprinkle the inside with sugar, salt and pepper. Then fill with a mixture made with the following ingredients: Three tablespoonsful of grated cheese, two tablespoonsful of finely chopped nuts, one tablespoonful of finely chopped spring onion, one dessertspoonful of chopped parsley, and the pulp from tomatoes. Place a little cream mayonnaise on top and stand each tomato on a crisp lettuce leaf. Lamb and Tomatoes Take the required number of tomatoes, and cut in halves, and place on the ice to cool. Make a mayonnaise with the yolks of two eggs (hard boiled) and a tablespoonful of the best vinegar, salt, mustard and pepper to taste. Add by degrees two tablespoonsful of salad oil. Spread a little of the mayonnaise over each piece of tomato, and garnish with shredded lettuce or watercress. Slices of cold lamb should be arranged in the centre of tomatoes.