SALAD TIME ARRIVES

Timaru Herald, Volume CXLV, Issue 21216, 10 December 1938, Page 11

SALAD TIME ARRIVES

POPULAR MENUS | i In New’ Zealand we are much too , apt to regard a salad merely and ■ inevitably as a bowl of lettuoe with a ■ few slices of tomato or beetroot arranged on it and some mayonnaise to make it palatable. In reality, however, no dish is capable of more unusual or delightful variations, as the Americans have long ago discovered. As a result, the salad with them is almost part ; of the daily menu, and capable of infinite variety. Here are a few sugges- ' tions: Nut Salad Takel Sib potatoes, lib nuts, cayenne pepper, chopped herbs, a piece of heart of celery, mayonnaise or French salad dressing. Take waxy potatoes and boil them in their skins in salted water. When cold, peel them and cut into slices. Take a piece of celery and grate it or cut into shreds. Shell the nuts (any nuts may be used), and chop them I coarsely. Mix with the other ingredi- I ents, sprinkle with fresh herbs and add sliced apple if liked. Apple and Walnut Salad Peel and dice some cooking apples and sprinkle with lemon juice. Chop up some walnuts and celery, and mix with the apple. Season with salt, and serve on a lettuce leaf, masked with mayonnaise, and garnished with walnuts. , Cold Meat Salad This salad will serve to utilise leftover meat and vegetables in a way that will quite disguise the fact that they are left-overs. Cut up the meat into dice and add to it cold new potatoes, also diced, cold cooked peas, diced carrot, cucumber and hard-boiled egg, and a little firm apple. Mix them together and moisten with oil and vinegar. Serve in a bowl or on individual lettuce leaves, garnished with crisp radishes. Cucumber Salad Cut a cucumber into slices about half |an inch thick. Arrange them in little heaps on individual lettuce leaves, with several sprigs of parsley and some sliced spring onion and radish. Pour over a French dressing, and serve. Creamed Watercress An unusual hot salad is creamed watercress. Scald it in boiling water for about eight minutes, then drain and chop it lightly. Melt lloz of butter and put in the watercress with a teaspoon of vinegar, salt and pepper. Stew very slowly till tender, then add 2 or 3 tablespoons of cream, make the mixture very hot with small pieces of toast or tiny cheese biscuits. Egg Salad Boil a sufficient number of eggs until quite hard. When cold cut a slice off the top of each and carefully remove the yolks. Rub them through a sieve, then pound them and mix them with some anchovy essence or pounded anchovy, a tablespoon of mayonnaise and a tablespoon of whipped cream. Cut a tiny slice at the bottom off the egg I whites to make them stand up. Place I them upright on a bed of lettuce leaves I and fill them with the mixture through I a forcing bag, or with a teaspoon. Sprinkle with a little chopped parsley and keep in a cold place until required. Royal Tomatoes Skin some medium-sized tomatoes, scoop out the pulp, and drain the skins. Toss some dice of chicken, tongue and ham (seasoned with pepper and salt) in some mayonnaise cream. Fill in the tomatoes and pile chopped aspic round the top edges of the tomatoes. Serve with these some Russian or green salad, or thin slices of bread and butter on which has been sprinkled a little grated cheese. Tomatoes and Sardines Take some small tomatoes, cut off the tops, and take out most of the pulp. Mix this pulp with mayonnaise sauce, and season with salt and pepper. Mix some skinned and boned tinned sardines with some chopped hardboiled egg and a few chopped capers. Fill the tomato skins with this mixture, piling it up high. These can be eaten either hot or cold.