SALAD DAYS

Timaru Herald, Volume CXLIX, Issue 21866, 20 January 1941, Page 8

SALAD DAYS

INFINITE VARIETY AVAILABLE To-day’s salads are more than a piece of limp lettuce leaf topped by a segment of tomato and beetroot. There is Infinite variety In salads, and these recipes will tempt the most jaded palate In summer heat. Sardine and Tomato Salad You will require one tin sardines, one small endive, if you can obtain it, one hard-boiled egg, two or three tomatoes, a few capers, a few lettuce leaves. Shred a few lettuce leaves on a circular dish and border with pieces of endive. Arrange the sardines in pairs clockwise, with a ring of hard-boiled egg between each pair. On each slice of egg spr’r.gle a few capers. Arrange slices of tomatoes round the dish. If liked, chopped chives may be sprin-led over. Serve with mayonnaise. Cream Cheese and Pear Salad Take 2oz. cream cheese, one small tin pears, one lettuce, one small bunch radishes, few sprigs watercress, a few shelled walnuts, celery salt. Wash the lettuce and watercress nd shake free from water. Slice the radishes and arrange round the edge of an oblong dish, shred the leaves of the lettuce and place the pears in a line on these. Mash the cream cheese with a fork, working In a little milk or coffee cream and seasoning with celery salt. Pipe this mixture on and between each pear, garnishing each rosette with a slice of radish, with the exception of the rosettes on top of the pears, which are decorated —lib half a shelled walnut. Put a few sprigs of watercress at intervals round the dish. Serve with salad cream or a mayonnaise dressing. „ „ , , Nut and Fruit Salad Take one small tin pineapple rings, sliced oranges. Icz. sultanas, nine cooked prunes, a few shelled walnuts, 11b grapes, small lettuce, a few irlgs of watercress. Arrange a bed of shredded lettuce leaves on a circular dish leavin : the smaller leaves whole, put 'rings of pineapple on top, laying a sprig of watercress between each ring. Remove the stones from the prunes and insert halves of shelled walnuts in thei- place. Set these stuffed prunes in the centre of each pineapple ring, with a slice of orange on each side. Now arrange a ring of peeled grapes, tl—i sprinkle a ring of sultanas, finishing with a smalpr ring of peeled grapes and a stuffed prune In the centre, topped with half a shelled walnut. Serve with a mayonnaise.