TESTED RECIPES

Star (Christchurch), Issue 16847, 25 September 1922, Page 10

TESTED RECIPES

Mushroom Salad.—l his is particularly nice with any cold game. Cut the mushrooms into small pieces and cook them in a little olive oil by simmering for fifteen minutes. Add a squeeze oi lemon juice and stand aside to cool. XX'hen cold place in a salad bowl and season with salt, pepper, chopped parsley, and a suspicion of onion juice. Pour over a dressing of mayonnaise and serve .

Potato Salad Dressing.—This is delicious to serve with hot or cold boiled potatoes (whole or cut in slices) and

s;lices of boiled Carrots and beetroot to form a salad. Select smooth skinned lemons, wipe them with a clean, damp cloth, and cut them in slices. To half

a dozen lemons allow «3oz salt, remove the seeds from the lemons, and rub the salt into the slices. Mix together loz each of cloves, mace and cayenne, 2oz each of mustard seed, allspice, wilite pepper and horse radish; put the slices of lemon into a jar in layers with the mixed spices between; put over them two quarts of white vinegar (heated to boiling point), and let it stand twentyfour hours. Then squeeze, strain and bottle for use.

Radish Salad.—Scrape the radishes, but do not peel them and so lose the pretty effect of their bright colour; slice them, not too thinly; chop two spring onions fine 1 and mix with the radish; sprinkle mustard and cross leaves over the top and serve with ordinary dressing. If tlie radishes are at all hard or stale, steep them for two hours in salt and water.

Pilau of Cold Beef.—lngredients : ilb of rice, 3 onions, 2oz of margarine, \ tenspoonful of saffron or turmeric, loz of raisins, loz of almonds, ilb of cooked meat, salt, pepper. Method : Boil the ric© as for curry and drain well, slice two onions and chop finely ■ cut the meat into small shreds about as thick and half as long as a match. Melt the margarine in a stew pan, add the oi*ions, and fry for fire minutes; add the meat, and fry without browning for four or five minutes, then add the well drained rice, saffron, and seasoning, and stir over the fire until tlie rice is thoroughly hot. Peel and slice the third onion and fry until brown and crisp, blanch and shred the almonds, and fry with the raisins. Pile the mixture on a hot dish, pyramid form, and sprinkle with the fried onion almonds, and raisiits. Serve very hot.