TO-DAY’S RECIPE.
A CRISP SALAD. Cook six carrots until tender and chill them. When they are thoroughly* chilled, cut into thin strings. Pare two cold cucumbers, cut lengthwise and remove the seeds. Cut these in strings, also. Serve on lettuce with French or mayonnaise dressing. The secret of this delicious salad is to have all the ingredients crispy cold. The above will be sufficient for six people.
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Bibliographic details
Star (Christchurch), Issue 19033, 31 March 1930, Page 12
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67TO-DAY’S RECIPE. Star (Christchurch), Issue 19033, 31 March 1930, Page 12
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