TO-DAY’S RECIPE.
Russian Salad. Take equal quantities' of cold cooked potatoes, carrots and peas, and a few flowerets of cauliflower. Cut the potatoes and carrots into small dice and mix with the peas and cauliflower. Season to taste and add just a little finelygrated onion. Toss lightly in some salad dressing. Serve in a bowl previously rubbed with garlic.
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Star (Christchurch), Issue 19268, 3 January 1931, Page 14
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59TO-DAY’S RECIPE. Star (Christchurch), Issue 19268, 3 January 1931, Page 14
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