SALADS.

Tuapeka Times, Volume XX, Issue 1415, 24 December 1887, Page 3 (Supplement)

SALADS.

The best of all salads is made thus.— Take a bowl, rub the bottom with a clove of garlic or a slice of onion. Add the leaves of a young lettace well heated and quite dry. (It is best to wipe lettace with a clean cloth. Washing destroys the crispness.) Take a little parsley chopped very fine, and sprinkle over the lettace. Boil an egg hard and cut it into quarters and place around the edge of the dish. "When the salad is wanted dress as follows :— Take a table-spoon and place in it a saltspoonful of salt and another of black pepper, fill the spoon with good oil, holding it in the left hand. Stir up the salt, oil, and pepper with a fork and pour over the salad, tossing the leaves round and round with a light hand. Then add another tablespoonful of oil, and again mix thoroughly, so that every leaf is thoroughly oiled before the vinegar is added. This done, add about half a tablespoonful of vinegar and again mix thoroughly. Bear in mind the Spanish proverb, — that it takes four persons to make a salad : — A spendthrift to throw in the oil, a miser to drop in the vinegar, a lawyer to add the seasoning, and a madman to stir it together. Chicken, turkey, smoked salmon, crayfish, sardines, shrimps, are all good in salads. In such cases, however, the dressing called mayonnaise is preferable. This is made thug : — Put yolk of egg in a basin and drop by drop add oil, bdating the white with a fork until the consistency of cream. Flavor with vinegar, pepper and salt. Gi-rman salad is composed oficold cooked v •_■ fables dressed as ordinary salad.

Hereaway in Anstrilia the solid dishes for Christmas cheer in the old country should have no place. A hot and heavy dinner eaten while the perapivationl drips from you, and the sun is probably a hundred and ten in the

shade, is to say the least, absurd.. Christmas cheer in this part of the world, where in place of snow, and sleet, and bitter cold, we have the f nil breath of summer keafc, should be adapted to the climate. And in giving the following receipts for good things we have held this in view. Christmas time with us is decidedly thirsty weather, and so we set forth with a few receipts whicb, followed oat, will Iserve to assaaga the yearnings of the degenerate. After these we give receipts for tipple suitable to blue-ribbon throttles ;