SUMMER SALADS

Wairarapa Times-Age, 17 November 1941, Page 2

SUMMER SALADS

TRY THESE ON THE MENU. Summer weather demands summer menus so it will so be time to replace the hot joint by a cool salad.' Try a novel fruit dish instead of a sober pudding. The following are good spring recipes:— r « Raw Carrot Salad. Choose some firm carrots. Wash them thoroughly, scrape off outer skin, grate as many as required, allowing one heaped tablespoonful foi’ each person. Serve on crisp lettuce leaves with dressing of lemon juice and honey. Mix well together two tablespoonfuls of lemon juice and one tablespoonful of honey. Pour as much as required over each portion just before sending it to the table. Mixed Salad.

Shred very finely the heart of a spring cabbage, six radishes, foul’ tender dandelion leaves, six spring onions, a sprig of mint. Pour over two tablespoonfuls of good salad oil, one dessertspoonful of vinegar, and add pepper and salt to taste. Mix very thoroughly, and, if liked, add two hard-boiled eggs. A Summer Salad. Two medium-sized lettuces, a handful of plain cress, the tender tops of 12 young turnips, one finely-chopped spring onion, one tablespoonful of finely-chopped parsley, three hardboiled eggs, and oil, vinegar, salt, and pepper to taste. To the lettuce leaves add the cress, chopped onion, parsley, and turnip tops, and thoroughly mix while dry. Pour over the dressing, or serve it separately. Watercress and Grapefruit Salad. Pick two bunches of watercress. Wash them thoroughly and dry. See that there are not too many thick stalks. Prepare the following dressing:—Two saltspoonfuls of salt, a pinch of black pepper, one dessertspoonful of wine vinegar. Mix vinegar, salt and pepper, and add oil last. Toss the watercress lightly in this and arrange in a ring in a salad bowl, a shallow one if possible. Have prepared a grapefruit cut in pieces about half an inch thick and free from all skin and pips. Pile this in centre of dish and pour over it this dressing. Mix two saltspoonfuls of salt, a teaspoonful of powdered sugar, and a teaspoonful of mustard mixed with vinegar to a smooth paste with a dessertspoonful of salad oil. Add slowly a dessertspoonful of wine vinegar. See that the dressing is free from lumps. Slightly sprinkle some coralline pepper over the gi apefruit after the dressing has been poured over. Orange Pie. Line a pie dish with pastry, put a strip round the edge, 'and scallop the edges. Take the weight of two eggs in butter and sugar, cream them together, add the beaten eggs one at a time, and then sieve soz. flour mixed with a pinch of salt and half a teaspoonful baking powder. Grate the rind of two oranges, squeeze out the juice, and mix well. Pour into pie dish, place on a baking tin in a model ate oven, and bake for 20 or 30 minutes. Apple Cream MoulcT. Peel and cut up 21b. cooking apples. Stew them slowly to a pulp with the rind and juice of a lemon 6oz. sugar, and 2 tablespoonfuls o water. Add a little green colouring and Joz. gelatine, and, when the latter is dissolved, rub all through a sieve. To the puree add four tablespoonfuls of whinped cream. Pour into a wettea mould.’ Turn out when set, and garnish with whipped cream decorated with chopped nuts.