LA BONNE CUISINE

Wairarapa Daily Times, 9 December 1937, Page 4

LA BONNE CUISINE

The French table is never complete without a salad or a vegetable dish. The salad plate is satisfying, and so are the vegetable ones. Mixed cooked vegetables marinated in French dressing are delicious. They may be served in cucumber boats, and diced beets will add colour to almost every mixture selected. Left-over beef, pork or veal may be converted into a main dish salad without much bother. Crisp shredded lettuce and diced cucumber relieve it of heaviness. Below you will find a most delicious salad. It is made of meat and cucumber: Three cups diced cold meat. Half-cupful diced raw cucumbers. One cupful shredded lettuce. Half-cupful diced celery. Half-cupful diced sweet pickles. t Half-cupful chopped pimento. Mayonnaise. Toss ingredients together and serve in crisp lettuce cups. Whole sardines and devilled eggs arranged attractively, on a bed of cold raw white cabbage and garnished with slim strips of pickles and wedges of tomato make a main dish salad that is almost a whole meal. To accompany this combination nothing could be more flavour-flattering than mayonnaise diluted with tomato juice and seasoned with a little Worcester sauce, horse-radish and cayenne pepper. SALMON LUNCHEON SALAD. A luncheon salad which will satisfy the appetite without bringing on a posteating lethargy is this salmon of celery and cottage cheese composition, given colour and interest by tomatoes, radishes and stuffed olives. One lib can red salmon. One cupful diced celery. Mayonnaise. Salt, pepper, paprika. Twelve stuffed olives. Three medium tomatoes. One cupful cottage cheese. Twelve radishes. Flake the salmon and mix it with the celery, and as much mayonnaise as is needed to moisten it well. Season, and pile on a bed of crisp lettuce i’ the centre of a dish. Press the stuffed olives into the mound, so that the pimento stuffing is in evidence. Surround the salmon salad with slices of tomato, spread with cottage cheese which has been moistened with additional mayonnaise. Garnish with radishes. These can be cut into roses if desired. SWEET SALADS. Grape Salad. Pick the grapes (black or white) off the stems carefully so as not to tear the fruit, then drop them, one by one, into hot syrup (sugar and water) and let them simmer without boiling. Pour them carefully into a basin, and when cold arrange them like a pyramid in the middle of a glass dish and. pour the syrup Tound. Apricot and Prune Salad. Take some prunes, stone and stuff them with cream dish. Place in halves of tinned apricots, allowing two for each person. Lay on crisp, shredded lettuce and serve with mayonnaise. This may be used after a dinner as » combination salt and dessert. A Fruit Salad. One small tin pineapple. Three bananas. Three oranges. Peel the oranges. Scrape the pulp from the pith and slice the bananas. Put the tinned pineapple, bananas and orange pulp in alternate layers in a salad bowl. Put a cup of syrup into the mixture and add a dash of curaeoa.