RECIPES.

Waikato Times, Volume 100, Issue 16815, 5 June 1926, Page 15 (Supplement)

RECIPES.

WINTER SALADS. Good salid for wintry days is made by mixing equal quantities of cold cooked butter beans, celery cut into small pieces, and chopped apple. Mix plentifully with a good French dressing and serve with or without a bordering of mustard and cress. A Good Alliance.—Beetroot combined with cold mashed potato is an excellent combination. Soak tlie beetroot in vinegar, tint tlie mashed potato pink with some of the vinegar, and mix in some chopped celery. Make a heap of the mixture in the middle of tiie dish, stick a few af the pale green celery leaves in the top as a garnish, and arrange overlapping slices of beetroot round the base. Pretty and Appetising.—A very pretty way of serving individual salads is to ta,kc a large rosy apple for each person, cut the top off, and scoop out. ail the inside, so that only a thin crust remains. Fill tlie apples with any salad that may be liked, either chopped apple, celery, and walnuts or a green salad such as endive or lettuce. Sprinkle liberally with dressing and serve on lace papers on small plates. Two Orango Salads.—Oranges—• large, firm ones must be chosen—can be used in the same way, and orango salad, made with skinned orange pulp, shredded lettuce and French dressing, is excellent served in the orange skins. A delicious salad to serve in orange shells is made by mixing the skinned pulp of the orange with some while grapes from which the seeds have been removed. Add sonic chopped and blanched almonds and combine the mixture with some Sautcrne, allowing a lablespoonful for each person.

Fill the orange eases with (he mixture, cover with thick mayonnaise, and sprinkle with finely chopped parsley.