Domestic

New Zealand Tablet, 26 November 1914, Page 57

Domestic

13 v Maureen.

APPETISING VEGETABLE SALADS.

In addition to potatoes, cucumbers and tomatoes, the usual salad vegetables, let us remember how good are cold peas, and especially haricot beans if served this way; then French beans, runner beans, and especially those delicate white varieties of haricot beans with the yellow pod and white bean'; young carrots boiled and left till cold, cold asparagus, sprigs of cauliflower, and crisp celery—all these may be served singly or in company with each other. A very appetising salad, excellent as a digestive, is of small capsicums, taken rather unripe. They should be split lengthwise and laid in cold water for some hours to reduce the pungency, then drained and torn into pieces. Shred some crisp lettuce leaves, chop a small onion and slice one or two tomatoes. Lay the lettuce within the bowl first, then the tomatoes, next the capsicums, and sprinkle the onion over. Finally pour over sauce to taste or ordinary mayonnaise. A vegetable salad where a mayonnaise sauce is used for the dressing should have this poured over on the minute before it is brought to table ; otherwise it may separate and the vegetables get sodden. Any kind of garnishing that is suitable may bo used—rings of hard boiled egg, nasturtium flowers or leaves and especially chopped nasturtium seeds, sprigs of fennel, parsley, etc.. Salad Dressings Minus Oil.—The success of vegetable salads depends entirely upon tbe sauce or dressing. The ordinary, salad dressing of oil and vinegar, pepper and salt is not sufficient for a vegetable salad. The cook who finds mayonnaise a difficulty will be helped by following an old recipe for salad dressing the foundation of which is two boiled potatoes, passed

through, a kitchen sieve, and also, the addition of • the pounded yolks of two hard boiled eggs.

If these ingredients- are mixed gradually and slowly with two, three, or four spoonfuls of oil, on© or two of. vinegar and made mustard, salt and pepper at discretion; the result cannot fail to be a Smooth, rich, creamy sauce that will offend no one, as badly made mayonnaise must always do.

Another sauce for a salad dressing which will appeal to those who cannot take oil is the following: A yolk of egg taken raw and beaten with a teaspoonful of' mustard, a saltspoonful of salt, one-half of a saltspoouful of pepper, and a whole teaspoonful of white sugar. Mix in gradually sufficient thick cream to make enough dressing, and lastly, work in a tablespoonful of vinegar: drop by drop. Household Hints.

A tablespoonful of turpentine boiled with white clothes will greatly aid in the whitening process. A tablespoonful of borax put in the last water in which clothes are rinsed will also whiten them surprisingly. Pound the borax so that it will dissolve easily. This is especially good to remove the yellow which time gives to white garments that have been laid aside for two or three years.

When colored muslin lias become faded and it isdesired to bleach it white, chloride of lime put in the boiling water in the proportion of one tablespoonful of lime to one quart of water will effect the result. •Badly stained handkerchiefs can be made as white as new if placed in a vessel and covered with ammonia and peroxide of hydrogen mixed with twice, the bulk of water. Let the handkerchiefs soak, and then wash them, in the usual manner. Often the gloves in tinted shades discolor handkerchiefs, and the process is one of the best for cleaning them.