Recipes.

White Ribbon, Volume 16, Issue 185, 15 November 1910, Page 11

Recipes.

For the Kpting and early Summer, salads are most w holesome ; and very cooling to the system.

Beet Sai.au (’hop equal parts of boiled lieets and fresh young cabbage. Mix thoroughly, add salt to taste, a few tablespoonfula of sugar, and pour diluted lemon juice over the mixture. Tomato Su.au.— Select perfectly ripe, fresh tomatoes, and jkk*l at least an hour liefore using. If they are soaked in hot water for a few seconds the skins come away quite readily. Cut in slices, and place among f resh, wellwashed lettuce leaves, and serve with mayonnaise dressing. Potato Sai.au.— Chop three or four cold, cooked potat*K*s. Add to them oue-balf cup of chopped protosc, one stalk ot celery finely minced, and enough onion and salt to givY a delicate flavour. Chopped egg yolks may be used if desired. Over this squeeze the juice of one lemon, and allow it to stand in a cool place while preparing the follow ing dressing : Mix together the yolks of two eggs, three tablespoonfuls of lemon juice, two taldespoonfuls of water, one-fourth tablespoonful of salt, two tablespoonfuls of oliva oil. Put in the inner cup of a doul le boiler, and cook slow ly, stirring carefully until slightly thickened. Remove from the tire and cool at once. Add a little sugar if desired. NN hen cold, mix with the potato ; allow it to stand for at least one hour, and serve on a lettue leaf and garnish w ith sliced egg-yolks which ha\e lieen steamed, or cooked lieets cut into fancy shapes. Sai.au in Surfrise. —Carefully cut a slice from the top of a well-ripened tomato; remove the inner portion, and till w ith finelyichopped lettuce and watercress; replace the slice of tomato and serve with a garnish. Mixed Green Salad. —After carefully washing, chop together lettuce, watercress, spring onions, mustard and cress, and beetroot. Add diluted lemon juice, olive oil, or inayon* uaise dressing, aud serve. --Good Health.