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Summer Recipes
Drain juice from tin of tomatoes, and reserve for another purpose. To pulp, add oil, vinegar and sea- son to taste. Rub clove of garlic into bread and allow to remain for half an hour. Remove garlic and add bread to tomatoes. Wheri soft lift out crust and beat. and serve on lettuce, romaine or other salad green.
SPINACH RING
4 cups cooked spinach.
1/4 cup butter,
Salt, pepper.
Nutmeg,
Chill
Drain spinach, chop and season with butter, salt, pepper and nut- meg.
Press into a ring mold and] steam until ready to serve. Unmold on a chop plate.
PEAS WITH LETTUCE
1 head lettuce.
1 pound peas.
Salt, sugar.
2 tablespoons butter.
Paprika.
Shred lettuce and place with shelled peas in a small amount of! water in a saucepan.
Add a dash
of salt and a dash of sugar and cook covered over a low fire until tender. Add butter and paprika.
DRESSING FOR GREEN SALADS
2 chicken's livers, boiled. Yolks of two hard cooked eggs.
Summer FOODS
1/2 teaspoon salt.
1 teaspoon prepared, mustard.
1⁄4 teaspoon white pepper. 1/4 teaspoon Worcestershire
sauce.
3 tablespoons vinegar.
1⁄2 cup olive oil.
chicken livers and egg yolks. Add Mash and mix to a paste the
seasonings and vinegar pour int olive oil drop by drop, stirring in the same direction until the con- sistency of thin mayonnaise. Mix with salad.
SHREDDED LETTUCE WITH BACON SALAD
6 strips bacon.
1 head lettuce.
1/2 cup vinegar.
+
Cook the bacon until light brown but not crisp. Cut in small pieces and add with the hot fat over the shredded lettuce. When well mix- ed, add the vinegar. Mix well and
serve.
GERMAN DRESSING
2 strips bacon.
1 tablespoon flour.
2 egg yolks.
1/4 cup vinegar.
Pepper, salt, paprika.
THE CHINA MAIL, JUNE 16, 1938.
GIRLICAG
(Copyright, 1038, by The Bell Syndicate, Inc.;
"The trouble with most of us who can go back ten or twelve years," says ageing Elise, "is that we usually stay there."
Cut bacon in small pieces, fry pepper, salt and paprika.
smooth. Season to baste with,given and serve with lettuce or lightly and remove from fire. Add
other salad vegetables.
flour and blend well with bacon] THOUSAND-ISLAND DRESSING fat. Stir in beaten egg yolks, add water and vinegar and stir over a low
until
fire
a
few minutes
that HIT the SPOT
COLD COOKED MEATS OF EVERY DESCRIPTION.-
Freshly made daily under European Supervision
ROAST PORK LEG. (Stuffed)
PRESSED. BEEF. BRAWN.
PRESSED PORK
LIVER SAUSAGE,
LUNCH SAUSAGE.
VIENNA SAUSAGE.
Any joint cooked or smoked to order!
Our Pies, the best in the Colony.
Pork, Veal & Ham, Game, or Chicken & Ham.
THE FINEST EVER!
The best buy in the Lamb Market. Choicest Australian or New Zealand Legs, Shoulders or Loins.
THE DAIRY FARM, ICE & COLD
STORAGE CO., LTD.
PURE FOOD SPECIALISTS.
1⁄2 cup mayonnaise.
1 tablespoon tarragon vinegar..
1
1⁄2 cup whipped cream.
1 chopped hard-cooked egg.
tablespoon chopped green
pepper.
2 tablespoons, chopped cooked
beet.
1 tablespoon chopped onion. 1⁄2 teaspoon minced parsley. Mix the ingredients in the order
Witty Kitty
(0 1928, by Bell Syndicale)
4-28
A happy disposition is a bright. or asset than all the gold in the world.
COTTAGE CHEESE SALAD
2 tablespoons minced onion.
1⁄2 pound cottage cheese.
serve
1 tablespoon minced pimento. Mix the onion and pimento with the cheese and season. Press into small bowl and set in refrigerator to chill. When ready to salad, turn cheese out on small platter and arrange lettuce or romaine around it. Pass French or spicy dressing.
FRENCH DRESSING
1 teaspoon salt.
1⁄2 teaspoon paprika.
1 teaspoon sugar.
1 teaspoon onion juice.
3 tablespoons vinegar.
1 teaspoon mustard.
1⁄2 cup salad oil.
Mixed dry ingredients and add to salad oil. Add onion juice and vinegar and stir or shake in a saled bottle or jar until the mix- ture begins to thicken. A small piece of ice added before stirring makes it thicken at once. Store in refrigerator in airtight jar.
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