THE VANCOUVER SUN SEVENTH ANNUAL COOK BOOK >

‘

Of all the health-giving contributions to a meal little else
can beat a good salad. During the last few years salads have
become such a seemingly necessary part of our menus that we
seldom think of a complete dinner without some kind of a
‘refreshing salad to go with it.

Salad-making should be a comparatively simple thing for
British Columbians since fruit and vegetables abound in this

‘province. Don’t try to mix too many of either fruits or vege-

French Dressing

% cup salad oil .
1 teaspoon onion juice
3 tablespoons vinegar.

1 teaspoon salt
1 teaspoon mustard
% teaspoon paprika
1 teaspoon sugar
Mix dry ingredients and add to the salad oil. Add onion
juice and vinegar and stir or shake in a sealed jar until the

mixture begins to thicken.

Sour Cream Mayonnaise

% cup sour cream, whipped 214 tablespoons confection-

~% cup mayonnaise er’s sugar
1 tablesroon lemon juice.

Fold sour cream, lemon juice and sugar into mayonnaise.
» Makes 1% cups recs

Cooked Salad Dressing

_ 2 tablespoons flour ee ege yolks, beaten well
144 teaspoons salt 4% cups scalded milk
% teaspoon dry mustard ie cup vinegar
1 tablespoon sugar 2 tablespoons melted
Dash of paprika butter.

Mix flour and seasonings.

' Add milk gradually and cook over hot water, stirring con-
stantly until the mixture is smooth and thickened. Remove
— from heat, add vinegar and stir constantly. Then add butter.

Cool.

Add egg yolks and mix well.

tables in one salad. A simple but attractive salad is undoubt-
edly the best.

The basis of many of the most appealing salads is

nothing more than some crisp leafy greens and a really good
dressing. The dressing is almost as important as the choice
of ingredients in a salad. There should be something tangy

‘about a salad dressing that will give zest to even a slightly

flat salad.

Pear Salad Supreme.
1 pkt. cream ckeese | 1 tablespoon lemon juice
% cup currant jelly % cup heavy cream |
Cream the cheese until fluffy. Whip the jelly with a fork
and blend with the cheese. Then stir in the lemon juice. Fold
in the stiffly whipped cream. Turn into refrigerator tray to
freeze. Put pear halves in lettuce cups and fill in cavity with
filing. This will fill 12 peor ‘eg
ak
For a Salou winter salad try this with canned pears.
The recipe won a prize for Mrs. A. C. Smith, 351 East 14th >

Ave.

_ Hearty Toss Salad ©

1 cup ecoked yreen heans 1 head lettuce

1 cup cooked carrot strips 1 cup *ooked ham cut in.

1 cup celery strips slivers

% cup French dressing 2 hard-rooised eggs, slived

Marinate green beans, carrot and celery ir: French dress-
ing for 2 hours. Break lettuce in pieces in salad bowl. Arrange
marinated vegetables and ham, spoke-fashion, with egg slices

in centre. Serve with nippy. mayonnaise diessing. Serves

6 to 8.
DRESSING
16 cup mayonnaise Bin, p teaspoons. prepared mus:
1% teaspoors prepared horse- tard
' yadish 2 slices cucumber pickle,
chopped

Combine ingredients. Mix thoroughly. Makes % cup.
This attractive salad won a “ere for Miss
2116 West 22nd Avenue.

Mildred Emery,

~

TR eee Bee
BE LM HES MBS