The Art of Living in Australia Part 56
CELERY SALAD
* 1 Head of Celery--1d.
* 1 Lettuce--1/2d.
* Salad Dressing--4d.
* Total Cost--51/2 d.
Pull the celery to pieces, wash it, and cut into small pieces; shred up some lettuce and lay it at the bottom the dish. Stir the celery into the dressing and lay it on the top of the lettuce. Cover with more lettuce, and serve.
SARDINE SALAD
* 1/2 tin Sardines--4d.
* 2 Eggs--2d.
* 1 Lettuce--1/2d.
* Salad Dressings--4d.
* Total Cost--101/2 d.
Split the sardines open and remove the bone. Break some of the lettuce into a bowl, lay on this the sardines. Chop up one of the eggs and sprinkle over them, pour on the dressing. Cover with the rest of the lettuce, and garnish with the other egg cut in slices, and a little watercress or beetroot.
OYSTER SALAD
* 1 bottle Oysters--1s.
* 1 Lettuce--1d.
* Half a Lemon *
* Mayonnaise or Salad Dressing--4d.
* Total Cost--1s. 5d.
Strain away the liquor from a bottle of oysters; put it into a saucepan, and when it boils put in the oysters and cook for five minutes; let them get cold in the liquor. Wash and break up the lettuce and put some of the bottom of a bowl. Strain the liquor from the oysters and mix a little with the dressing, stir in the oysters and spread over the lettuce. Cover with more lettuce and garnish with slices of lemon and red radishes.
BLUE COD SALAD
Any remains of smoked blue cod that may have been left from a meal make an excellent salad either with just a simple dressing of oil and vinegar and a lettuce, or with a mayonnaise or salad dressing. Follow the directions for fish salad, but do not put any salt, as the fish is usually salt enough.
ITALIAN SALAD
* 1 Salt Herring *
* Cold slices of Meat *
* 1 teaspoonful Mustard *
* 1 Beetroot--1 1/2d.
* 4 tablespoonsful Oil--1d.
* 3 tablespoonsful Tarragon Vinegar *
* 1/2 oz. Capers *
* 3 Boiled Potatoes--2d.
* Total Cost--4 1/2d.
Wash the herring in cold water and soak it in milk for an hour; cut it open and take out the bone and slice up both the fish and the meat.
Arrange in a bowl, chop the capers and put over. Put the mustard into a basin, add gradually the oil and vinegar; pour this, when well mixed, over the fish and meat, and cover with slices of cold potatoes. Garnish with any cold vegetables in the larder or with some green pickles from a bottle of pickles, a little chopped parsley, and some small radishes.
MACARONI AND CHEESE SALAD
* 1/4 lb. Macaroni--2 1/2d.
* 1/4 lb. Cheese--1 1/2d.
* 1 teaspoonful French Mustard *
* 3 tablespoonsful Oil--1d.
* 3 tablespoonsful Vinegar--1/2d.
* 1/2 Head of Celery--1/2d.
* 1/2 Lettuce--1/2d.
* Total Cost--6 1/2 d.
Boil the macaroni, or use any cold that may be in the larder. Cut it into pieces about three inches long, cut the cheese into very thin slices, and cut the celery into very small pieces. Lay these alternately in a bowl with some shredded lettuce. Make a dressing of the mustard, oil, and vinegar, and pour it over. Garnish with a little beetroot, and serve.
CHEESE SAVOURY
Take some dry, hard cheese and some dry crusts of bread. Pour a little boiling milk over the bread, cover it down till quite soft, then beat it with a fork; grate up the cheese and beat it in with the yolk of an egg and some pepper and salt. Beat the white of the egg to a stiff froth and stir it lightly in, pour into a b.u.t.tered pie-dish and bake in a quick oven for twenty minutes. Serve hot.
TURNIP SALAD