The Art of Living in Australia / Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information by Mrs. H. Wicken

by Philip E. Muskett

BREAKFAST SALAD

* 2 Tomatoes—1/2d. * * 1 Cucumber—2d. * * 1 tablespoonful Oil—1/2d. * * 1 Spring Onion * * Half a Lettuce * * 2 tablespoonsful Vinegar—1/2d. * * Total Cost—31/2 d. * Scald the tomatoes and take off the skin, and put them into cold water or on to the ice until quite cold. Cut them up the same as an orange; peel and cut up the cucumber into very thin slices and mince up the onion. Sprinkle these with pepper and salt, pour over the oil and vinegar. Shred up the lettuce and lay on the top, it is then ready to serve.

CAULIFLOWER SALAD

* 1 Cauliflower—3d. * * Half a Lettuce—1/2d. * * 2 Eggs—2d. * * 1/2 gill Oil and Vinegar—1d. * * Total Cost—61/2 d. * Boil the cauliflower by directions given elsewhere and branch it carefully. Boil the eggs hard, separate the whites from the yolks; chop the whites small and cut the yolks in slices. Shred up the lettuce in a bowl and put the branches of cauliflower all round it, and the slices of yolk of egg outside as a border. Pour on the salad dressing and put the white of egg in little heaps on the lettuce. It is then ready to serve.

CARROT SALAD

* 2 or 3 Cold Boiled Carrots—1/2d. * * 1/2 lb. Cold Boiled Mutton * * 1 stalk Celery * * 6 Capers—1 1/2d. * * Half a teaspoonful Parsley—1/2d. * * Salad Dressing—3d. * * Total Cost—51/2 d. * Cut up some cold boiled mutton into small pieces and lay them in a salad bowl. Mince up the celery and capers and strew over it, then pour over the dressing. Slice up the cold carrots and lay them on top; garnish with the chopped parsley, and serve.

CALF'S FOOT SALAD

Calves' feet that have been boiled down for jelly make a good salad. They must, of course, be boiled very thoroughly for at least eight hours. Strain off the stock, remove the bones, and put the meat on one side till quite cold. Then cut up into neat pieces and put into a salad bowl. Pour over a salad dressing or just oil and vinegar; shred over it a nice white lettuce, and garnish with sliced beetroot.

REMOULADE SALAD DRESSING

This is a good dressing when mayonnaise is not liked. It is made in the same way as mayonnaise, using hard boiled eggs (yolks) instead of raw ones. Put the yolks into a basin and work very smoothly with the bowl of a wooden spoon; add the oil gradually, using about one gill to every two yolks. A little French mustard and vinegar may be added before using.