Ingredients

Lettuce leaves

Parsley

1 medium slice fresh pineapple

Gherkin

1 oz. Cream cheese

Chilli

Thousand Island dressing.

Method

Arrange a bed of lettuce leaves on a dish. Place a slice of pineapple in centre. Pile cream cheese on pineapple. Pour Thousand Island dressing over cheese. Garnish with parsley, gherkin, and chilli.

Ingredients

4 slices pineapple cut about a 1/2 an inch thick

1/4 1b. cheese cubed

1/8 teaspoon salt

Small lettuce

1 apple

Some curled celery

Squeeze lemon juice

Gherkin

2 pieces white celery

Mayonnaise,

Method

Sprinkle pineapple slices with salt. Core apple and remove centre, leaving shell only. Squeeze lemon juice on apple shape. Cut apple and pieces of celery finely and mix with half the cheese. Fill apple shape with mixture. Arrange lettuce leaves on a dish and place on them pineapple slices and filled apples. Decorate with cheese fingers or grated cheese, celery curls and gherkin. Serve mayonnaise separately. This salad is sufficient for 4 people.

Ingredients

1 orange

Parsley

3 or 4 lettuce leaves

1 medium tomato

1/2 finely sliced white onion

Salad dressing

Dressing

1 tablespoon sugar

1 tablespoon vinegar

Pinch mustard

1 tablespoon cream

Pinch salt.

Method

Peel and slice orange and arrange in bowl with lettuce leaves and sliced onion. Garnish with parsley and tomato. For dressing, mix sugar, mustard, and salt together, and add vinegar and cream alternately and gradually, stirring all the time.

NOTE

1 tablespoon of condensed milk may be substituted for the cream. If this is done, the sugar should be reduced to 1 teaspoon.

Ingredients

1 oz. Gelatine

2 tablespoons white sugar

1/2 pint water

1 gill white vinegar

2 tablespoons chopped mint

Green colouring

Salad ingredients.

Method

Soak gelatine in half the water. Place chopped mint in saucepan with rest of ingredients. Bring to boil. Add dissolved gelatine. Strain and cool. Pour into a shallow glass and allow to set. Decorate edges with salad ingredients such as curled celery, lettuce leaves, etc.

Ingredients

1 large tomato

Lettuce

2 tablespoons mayonnaise

1 small tin sardines

1/2 cup chopped cucumber or celery and gherkin

Chopped parsley

Capers or an onion

1 lemon

Method

Peel and slice tomato. Mix with mayonnaise and cucumber. Pile in centre of lettuce leaves arranged on glass dish. Arrange sardines across top of salad. Sprinkle with chopped parsley, capers, or onion. Garnish with slices of lemon.

Ingredients

1 lettuce

Finely chopped mint

1 oz. Diced cheese

1 dessertspoon grated cheese

1 tablespoon cold potato

Mild Chilli

1 tablespoon cooked peas

Gherkin

1 tablespoon cooked diced carrot or grated raw carrot

Mayonnaise.

Method

Arrange 2 or 3 lettuce leaves and some shredded lettuce on a dish. Lightly pile diced cheese, potato flavoured with mint, peas, and carrot on lettuce in separate heaps. Decorate with grated cheese, chilli, and gherkin. Serve mayonnaise separately.

Ingredients

Some capsicum

Lettuce leaves

A mixed salad

Salad dressing.

Method

Wash capsicum. Cut tops off flower end and remove centre. Fill with a mixed salad. Serve on a bed of lettuce leaves. Garnish daintily. Serve salad dressing separately.

Ingredients

2 tablespoons condensed milk

1/2 teaspoon sugar

1/8 teaspoon salt

1/2 teaspoon mustard

Pinch cayenne

3 dessertspoons vinegar

1/2 gill cream or milk

2 eating apples

1 head white celery

Curled celery

Chopped nuts

Method

Place condensed milk in a basin with sugar, salt, mustard, and cayenne, add vinegar gradually, stirring well, then add cream or milk slowly and mix well, peel apples, wash and dry celery, cut all into dice, mix together, and pour salad dressing over, serve in a salad bowl, garnished with curled celery (see below) and chopped nuts.

To Curl Celery

Wash and dry some sticks of young white celery, cut into inch lengths and cut each piece half way down several times, place in a basin of cold water for 15 minutes.

Ingredients

1 can kidney beans washed and drained

1 small chopped onion

1 cup chopped celery

1 large skinned and chopped tomato

1 cup bean sprouts

2 chopped hard boiled eggs

2 tablespoons chopped

fresh herbs, your selection

2 tablespoons good oil

1 tablespoon vinegar

2 tablespoons yoghurt

salt and pepper

Method

Combine all ingredients and toss lightly

Ingredients

1 red pepper

2 sticks celery

3 shallots

1 red apple

3 cups cooked rice

1/2 cup sultanas

1/2 cup mixed chopped nuts

Sauce

2 tablespoons French dressing

1 tablespoon lemon juice

1 tablespoon brown sugar

1 tablespoon curry powder

Salt and pepper

Method

Toss all the salad vegetables, nuts and rice together, place sauce ingredients in screw top jar, shake well, add to other ingredients and mix well, chill and serve.