The Art of Living in Australia Part 55

* Cold Boiled Fish--4d.

* 1 Lettuce--1/2d.

* 1 Egg--1d.

* Salad Dressing, or Remoulade Sauce--4d.

* Total Cost--91/2 d.

Make a salad dressing the same as that given for lettuce salad; flake up the fish free from skin and bone. Wash and dry the lettuce and shred it up, mix the fish with the dressing. Put a layer of lettuce at the bottom of the bowl, then one of fish and dressing. Do this alternatively, leaving plenty of lettuce for the top; garnish with hard boiled eggs cut into slices.

LETTUCE SALAD

* 2 Lettuces--1d.

* 1 tablespoonful Condensed Milk *

* 2 teaspoonful Mustard--1d.

* 2 Eggs--2d.

* 1/2 gill Vinegar--1/2d.

* 1/4 gill Oil *

* Pepper and Salt--1/2d.

* Total Cost--5d.

Boil the eggs hard; take the yolk of one and put it into a basin and work it quite smooth with a spoon. Then add the mustard made with vinegar instead of water, the condensed milk, pepper, and salt, and then the oil slowly; last of all the vinegar. Mix it all very thoroughly. Cut off the outside leaves of the lettuce, and pull it all to pieces, wash in cold water and dry thoroughly in a cloth. Break into small pieces and put into a salad bowl, pour over the dressing. Garnish with the other egg and the white that was not used in the dressing.

These should be cut into slices and placed round. A few of the best pieces of lettuce should be laid over the dressing.

BEETROOT AND MACARONI SALAD

* 3 oz. Macaroni--2d.

* 2 tablespoonsful Oil--1d.

* 1 bunch Beetroot *

* Pepper and Salt *

* 2 tablespoonful Vinegar--2d.

* Total Cost--5d.

Boil both the macaroni and the beetroot by directions given elsewhere.

When quite cold, peel and slice up the beetroot and cut the macaroni into pieces about two inches long; arrange them in alternate layers on a dish. Blend the oil and vinegar with the salt and pepper and pour it over; let it stand for an hour, basting continually with the oil and vinegar. By that time it should be of a bright red colour. It is then ready to serve.

PRAWN SALAD

* 1 pint Prawns--9d.

* 6 Tomatoes--2d.

* Mayonnaise or Salad Dressing--4d.

* Total Cost--1s. 3d.

Pick the prawns, leaving the skin on a few fine ones for a garnish.

Peel and slice up the tomatoes and arrange them on a dish; put over them the prawns, and pour over all some mayonnaise or salad dressing.

Place the other prawns round as a garnish with a few lettuce leaves broken up.

SALAD OF CORNED BEEF

* Slices of Corned Beef *

* 1 Lettuce--1/2.

* 2 Eggs--2d.

* Mayonnaise or Salad Dressing--4d.

* Total Cost--61/2 d.

Take some slices of cold corned beef, dip them in a salad dressing, and lay them in a dish with alternate layers of lettuce leaves. Garnish with hard boiled eggs cut in slices.

EGG SALAD

* 6 Eggs--6d.

* 1 Lettuce--1d.

* 1 bunch Watercress--1d.

* Mayonnaise or Salad Dressing--4d.

* 1 Beetroot--1/2d.

* Total Cost--1s. 0 1/2 d.

Put the eggs into boiling water and boil fifteen minutes. Plunge into cold water till quite cold, peel and cut into quarters. Wash and cleanse the watercress and lettuce and cut into pieces. Put a layer of this at the bottom of the bowl, then one of eggs dipped in the dressing, then another of lettuce and egg until all are used up, leaving plenty of lettuce for the top. Garnish with sprigs of watercress and slices of beetroot alternately.