Prestcold cold cookery

PEAR AND CHEESE SALAD 6 half-pears | small cream cheese I gill mayonnaise | crisp lettuce 2 level tablespoons chopped walnuts Divide the cream cheese into six portions, shape into balls and roll in the chopped nuts. Place in Prestcold to chill. Arrange the half pears on the crisp lettuce leaves taken from Prestcold Crispator. Place the cheese balls in the centre of the pears and coat both cheese ball and pear with mayonnaise. Decorate with chopped walnuts. PEACH SALAD 6 half-peaches | small cream cheese | gill mayonnaise | crisp lettuce 2 level tablespoons chopped walnuts Divide the cream cheese into six portions, shape into balls and roll in the chopped nuts. Place in Prestcold to chill. Arrange the half peaches on the crisp lettuce leaves taken from Prestcold Crispator. Place the cheese balls in the centre of the peaches and coat both cheese ball and peach with mayonnaise. Decorate with chopped walnuts. CHILLED FRUIT SALAD Another fruit combination, similar to the one above, is :— | grapefruit 2 oranges 3 slices pineapple | banana | small bunch of green grapes 2 tablespoons chopped walnuts 4 |b. marshmallows All ingredients prepared and combined in a mixing bowl with enough salad dressing to flavour. Chill, serve’on crisp lettuce, garnish each serving with a small portion of chilled whipping cream and a maraschino cherry. CRAB SALAD | small crab (tinned or fresh) | lettuce 3 hard boiled eggs | level teaspoon parsley 2 gill mayonnaise Cut the hard boiled eggs lengthwise and remove the yolks. Flake the crab meat and blend with the mayonnaise, and fill the egg whites with this mixture. Chop the egg yolks and mix with the finely chopped parsley. Place crisp lettuce leaves from the Prestcold Crispator on individual salad plates, place the stuffed eggs on the lettuce leaves and garnish by sprinkling with the blended chopped yolks and parsley. SALAD DRESSINGS MAYONNAISE DRESSING 2 egg yolks 4 teaspoon pepper | teaspoon salt + cup vinegar | pint salad oil Beat egg yolks and add few drops of vinegar. Drop oil, drop by drop, into egg mixture until one-fourth cup is used. Then gradually increase the amount of oil added, beating constantly. As mixture thickens, add the rest of the vinegar a little at a time. Add salt. Lemon juice may be used in place of vinegar, if preferred. FRENCH DRESSING cup mild vinegar or | cup olive or salad oil 4 teaspoon pepper cup lemon juice | teaspoon salt | teaspoon sugar 4 teaspoon paprika Hal Cole Mix vinegar, oil, salt, pepper, sugar and paprika together and beat thoroughly. Turn into tightly covered jar and keep in Prestcold. Shake well before serving. THOUSAND ISLAND DRESSING 3 hard-cooked eggs | cup chopped celery 4 cup stuffed olives x cup pickle relish 2 cups mayonnaise Chop eggs and olives. Add celery and pickle relish and mix all with mayonnaise dressing. COOKED SALAD DRESSING | teaspoon mustard 2 tablespoons flour # cup milk | teaspoon salt 4 teaspoon paprika ¢ cup vinegar | teaspoon sugar | egg | tablespoon butter Mix mustard, salt, sugar, flour and paprika together. Add well-beaten egg and mix until smooth. Add milk and vinegar and cook over hot water until thick, stirring constantly. Remove from fire, add butter and cool. - FRUIT SALAD DRESSING Canned pineapple juice (about | cup) 2 eggs 4 tablespoons flour | tablespoon butter 3 tablespoons sugar | cup cream Drain juice from canned pineapple. Mix sugar and flour and add enough juice to make smooth paste. Heat remaining juice and add flour mixture. Cook, stirring constantly, until thickened. Place over hot water; add eggs, beaten until light, and butter. Cook about ten minutes, stirring to prevent lumping. Cool and place in Prestcold until ready to serve. Whip cream and fold into chilled mixture just before serving. ““ LEFT-OVERS ”