1925 Thickaree Salad

Honorable mention in the 17 Oct 1925 Mirror (reference)

Ingredients:

Salad DRESSING

  • 1-8 teaspoonful cayenne pepper,

  • 1/2 table spoonful castor sugar,

  • 1/2 teaspoonful of Lea and Perrin's sauce

  • 1/2 tablespoonful vinegar,

  • 1/2 Lemon (juiced),

  • 1 Egg Yolk,

  • 2 tablespoonfuls salad oil.

Method:

  1. Mix the cayenne pepper with the castor sugar, pour over it the sauce, vinegar, strained lemon juice.

  2. Sugar and cut in squares.

  3. Roll each square in icing sugar.

  4. When packing, sprinkle with icing sugar or a mixture of two-thirds sugar and one third cornflour.

  5. Wash dry, break up some lettuce, add cress and beetroot, and pour the dressing over the salad.

Submitted by Mrs George Smith, 146 Marmion-street, East Fremantle