Russian Salad

Line a flat meat dish with lettuce leaves. Arrange in separate piles on this a cupful each of cooked peas, carrots, potatoes and a cup each of tomato, cucumber and celery. All these should be neatly diced except the tomato and cucumber, which should be sliced. Sprinkle chopped gherkin over all and garnish with celery curls. Serve with thick mayonnaise.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.62.

Easy Bortsch Soup (Cold)

Blend or puree the contents of:-

1 -- 30 oz. can beetroot

1 -- 15 oz. can tomatoes

1 small clove garlic (optional)

Add 1 can consomme

1 teaspoon salt

1 teaspoon sugar

3 dessertspoons lemon juice

Pepper

Chill and before serving add 1 carton sour cream stirred in carefully to create swirls of white against the red.

If desired, garnish with finely chopped fresh herbs - parsley, chives, etc.

Source: contributed by G. Isaachsen (Hawthorn Lewis No. 188) in The Grand Lodge of Antient, Free and Accepted Masons of South Australia presents Favourite Recipes submitted by wives of South Australian Freemasons (Adelaide, 1979).