The book starts out with a story about a teacher who asked her class where eggs come from. A young boy was quick to answer ‘from an egg carton’. When asked for more detail, he said the carton came from ‘back of the shop’ somewhere.
It’s sad to think how remote our food supply has become to us (and this book was published in the 1970s). Eva and Tony Lambert have written about seasonal foods, how they are grown and their nutritional values. There are recipes for each season, as well as a chapter on items such as dressings, breads and pastries.
Page 32 was a chapter divider so I moved on to 132 and a recipe that is similar to a simple and classic dish—the Waldorf salad.
Apple, celery and nut salad
Ingredients and method
Combine equal amounts of diced apple and chopped celery with half the amount of crumbled walnuts or hazelnuts. Pour over a mayonnaise dressing. Delicious served as a salad or as a topping for open toasted sandwiches.
Dressed it with 3–4 tablespoons of my homemade mayonnaise (recipe at the bottom of this post), which made it just moist enough. I’m sure any mayo would be fine, but mine is sugar-free.
What a wonderfully refreshing recipe. Great crunch too. Over the years, I’ve made plenty of different Waldorf salads. This is as good as and much easier to make than all of them.
I served this as part of a summer-y lunch. As an aside, I’ve given this book to my friend and neighbour, Lyn. She’s going to pass it on to one of her brothers. The recipe on page 37 caught her eye on his behalf.
P.S. During the times of coronavirus, I plan to post recipes that call for economical and easy-to-source ingredients (at least in Australia) that might help you to cook healthy dishes at home. Would love to hear from you if you want to contribute a guest page-32 post that will help others.