Moulded Cheese Salad

Dated 1954

One packet lemon jelly
1 dessertspoon gelatine
1 cup hot water
Three-quarters cup cold water
2 dessertspoons white vinegar or lemon juice
Quarter cup prepared mayonnaise
1 cup finely shredded raw carrot
Half cup coarsely grated processed cheese
1 cup finely shredded cabbage
Quarter cup drained finely sliced cucumber (optional)
1 tbsp grated onion
salt and pepper

Dissolve jelly and gelatine in hot water. Add cold water, vinegar or lemon juice, and mayonnaise. Mix well, season with salt and pepper to taste, chill. When beginning to thicken, fold in shredded carrot, cheese, cabbage, cucumber and onion. Pour into wetted mould or small individual moulds, chill until firm. Serve with crisp salad.

Cheese and Poppy Seed Biscuits

2 cups plain flour
1 and a quarter tsp salt
quarter tsp chili powder (or to taste)
100g butter
125g tasty cheese grated finely
2 tbsp poppy seeds
1 egg separated
4 tbsp sour cream
Sift flour salt and chili into a bowl, rub in butter until mixture resembles fine breadcrumbs. Stir in cheese, poppy seeds egg yolk and sour cream, and mix to a soft dough, chill for 1 hour. Roll dough into rectangles about 5mm thick and cut out wiith spade shaped cutter. Place biscuits on greased baking trays and brush lightly with beaten egg white. Bake at 180 C for 15 mins or until golden brown. Store airtight container.