Green-Leaf Sauce
Pick some fresh soft greens from your herb garden or vegetable patch (salad burnet, sorrel, celery leaves, chives, parsley, silver beet, spinach, broccoli, etc.), chop them finely and add to a plain, rather thick white sauce. Stir and heat through, then serve over wholemeal toast or with brown rice.
Cucumber Sandwiches
Cut brown wholemeal bread in wafer-thin slices, and butter lightly. Wash the cucumber well, and score the skin lengthwise with a fork. Rub the cut half of a lemon briskly over it, slice it thinly crosswise, and fill the sandwiches, sprinkling the cucumber slices with finely chopped salad burnet and a few chopped chives.
In the height of summer, when heavy, hot food is uninviting, a soup made from fruit and herbs can be a tempting appetizer to start your meal. Many different fruits can be used, but tart summer apples will always be a favourite.
Apple and Herb Soup
1 lb. cooking apples Celery tops, finely chopped J cup raw sugar Cinnamon, cloves 1 pint water
Shredded rind and juice of 1 lemon Salad burnet leaves
Cook together the apples, celery, sugar and spices in the water, having first peeled and cored the apples and cut them into small dice to shorten the cooking time. Add the lemon rind and juice in the last few minutes of cooking, stirring well through the apple mixture, which should be cooked to a coarse mush. Set this aside to cool, and before serving add individual leaves of salad burnet and stir well through the soup. A few extra leaves can be used on top to garnish. If you wish to make this your whole meal, serve it with rye bread topped with a bland cottage cheese.
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