Around-the-world cook book

Use white lettuce leaves, celery, and red tomatoes. Wash and dry the lettuce, cut the celery into small lengths, shave these lengthwise, and place in cold water to curl the shavings. Scald the tomatoes for a few moments, then cool, but do not remove the skins. From the stem side of each, remove a square plug, taking care to leave 1-8-inch or 1-16-inch below the portion removed. Then, commencing at the edges of the square, cut through the skin of the tomato, in rose-shaped leaves, and roll them backward. Fill the square with a Japanese salad dressing, or with mayonnaise. Place in the center of a plate on a bed of lettuce leaves, and around it, put a circle of the curled celery. Chop blanched pecans, or almonds, and sprinkle a teaspoon of this like pollen, over the top of the tomato. TULIP SALAD Use egg and white cabbage. This, like the chrysanthemum, has a hard-boiled egg to represent the center of each flower. The eggs, hard-boiled, should be put into cold water until required, to keep them moist. Shave the cabbage into fine threads. Thrust a long needle through the center of each egg, and draw a coarse thread through, passing it completely around the egg, as a girdle. Then from the top, downward, cut through the white, making four leaves, ending at the thread. Curve these slightly outward, leaving the yolk partly exposed, then withdraw the thread. Season with salt and pepper, and put in the center of a salad plate, on a bed of the shaved cabbage, and serve with a French dressing, or with mayonnaise. PICKLES AND RELISHES GRANDMOTHER HOLT'S CUCUMBER PICKLES Small cucumbers, 500, Vinegar, 1 gallon, White mustard seed (whole), l^ pound. Whole cloves, 1 ounce, Whole allspice, 1 ounce, Bird peppers, 6, Garlic buds, 6, Mixed pickle spices, 14 pound. Let the cucumbers remain in strong salt and water for 24 hours, then wipe and pack them in jars. Heat the vinegar and spices to the boiling-point, and pour it over the pickles, being careful to see that the jars are filled to overflowing, and that there is in each jar, 1 red pepper, and some garlic. CUCUMBER CATSUP, NO. 1 Ripe, yellow cucumbers, 4, Small white onions, 24, Red peppers, 3, Whole cloves, 1 ounce. Whole allspice, 1 ounce, Vinegar. Chop the cucumbers, onions, and peppers, and let them stand overnight. Drain, put in jars, and cover with the vinegar and spices while still hot. AROUND-THE-WORLD COOK BOOK PICKLES AND EELISHES CUCUMBER CATSUP, NO. 2 Green cucumbers, chopped, 2 quarts, Cabbage, chopped, 2 quarts. Small onions, 12, Green tomatoes, 1 quart, Green beans, 1 quart. Green peppers, 12, Vinegar, 1 gallon. Grated horseradish, 2 tablespoons, Turmeric, 3 tablespoons, Ground cinnamon, 1 tablespoon. Ground mace, 1 tablespoon, Cayenne, 1 tablespoon. Celery seed, 1 tablespoon, Olive oil, 3 tablespoons, White mustard seed, 1 cup, Sugar, 1 cup. Chop the cucumbers, onions, peppers, cabbage, and beans, all together, and sprinkle with salt and let it stand for 6 hours. Drain, and put into jars and cover with the spices and vinegar, which should be made very hot. PEPPER CATSUP Red peppers, 24, Onions, 6, Horseradish roots, 2, Whole mustard seed, 2 tablespoons. Salt, 2 tablespoons. Brown sugar, 1 cup. Vinegar, 3 pints. Water, 1 pint.