The Landmarks club cook book

Soak the scallops in salted water, simmer five minutes in boiling water, drain, cool, cut in slices and marinate with French dressing. At serving, drain, mix with equal bulk of celery, dress with mayonnaise, shape in a mound. Miss Elizabeth Shankland. SHRIMP SALAD. One can of canned shrimps washed in cold water, dried with a soft towel. To every pint of shrimps allow nearly half a pint of mayonnaise dressing. Serve with lettuce. SWEET-BREAD salad. Drop the sweet-breads into boiling salted water and cook twenty minutes ; then plunge into cold water to harden. When cold, remove the membranes and little pipes and cut into dice. Lay a tablespoonful on crisp lettuce leaves, cover with mayonnaise dressing and serve. Delicious. SWEET-bread salad. Boil sweet-breads, cut in small pieces, add equal parts crisp celery and mayonnaise dressing; capers may be added if desired. Mrs. Jerry Conroy. string bean salad. Take one and one-half pounds of string beans, string carefully and cut in as thin slices, lengthwise, as possible. Boil until tender ; drain and let stand until cool ; then add salt, pepper, a little grated onion, four tablespoonfuls of oil, two of vinegar, half a tablespoonful of water and the juice of a lemon. TOMATO salad. Take six tomatos, peel and scoop out, pulp, strain juice off of pulp and cut into slices ; add two whole tomatos cut and strained in same way, also two hard-boiled eggs, two tablespoonfuls of minced celery, two of olive oil, a level teaspoonful of mustard, one of vinegar, pepper and salt to taste, mix all together and put in tomato. Serve in nest of lettuce. Harriet S. Bishop. TOMATO SALAD. Take nice, smooth, tomatos, peel without breaking, cut the stem end out, and take out inside with a small spoon. Chop fine some celery, lettuce, green peppers, cucumbers and the inside of the tomatos. Drain off every drop of the liquor and mix the vegetable with shrimps and mayonnaise. Fill the tomatos with the mixture, garnish the top of each with a ring cut from green pepper, and a drop of mayonnaise. Mrs. Fred Walton. TOMATOS — SPANISH DRESSING. Peel and slice the tomatos, not too thin, and lay them upon a platter; do not allow them to cover one another. Chop some onions (young) with parsley and green peppers, put a tablespoonful upon each slice of tomato and cover with mayonnaise dressing. Garnish with olives. Mrs. Fred Walton. TOMATO AND CUCUMBER SALAD. Peel rather small round tomatos, one for each person; dig out at the core end about half the tomato, and fill in the space with finely chopped cucumbers, with the smallest quantity of onion chopped with it, and seasoned with salt and pepper. Serve on lettuce leaves and partially cover the tomato with mayonnaise dressing. TOMATO AND SWEET-BREAD SALAD. Peel a large tomato, empty its contents ; then take sweetbreads, which have been boiled and cut into dice, and mix with mayonnaise dressing; add a pinch of salt and a dash of paprika; mix it well and fill the tomato with this mixture. The tomato must he served very cold. Use one for each guest. Mrs. E. D. Neff, La Mirada. TOMATO JELLY SALAD.