Boston Cooking-School cook book

Cook potatoes, cool, and slice thinly into baking dish. Season and sprinkle with celery and parsley. Mix vinegar and oil or fat, add lemon and heat to boiling point, pour over potatoes, cover, and let stand in moderate oven until thoroughly warmed. * French Dressing, p. 486. Mayonnaise, p. 490. POTATO SALAD 2 cups cold, boiled potato, cubed French,* Cream Dressing (p. 494) Few drops onion juice or Mayonnaise * Salt and pepper Mix. Serve in nests of lettuce or cabbage leaves or in bowl. Garnish, if desired, with radish roses. If served in bowl, top may be divided into quarters, one garnished with finely chopped white of hard-cooked egg, opposite quarter with yolk of hard-cooked egg, passed through purée strainer, and intervening quarters with chopped pickled beet. Mark dividing lines with chopped parsley. | Potato and Celery or Cabbage Salad. Add )% to 1 cup finely cut celery and 1 apple, pared, cut ineighths, and sliced. If cabbage is used, 1 teaspoon celery seed may be added. Marinate all together in French Dressing.* Just before serving, add Cream Dressing (p. 494) or Mayonnaise.* Bolivia Salad. Add 3 hard-cooked eggs, finely chopped, 114 tablespoons pimientos, chopped fine, and 14 tablespoon chopped olives or 2 slices onion, chopped fine. Mix with Cream Dressing (p. 494). GERMAN POTATO SALAD 2 cups diced raw potato 1 teaspoon grated raw onion 1 onion 2 tablespoons bacon fat, hot French Dressing * 1 slice bacon, fried and crumbled Lettuce Cook potatoes in boiling salted water with onion. Drain, remove onion, add raw onion, bacon and bacon fat. Let stand until cold. Mix with French Dressing and serve in nest of lettuce. POINSETTIA SALAD Cut small, firm tomatoes in eighths without severing sections. Open to represent petals of flower. Twist some sections so that they lie on their sides. Put spoonful of Mayonnaise * in center. Garnish with circle of finely diced pimiento on Mayonnaise. . *French Dressing, p. 486. Mayonnaise, p. 490. HUNTINGTON TOMATO SALAD Cut medium-sized tomatoes in 5 vertical slices, crosswise, not severing sections. Mash cream cheese, moisten with French Dressing,* pack into a timbale mold, and chill thoroughly. Remove from mold, cut in 14-inch slices, crosswise, and fit slices into cuts in tomatoes. Serve on lettuce with French Dressing.* PORCUPINE TOMATO SALAD Stick small, whole, peeled tomatoes with 2-inch narrow strips of celery and green pepper at regular intervals, allowing 7 of each to atomato. Serve on lettuce with Waltham Salad Dressing (p. 494). ANNA TOMATO SALAD Place thick slice of tomato on salad green. Mix Julienne-shaped pieces of celery and apple with Mayonnaise* and heap on tomato. STUFFED TOMATO SALAD Peel, remove thin slice from top. Take out seeds and some of pulp. Sprinkle inside with salt. Invert, let stand 30 minutes. Fill, garnish, and serve on salad green. As filling, use any of the following : Chicken Salad (p. 524), (Tomato Surprise). Crab Meat Salad (p. 525). Russian Salad (p. 510). Diced cucumbers mixed with Mayonnaise. Shredded pineapple, fresh or canned, mixed with 14 the amount of nut meats. Mix with Mayonnaise. Finely cut celery and apple mixed with Mayonnaise. Roquefort and cream cheese worked together and moistened with French Dressing. Chopped broiled bacon, diced sardines, and tomato cut in small pieces. Cream cheese, chopped stuffed olives, and tomato pulp moistened with French Dressing and seasoned with mustard. Caviare and cold, boiled rice, moistened with French Dressing or Mayonnaise. | * French Dressing, p. 486. Mayonnaise, p. 490. Gy ~ TOMATO SALAD A LA RUSSE 6 tomatoes Salt, pepper, and vinegar YZ cup cucumber dice Y cup cold, cooked chicken, diced ¥% cup cooked peas Mayonnaise *