The Cook County cook book

VARIATION III. — Alternate layers sliced tomatoes and choice of any of the following: Boiled artichokes, alligator pears, minced onions, boiled beets, cold meat of any kind, sliced or shredded or chopped cucumbers, potatoes, radishes, cold cooked peas, crisp cress, lettuce or endive, shredded, Spanish onions, green peppers, cut celery, fine cut leeks, sliced olives, skinned, boned and flaked sardines. Add salad dressing, and season or garnish with minced chervil, chives, tarragon parsley, cress, dandelion, green pepper, mint, mashed anchovy or anchovy paste, and hard-boiled eggs. If flavor of garlic is desired rub the salad-bowl with cut garlic before putting the salad in. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. VARIATION IV. — Peel and quarter large tomatoes and serve on lettuce with mayonnaise. Marinate first in French dressing, if desired. Tomatoes may be combined with cucumbers, celery, radishes, and other vegetables to suit taste. — Mrs. Arthur W. Allen, 1029 13th St., Wilmette, 111. VARIATION V. — Plunge small tomatoes of similar size in a wire basket, into boiling water. Remove at once, and cut out a circular piece around the stem of each. Remove the skins, and set aside on ice to chill. When ready to serve, dispose each tomato on a lettuce leaf, seasoned with French dressing. Fill each cavity with a spoonful of mayonnaise or boiled dressing and press into the dressing quarters of hard-boiled eggs. Before setting aside to chill, tomatoes are usually dusted inside with salt, to draw out the liquid, but the salt toughens the tomato. — Mrs. John Ward, 6639 Union Ave., Chicago, 111. TOMATO ASPIC SALAD.— Cook together 1 can tomatoes, 1 stalk celery, 1 clove, a leaf of sage, 2 teaspoons of sugar in 1 qt. of water till celery is done. Strain through a sieve, add a little salt and enough gelatin to thicken, slice 3 large-sized green or red peppers. Mould or serve in squares. Serve on lettuce leaves with salad dressing. This make 1 qt. and will serve 8 or 10. — Mrs. D. C. 'Everitt, 207 S. 6th Ave., Maywood, 111. VARIATION I. — Cook a can of tomatoes for i/^ an hr., seasoning highly with salt, cayenne, and sugar and vinegar. Rub through a sieve, add soaked and dissolved gelatin to thicken, and mould in individual moulds. Serve ice cold on lettuce with mayonnaise. Surround with a border of chopped celery, if desired. — Mrs. D. E. Allen, 421 9th St., Wilmette, 111. TOMATO JELLY SALAD.— Soak V-^ box of gelatin in ^2 cup; of cold water 15 minutes, or till soft. Stew one can of tomatoes till soft, cutting and mashing the pulp to hasten the process. For additional flavoring, stew with the tomato J/<-inch bit of bay leaf, ^ teaspoon of mixed whole spices, 1 rounded tablespoon of celery salt and Y^ a small Bermuda onion. Strain the tomato through a puree sieve, and if there is not enough to make 3 cups, add boiling water. Heat again to boiling point, add the soaked gelatin, stir till dissolved, then pour it into small cups or fancy moulds or into a ring mould, if individual forms are not desired. Chill, and when ready to serve, turn out and serve the small forms on lettuce leaves with mayonnaise, and chopped or whole English walnuts on top, or turn the ring mould out on a salad-dish, fill the center with any salad mixture you prefer, and garnish with any appropriate border of green. — Mrs. A. E.