Whitney, 1760 Edgewater PI., Chicago, 111. TOMATO AND BEET SALAD.-^Cut in ^-inch squares 4 cold boiled potatoes; peel 6 large tomatoes, without scalding, cut also into squares. Pour over the whole Yz pt. of mayonnaise; ✪ Tomato and Beet Salad serve on lettuce leaves. — Mrs. E. D. Kelley, Winnetka, 111. TOMATO AND CAULIFLOWER SALAD.— Quarter toma- toes, leaving them whole at the base, so that the tomato will fall apart- from the center like a quartered orange. Fill with mayon- naise dressing and place a floweret of cooked cauliflower in center. Serve on lettuce leaf.— Mrs. D. C. Everitt, 207 S. 6th Ave., May- wood, 111. TOMATO AND CUCUAfBER SALAD.— A very pretty din- ner salad is made by arranging alternate layers of tomatoes and cucumbers on cress. Baste with French dressing added at the 488 CHEESE, MACARONI, NUTS, & RICE, ETC. last moment. A garnish of round radishes, sliced thin, quartered or cut to resemble a tulip adds to this salad. — Mrs. J. H. Wichmann, 5069 N. Lincoln St., Chicago, 111. TOMATO AND HORSERADISH SALAD.— Peel and chill tomatoes, cut in halves, crosswise, arrange on lettuce leaves, and garnish with Horseradish Sauce. — Mrs. Clark Mason, Bensen 111. TOMATO AND LETTUCE SALAD.— Make a salad of lettuce and slice 3 tomatoes and lay them on top. Cover the whole with mayonnaise dressing. — Mrs. E. D. Kelley, Winnetka, 111. m TOMATO AND ONION SALAD.— Cut into thin slices 6 ripe tomatoes; cut up as fine as possible 6 small onions; sprinkle the onion over the tomato slices, add salt, pepper and vinegar. — Mrs. E. D. Kelley, Winnetka, 111. TOMATO AND GREEN PEPPER SALAD.— Select 3 firm tomatoes, peel and slice. Remove the seeds from 1 fresh green pep- per and slice the pod in very thin strips with a paring knife. Rub a small salad-bowl with a bit of onion, and line with crisp lettuce leaves. Arrange a layer of sliced tomatoes upon a bunch of let- tuce and sprinkle with the sliced green peppers, then another layer of the tomatoes and the remainder of the green peppers. Pour ^ cup of French dressing over all. — Mrs. Robert S. Appletoh« 1128 Centre Ave., Wilmette, 111. STUFFED TOMATO SALAD.— Cut cucumbers and tomato pulp into small pieces and stew until tender. Rub through a sieve, season highly with salt, pepper, and vinegar, and add enough soaked and dissolved gelatin to stiffen✪ Stuffed Tomato Salad. Pour into tomato-shells, chill, and serve with mayonnaise. — Mrs. C. E. Worth, Wheeling, 111. VARIATION I. — Cut a slice from top of a large tomato, scoop out center with spoon, being careful not to break skin. Fill with a mixture of any of the following: Chicken, shrimp, cooked, sweet- breads, cooked, and broken crab, veal and celery, cooked, pickled tongue, finely cut, cold lobster, f^ried beef or any cold left- over meat. Fish, fowl or vegetables, sliced, quartered, halved or chopped, hard-boiled eggs, halibut scallops, chopped cress. COOK COUNTY COOK BOOK 489 celery, diced, cucumbers, tomato pulp, cooked peas, cucumber aspic, cut fine, cabbage. Season with a few capers and a little chopped pickle. — ^Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

AI-modernized reading of the original text

Whitney, 1760 Edgewater PI., Chicago, TOMATO AND BEET SALAD.-^Cut in ^-inch squares 4 cold boiled potatoes; peel 6 large tomatoes, without scalding, cut also into squares. Pour over the whole Yz pt. of mayonnaise; serve on lettuce leaves. — Mrs. E. D. Kelley, Winnetka, 111. TOMATO AND CAULIFLOWER SALAD.— Quarter tomatoes, leaving them whole at the base, so that the tomato will fall apart- from the center like a quartered orange. Fill with mayonnaise dressing and place a floweret of cooked cauliflower in center. Serve on lettuce leaf.— Mrs. D. C. Everitt, 207 S. 6th Ave., Maywood, 111. TOMATO AND CUCUMBER SALAD.— A very pretty dinner salad is made by arranging alternate layers of tomatoes and cucumbers on cress. Baste with French dressing added at the last moment. A garnish of round radishes, sliced thin, quartered or cut to resemble a tulip adds to this salad. — Mrs. J. H. Wichmann, 5069 N. Lincoln St., Chicago, 111. TOMATO AND HORSERADISH SALAD.— Peel and chill tomatoes, cut in halves, crosswise, arrange on lettuce leaves, and garnish with Horseradish Sauce. — Mrs. Clark Mason, Bensen TOMATO AND LETTUCE SALAD.— Make a salad of lettuce and slice 3 tomatoes and lay them on top. Cover the whole with mayonnaise dressing. — Mrs. E. D. Kelley, Winnetka, 111. m TOMATO AND ONION SALAD.— Cut into thin slices 6 ripe tomatoes; cut up as fine as possible 6 small onions; sprinkle the onion over the tomato slices, add salt, pepper and vinegar. — Mrs. E. D. Kelley, Winnetka, 111. TOMATO AND GREEN PEPPER SALAD.— Select 3 firm tomatoes, peel and slice. Remove the seeds from 1 fresh green pepper and slice the pod in very thin strips with a paring knife. Rub a small salad-bowl with a bit of onion, and line with crisp lettuce leaves. Arrange a layer of sliced tomatoes upon a bunch of lettuce and sprinkle with the sliced green peppers, then another layer of the tomatoes and the remainder of the green peppers. Pour ^ cup of French dressing over all. — Mrs. Robert S. Appleton, 1128 Centre Ave., Wilmette, 111. STUFFED TOMATO SALAD.— Cut cucumbers and tomato pulp into small pieces and stew until tender. Rub through a sieve, season highly with salt, pepper, and vinegar, and add enough soaked and dissolved gelatin to stiffen. Pour into tomato-shells, chill, and serve with mayonnaise. — Mrs. C. E. Worth, Wheeling, VARIATION I. — Cut a slice from top of a large tomato, scoop out center with spoon, being careful not to break skin. Fill with a mixture of any of the following: Chicken, shrimp, cooked, sweetbreads, cooked, and broken crab, veal and celery, cooked, pickled tongue, finely cut, cold lobster, f^ried beef or any cold leftover meat. Fish, fowl or vegetables, sliced, quartered, halved or chopped, hard-boiled eggs, halibut scallops, chopped cress. celery, diced, cucumbers, tomato pulp, cooked peas, cucumber aspic, cut fine, cabbage. Season with a few capers and a little chopped pickle. — ^Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

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Tomato and Beet SaladStuffed Tomato SaladStuffed Tomato Salad

The Cook County cook book