The Cook County cook book

VARIATION II.— Scald 6 tomatoes so that the skins can be easily removed. Cut a slice from top of each, and with a small spoon remove seeds. Peel 2 cucumbers and cut into dice, season highly and mix with at least half of the dressing. Fill tomato cups with this, and put another spoon of the dressing on top. Sprinkle a very little finely chopped parsley over, and serve on a bed of lettuce leaves. The cucum'bers may be omitted and chopped nuts added instead.— Mrs. D. E. Allen, 423 9th St., Wilmette, 111. TOPSY-TURVY SALAD.— Mix cold cooked potatoes, string beans, peas, beets, lima beans, cauliflower, asparagus and shredded raw cabbage, any or all, and serve very cold on lettuce with French dressing or mayonnaise. — Mrs. D. C. Daniels, Arlington Heights, TONNO SALAD. — ^Open and drain a can of tonno. Flake fine with a fork and mix with 3 tomatoes, peeled, and sliced, and 31 green peppers, seeded and cut into rings. Serve on lettuce and mix with French dressing, using cider vinegar. (Tonno can be had at any Italian grocery.) — Mrs. A. C. Christy, Glen View, 111. TRUFFLE SALAD.— Chop fine 6 truffles and mix with 2 or 3 minced fillets of anchovies. Serve on lettuce with French dressing.— Mrs. Chris. Worthington, Des Plaines, 111. TURKEY SALAD. — Marinate diced turkey in salad dressing and serve on lettuce. Add, as desired, finely cut celery, chopped pickle, cooked beets, carrots, potatoes, asparagus, boiled celery root, parboiled oysters, bits of sour orange, freed from seeds and membrane, boiled chestnuts or shredded apples. Garnish with hard-boiled eggs, capers and parsley. — Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111. VARIATION I. — Mix diced cooked turkey with boiled chestnuts or bits of finely cut celery, add a little chopped hard-boiled boiled egg, and serve on lettuce leaves with mayonnaise. — Mrs. D. E. Allen, 423 9th St., Wilmette, 111. VARIATION II. — Cut cold boiled turkey, duck, goose or chicken into small dice. With 2 cups of this meat mix a cup of celery cut into dice. Sprinkle all with salt and pepper. Into 3 tablespoons of oil stir a tablespoon of vinegar. Pour this over the turkey and celery and toss until well mixed. Line a chilled bowl with crisp lettuce leaves, fill with the turkey salad and pour mayonnaise dressing over all. The dark meat of the legs is rejected unless it is very tender. — Mrs. Wm. S. Kies, Abbotsford Rd., Kenilworth, 111. TURNIP SALAD. — Mix diced, cold, cooked turnips with flaked shrimps, minced chives, blanched and shredded almonds, shredded raisins and chopped pickles or capers. Serve on lettuce with salad dressing. — ^Mts. Abner Grant, Sherman, 111. VARIATION L — Cut 4 turnips into dice and cook until tender. Drain and cool. Dissolve half a package of soaked gelatin in 2 cups of boiling water and add the juice of 2 lemons, a tablespoon each of tomato catsup and tarragon vinegar, and salt and pepper to season highly. Rub a bowl with cut garlic and strain the mixture into it. Line individual moulds with chopped truffles, fill with turnip dice, cover with jelly, and chill. Turn out on thin slices of cold boiled tongue or ham and serve with French dressing or mayonnaise, garnishing with crisp lettuce or cress. The chokes from artichokes may be used instead of the turnips. — Mrs^ Chris. Worthington, Des Plaines, 111.