The Institute cook book

Scald tomatoes; remove the skin and place them on ice. Wash and drain lettuce; arrange in a salad bowl; slice the tomatoes over it and serve with Mayonnaise or French dressing. NOVEL TOMATO SALAD 1 cup cherry tomatoes 1 tablespoon chopped parsley 1 cup small yellow tomatoes French dressing 1 clove garlic Lettuce Scald the tomatoes ; peel carefully and set on the ice to cool. At serving time rub the salad bowl with garHc and line with heart leaves of lettuce. Place the yellow tomatoes in the center and the red ones around them. Cover with French dressing and sprinkle with the parsley. TOMATO JELLY Vi box gelatine 1 bay leaf Vi cup cold water 1/2 teaspoon chopped parsley Juice from 1 pint tomatoes Salt and pepper 1/2 teaspoon onion juice Lettuce 1 teaspoon sugar Mayonnaise dressing Soak the gelatine in the water for one hour. Bring to a boil the liquor drained from a pint can of tomatoes and add to it the seasoning and herbs. Let this simmer for twenty minutes; add the gelatine; stir until dissolved and strain through a cloth into molds — preferably individual ones. Serve on lettuce leaves with Mayonnaise dressing or use as a garnish for other salads. DEVILED EGGS 6 eggs 1 tablespoon olive oil or butter 14 teaspoon mustard Salt and red pepper A little vinegar if desired BoU the eggs for fifteen minutes; then throw them into cold water to prevent the whites from darkening. Remove the shells; cut in halves lengthwise; take out the yolks carefully and mash them with the oil or butter and seasoning. If desired, a tablespoon of minced ham or tongue or a little chopped parsley and onion may be added. Fill the cavity of each half with the paste and set in a cool place until needed. Serve on crisp lettuce leaves or on a platter garnished with parsley or watercress. [illustration: Salads Planned for a Family of Four] PEPPER AND CREAM CHEESE SALAD 1 large green pepper 2 tablespoons chopped walnuts 1 cream cheese Mayonnaise dressing Lettuce Select a large pepper that is sweet; cut off the stem end ; remove the seeds and turn it upside down to drain. Mash the cream cheese; mix with the walnuts and press into the pepper, being careful to fill all the crevices. Set away on the ice for several hours; when ready to serve cut into thin slices and serve on crisp lettuce leaves with Mayonnaise dressing. NASTURTIUM SALAD 1 head lettuce French dressing 1 tablespoon nasturtium seeds Nasturtium blossoms AVash the lettuce and place it in a bowl; scatter the seeds over llie top; cover with French dressing and garnish with nasturtium blossoms. EGG SALAD 6 hard-boiled eggs 1 head lettuce Mayonnaise dressing Cut the whites of the eggs into rings azid arrange them on the lettuce leaves; sift over them the yolks, using a fine wire sieve. Serve with Mayonnaise dressing. POTATO SALAD No. 1 4 boiled potatoes French dressing 1 chopped onion Lettuce 1 hard-boiled egg To make the best salad do not use left-over potatoes, but boil them freshly, removing them from the water the moment they are tender. Slice carefully; mix with the onion and French dressing and serve on lettuce leaves garnished with slices of hard-boiled egR. POTATO SALAD No. 2 4 boiled potatoes Mayonnaise dressing 4 hard-boiled eggs Lettuce 1 tablespoon chopped parsley