Kirmess cook book

Tomatoes stuffed with peanuts. Feel and hollow the tomatoes in the usual way, saving the contents thus scooped out for a soup or scallop. Blanch the peanuts or merely rub off the brown skin in a rough towel, then pound in a mortar, adding a little mayonnaise to make a smooth mixture; fill the cavities with this. The experiment of mixing peanut butter with the crumbs of French bread dipped in broth, squeezed perfectly dry, and using mixed with mayonnaise as above for a filling, made a most expeditious and almost as good a salad. CRESS,-CUCUMBER-AND-TOMATO SALAD. Table Talk. Wash the cress and shake dry; arrange as a bed on a serving-dish, discarding the coarse stems; above this make a smaller bed of cucumbers, cut in slices or dice and dressed with French dressings using three tablespoonfuls of oil and one of vinegar or lemon juice to a pint of cucumber. Arrange peeled tomatoes, chilled and cut in pieces, upon the cucumbers. Serve with French, cream or mayonnaise dressing. TOMATOES STUFFED WITH CUCUMBER. Janet McKewsie Hill, Boston. Peel five tomatoes, cut off the stem ends and scoop out the pulp, thus forming cups; set, turned upside down, in a cool place. Chop fine the solid pulp from the tomatoes and one cucumber, chilled before chopping; stir into a cup of cream dressing and fill the tomatoes with the mixture. Salt and pepper will be needed in addition to that in the dressing. If at hand, a pimento may be chopped with the other ingredients, or two tablespoonfuls. ENDIVE, TOMATO AND GREEN STRING BEAN SALAD. Janet McKenzie Hill, Boston. Dress the well-blanched stalks of a head of endive, three tomatoes, peeled, cut in halves and chilled, and a cup of cold cooked string-beans, separately, with French dressing, using in the dressing tarragon vinegar and a few drops of onion juice; then arrange on a serving-dish. ARTICHOKE SALAD. Used as a harder for shrimp, lobster, chicken and other Mrs. E. M. Lucas, in Boston Cooking-School Magazine. Cut boiled artichokes into quarter-inch slices and stamp out with a French vegetable cutter. To half a pint add one tablespoonf ul of olive oil, half a tablespoonful of tarragon vinegar and one-fourth a teaspoonful of salt; toss lightly together and let stand one hour; drain, and arrange as a border with an outer layer of tiny blanched lettuce leaves. TOMATO-AND-ARTICHOKE SALAD. Mrs, E. M. Lucas, in Boston Cooking School Magazine. Choose medium-sized tomatoes, firm and smooth skinned. Peel them, cut a slice from the stem end and remove the seeds with a small spoon. Sprinkle the interior of these cups with salt and set on ice. When ready to serve, wipe them dry and fill with artichokes out into dice and mixed with mayonnaise. Serve on lettuce leaves. Use tarragon vinegar in preparing the dressing. Cook the artichoke hearts until just tender, no longer, in salted boiling water, then drain and cool. RUSSIAN SALAD. Mrs, Gould's French Chef. Two small carrots, one turnip, a few small peas, a few green beans, one or two potatoes, cut up, other vegetables if you wish; cut in very small pieces, put in boiling water with salt and cook three-quarters of an hour. Strain and let get cold. Use mayonnaise dressing. CELERY-AND-CHESTNUT SALAD. Janet McKemie Hill, Boston.