Lowney's cook book

Remove the skin from eight tomatoes ; scoop out the inside; mix the drained pulp with equal amount of chopped walnuts and one fourth cup chopped green peppers. Add mayonnaise dressing or cream dressing. Refill tomato shells; serve in lettuce nests, and garnish with mayonnaise. French Fruit Salad Remove the skin and seeds from one cup of white grapes. Cut three bananas in cubes and cover immediately with lemon juice. Remove the skin and white pith from six oranges and cut in small pieces. Mix with mayonnaise ; arrange in nests of white lettuce leaves, or serve in halves of oranges. Garnish with mayonnaise dressing. Martin Salad « Cook a two-pound slice of halibut with one onion cut in slices, four slices of carrot, two tablespoons vinegar, six cloves, bit of bay leaf, and four peppercorns, in water to cover, until tender. Chill, and marinate with French dressing. Cook four cups potato balls in boiling, salted water, with two slices onion and four cloves. When done, drain and cover with hot salad dressing. Marinate two cups each of French peas and flageolettes with a French dressing. Cut three tomatoes in slices, and marinate with French dressing. When all these ingredients are thoroughly chilled, rub the salad dish with onion ; lay slice of halibut in center ; garnish with cream mayonnaise ; arrange potatoes at either end of slice, and sprinkle with finely chopped parsley. Arrange a mound each of flageolettes and peas on either side of halibut ; cover halibut with slices of tomato overlapping each other ; garnish with the heart leaves of lettuce, arranged at intervals around the dish. Pass mayonnaise cream dressing. Vegetable Salad Mix one cup cold cooked potatoes, one cup tomato jelly cut in cubes, and one cup cold cooked peas. Marinate with French dressing ; arrange on -a salad dish ; mask with mayonnaise or cream dressing, and garnish with slices of tomato around the edge, and mounds of peas alternating with mounds of chopped pimentos. Vegetable Oyster or Salsify Salad Mix two cups cold cooked salsify, cut in small pieces, with a French dressing ; let it stand one hour. Rub salad bowl with clove of garlic. Arrange bed of cress in salad bowl ; cover with two tablespoons cream dressing. Cover with drained salsify, and cover whole with cream dressing. Garnish with radish roses. Waldorf Salad Mix one cup each of small pieces of celery, apple cut in balls, and English walnuts broken in small pieces. Add one teaspoon salt, two tablespoons orange juice, and the grated rind of one orange. Add one cup mayonnaise dressing. Serve in lettuce nests or in apple cups, made by scooping out the pulp. Garnish with mayonnaise dressing and pieces of the apple skin cut in fancy shapes. Apple Salad Scoop out the center of eight red apples with a vegetable scoop. Mix with equal parts of finely chopped celery and boiled dressing. Fill apple shells and serve on bed of curled celery. Grape Fruit Salad No. i Mix equal quantities of grape fruit and English walnut meats, with one half cup mayonnaise dressing. Serve in grape fruit cups in lettuce nests. Grape Fruit Salad No. 2 Shred four green peppers, two red peppers, and two grape fruit. Mix with one cup chopped celery and one cup cream dressing. Serve on marinated water cress and garnish with stars of red and green peppers.