Six small tomatoes, one cup of mayonnaise dressing well sea¬
soned, a small head of lettuce✪ Cucumbers a la Elvira, and two green peppers.
44 MRS. ERICSSON HAMMOND’S COOK BOOK
How to Make It. Put the tomatoes in hot water one by one
not allowing them to get soft or hot; remove the skin carefully,
cut off the top part on each tomato and scoop out carefully to give
a place for the filling. Leave in the ice-box until cold; cut some
strips of green peppers for decoration, the rest of the pepper chop
with some lettuce and cut the slices of tomatoes that were cut
off the top in small dices; mix it with the green pepper and lettuce;
squeeze some lemon juice on it and to one cup mix one full table¬
spoon of thick mayonnaise dressing. Fill the tomatoes and
spread on top mayonnaise dressing. Decorate each tomato
with a large daisy of truffle and a small strip of green pepper
around. Arrange them on lettuce leaves in the form of a ring
on a platter and in between each tomato put a strip of the green
pepper reaching over the lettuce to the edge of the platter and in
the center put the heart of the lettuce that first has been left in
ice-water to become crisp. Sprinkle some well-seasoned French
dressing on top of the lettuce just before serving.
Tomato Salad with Asparagus a la Rigoletto
Salade de Tomates aux Asperges a la Rigoletto
Secure nice even-sized high but small tomatoes; dip them quickly
in hot water and remove the skin; be careful not to let them become
soft; then cut a slice from the top of each tomato and scoop out
the center carefully, leaving the shell; sprinkle them with finely
chopped parsley. Cut cooked asparagus tips about two inches in
length; put a half teaspoon of mayonnaise dressing in each
tomato and raise the asparagus in to the tomato with the top up,
the same number in each tomato, five or six according to the size
of the tomato and the asparagus✪ Tomato Salad with Asparagus a la Rigoletto. Arrange them on lettuce
leaves in the form of a ring on a platter and in the center put the
heart of the lettuce. This salad can be served with any kind of hot
or cold dish.
Tomato Salad with Cucumber a la Rosalina
Salade de Tomates aux Concombres a la Rosalina
For Six Persons
Two medium-sized cucumbers, three tomatoes, a small head of
lettuce, two spoons of mayonnaise dressing, and one cup of French
dressing✪ Tomato Salad with Cucumber a la Rosalina.
How to Make It. Peel the cucumbers and cut six long strips
of the cucumber for decoration; the rest of the cucumber remove
the seeds and cut them in very small dices and leave all the cucum¬
bers in well-seasoned French dressing. Dip the tomatoes in hot
MRS. ERICSSON HAMMOND’S COOK BOOK 45
Page 33 · 4 recipe records on this page
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Six small tomatoes, one cup of mayonnaise dressing well sea¬ soned, a small head of lettuce, and two green peppers.
How to Make It. Put the tomatoes in hot water one by one not allowing them to get soft or hot; remove the skin carefully, cut off the top part on each tomato and scoop out carefully to give a place for the filling. Leave in the ice-box until cold; cut some strips of green peppers for decoration, the rest of the pepper chop with some lettuce and cut the slices of tomatoes that were cut off the top in small dices; mix it with the green pepper and lettuce; squeeze some lemon juice on it and to one cup mix one full table¬ spoon of thick mayonnaise dressing. Fill the tomatoes and spread on top mayonnaise dressing. Decorate each tomato with a large daisy of truffle and a small strip of green pepper around. Arrange them on lettuce leaves in the form of a ring on a platter and in between each tomato put a strip of the green pepper reaching over the lettuce to the edge of the platter and in the center put the heart of the lettuce that first has been left in ice-water to become crisp. Sprinkle some well-seasoned French dressing on top of the lettuce just before serving.
Tomato Salad with Asparagus a la Rigoletto Salade de Tomates aux Asperges a la Rigoletto
Secure nice even-sized high but small tomatoes; dip them quickly in hot water and remove the skin; be careful not to let them become soft; then cut a slice from the top of each tomato and scoop out the center carefully, leaving the shell; sprinkle them with finely chopped parsley. Cut cooked asparagus tips about two inches in length; put a half teaspoon of mayonnaise dressing in each tomato and raise the asparagus in to the tomato with the top up, the same number in each tomato, five or six according to the size of the tomato and the asparagus. Arrange them on lettuce leaves in the form of a ring on a platter and in the center put the heart of the lettuce. This salad can be served with any kind of hot or cold dish.
Tomato Salad with Cucumber a la Rosalina
Salade de Tomates aux Concombres a la Rosalina For Six Persons
Two medium-sized cucumbers, three tomatoes, a small head of lettuce, two spoons of mayonnaise dressing, and one cup of French dressing.
How to Make It. Peel the cucumbers and cut six long strips of the cucumber for decoration; the rest of the cucumber remove the seeds and cut them in very small dices and leave all the cucum¬ bers in well-seasoned French dressing. Dip the tomatoes in hot
Records on this page
Cucumbers a la ElviraTomato Salad with Green Pepper a la LauraTomato Salad with Asparagus a la RigolettoTomato Salad with Cucumber a la Rosalina