Pan-Pacific cook book

Boil a dozen fine young okra in salted water until tender ; then drain and remove the stems and sprinkle with salt, cayenne and lemon-juice. Scald and remove skins from six tomatoes, cut in slices and chill, and chop a bell pepper. Place half a cup of cold boiled rice (cooked until each grain is separate), in a salad bowl. Mix with a tablespoon of French dressing ; then lay the tomatoes on top, sprinkle with the pepper and garnish with the okra. Pour a French dressing over all and sprinkle with chopped chives. SALADS AND COLD DISHES 113 401. ESCABECHE— CHILEAN Boil two pounds of any firm white fish cut in inch cubes. Drain on a cloth and place in a salad bowl with bits of orange peel, cut thin, a teaspoon of grated onion, a bay leaf, a chopped green pepper and sprig of thyme. Toss all together and cover with French dressing, and let stand in the ice box several hours before serving. Garnish with lettuce and slices of orange. </ 402. FROZEN TOMATO CREAM Boil a can of tomatoes, a thick slice of onion, a stalk of celery, half a chile pepper, a branch of parsley, all chopped, and a bay leaf and three cloves until soft enough to be rubbed through a sieve. There should be a cup of thick puree. Add a half teaspoon each of salt and paprika and cool ; then fold in a cup of double cream, beaten thick. Pour into a wet ring mould, cover very tightly and let stand for three or four hours in equal quantities of crushed ice and salt. Turn out and serve with artichoke hearts, or asparagus tips or lettuce, dressed with French dressing. 403. FUJIYAMA SALAD— JAPANESE Mix a pint of hot boiled potatoes, cut in thin slices, with half a cup of tart French dressing and two tablespoons of white wine. Add a tablespoon of parsley, chives, onion and the yolks of two hard eggs, all chopped fine separately. Cover the bowl and shake rapidly to mix without breaking the potatoes. Add a pint of steamed mussels and their liquor, after removing their shells and beards. Shape into a cone on a platter and chill ; then cover the peak with the egg white, chopped fine, and garnish the base with green peppers cut in strips or short branches of parsley. 404. GASPACHO— ANDALUSIA SALAD Spread a layer of stale bread, cut in slices, and then into small squares, on the bottom of a salad bowl and sprinkle plentifully with oil and vinegar. Add thin slices of Spanish onion, thin sliced tomatoes, then cucumbers and chopped chile pepper (without the seeds and veins). Season with salt and more oil and vinegar; then repeat until the dish is ii4 SALADS AND COLD DISHES full. Let stand for an hour ; sprinkle with crumbs, and over all pour more oil and vinegar. 405. GRAPEFRUIT MARMALADE SALAD Mix a jelly glass of the marmalade with grated fresh horseradish to taste ; put it into a fancy jar on a platter. Garnish with hearts of lettuce, cut in quarters and dipped in French dressing. 406. HAHN LEBERSCHEN— POLISH