Arrange lettuce leaves on a plate. Have a ripe tomato peeled
and cooled. Lay on lettuce leaves. Run a sharp knife across the
middle of the tomato, cutting it nearly in two, then crosswise, so
that the four quarters fall back, yet hold together underneath.
Drop a teaspoon of mayonnaise into the center of the tomato,
and serve.
COMBINATION SALAD No. 1
Lay crisp lettuce on a platter. Arrange over it peeled and
quartered tomatoes, sliced cucumbers, a few sprigs of parsley,
and serve with mayonnaise. Sliced green onion may be added
if desired.
COMBINATION SALAD No. 2
Sliced tomato Sliced radishes
Sliced cucumber Lettuce
Sliced green onion French dressing
Pare the vegetables, slice very thin, and put into a bowl. Tear
the lettuce into large pieces, add to the vegetables, and set on ice
if available. Just before serving, pour over enough French dress-
ing to season, using it scantily.
(USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) jgl
SCIENCE of FOOD and COOKERY
POINSETTIA TOMATO
Select a small ripe tomato, wash, and wipe with a cloth. With
a sharp-pointed knife, cut through the skin, from the stem end,
across the tomato, dividing the skin into about 8 parts, so as to
resemble poinsettia leaves. Run the blade of a penknife under
each leaf, and pull it back on the plate, until all the leaves lie on
the plate, and attached to the tomato stem. Cut the tomato cross-
wise the same as for lettuce and tomato salad, and serve with
mayonnaise.
TOMATO SALAD FRANCAIS
Pour boiling water over medium small ripe tomatoes, and drain
immediately, covering with cold water. Remove the skins from the
tomatoes, hollow out carefully, and fill until well rounded with a
mixture of chopped celery, finely diced cucumber, and tomato, sea-
soned with mayonnaise and chopped parsley. Serve on a lettuce leaf.
STUFFED TOMATO
Prepare the same as above, and use as a filling, chopped celery,
finely chopped walnuts, and the solid part of ripe tomato chopped,
seasoned with mayonnaise and chopped parsley✪ Stuffed Tomato.
TOMATO MEXICANA
Mix finely chopped bell pepper, olives, parsley, and a sprinkle
of onion, in a bowl, and spread this over thick slices of raw tomato.
Serve with mayonnaise, on a lettuce leaf✪ Tomato Mexicana.
TOMATO EN SURPRISE
Scald and peel a tomato. Cut off a liberal slice from the blos-
som end, which must be kept for covering. Hollow out the center
of the tomato, and turn upside down in a dish to drain. Cut
cooked asparagus tips into }^-inch lengths, season with mayonnaise,
and refill the cavity in the tomato. Cover with the slice of tomato,
and serve on a lettuce leaf✪ Tomato en Surprise.
CUCUMBER SALAD AU NATURAL
Select well shaped, green-colored cucumbers. Wash, and wipe
dry. From the blossom end, cut un,der the skin with a sharp
knife, almost to the opposite end, but leaving fast at the stem end,
thus making four green leaves of the skin, the length of the cu-
l82 (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.)
SCIENCE of FOOD ancC COOKERY
Page 105 · 3 recipe records on this page
Presented as published in 1921. 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
Arrange lettuce leaves on a plate. Have a ripe tomato peeled and cooled. Lay on lettuce leaves. Run a sharp knife across the middle of the tomato, cutting it nearly in two, then crosswise, so that the four quarters fall back, yet hold together underneath. Drop a teaspoon of mayonnaise into the center of the tomato, and serve.
COMBINATION SALAD No. 1
Lay crisp lettuce on a platter. Arrange over it peeled and quartered tomatoes, sliced cucumbers, a few sprigs of parsley, and serve with mayonnaise. Sliced green onion may be added if desired.
COMBINATION SALAD No. 2
Sliced tomato Sliced radishes
Sliced cucumber Lettuce
Sliced green onion French dressing
Pare the vegetables, slice very thin, and put into a bowl. Tear the lettuce into large pieces, add to the vegetables, and set on ice if available. Just before serving, pour over enough French dressing to season, using it scantily.
POINSETTIA TOMATO
Select a small ripe tomato, wash, and wipe with a cloth. With a sharp-pointed knife, cut through the skin, from the stem end, across the tomato, dividing the skin into about 8 parts, so as to resemble poinsettia leaves. Run the blade of a penknife under each leaf, and pull it back on the plate, until all the leaves lie on the plate, and attached to the tomato stem. Cut the tomato crosswise the same as for lettuce and tomato salad, and serve with mayonnaise.
TOMATO SALAD FRANCAIS
Pour boiling water over medium small ripe tomatoes, and drain immediately, covering with cold water. Remove the skins from the tomatoes, hollow out carefully, and fill until well rounded with a mixture of chopped celery, finely diced cucumber, and tomato, seasoned with mayonnaise and chopped parsley. Serve on a lettuce leaf.
STUFFED TOMATO
Prepare the same as above, and use as a filling, chopped celery, finely chopped walnuts, and the solid part of ripe tomato chopped, seasoned with mayonnaise and chopped parsley.
TOMATO MEXICANA
Mix finely chopped bell pepper, olives, parsley, and a sprinkle of onion, in a bowl, and spread this over thick slices of raw tomato. Serve with mayonnaise, on a lettuce leaf.
TOMATO EN SURPRISE
Scald and peel a tomato. Cut off a liberal slice from the blossom end, which must be kept for covering. Hollow out the center of the tomato, and turn upside down in a dish to drain. Cut cooked asparagus tips into }^-inch lengths, season with mayonnaise, and refill the cavity in the tomato. Cover with the slice of tomato, and serve on a lettuce leaf.
CUCUMBER SALAD AU NATURAL
Select well shaped, green-colored cucumbers. Wash, and wipe dry. From the blossom end, cut un,der the skin with a sharp knife, almost to the opposite end, but leaving fast at the stem end, thus making four green leaves of the skin, the length of the cu-
Records on this page
Stuffed TomatoTomato MexicanaTomato en Surprise