Artistic Salad for Six

Ingredients

• six even-sized cucumbers
• the same of tomatoes
• two belle peppers
• a few lettuce leaves
• one-quarter of an onion
• a teaspoon of mayonnaise

Method

1. 1

   Cut the tops off the cucumbers and tomatoes, scrape out the insides, and mix with bell peppers, lettuce leaves, and chopped onion.

2. 2

   Refill the shells and arrange on salad plates, topping each with mayonnaise.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 40. The excerpt below is the record exactly as published.

a teaspoon of mayonnaise dressing. NO. 3. APPETIZING SALAD. L. Neilson, 1019 East Thirty-fourth street — Prepare a bunch of water cress, same as lettuce, letting it become crisp in cold water; then dry well; peel and core as many apples as needed, cut into dice; chop a hard-boiled egg, sprinkle over the top of salad. Make a French dressing, pour over the whole just before serving. This is excellent with game or roast duck. NO. 4. APPLE-CELERY SALAD. Mrs. Sherman Bullis, Dolgeville, Cal. — Chop equal parts of celery and tart apples and salt to taste, then make a dressing of one-half cup vinegar, two eggs, a piece of butter size of walnut, or tablespoon olive oil, if liked, and three tablespoons cream. Cook the eggs and . vinegar in double boiler, then add butter, or oil, and last beat in the cream. (This is strictly original.) NO. 5. ARTISTIC iSALAD FOR SIX. Lur- line Middleton, 1542 West Eleventh street — Take six even-sized cucumbers, and the same of tomatoes, and cut the tops off nicely (cut- ting the cucumbers lengthwise) and scrape out the inside of both and mix with two belle pep- pers, a few lettuce leaves and one-quarter of an onion

Cook this with the app: pantry check, scaling, and the assistant.