Huntington Tomato Salad

Ingredients

• Cut medium-sized tomatoes in 5 vertical slices
• Mash cream cheese, moisten with French Dressing,*
• French Dressing*
• Serve on lettuce.

Method

1. 1

   Pack cream cheese into a timbale mold, and chill thoroughly.

2. 2

   Remove from mold, cut in 1/4-inch slices, crosswise, and fit slices into cuts in tomatoes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 210. The excerpt below is the record exactly as published.

serve on lettuce. Asparagus Tips. Cooked or canned. On thick slice of tomato with garnish of strips of pimiento and green pepper. Beets. Cooked and sliced thin, sprin- kled with chopped mint. Broccoli. Cooked and chilled, with or without lettuce. Cabbage. Finely chopped or shred- ded, plain, or mixed with grated raw carrot, a few sliced stuffed olives, a bit of chopped candied orange peel, finely cut celery or apple (14 to 4% amount of cab- bage), or drained, crushed pineapple (144 to 4% amount of cabbage). (Also p. 507.) Carrots. Uncooked, chopped with a few blanched almonds, seasoned and moistened with dressing. Cauliflower. Cooked and separated into flowerets or uncooked and sliced. Celeriac. Cooked and cut in halves. Celery. Cut fine. Cucumber. Sliced, diced, or cut in fancy shapes. (Also p. 507.) Onion, Bermuda. Very thin slices or rings. Heart of Palm. Canned, sliced. Potato. (See p. 507). Spinach. Cooked, finely chopped, and seasoned with lemon juice or French Dressing. Mold and chill. If desired, serve on thin slice of cooked ham, cut to fit. Marinate cooked vege- French Dressing* or Vinaigrette Dressing™ French Dressing * French * or Vinaigrette. Dressing””® Plain Cooked Dress- ing’, Cream Dress- ing” o<0r) = Denver Cream Dressing? ' Mayonnaise * French Dressing * or Ra- vigote Mayonnaise™ French Dressing * Mayonnaise * or Cream Dressing French* or Parisian French Dressing“ French Dressing * French Dressing * French Dressing * Tartare Sauce” * French Dressing, p. 486. Mayonnaise, p. 49@. SALADS 507 Tomatoes. Peeled and _ chilled, French Dressing,* whole, halved, quartered, or sliced. Cream Mayonnaise,* Sprinkle with finely chopped chives or Horse-radish Cream garnish with watercress. (Also p. 509.) Dressing“, etc. Yellow Tomatoes. Peeled and _ French Dressing * chilled, cut in halves, and sprinkled with chopped parsley. CABBAGE, CELERY, AND NUT SALAD 11% cups finely cut celery 1 cup shredded cabbage 1 cup pecan nut meats, broken in pieces Cream Dressing (p. 494) Mix and serve on lettuce. CUCUMBER CUPS Pare cucumbers or not. Remove a thick slice from each end and with a silver fork make parallel grooves lengthwise of cucumber. Cut in pieces crosswise and remove some of the. inside, leaving cups. Cut cups in thin slices crosswise. Arrange cups on nests of lettuce leaves and fill with Cream French Dressing (p. 487) or Tartare Sauce (p. 207). CUCUMBER AND RADISH SALAD Pare cucumber. Cut in 2-inch pieces. Make cuts as if for thin slices but do not cut all the way through. Insert slice of radish in each cut. Serve on lettuce with French Dressing* or Martinique French Dressing (p. 487). — HOT POTATO SALAD 6 medium-sized potatoes 2 tablespoons tarragon vinegar Salt, pepper 2 tablespoons cider vinegar 4 cup celery, finely chopped 4 tablespoons olive oil or 1 tablespoon parsley, finely: bacon fat chopped 1 slice lemon, 4 inch thick Cook potatoes, cool, and slice thinly into baking dish. Season and sprinkle with celery and parsley. Mix vinegar and oil or fat, add lemon and heat to boiling point, pour over potatoes, cover, and let stand in moderate oven until thoroughly warmed. * French Dressing, p. 486. Mayonnaise, p. 490. 508 THE BOSTON COOKING-SCHOOL COOK BOOK POTATO SALAD 2 cups cold, boiled potato, cubed French,* Cream Dressing (p. 494) Few drops onion juice or Mayonnaise * Salt and pepper Mix. Serve in nests of lettuce or cabbage leaves or in bowl. Garnish, if desired, with radish roses. If served in bowl, top may be divided into quarters, one garnished with finely chopped white of hard-cooked egg, opposite quarter with yolk of hard-cooked egg, passed through purée strainer, and intervening quarters with chopped pickled beet. Mark dividing lines with chopped parsley. | Potato and Celery or Cabbage Salad. Add )% to 1 cup finely cut celery and 1 apple, pared, cut ineighths, and sliced. If cabbage is used, 1 teaspoon celery seed may be added. Marinate all to- gether in French Dressing.* Just before serving, add Cream Dressing (p. 494) or Mayonnaise.* Bolivia Salad. Add 3 hard-cooked eggs, finely chopped, 114 tablespoons pimientos, chopped fine, and 14 tablespoon chopped olives or 2 slices onion, chopped fine. Mix with Cream Dress- ing (p. 494). GERMAN POTATO SALAD 2 cups diced raw potato 1 teaspoon grated raw onion 1 onion 2 tablespoons bacon fat, hot French Dressing * 1 slice bacon, fried and crumbled Lettuce Cook potatoes in boiling salted water with onion. Drain, re- move onion, add raw onion, bacon and bacon fat. Let stand until cold. Mix with French Dressing and serve in nest of lettuce. POINSETTIA SALAD Cut small, firm tomatoes in eighths without severing sections. Open to represent petals of flower. Twist some sections so that they lie on their sides. Put spoonful of Mayonnaise * in center. Garnish with circle of finely diced pimiento on Mayonnaise. . *French Dressing, p. 486. Mayonnaise, p. 490. SALADS 509 HUNTINGTON TOMATO SALAD Cut medium-sized tomatoes in 5 vertical slices, crosswise, not severing sections. Mash cream cheese, moisten with French Dressing,*

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