Poinsettia Salad

Ingredients

• 6 tomatoes
• Spoonful of Mayonnaise * in center.
• Garnish with circle of finely diced pimiento on Mayonnaise.

Method

1. 1

   Cut small, firm tomatoes in eighths without severing sections.

2. 2

   Open to represent petals of flower.

3. 3

   Twist some sections so that they lie on their sides.

Nutrition per serving

Estimated from matched ingredients across 6 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 211. The excerpt below is the record exactly as published.

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,* pack into a timbale mold, and chill thoroughly. Remove from mold, cut in 14-inch slices, crosswise, and fit slices into cuts in tomatoes. Serve on lettuce with French Dressing.* PORCUPINE TOMATO SALAD Stick small, whole, peeled tomatoes with 2-inch narrow strips of celery and green pepper at regular intervals, allowing 7 of each to atomato. Serve on lettuce with Waltham Salad Dressing (p. 494). ANNA TOMATO SALAD Place thick slice of tomato on salad green. Mix Julienne-shaped pieces of celery and apple with Mayonnaise* and heap on tomato. STUFFED TOMATO SALAD Peel, remove thin slice from top. Take out seeds and some of pulp. Sprinkle inside with salt. Invert, let stand 30 minutes. Fill, garnish, and serve on salad green. As filling, use any of the following : Chicken Salad (p. 524), (Tomato Surprise). Crab Meat Salad (p. 525). Russian Salad (p. 510). Diced cucumbers mixed with Mayonnaise. Shredded pineapple, fresh or canned, mixed with 14 the amount of nut meats. Mix with Mayonnaise. Finely cut celery and apple mixed with Mayonnaise. Roquefort and cream cheese worked together and moistened with French Dressing. Chopped broiled bacon, diced sardines, and tomato cut in small pieces. Cream cheese, chopped stuffed olives, and tomato pulp moistened with French Dressing and seasoned with mustard. Caviare and cold, boiled rice, moistened with French Dressing or Mayonnaise. | * French Dressing, p. 486. Mayonnaise, p. 490. Gy 510 THE BOSTON COOKING-SCHOOL COOK BOOK ~ TOMATO SALAD A LA RUSSE 6 tomatoes

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