Stuffed Tomato Salad

Ingredients

• 6 selected tomatoes, medium-size
• 6 tablespoons chopped cold boiled veal
• 3 tablespoons chopped olives
• 3 tablespoons chopped almonds
• 6 tablespoons green peas

Method

1. 1

   Remove tops and seeds from tomatoes.

2. 2

   Mix veal, olives, almonds, and peas with mayonnaise and refill tomato shells.

Nutrition per serving

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 27. The excerpt below is the record exactly as published.

STUFFED TOMATO SALAD. Six ripe tomatoes, % pint cream dressing, 2 cucumbers, lettuce, salt and pepper. Scald the tomatoes so that the skins can be easily removed. Cut a slice from the top of each, and with a small spoon remove the seeds. Peel the cucum- 62 SALADS bers and cut them into dice, season highly and mix with at least half the dressing. Fill the tomato cups with this, and put another spoon of the dressing on top. Sprinkle a very little finely chopped parsley over and serve on a bed of let- tuce leaves. FRUIT SALAD. Two oranges, 2 apples, 2 bananas, i/o can of pineapple cut fine. Dressing. — The yolks of 3 eggs well beaten, 3 table- spoons of vinegar, 1 tablespoon of sugar, *4 °f mustard, a pinch of red pepper. Cook in double boiler; let cool and add a teacup of whipped cream.— Mrs. D. Y. Cooper, Jr. CHICKEN SALAD. Have cold chicken free from skin and bones, place on a board and cut in long thin strips ; cut these into dice, place in an earthen bowl. There should be 2 quarts. Season with 4 tablespoons vinegar, 1 teaspoon salt, y% teaspoon pepper. Set away in a cold place for 2 or 3 hours. Scrape and wash enough tender white celery to make 1 quart. Cut this with a sharp knife in pieces about i/o inch long. Put these in the refrigerator until serving time. Make the mayon- aise dressing, mix the chicken and celery together, and add half of the dressing. Arrange in a salad bowl and pour the remainder of the dressing over it. Garnish with white celery leaves. — Mrs. W. D. Massee. SHRIMP SALAD. Thin a quart of cooked shrimp-tails ; put in a bowl and add a French dressing. Mix well and place on the heart leaves of lettuce, pouring on a little more of dressing. Or after preparing the shrimps, put on lettuce leaves and pour over a mayonnaise dressing, adding capers and olives. SHRIMP SALAD. This, too, may be made from the fresh or canned fish. Marinate and season with salt, pepper and lemon juice, mix SALADS 63 with mayonnaise and serve on lettuce leaves. Or make an unsweetened jelly of gelatine and lemon juice ; then while still liquid, wet individual moulds and pour a little jelly into the bottom of each. Put in several shrimps, and when the jelly ibegins to set, pour on more to cover, then put inside in a cold place to harden. \Yhen ready to serve, turn out the moulds upon lettuce leaves, cover with mayonnaise, and garnish each with two or three shrimps. STUFFED TOMATO SALAD. Six selected tomatoes, medium-size, 6 tablespoons chopped cold boiled veal, 3 tablespoons chopped olives, 3 tablespoons chopped almonds, 6 tablespoons green peas

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