Stuffed Tomato Salad

Ingredients

• Six ripe tomatoes
• salt and pepper
• two cucumbers
• one-half pint cream dressing

Method

1. 1

   Scald tomatoes to remove skins.

2. 2

   Cut a slice from the top and remove seeds.

3. 3

   Peel cucumbers, cut in halves, season, and mix with half the dressing.

4. 4

   Fill tomato cups with this mixture and top with more dressing.

5. 5

   Sprinkle with parsley and serve on lettuce.

Nutrition per serving

As published

This recipe was extracted from The National home cook book (1900), page 74. The excerpt below is the record exactly as published.

ix ripe ‘tomatoes, salt. and pepper, two cucumbers, lettuce, one-half pint cream dress- — ng. Scald the tomatoes so that the skins can be easily re- — moved. Cut a slice from the top of each. With a small — Spoon remove the seeds, peel the cucumbers and cut them into halves. 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- i chopped parsley and serve in a bed of lettuce. a WALDORF SALAD—Cut into bits: enough celery to make e one cupful. Soak it in ice water. Also cut into small dice © our medium sized apples which have been previously peel- — ed. Lay the apples in ice water for a while. Then drain both apples and celery, mix them, adding half a cupful of © Englisn walnuts. Cover: with mayonnaise dressing spine “serve on crisp lettuce leaves. aie 2 ve ~ ae : SALAD DRESSINGS . Take one heaping teaspoon flour, one egg, three babi. ie poons sugar, one teaspoon salt, one teaspoon mustard, one — tablespoon butter, one-half cup vinegar. Stir these ingre~ — ients well together and add one-half cup of milk.. Put on ; tove in saucepan, stirring constantly -until thickened and — one. This is equally good for any of the NSeR ee salads | ind has been well tried. ex * * % a One-half cup milk or cream, simmer until warm: ‘one cu “vinegar (if vinegar is very strong do not fill the cup full, AL add Water to weaken; Sues butter, one-half ee pepper, mustard, sugar and cornstarch, add beaten ege : hen vinegar and butter. When milk is.warm stir above into. t and-cook until it thickens... - ‘ % * ” 7 A 2 ~ One tablespoon of sugar pie dry mustard, one ‘teaspoo As of salt, yolks of three eggs, one cup of vinegar, one cup o sour cream or sweet cream -(or even sweet milk, but use ‘more butter with milk). Beat yolks well and add all the in- gredients, cook in double boiler till it thickens, then add. Qa ittle celery seed extract and a small ‘piece . oF Petes an ottled, will keep a long time. peaks /-Yolks of four eggs boiled hard, one tenanpon) galt, he g#ood spoon of mustard, two tablespoons olive A: one- int cream, add vinegar to. taste. poons of vinegar, two ne ey of mixed SP Tatarhn oe ‘half bottle of salad oil, adding the oil carefully oy. bates: constantly. Salt to taste. _ _ Will tell how I make a simple. yet good cotad dress Instead of using double boiier I have a bowl which © { into the top of the teakettle and use stopper of paper _ kettle spout. When water is boiling put one eupful inegar in bowl and heat. Mix together dry one tabl Benoon flour, one tablespoon sugar, one- teaspoon ‘must one teaspoon salt. Mix till free from lumps, then moi with enough vinegar to make smooth paste; stir into it My pearen Hee of | two oer d. phen stir doa into the hee a egar. Let cook n rem cha - i ad or any vegetable salad. ; Bee es ay ce. CREAM SALAD—Dressing: Put on to heat one cup vine- — ‘gar (reduced if strong), butter size of walnut. Then beat ~ together one egg, one-half cup granulated sugar, one tea- — spoonful each of salt and ground mustard, one-half teaspoon of white pepper, and four teaspoons of flour. Beat until smooth, add the vinegar a little at a time, return to the = ‘stove and stir constantly until thick, then add all the — ‘eream it will bear. It will keep a long time. IT have made ~ t for church suppers and have had lots of calls for the re- ty ieee baat A 5 easpoonful of olive oil if liked. Can be used for potato sal- es e. : Ss . OMIAYONNAISE—Yolks four eggs, one-half cup cream or ilk, one-half cup sugar, salt and pepper

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