Surprise Salad

Ingredients

• medium sized tomatoes
• cabbage
• celery
• a pinch of salt
• a pinch of pepper

Method

1. 1

   Peel tomatoes, scoop out the pulp; chop cabbage and celery very fine, add a few broken walnut meats and mix with mayonnaise dressing; fill the tomatoes with the mixture and serve cold.

Nutrition per serving

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 21. The excerpt below is the record exactly as published.

Surprise Salad. Peel medium sized tomatoes, scoop out the pulp; chop cabbage and celery very fine, add a few broken walnut meats and mix with mayonnaise dressing; add a pinch of salt and pepper. Fill the tomatoes with the mixture and serve cold. MRS. EDNA ALSTON. Pear Salad. Serve two halves of canned pears on lettuce leaves, grate cheese over the pears, and put mayonnaise on top. MRS. P. W. LEMONS. Harvard Salad. Cover large green pepper with ice water and let stand until crisp. Cut a slice from stem, remove seeds, and wipe out inside. Mash cream cheese, moisten with cream and season with salt and cayenne pepper. Fill pepper case with cheese, chill thoroughly, and cut in 1/3 inch slices crosswise. Drain slices of canned pineapple, and serve — 65 — a slice of pepper and cheese on top of a slice of pine- apple on lettuce leaves with a teaspoon of mayonnaise on top. MRS. P. W. LEMONS. Salmon Salad. 1 can salmon; 2 sweet peppers; 2 cabbage leaves; 4 pickles; 1 large apple; 2 hard boiled eggs; y2 teaspoon salt; i/4 teaspoon black pepper; 1 tablespoonful butter melted; % cup vinegar. Slice cabbage, sweet peppers, pickles and apples very fine, dice hard boiled eggs, add salt, pepper, butter and vinegar; pour over salmon and mix well. MRS. D. A. RILEY. Fruit Salad Dressing. y2 cup sugar; y2 teaspoon mustard; y2 teaspoon salt; ^teaspoon cayenne; 4 tablespoonfuls butter; 4 tablespoonfuls vinegar; 1 cup whipped cream; 3 yolks of eggs. Mix seasoning with butter melted, add eggs and vinegar, boil in a pan of water until thick; when cold, add cup of cream. MISS ANNA GOLD. Fruit Salad. 1 grape fruit; 3 oranges; 3 slices pineapple; 12 marshmallows ; 14 CUP °f chopped nut meats; 1 apple. MISS OLGA VON HAGEN. Salad. 1 can salmon; 4 sour pickles, chopped fine; 2 hard boiled eggs; 1 level teaspoon mustard; 1 tablespoon sugar; 1 tablespoon butter; 2 tablespoons cream or milk; 6 tablespoons vinegar; 1 raw egg. MRS. A. W. MOURSUND. — 66 — Tomato Aspic Salad. Dissolve 2 tablespoonfuls of gelatine in y2 cupful of cold water. Turn the contents of a can of tomatoes or y2 dozen fresh tomatoes into a porcelain lined sauce- pan; add 1 teaspoonful of cloves and allspice, 2 table- spoonfuls of sugar, y2 teaspoonful of black pepper, add salt to taste. Cook about 20 minutes, strain, and again put on the fire to boil. Mix with the soaked gelatine. Turn into molds and set on ice. MRS. FELIX KLAERNER. Vegetable Salad. 6 potatoes; 3 tablespoonfuls pickles; 2 apples; 1 green pepper; y2 head cabbage; 2 onions; 3 egg yolks; butter size of an egg. DRESSING: 1 teaspoonful celery seed; a pinch of pepper

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