Tomato Salad

Ingredients

• five uniform-sized tomatoes
• one chilled and pared cucumber
• two tablespoons finely chopped chives
• one cup of Cream Dressing

Method

1. 1

   Prepare tomato cups, chop pulp with cucumber and chives, mix with dressing, refill tomato cups, and arrange on a cress bed.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 46. The excerpt below is the record exactly as published.

Tomato Salad Lattice Potatoes — Green Corn Pudding Peach Ice Cream — Rich Chocolate Cake Spiced Ice Tea 4— >- CREAM OF LETTUCE SOUP 2 cups White Stock. 1 teaspoon finely chopped onion. 2 heads lettuce. }^ cup hot cream. 2 tablespoons rice. 1 egg yolk. 2 tablespoons butter. Salt and pepper. Few grains nutmeg. Process: Cook the onion in butter five minutes (without brown- ing), add rice, lettuce finely chopped, and stock, cover and cook until rice is soft; add hot cream, slightly beaten yolk of egg and seasonings. Do not allow soup to boil after adding egg yolk. Dis- card outer leaves of lettuce, using only the hearts for soup. PRESSED CHICKEN Disjoint a four- or five-pound fowl, cover with boiling water and let simmer until tender, with one carrot sliced, one onion sliced, a blade or two of celery broken in inch pieces, two sprays parsley and one-half teaspoon peppercorns. Add one tablespoon salt the last hour of cooking. Drain chicken from liquor, remove the skin and bones; strain liquor, return to range and let simmer until re- duced to one cup, strain and reserve. When the meat is nearly cold, cut it in small cubes or chop fine; remove all fat from liquor, reheat and add chicken, stirring it slowly, season with salt and pepper if necessary. Decorate a granite, brick-shaped bread pan with mh Sunday 5^ S unduy Dinners 105 "hard boiled" eggs cut in rings or fancy shapes, over these pack the chicken mixture very carefully so as not to disturb the decorations. Cover with a buttered paper, place a weight over paper and let stand over night in a cold place. Serve with Tomato Salad. TOMATO SALAD Wash garden cress and shake dry, arrange a bed on large oval platter, discarding all coarse leaves and stems. Peel and chill five uniform-sized tomatoes, cut a slice from the stem ends and scoop out the pulp, invert tomato cups on a plate and set aside in a cool place. Chop fine the solid pulp of the tomato with one chilled and pared cucumber, add two tablespoons finely chopped chives, stir in one cup of Cream Dressing

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