Tomato Salad

Ingredients

• Chop fine 1 cup of cold cooked ham
• season with salt
• pepper
• celery seed
• and chopped onion
• Add 1/2 a cup of bread crumbs
• mix to a smooth paste with French dressing
• Stuff tomato shells
• serve on lettuce with mayonnaise

Method

1. 1

   Chop fine 1 cup of cold cooked ham, and season with salt, pepper, celery seed, and chopped onion.

2. 2

   Add 1/2 a cup of bread crumbs and mix to a smooth paste with French dressing.

3. 3

   Stuff tomato shells, and serve on lettuce with mayonnaise.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 333. The excerpt below is the record exactly as published.

TOMATO SALAD.— Marinate a pair of cooked sweetbreads with French dressing; chill, drain, and mix with sliced cucumbers and mayonnaise dressing, COOK COUNTY COOK BOOK 485 whitened with whipped cream. Arrange in a salad dish. Surround with slices of chilled tomato in nests of lettuce with French dress- ing. On tomato dispose slices of sweetbread, capped with stars of mayonnaise. — 'Mrs. C, E. Worth, Wheeling, 111. SWEETBREAD AND PEAS SALAD.— Boil 1 pair of sweet- breads and cut up into small pieces. Mix thoroughly with 1 can of peas and pour 1 teaspoon onion juice over them. Mix thorough- ly with mayonnaise dressing. Serve cold upon lettuce leaves. — ■ Mrs. C. J. Canthorn, Wilmette, 111. SWISS SALAD. — Mix 1 cup cold cooked chicken, cut in cubes, 1 cucumber, pared and cut in cubes, 1 cup chopped English walnuts, and 1 cup French peas. Marinate with French dressing, arrange on serving dish, and garnish with mayonnaise dressing. — Mrs. W. H. Willis, Glencoe, 111. SWEDISH SALAD.— Mix 2 pickled herrings, shredded, 2 ap- ples, peeled and sliced, 2 boiled potatoes, cut into dice, an equaJ quantity of cold roast beef, and a little sliced beet, 1 tablespoon each of capers and chopped pickle, a little minced tarragon and! chevril, and 1 hard-boiled egg, chopped fine. Serve with French dressing. Parboiled oysters, pickled shrimps, anchovies, Brussels sprouts, olives, celery and green onions may be added to it — any, or all, as preferred, and any dried or pickled fish may be used in- stead of the herring. — Mrs. W. H. Willis, Glencoe, 111. TOMATO SALAD.— Chop fine 1 cup of cold cooked ham, and season with salt, pepper, celery seed, and chopped onion. Add J^ a cup of bread crumbs and mix to a smooth paste with French dressing. Stuff tomato shells, and serve on lettuce with mayon- nais

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