Tomato Salad

Ingredients

• Take three or four tomatoes, which must be firm and ripe
• and two heads of crisp celery
• one part of oil
• two parts of vinegar
• a tablespoonful of cream
• a little tarragon
• pepper and salt

Method

1. 1

   Slice tomatoes and celery.

2. 2

   Prepare dressing with oil, vinegar, tarragon, pepper, salt, and cream.

3. 3

   Layer celery and tomatoes in a salad bowl and pour dressing over.

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 49. The excerpt below is the record exactly as published.

a little tarragon, chili, or eschalot vinegar. BNGEISH “POTATO SALAD: Cook five large potatoes; mash and mix with two minced onions. Make a dressing of the yolks of two hard-boiled eggs, mashed and mixed with one tablespoonful each of prepared mustard and melted butter; add one teaspoonful of salt, a pinch of black pepper, and two-thirds of a teacupful of vinegar; mix well with the potato, garnish with the whites of the eggs cut in rings, and with fancy sections of pickled beets. Serve very cold. POTATO SALAD; Chop six or eight cold, boiled potatoes; make a dressing of the yolks of four hard-boiled eggs, nearly a teaspoon of mus- tard, two tablespoons melted butter or olive oil, teaspoon salt; mix thoroughly, and add gradually a teacup of vinegar. If the 3 9 Sugar Cured HARPE Nt S HAMS AND BACON are the best. 118 Ladies Say a Baby’s Own Soap Is unsurpassed for the corplenion rr vinegar is strong dilute with water. Chop the whites of the eggs, and mix with the potatoes. Pour over the dressing, stir- ting it lightly with a fork. Set ina cold place until ready to serve TOMATO AAD: Take three or four tomatoes, which must be firm and ripe, and cut into slices, and two heads of crisp celery. Prepare a dressing of one part of oil, two parts of vinegar, a littie tarragon. pepper and salt, and a tablespoonful of cream. Juay the celety and tomatoes alternately in a salad bowl. Pour over the dress- ing, and serve. CONRAD'S WEE a OAT @ Rae Boil three large sweet potatoes. Cut into half inch squares. Cut into very small pieces two stalks of celery. Season with salt and pepper, and pour over a French dressing made as follows: Three tablespooniuls salad oil, two of vinegar, one teaspoonful onion juice, one saltspoon each salt and pepper. Let salad stand in refrigerator two hours. Garnish with pickles, jutted olives and parsley. CUCUMBER AND TOMATO SALAD

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