Tomato Salad

Ingredients

• 1 cup Grape-Nuts
• 6 firm ripe tomatoes
• Cottage or Neufchatel cheese
• Mayonnaise dressing
• Lettuce to garnish

Method

1. 1

   Immerse tomatoes in boiling water for one minute, peel carefully.

2. 2

   Cut each tomato into five sections, leaving a portion at the base uncut.

3. 3

   Place on lettuce leaf on serving plates.

4. 4

   Mix Grape-Nuts and cheese, form into cup-like portions, fill with mayonnaise.

5. 5

   Serve ice cold.

Nutrition per serving

As published

This recipe was extracted from Recipes (Post's cereals, 1930) (1930) by Ltd Grape-Nuts Company, page 1. The excerpt below is the record exactly as published.

4 cup Grape-Nuts 4 cup flour 2 cups mashed chestnuts 6 cups milk 4leveltablespoonfuls butter 14levelteaspoonfuls salt Cover chestnuts with boiling water and cook ten minutes. Drain and while hot quickly remove the shell and fibrous covering next to the chestnut. Press through a colander. Prepare a sauce of the flour, . butter, milk and salt; cook five minutes. Add the chestnuts and Grape-Nuts, bring to the boiling point ane serve. Cream of Asparagus Soup—Post Toasties I cup Post Toasties 14 cups milk I pound can asparagus, cooked 1I4 cups cream 1 tablespoonful butter 1 tablespoonful flour 1 tablespoonful salt Remove the tips from the asparagus and reserve to add to finished soup. Press the stalks through the colander. Heat milk to scalding point, mix flour and butter to smooth paste, add hot milk stirring con- tinuously. Add asparagus puree and cook five minutes. Add tips, cream and salt, heat to boiling point, serve with Post Toasties sprinkled on each serving. 3 Tomato Soup I level tablespoon-1 level teaspoonful salt ful Grape-Nuts 4 level tablespoonful sugar I pint of tomatoes 1 level tablespoonful chopped onion I pintofwater 1 level Mspeioaas dei heal chopped 5 cloves parsley 1 level table-- 1 level tablespoonful butter spoonful flour A few pepper corns Place to cook all the ingredients, except the Grape- Nuts, flour and butter, and simmer until tender. Rub through a sieve, thicken with one tablespoonful each of flour \\ts butter well mixed before being stirredin. Add the Grape Nuts, simmer afew minutes 4 and serve hot, _ pe t Bensa ert ie ae | | | of EN egg, cover with oiled paper, bake 20 to _ Combine the ingredients and let stand some minutes, Escalloped Oysters with Post Toasties 2 cups Post Toasties 2 level tablespoonfuls butter I pint oysters 4 level teaspoonful salt 1 cup milk 1-16 level teaspoonful pepper Place a layer of Post Toasties in a buttered baking dish, then a layer of oysters, add seasonings, repeat layers, covering top with Post Toasties. Add milk and bake thirty minutes in moderate oven. * Fried Trout Cut fish in portions two inches thick, wipe as dry as possible and sprinkle with salt. Beat an egg until well blended, add one tablespoonful water. Roll each portion of fish in Post Toasties, then dip in beaten egg, roll again in Toasties and fry. Baked Fish with Dressing 1 cup Post Toasties + cup cream 1 level tablespoonful Small onion chopped fine melted butter © + level teaspoontul salt 4 cup Tomato catsup Dash of red pepper Wet a cloth with salted water and cleanse thoroughly the inside and outside of the fish. Rub the inside with salt, combine the ingredients in the order given and place in fish. Sprinkle with salt, brush over with melted butter, dredge with flour and place an oiled fish sheet in dripping pan, bakein hot oven. Garnish with hard-boiled eggs and sliced lemon or parsley and serve. | Chicken Cutlets 4 cup Post Toasties _ 1 chicken 2 cup boiled rice | Dipping sauce regs I eggs I cup cream 2 tablespoonfuls milk Cut up chicken as for stewing, and cook one hour slow- ly. When tender cut in small pieces about one inch long with scissors. Add Post Toasties, boiled rice, egg and cream. Form in small cakes. Dip in egg and. milk, then in Post Toasties and fry quickly in hot Chicken Roll I cup Grape Nuts 2 eggs well beaten 4 cup cooked minced $ level teaspoonful salt chicken - 1 level teaspoonful parsley 2 level tablespoonfuls minced ham butter, roll into little shapes about the size of an Pa 30 minutes. Serve with brown % \ sauce. Any cold meat, seasoned to taste, may be served in aN the same way. er ete at tres Baked Tomatoes with Grape-Nuts ' For each two tomatoes prepare the following :— 2 level tablespoonfuls ‘I level tablespoonful Grape-Nuts butter Pulp from tomatoes 1 hard-cooked egg yolk # small onion - — 4 level teaspoonful salt 1-16 teaspoonful pepper and sage if liked Cut off a slice from the blossom end of the tomatoes, take out the pulp carefully with a spoon. Cook the onion, chopped fine, and the butter in a double boiler ten to fifteen minutes, add pulp, cook five minutes. Then add Grape-Nuts, seasonings and ' finely mashed egg yolk. Place mixture in the tomato shells, cover with breadcrumbs and bits of butter place in a buttered pan and bake in moderate oven thirty minutes. Post Toasties Macaroni au Gratin i cup Post Toasnes ~~... 1 cup milk I cup_-macaroni 2 level tablespoonfuls butter 4 cup cheese | 2 Tevel tablespoonfuls flour 1 level teaspoonful salt Break macaroni into one-inch lengths. Drop into pan of boiling salted water and cook until perfectly tender, from 30 to 40 minutes; drain, pour over ita wash of cold water. Grate thé cheese, rub butter and flour together, add milk, stir until boiling, then add salt. Put layer of macaroni in buttered baking dish, with a layer of cheese, Post Toasties and sauce. Bake in moderate oven. 20 to 30 minutes. Potatoes au Gratin 4 cup Post Toasties 2 level tablespoonfuls butter 2 cups cooked diced 4 small onion chopped | “potatees ~_. 3 level teaspoonful salt 4 cup grated cheese _ - 1-16 teaspoonful pepper 2 cups milk Combine the ingredients and bake in moderately quick oven 30 minutes. Baked Eggs with Grape-Nuts 4 cup Grape-Nuts . 6 eggs I cup rich milk To the milk add the Grape-Nuts. Break the eggs into a buttered baking dish. Pour over carefully the milk containing the »- Grape-Nuts. Bake in a. moderate “oven until a delicate brown. > Individual ramekins may ‘~, \ be used if desired. 5 TEER NA RIA. ane: Ra? MS he Sa ut AP ae ee > fo ——o = a4 i eee = —s ee SIS Spee es CHICKEN CUTLET, BAKED FisH WitH DRESSING 6 Post ToOASTIES CROQUETTES, MACARONI AU GRATIN 7 Tomato Salad fs } cup Grape-Nuts Cottage or Neufchatel cheese 6 firm ripe tomatoes Mayonnaise dressing Lettuce to garnish

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