Tomato Salad

Ingredients

• Peel as many tomatoes as required
• equal quantities of chopped celery
• and English walnuts
• Pour over them a mayonnaise dressing

Method

1. 1

   Scoop out pulps, drain and set on ice.

2. 2

   When ready to serve, fill tomatoes with the mixture.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 111. The excerpt below is the record exactly as published.

Tomato Salad. Select 6 large fresh tomatoes and remove the skin. Scoop out the pulp carefully and set to drain. Parboil 1 set of sweetbreads, and when cold cut into small pieces. Have a mayonnaise dressing and add the sweetbreads. Chill the tomatoes, then fill with the dressing, and serve on lettuce leaves. Bean Salad. String 1 quart of beans and break in pieces. Put in sauce- pan with cold water and cook until done. Set in refrigerator. Pour over a French dressing half an hour before serving. Endive Salad. Pick over the leaves carefully, wash and soak in cold water 1 hour. Serve very cold, with a French dressing. Vegetable Salad. Breast of 1 large chicken, 1 can champignons, 1 can Harricut or French beans, 1 can artichokes, 3 stalks of celery. Boil chicken and cut in blocks and dice the celery. Cook champignons 30 minutes in their liquor, and cut in half. Mix meat and vegetables, add pep- per and salt. Serve with mayonnaise dressing and beaten biscuit. Tomato and Cucumber Salad. Peel as many tomatoes of uniform size as there are to be covers. Remove pulp, and place on ice. Pare cucumbers, removing a thick peel, and chop coarsely, sprinkle over a little salt, and set to drain. When ready to serve, combine the cucumbers and tomato pulp, pour over a French dressing, and fill the tomatoes lightly. Place on crisp lettuce, and add more of French dressing. Dandelion Salad. In the spring select tender dandelion, pick over and wash care- 188 KENTUCKY RECEIPT BOOK. fully, and place in ice water 4^ hours to crisp. Break in medium size pieces, and serve with bacon dressing. Orange Salad. Take 4 acid oranges, slice very thin, cutting down the side, in- stead of across, and sprinkle lightly with powdered sugar. Mix 1 tablespoon of chartreuse, 1 tablespoon sherry wine, and 1 tablespoon lemon juice. Set on ice to chill, and pour over salad 1 hour before serving. This salad should precede a game course at dinner. A Vegetable Salad. Cook 6 medium-size Irish potatoes, 2 beets, and 2 carrots. Dice potatoes, and beets, slice 2 small peeled cucumbers, % of a small onion. Combine vegetables and put crisp lettuce in salad dish, put in the vegetables. Put a few capers on top, and pour over this dressing. Put % cup of vinegar to heat inj)orcelain kettle, stir in a bowl 2 eggs, 1 tablespoon mixed mustard, 1 tablespoon of flour, 2 tablespoons butter, cayenne pepper and salt. Stir these ingredients into vinegar, cook 2 minutes. When cool, stir in % pint of rich cream. Hungarian Salad. Take small Irish potatoes, boil and peel while warm, and slice very thin. For each pint of potatoes, mince 1 small onion, 1 pickled beet, 1 fresh cucumber, a Dutch herring, 4/ sardines, and 1 table- spoon of cold chopped ham. Mix together and pour over 1 teacup of cider vinegar. Garnish with walnut pickles. Artichoke Bottoms. Take 1 can of Dunbar's artichokes, drain from the liquor; sea- son with olive oil, vinegar, pepper and salt. Set on ice, when ready to serve place a small shape of truffle pate de f oi gras on each one ; or it is nice sprinkled with grated cheese. Serve either with mayon- naise dressing, or without, as preferred. Breakfast Salad. Scald 2 fresh tomatoes, peel and put on ice, drain and slice them. Peel and slice thin 1 cucumber, put in water, with a little salt, drain. Put crisp lettuce leaves in salad dish, add the tomatoes and cucum- ber, with a few blades of chives, 1 teaspoon of minced parsley, and a few green tarragon leaves. Pour over a French dressing and serve. Potato Salad. Yolks of 3 eggs well beaten, 5 tablespoons of vinegar, 1 table- spoon of sugar, 1 tablespoon of mustard, salt and pepper. Beat all together and put in a double boiler. Let cook until tolerably thick. After it is cold, pour on potatoes, then pour over the whole a ^ tea- cup of cream. KENTUCKY RECEIPT BOOK. 189 Tomato Salad. Peel as many tomatoes as required, scoop out pulps, drain and set on ice. When ready to serve, fill tomatoes with equal quanti^ ties of chopped celery and English walnuts. Pour over them a mayonnaise dressing

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