Tomato Salad

Ingredients

• Remove the seeds and pulp from firm tomatoes
• a mixture of chopped celery, cucumber, and mayonnaise
• Put a spoonful of mayonnaise on the top

Method

1. 1

   Fill tomatoes with the mixture.

2. 2

   Put a spoonful of mayonnaise on the top and serve on lettuce leaves.

As published

This recipe was extracted from Historic Paxton, her days and her ways, 1722-1913 (1913) by Helen Bruce Wallace, page 60. The excerpt below is the record exactly as published.

Tomato Salad (Mrs. Howard A. BircJiall.) Skin firm, medium sized tomatoes. Cut large hole in top, remove seeds and most of inside pulp. Drain well. Stuffing Remove seeds and inside pulp of two firm, 162 green sweet peppers, and chop fine. Also chop 1 stalk of celery and mix with peppers together with 2 teaspoons of boiled or oil dressing, which- ever preferred. Put stuffing in tomatoes. This quantity will stuff six tomatoes. Garnish top with 1 teaspoon of stiff dressing. Serve on let- tuce leaves. Stuffed olives cut in thin slices laid on top of dressing add very much to this dish. Sheldon Salad (Mrs. F. 0. Taylor.) 1 can of pineapple. 4 oranges. 2 bananas. % pound of Malaga grapes. % pound of candied cherries. Cut the pineapple into small squares. Seed the oranges and cut them fine; seed the grapes and cut them and the cherries in half. Slice the bananas very fine. Serve on lettuce leaves and pour over the following sauce : The juice of the pineapple, 1 cup of sugar, 1 tablespoon of corn starch, 1 cup of walnuts cut fine and 1% cups of water. Mix cornstarch with a little of the water and add the pineapple juice, sugar and remain- der of the water. Boil until thick and after it is cold add the nuts. This salad may be put to- gether and frozen. Tomato Salad (Mrs. John Wensell.) Remove the seeds and pulp from firm toma- 163 FOR WRITTEN RECIPES toes. Fill with a mixture of chopped celery, cucumber, and mayonnaise. Put a spoonful of mayonnaise on the top

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