Tomato Salad No. 1

Ingredients

• Select medium-sized, ripe tomatoes
• cut off about one third of each tomato
• Sprinkle lightly with salt
• add a teaspoonful of minced onion
• and oil mayonnaise to each cup of drained tomato.

Method

1. 1

   Cut the pulp loose from the skin, and scoop it out, with a teaspoon, without breaking the outside skin.

2. 2

   Fill the cup or shell of each scooped tomato with broken ice.

3. 3

   Put the pulp on a plate and, with a silver knife, cut it into large dice.

4. 4

   Sprinkle lightly with salt, drain in a sieve, add a teaspoonful each of minced onion and oil mayonnaise to each cup of drained tomato, and mix well together.

5. 5

   Empty the ice and water from the tomato cups, and fill each cup with the prepared salad.

Nutrition per serving

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 125. The excerpt below is the record exactly as published.

Select medium-sized, ripe tomatoes, and with a sharp knife cut off about one third of each tomato. Cut the pulp loose from the skin, and scoop it out, with a teaspoon, without breaking the out- side skin. Fill the cup or shell of each scooped tomato with broken ice. Put the pulp on a plate and, with a silver knife, cut it into large dice. Sprinkle lightly with salt, drain in a sieve, add a teaspoonful each of minced 274 I'h^ ^^^ ^ Cookery. onion and oil mayonnaise to each cup of drained tomato, and mix well together. Empty the ice and water from the tomato cups, and fill each cup with the prepared salad. Place on a plate on the crossed stems of two large nasturtium leaves, or on lettuce leaves. Lettuce leaves make a very nice garnish for tomato cups, but are not nearly so dainty as nasturtium leaves. Tomato Salad No. 2. — Skin and slice ripe tomatoes in thick slices. Lay on ice till chilled. Serve on cold plates, with French or mayonnaise dressing, or without dressing. Salt, pepper, sugar, and vinegar, as a dressing for tomatoes, is preferred by many. Potato Salad No. i. — To one cup of cooked mayon- naise dressing seasoned with Seasoning No. 2, add a tablespoonful each of minced onion and parsley, and a cup of thin cream or milk, stirred in gradually. Pour the mixture over thinly sliced, cold boiled potatoes, and serve with cold meats or boiled fish. Potato Salad No. 2. — Dice two or three slices of break- fast bacon, cook in a spider until transparent, add a table- spoonful of minced onio

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