Tomatoes Stuffed With Celery, Cucumber and Green Pepper, Served With French Dressing

Ingredients

• twelve even sized ripe tomatoes
• four tablespoonfuls of olive oil
• a level teaspoonful of salt
• the same of pepper
• four tablespoonfuls of apple vinegar
• three medium sized heads of celery
• three bell peppers
• three cucumbers

Method

1. 1

   Select twelve even sized ripe tomatoes; scald quickly and slip the skins from them, carefully removing that at the blossom end with a small knife.

2. 2

   Set on ice to chill, then cut a slice from the end of each tomato, and with a sharp teaspoon remove as much of the meat as possible without breaking the outer skin.

3. 3

   Make a dressing as follows: Turn into a soup plate four tablespoonfuls of olive oil; add to this a level teaspoonful of salt and the same of pepper.

4. 4

   Beat in, pouring slowly four tablespoonfuls of apple vinegar; whip with a fork until creamy.

5. 5

   Mix the chopped vegetables together, seasoning with a teaspoonful of salt, then mix in, lightly, the dressing.

6. 6

   Fill the tomato shells with this, put on and keep on ice until ready to serve.

7. 7

   Garnish with a spray of delicate endive across the top.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 121. The excerpt below is the record exactly as published.

Tomatoes Stuffed With Celery, Cucumber and Green Pepper, Served With French Dressing Select twelve even sized ripe tomatoes; scald quickly and slip the skins from them, carefully re- moving that at the blossom end with a small knife. Set on ice to chill, then cut slice from the end of each tomato, and with a sharp teaspoon remove as much of the meat as possible without breaking the outer skin. Chip fine three medium sized heads of celery and three bell peppers; remove seed and core from the latter ; peel and slice three cucumbers and cut into dice. Cut into small pieces the meat taken from the toma- toes. Make a dressing as follows: Turn into a soup plate four tablespoonfuls of olive oil; add to this a level teaspoonf ul of salt and the same of pepper. Beat in, pouring slowly four tablespoonfuls of apple vine- g

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