Tuxedo Salad with Dressing

Ingredients

• one can of tomatoes
• one teaspoon of butter
• one teaspoon of salt
• one teaspoon of sugar
• one-quarter of a teaspoon of pepper
• one ounce of gelatine
• half a cup of cold water
• yolks of two eggs
• two tablespoons of salad oil
• two tablespoons of white vinegar
• half a teaspoon of salt
• one teaspoon of sugar
• three-quarters of a cup of whipped cream
• fine-cut white celery
• fine-cut fresh pineapple
• one cup of pecan meats

Method

1. 1

   Cook tomatoes with butter, salt, sugar, and pepper for ten minutes.

2. 2

   Strain and return to saucepan.

3. 3

   Soak gelatine in cold water, add to tomatoes, stir until dissolved, and pour into a mold.

4. 4

   Make mayonnaise with egg yolks, oil, and vinegar.

5. 5

   Mix celery, pineapple, and pecans with half the mayonnaise.

6. 6

   Unmold tomato into a round dish, fill with salad, and garnish.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 88. The excerpt below is the record exactly as published.

one tablespoon of butter, three tablespoons of sweet milk or cream, and one-quarter of a teaspoon of onion- juice. Pour the dressing over the potatoes and carefully mix through. When done, the dressing should look creamy. If this quan- tity of dressing is not enough to make the salad moist, make more in the same proportion. Let the salad stand a few hours before serving, RADISHES AS SALAD Wash young, tender radishes in cold water, and cut off the tops to within an inch or three-quarters of an inch of the root. Sometimes one or two leaves are left about two and a half inches long to save a stubby appearance and to take hold of the radish by. Put the radishes in ice water to cool and crisp, and serve lying on small pieces of ice in a flat' dish. Do not peel the small button radish, but the long, large radish should be peeled and sliced in long slices. Dip the radish in salt, or a mixture of salt and pepper, as you eat. SPINACH SALAD After you have thoroughly washed the spinach, cook it in just enough water to keep it from sticking. Drop it into boiling water for the cooking. After it has boiled fifteen minutes salt the water, let boil five or ten minutes longer till it is tender, then tip into a colander to drain. After it has drained chop very fine and season with a little butter, pepper, and salt if your taste needs it, and pack in individual shells or cups. Chill in the ice-box and serve with a French dressing. If you pack it in shells vou will not wish to disturb it, but serve it in its SALADS AND SALAD DRESSINGS 159 dish. If packed in cups as a mold, tip out on a lettuce leaf, and serve with the French dressing. SWEETBREAD SALAD After you have trimmed off the fat from fresh sweet- breads, wash in cold water and drop in boiling water enough to cover. Let them simmer till thoroughly parboiled, which will take about half an hour. Take from the water, cool, use a silver or wooden fork, and break in small pieces. Lay on crisp white lettuce leaves, and serve with a French dressing. TOALATO SALAD Strain one pint of tomato- juice, add one teaspoon of salt, a saltspoon of pepper, and one teaspoon of onion- juice. To this add a quarter of a box of gelatine. Put aside for half an hour to dissolve. Stir all together, put on the stove, let come to boil, take ofif, and pour into small cup (glass, or any other, that would be about the size of a tomato). Set it in a cold place to harden. Arrange two or three small lettuce leaves on a plate, turn the tomato jelly in the centre of the leaves, and use French or any other dressing. [See illustration, Plate XVL] STUFFED TOMATO SALAD Carefully scald and remove the skins from medium-sized, firm tomatoes. Stand them in pouiided ice until thoroughly chilled. Take out the seeds without breaking the fruit. Fill the tomatoes with chopped cucumber and cress; dress with Frenich dressing and serve on lettuce leaves. RED AND YELLOW TOMATO SALAD ' Peel red and yellow tomatoes, slice, and lay in alternate layers, and serve with French dressing or with a mayonnaise. TOMATO AND CAULIFLOWER SALAD Peel and slice ripe tomatoes. In a salad dish or bowl lay a slice of tomato and on this a few crumbs of scraped onion. 160 THE HOME COOK BOOK Next lay in pieces of cold boiled cauliflower and upon this put a little scraped onion. So make the layers till the dish is full. Over all pour a French dressing and set in ice-box to chill before eating. TOMATO JELLY In an earthen saucepan put a fine-chopped onion. Let it brown, then open a small can of tomatoes and pour in. Add also a stalk of celery broken in small pieces, a bay leaf, a large spoon of wine or cider vinegar, half a teaspoon of salt, and a dash of pepper or paprika. In quarter of a cup of cold water have dissolved half a cup of gelatine. Add this to the toma- toes, stir till all is thoroughly blended, and strain into a mold. If you mold the jelly so that it has an open centre, you can fill it in with a salad of cabbage, with nuts, or with any vegetable salad which will go well with it. TUXEDO SALAD WITH DRESSING Place one can of tomatoes in a saucepan over the fire, add one teaspoon each of butter, salt, and sugar, one-quarter of a teaspoon of pepper, and cook ten minutes. Then pour the tomatoes into a sieve, rub them through, and return them to the saucepan. Soak one ounce of gelatine in half a cup of cold water until soft. Add this to the tomatoes, stir over the fire until dissolved, then pour into a mold and set in a cool place until firm. Make a mayonnaise by putting the yolks of two eggs into a small double-boiler; add two tablespoons each of salad oil and white vinegar. Stir over the fire until this thickens, then remove at once, and when cold add slowly two more tablespoons of oil, stirring constantly. Add half a teaspoon of salt, one teaspoon of sugar, and three-quarters of a cup of whipped cream. Put one cup each of fine-cut white celery and fine-cut fresh pineapple into a bowl. Cook one cup of pecan meats

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