Recipes For Making Tomato Salads

Tomato Salad Recipe

Plunge small tomatoes, of similar size, in a wire basket, into boiling water. Remove at once, and cut out a circular piece around the stem of each. Remove the skins, and set aside on ice to chill. When ready to serve, dispose each tomato on a lettuce leaf seasoned with French dressing. Fill each cavity with a spoonful of mayonnaise or boiled dressing, and press into the dressing quarters of hard-boiled eggs. Before setting aside to chill, tomatoes are usually dusted inside with salt, to draw out the liquid, but the salt certainly toughens the tomato.

Tomato And Cucumber Salad Recipe

Alternate slices of chilled tomato and cucumber, dressed with French dressing, along two sides of a salad bowl, with a line of heart leaves of lettuce between. Decorate the slices of tomato with stars of mayonnaise dressing.

Stuffed Tomato Salad Recipe

Peel small tomatoes, and cut out the hard pieces around the stem ends, to make tomato cups. Sprinkle inside lightly with salt and pepper, and fill with equal portions of celery and walnuts, cut in pieces and mixed with mayonnaise dressing. Serve on lettuce leaves, and garnish with curled celery. Pass mayonnaise on a separate dish.

Egg And Tomato Jelly Salad Recipe

Cook a pint of tomatoes, a bay leaf, a slice of onion, and a stalk of celery fifteen minutes; add one fourth package of gelatine softened in one fourth cup of cold water, then strain. Chill four cups. Press half a cooked egg, dipped in liquid gelatine, against the side of each cup; when set fill with the jelly. Unmould on shredded lettuce, dressed with French dressing. Serve with mayonnaise.

Tomato Jelly With Nut Salad Recipe

Prepare a tomato jelly as above, adding, if convenient, half a cup of mushroom trimmings or a tablespoonful of mushroom catsup. Turn into a round border mould. When cold and turned from the mould, fill the open centre with shredded cabbage, pecan nuts, and a sweet red pepper, cooked and sliced, mixed with mayonnaise or a boiled dressing.