Part 13

CHEESE AND TOMATO SALAD.

Peel and chill one medium-sized tomato, and scoop out a small portion of the pulp. Mix equal quantities of Roquefort and Neufchâtel cheese and mash, then moisten with French dressing. Fill cavity made in tomato with cheese. Serve on lettuce leaves with French dressing.

FISH SALAD I.

Remove salmon from can, rinse thoroughly with hot water and separate in flakes; there should be one-fourth cup. Mix one-eighth teaspoon salt, a few grains, each, mustard and paprika, one teaspoon melted butter, one-half tablespoon cream, one tablespoon water, one-half tablespoon vinegar and yolk of one egg; cook over hot water until mixture thickens; then add one-fourth teaspoon granulated gelatin soaked in one teaspoon cold water. Add to salmon, mould, chill, and serve with cucumber sauce.

Cucumber Sauce.--Pare one-fourth cucumber; chop, drain, and add French dressing to taste.

ASPARAGUS SALAD.

Drain and rinse four stalks of canned asparagus. Cut a ring one-third inch wide from a red pepper. Put asparagus stalks through ring, arrange on lettuce leaves, and pour over French dressing.

TOMATO JELLY SALAD.

Season one-fourth cup hot stewed and strained tomato with salt, and add one-third teaspoon granulated gelatin soaked in a teaspoon cold water. Turn into an individual mould, chill, turn from mould, arrange on lettuce leaves, and garnish with mayonnaise dressing.

FROZEN TOMATO SALAD.

Season stewed and strained tomato with salt and cayenne. Fill a small tin box with mixture, cover with buttered paper, then tight-fitting cover, pack in salt and ice, equal parts, and let stand two hours. Remove from mould, place on lettuce leaf and serve with mayonnaise dressing.

TOMATO JELLY SALAD WITH VEGETABLES.

Cook one-third cup tomatoes with bay leaf, sprig of parsley, one-sixth slice onion, four peppercorns, one clove, eight minutes. Remove vegetables and rub tomato through a sieve; there should be one-fourth cup. Add one-eighth teaspoon granulated gelatin soaked in one teaspoon cold water, a few grains salt, and four drops vinegar. Line an individual mould with cucumber cut in fancy shapes, and string beans, then pour in mixture. Chill, remove from mould, arrange on lettuce leaf, and garnish with mayonnaise dressing.

TOMATO BASKET OF PLENTY.

Cut a medium-sized tomato in shape of a basket, leaving stem end on top of handle. Fill basket with cold cooked string beans cut in small pieces and two halves of English walnut meats cut in pieces, moistened with French dressing. Serve on lettuce leaf.

TOMATO AND CHIVE SALAD.

Remove skin from small tomato. Chill and cut in halves crosswise. Spread with mayonnaise, sprinkle with finely chopped chives, and serve on lettuce leaf.

CANARY SALAD.

Cut a slice from the stem end of a bright red apple and scoop out pulp, leaving enough to keep shell in shape. Fill shell thus made with grapefruit pulp and finely chopped celery, using twice as much grapefruit as celery. It will be necessary to drain some of the juice from the grapefruit. Moisten with mayonnaise dressing, replace the cover and arrange on lettuce leaf, and garnish with a canary made from Neufchâtel cheese, coloring yellow and shaping, designating eyes with paprika and putting a few grains on the body of the bird. Also garnish with three eggs made from cheese, colored green and speckled with paprika.

Note.--Do not use apple pulp.

HARVARD SALAD.

Cut a selected lemon in the form of a basket with handle, and scoop out all the pulp. Fill basket thus made with one tablespoon cold cooked chicken or sweet bread cut in small dice, mixed with one-half tablespoon small cucumber dice, and one teaspoon finely chopped celery moistened with cream or mayonnaise dressing. Spread top with dressing and sprinkle with thin parings cut from round red radishes finely chopped. Insert a small piece of parsley on top of handle. Arrange on watercress.

CUCUMBER BOATS.

Cut a small cucumber in halves lengthwise. Scoop out centres and cut boat-shaped. Cut cucumber cut from boats in small pieces and add one and one-half olives finely chopped. Moisten with French dressing, fill boats with mixture and serve on lettuce leaves.

SPINACH SALAD.

Drain and finely chop one-fourth cup cooked spinach. Season with salt, pepper, lemon juice, and melted butter. Pack solidly in an individual mould, chill, remove from mould, and arrange on a thin slice of cooked tongue cut in circular shape. Garnish base of mould with wreath of parsley and top with sauce tartare.

Sauce Tartare.--To one tablespoon mayonnaise dressing add three-fourths teaspoon finely chopped capers, pickles, olives, and parsley, having equal parts of each.

SWEETBREAD AND CUCUMBER SALAD.