The Myrtle Reed Cook Book Part 79

Mix equal quant.i.ties of diced cuc.u.mber, tomato pulp, and cooked peas with a few capers and a little chopped pickle. Add a little cooked chicken, cut in dice, mix with Mayonnaise, fill tomato-sh.e.l.ls, and serve on lettuce.

STUFFED TOMATO SALAD--II

Chop cuc.u.mbers and mix with sweet green peppers, seasoning with grated onion. Mix with thick Mayonnaise, fill tomato-sh.e.l.ls, and serve on lettuce with French dressing or Mayonnaise.

STUFFED TOMATO SALAD--III

Stuff tomato-sh.e.l.ls with chopped celery and nuts, which may be mixed with Mayonnaise, and serve on lettuce with Mayonnaise.

TOMATO JELLY SALAD

Cook eight tomatoes with a slice of onion, six cloves, and salt and pepper to season. Rub through a sieve, and add half a package of soaked and dissolved gelatine. Mould in small cups, and serve on lettuce with Mayonnaise. Or, place small peeled tomatoes in moulds and fill with any desired aspic. Turn out and serve with Mayonnaise.

Yellow tomatoes may be used in the same way.

WALDORF SALAD

Mix finely cut celery and apples with broken English walnuts. Serve on lettuce with Mayonnaise, or fill bright red apples from which the pulp has been removed.

_FRUIT SALADS_

ALLIGATOR PEAR SALAD

Mix sliced alligator pears with sliced or quartered hard-boiled eggs and serve on lettuce with Mayonnaise.

APPLE SALAD--I

Slice the tops from large red apples and scoop out the pulp. Mix with finely cut celery, broken English walnuts, and Mayonnaise made without mustard. Fill the apple sh.e.l.ls, put on the lids, and serve on lettuce leaves.

APPLE SALAD--II

Mix sliced boiled chestnuts with finely cut celery and apples. Serve on lettuce with French dressing made with lemon-juice.

APPLE SALAD--III

Mix bits of apple with an equal quant.i.ty of orange pulp and add a few sliced maraschino cherries. Serve in the orange sh.e.l.ls with Mayonnaise made without mustard and whitened with whipped cream. Shredded pineapple may be added.

APPLE SALAD--IV

Mix finely cut apples, celery, and shredded green peppers with broken English walnuts, blanched almonds, or pecans. Serve on lettuce with Mayonnaise made without mustard to which whipped cream has been added.

APRICOT SALAD

Peel and split apricots. Fill the hulls with chopped maraschino cherries and nuts and serve on lettuce with French dressing made with wine.

BANANA SALAD--I

Peel one section from the skin of ripe bananas, take out the pulp, mix with French dressing made with lemon-juice, fill the sh.e.l.ls and serve on lettuce, sprinkling with chopped nuts if desired. Mayonnaise may be used instead of French dressing.

BANANA SALAD--II

Remove one section of the banana peel and scoop out the pulp. Mix with shredded orange or grapefruit, seeded and peeled white grapes, and a few broken nuts. Stoned cherries may be added if desired. Mix with Mayonnaise made without mustard and serve on lettuce in the banana skins.

CANTALOUPE SALAD

Scoop out the pulp from ripe cantaloupes, drain, and mix with pounded ice. Serve in the sh.e.l.ls immediately with French dressing made without mustard and whitened with whipped cream.

CHERRY SALAD--I

Stuff maraschino cherries or white California canned cherries or large sweet cherries with blanched hazel nuts, and serve ice cold on lettuce, with Mayonnaise made without mustard and whitened with whipped cream.

CHERRY SALAD--II

Mix sliced black or maraschino cherries with shredded pineapple and blanched hazel nuts. Serve on lettuce with Mayonnaise made without mustard and whitened with whipped cream.

GRAPE SALAD--I

Mix peeled and seeded white grapes with finely cut celery and broken walnut meats and serve on lettuce with French dressing made with lemon-juice, or Mayonnaise made without mustard and whitened with whipped cream.

GRAPE SALAD--II

Mix peeled and seeded white grapes with orange pulp, finely cut celery, and broken nuts. Or, mix pineapple, celery, and pecans. Serve on lettuce with French dressing made with lemon-juice or wine, or with Mayonnaise made without mustard and whitened with whipped cream.

GRAPEFRUIT SALAD--I

Mix grapefruit pulp with broken English walnuts, hickory nuts, or pecans. Mix with Mayonnaise made without mustard, fill the grapefruit sh.e.l.ls, and serve on lettuce.