Peel the tomatoes and put them on the ice until
they are very cold; make the mayonnaise and stand it on the ice until
wanted; wash and dry the lettuce. When ready to serve, cut the
tomatoes in halves, make twelve little nests with two or three salad
leaves each, arrange on the dish, place half a tomato in each nest,
put a tablespoonful of mayonnaise on each tomato and serve
immediately.
TOMATO SALAD. (FOR USE WHEN FRESH TOMATOES ARE NOT IN THE MARKET.)
From MISS MARY CREASE SEARS, of Massachusetts, Alternate Lady Manager.
Rub through a coarse sieve one can of tomatoes; cover with cold water
a half box of Cox gelatine and let it stand a half hour or more; then
pour in enough hot water to thoroughly dissolve it; then mix with one
full pint of the strained tomatoes; add a little salt; pour into small
round moulds and put in a cool place to harden. Serve on lettuce
leaves with mayonnaise dressing.
CABBAGE SALAD.
From MRS. THERESA J. COCHRAN, of Vermont, Alternate Lady Manager.
Mix together one-half cup of sugar, one teaspoonful of mustard, one
teaspoonful of salt, one-half teaspoonful black pepper; then add three
well beaten eggs, one-half cup of vinegar, six tablespoonfuls of
cream, three of butter. Cook the same as boiled custard in a kettle of
water; when cold add the cabbage chopped fine.
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