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Show 4 I I Mary's Kitchen j A dinner 6alad of sliced tomato on lettuce with French dressing Is always acceptablo no matter what tho meat course may be. And luncheon salads of stuffed tomatoes to-matoes aro legion. Never i,crve tomatoes without peeling peel-ing them. Tho skin Is really indi-gestablo indi-gestablo besides being most unpleasant unpleas-ant to try to eat. For Stuffed tomatoes toma-toes pare and rcmovo a thin slice i from the stem end. Take out the-. 1 seeds and some ot the pulp. Sprin klc with salt inside, Invert and let , stand half an hour. This removes ( most of tho Juice and loaves the tomato to-mato shell firm. Chill thoroughly ..eforo serving The pulp can be used in a meat sauce or to moisten a bread dressing for meat. TOMATOES STUFFED WITH PIXE-APPDE PIXE-APPDE Preparo tomatoes tor stuffing. Fill with Shredded pin apple chopped nuts and neufchatel cheese. To four tablespoons cheese and two tablc-J spoons pineapple use ono tablespoon cheese and two tablespoons nuts. Mash the whole with mayonnaise and serve on a bed of lettuce TOMATOES STUFFED WITH CI 01 MBERS Prepare tomatoes for stuffing. Fill with cucumbers cut In tiny cubes, one-half teaspoon minced onion to enough cucumber to fill four medium sihed tomatoes and mayonnaise, Bis h the whole with mayonnaise and serve on a bed of lettuce si RfRISE VOMATo SALtAD Prepare four tomatoes for stuffing I tit seeds and pulp In a strainer to drain. Save Juice Mix four tablespoons table-spoons diced cucumbers, three tablespoons table-spoons cooked asparagus heads, two tablespoons minced celery, one-half teaspoon minced onion, Four ' table--poons tomnto Juice, Fait and pepper. pep-per. Add three tablespoons minced lean veal and three tablespoons minced min-ced lean pork. Cold roast meats aro best. Make moist with mayonnaise and fill tomatoes wdth mixture. Pllo any stuffing above the top of tomatoes toma-toes to build up the salad. STUFFED TOMATO TI Prepare tomatoes for stuffing Fill with a mixture of cream cheese, nuts .nd mlnecd green pepper. Mask with mayonnaise and serve on a bed of let-t let-t uce. POMATOE8 STUFFED WITH BAM AND SPINAC H Prepare tomatoes for stuffing. FID with a mixture of chopped cooked p.nih and finely chopped cooked ham. Use half as much ham as spinach and moisten with lemon JuIcq or vinegar. Mask the wholo with mayonnaise and soivo on a bed of lettuce. let-tuce. MAYONNAISE sw, DRESSING One teaspoon powdered sugar, 1 teaspoon tea-spoon salt, scant 1-2 teaspoon mustard, 1-4 teaspoon onion Juice, few- grains popper. 1 egrr yolk. 3-4 cup oil, lemon lulce or vlnc-erar. Put dry Ingredients In a bowl and mix smooth. Have all Ingredients and utensils thoroughly chilled Add yolk of org to dry Ingredients and mix smooth. Beat In ahout one-halt teaspoon vinegar. Arid oil drop by drop, beating constantly As the' dressing thickens add a little lemon Juice or vinegar Nfter half the oil is used It may bo' added more rapidly than at first. But if the oil Is put in too fast th dressing will curdle Copyright, 1922 NEA Service) |