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No. 13—CUCUMBERS AND HEAD LETTUCE MIXED.
Quantity for 6 Persons.
- 1 large cucumber
- 1 head of green lettuce
- ½ pt. of thick, sour cream
- 2 tbsps. of lemon juice
- 1 pinch of salt
- 1 pinch of pepper
Preparation: The lettuce and cucumber are prepared as before given under No. 1 and No. 10. The cucumber slices are mixed well with cream, vinegar, pepper, salt and mixed lightly with the green lettuce.
No. 14—TOMATO SALAD.
Quantity for 6 Persons
- 2 lbs. of tomatoes
- ¼ cup of fine oil
- 1 tsp. of salt
- ½ tsp. of onion, sliced fine
- 1 tsp. of finely chopped parsley
- ¼ cup of vinegar
- 1 pinch of pepper
Preparation: The tomatoes are scalded, skinned, sliced and mixed well with oil, vinegar, salt, pepper, onion and parsley.
No. 15—TOMATO SALAD WITH MAYONNAISE DRESSING.
Quantity for 6 Persons.
- 6 nice medium sized tomatoes
- 1 head lettuce
- 3 yolks of eggs
- ½ cup of very fine oil
- ½ tsp. of mustard
- ½ tsp. of salt
- 1 pinch of pepper
- Juice of 1 lemon
- ¼ cup of thick, sweet cream
Preparation: The tomatoes are scalded, skinned and placed on ice. The yolks of eggs are mixed with oil, which is put in a few drops at a time; add cream, lemon juice, pepper, salt and mustard. The mayonnaise dressing must be thick. The head lettuce is treated as under No. 1, placed on salad plates and the cold tomatoes put on them, the mayonnaise dressing poured over the tomatoes.
Remarks: This is a fine salad.
No. 16—TOMATO SALAD WITH COOKED MAYONNAISE.
Quantity for 6 Persons.
- 6 medium sized tomatoes
- 3 yolks of eggs
- 6 tbsps. of sour cream
- 2–3 tbsps. of vinegar
- ½ tsp. of mustard
- 1 pinch of salt
- 1 pinch of white pepper
- 1 pinch of sugar
Preparation: Preparation is the same as given under No. 15. Yolks of eggs, cream, vinegar, mustard, salt, pepper and
