Potato And Pea Salad

2 cups boiled potatoes, diced 1 cup boiled peas

1/2 cup French dressing Lettuce, mayonnaise

Pour two-thirds of the French dressing over the diced potatoes, and the other third over the cold peas, and set where they will be chilled. After an hour, combine them and arrange on lettuce leaves. Garnish with mayonnaise.

Spinach Salad

1 pint spinach

2 hard-cooked eggs

French dressing

Wash spinach carefully. Select only thick, tender leaves (save others and stems for cooking). If too large, tear to size. Shake off excess water. Chop whites and yolks of eggs separately and turn into bowl with leaves. Moisten with tart French dressing. Add any mild-flavored vegetable.

Tomato And Lettuce Salad

No. 1.

3 tomatoes

Lettuce leaves

6 tablespoons French dressing

Scald the tomatoes, remove the skins and chill the tomatoes. Just before serving time, cut them in halves, crosswise, and place one piece, with the outside upward, on each serving-plate with one or two leaves of white, crisp lettuce underneath. Pour over each portion a tablespoon of French dressing.

No. 2.

3 tomatoes Lettuce

1/3 to 1/2 cup French dressing 1 tablespoon capers

Select smooth tomatoes about two inches in diameter. Scald, peel and chill. Cut in quarters or in slices and arrange on a plate with lettuce leaves or sections of lettuce hearts. Add the capers to the dressing.

Tomato And Celery Salad

6 tomatoes

2 cups celery, diced

1/3 to 1/2 Cup mayonnaise Lettuce leaves

Select firm tomatoes of a good size, scald, peel and chill, cut a slice from the top of each, and scoop out all the seeds and soft pulp, being careful not to break the sides. Cut celery into small dice, mix it with mayonnaise dressing, fill the shells with mixture, place one teaspoon .of the dressing on top of each tomato and serve individually on a bed of lettuce leaves, placing three or four small leaves on each plate and the tomato in the center.

Tomato Surprise Salad

6 tomatoes

3/4 cuP diced cucumber

1/2 cup diced, cooked chicken

1/4 cup chopped nuts

1/4 cup mayonnaise dressing


Parsley, cauliflower buds

Select medium-sized smooth tomatoes. Scald, peel and chill. Carefully scoop the inside out of the tomatoes. Remove the seeds from the pulp. Chill all ingredients, and when ready to serve, mix the chicken, cucumber, tomato pulp, and nuts with the mayonnaise dressing. Add more salt if needed. Fill the tomatoes. Arrange on lettuce leaves. Garnish with mayonnaise and decorate each tomato top with parsley and cauliflower buds.

Tomato Jelly Salad

3 cups stewed tomatoes, fresh or canned 1/4 cup chopped onion 1/2 cup chopped celery 1 bay-leaf 1 clove

1/4 green pepper pod

1 teaspoon sugar


1 tablespoon gelatin

1/2 cup cold water



Cook tomatoes with seasonings. Soak gelatin in cold water, add to boiling tomatoes, strain and pour into cups about the size of a tomato. Make a nest of small green lettuce leaves for each mold when serving, and place one tablespoon of mayonnaise on top of each tomato as it is turned from the mold.

Tomato jelly is often molded in a square pan and cut in diamonds or cubes, when it makes an attractive garnish.