To remove the skins from tomatoes, place them in a wire-basket, and plunge them into boiling water for a minute. This is better than letting them soak in the water, which softens them if left too long.
Select tomatoes of the same size and shape; peel, and place them on ice until ready to use; then cut each one in two and place on each piece a teaspoonful of Mayonnaise. Dress them on a bed of lettuce leaves; or, slice the tomatoes without breaking their form, place each one on a leaf of lettuce, cover the tomato with Mayonnaise, and sprinkle over a little parsley chopped fine; or scoop out a little of the center from the stem end and fill it with dressing.
An attractive salad is made of the small yellow tomatoes which resemble plums. Remove the skin carefully; let them get thoroughly cold; then pile them on a dish the same as fruit, garnish with leaves of lettuce, and pour over them a French dressing.
Select round tomatoes of equal size; peel and scoop from the stem end a part of the center. Place them on ice until ready to serve; then fill them with celery cut fine and mixed with Mayonnaise. Let it rise above the top of the tomato. Put a little Mayonnaise on small lettuce leaves, and place a stuffed tomato on the dressing in the center of each leaf. Arrange them in a circle on a flat dish. Tomatoes may be stuffed in the same way with chopped veal, celery and veal or chicken, celery and sweetbreads, or chopped hard-boiled eggs and shredded lettuce.
TOMATOES STUFFED WITH CELERY AND MAYONNAISE STANDING ON LETTUCE LEAVES.
Prepare the tomatoes as above; partly fill them with Mayonnaise, and press into each one the half of a hard-boiled egg, letting the rounded top rise a little above the tomato. Serve on lettuce as above.
Select small round tomatoes. Stuff them in any way directed above, but do not let the filling project beyond the opening. Place individual molds on ice. Small cups will do; pour in one eighth of an inch of clear aspic or chicken aspic (see page 323); when it has set, place in each one a tomato, the whole side down; add enough jelly to fix the tomato without floating it. When that has set, add enough more to entirely cover it (see Fancy Molding, page 323). Turn each molded tomato onto the plate on which it is to be served, and arrange around it a wreath of shredded lettuce. Pass Mayonnaise dressing separately.
½ can or 2 cupfuls of tomatoes.
1 slice of onion.
½ teaspoonful of thyme. 1 teaspoonful of salt. 1 teaspoonful of sugar. ¼ teaspoonful of pepper.
¼ box or ½ ounce of Cooper's gelatine, soaked in ½ cupful of water.
Boil together the tomatoes, spices, and onion until the tomato is soft; then add the soaked gelatine, and stir until the gelatine is dissolved; then strain and pour it into a border or ring-shaped mold to set. Serve with the center of the jelly-ring filled with celery cut into pieces, into straws, or curled, and mixed with Mayonnaise. Form outside the ring a wreath of shredded lettuce.
This jelly may also be molded in a solid piece and surrounded by the celery. (See illustration opposite page 384).
TOMATO JELLY MOLDED IN RING, THE CENTER FILLED WITH CURLED CELERY AND MAYONNAISE - LETTUCE CUT INTO RIBBONS AROUND THE OUTSIDE.
(SEE PAGE 381).