Tomato Dressing

One egg, beaten very light. Pour over it boiling hot one tablespoonful of strained tomato and one tablespoon-ful of vinegar, stirring while pouring. Place over the fire and cook until it thickens, then remove from the fire and stir in one tablespoonful of butter. Season with mixed seasoning No. 3, using one level teaspoonful of the seasoning and one cup of the dressing. Use on a salad made of salmon and diced tomato in equal parts.

Mixed Seasoning No. 1

One teaspoonful of mustard, one-half teaspoonful of pepper, three teaspoonfuls of salt, one teaspoonful of sugar. Use in dressing tomato salad.

Mixed Seasoning No. 2

Three teaspoonfuls of salt, one-half teaspoonful of pepper, two teaspoonfuls of sugar. Use this seasoning with cabbage salad or cold slaw.

Mixed Salad Seasoning No. 3

One teaspoonful of mustard, one-half teaspoonful of pepper, three teaspoonfuls of salt. Mix well, and use what you need. Used in most meat and vegetable salads.

Tomato Salad

Scald and cool the tomatoes as directed on page 55. Season to taste, with mixed seasoning, one cup of cooked salad dressing (page 285). A cup of dressing will need a generous teaspoonful of mixed seasoning and one-half a teaspoonful of grated onion if made with good vinegar. Peel and cut each tomato in two parts, and put the dressing on top. Garnish with nasturtium or lettuce leaf or watercress, under the tomato.

Winter Tomato Salad

One-fourth cup of tomato strained, one level teaspoon-ful of gelatine, one tablespoonful of water. Season with salt and pepper. Put the water on the gelatine, let soak until dissolved, then add the tomato, which has been heated, pour into cups, cool, and serve on a lettuce leaf with a tablespoonful of salad dressing. The tomato and gelatine mixture should be about one-half an inch thick in the glass when put to cool. This is inferior to fresh tomato, but can be used when they are not to be had.

Tomato Salad in Tomato Cups

Select medium-sized, firm tomatoes, of good color, cut. off the blossom end about one-third of the way down, scoop out the inside, and discard all inedible parts. Cut the core and the one-third which was cut off into small pieces, add to the pulp, and put to drain in a colander. Put the tomato cups where they will be very cold. Take one-half cup of mayonnaise and one-half cup of cooked dressing. Mix thoroughly with it one teaspoonful of grated onion, the same of chopped parsley and season with one level teaspoonful of mixed seasoning No. 3. Just before serving add to the drained pulp enough of this dressing to moisten well, put into the chilled tomato cups, and serve on cold plates. Garnish with nasturtium leaves, lettuce or watercress.

Frozen Tomato Salad

Strain canned tomatoes, and season with salt and pepper. Freeze same as ice cream. Cut into egg-shaped pieces with a silver tablespoon, and serve on a lettuce leaf. Dress with mayonnaise (oil dressing), or with cooked dressing; oil dressing is best. Put a spoonful of the dressing, seasoned as for tomato salad in cups (page 288), on the lettuce leaf beside the salad. This is inferior to fresh tomato, but may be used when tomatoes are not in season.