Tomato With Mayonnaise Dressing

Wash the tomatoes, remove the stem end, and peel thinly from the stem end downward, not around, then cut down through the center almost to the other side, making four divisions. Place upon a lettuce leaf on a salad plate. Sprinkle with salt and fill in the center with Cooked Mayonnaise Dressing.

French Salad

1 pint cold diced potatoes 1/2 cup diced cucumbers 1/2 cup diced radishes 1 cup chopped celery.

1/4 Cup grated onion.

1 cup Cooked Mayonnaise.

Dressing Salt to taste.

2 hard-boiled eggs 1 cup chopped celery.

Cooked Mayonnaise Dressing.

Add the celery, which has been previously cleaned and cut into small pieces. Add the grated onion if desired and mix all with sufficient mayonnaise dressing to blend the ingredients.

German Potato Salad

Slice enough cold boiled potatoes to make one quart. Grate one-half of a small onion over them, sprinkle with salt, and pour slowly over all one-fourth cup of pure olive oil, stirring lightly with a fork until each slice glistens with the oil. Then add the juice of one lemon, and stir once more. Set on ice for an hour or so before serving.

Beet And Bean Salad

1 cup diced beets 1/4 Cup Cooked Mayonnaise Dressing.

1 cup string beans.

2 tablespoons cream.

1/2 teaspoon grated onion.

Cut cold boiled beets into three-fourths inch cubes. Cut cold cooked beans into one-half inch lengths. Add the onion juice and the cream to the cooked mayonnaise dressing. Mix the beets and the beans with the dressing and garnish with lettuce.

Salad In Tomato Cups

6 tomatoes.

1/2 cup diced cucumbers 1 cup cut celery.

1 cup diced apples 1 cup Cooked Mayonnaise Dressing.

1 teaspoon salt Select firm, well shaped tomatoes. Cut off the stem end and remove the pulp. Prepare the cucumbers, celery, and apples. Mix with these vegetables the tomato pulp and then with the mayonnaise dressing and the salt. Fill the tomato cups with this.

Tomato Salad

6 or 8 medium sized tomatoes.


6 or 8 tablespoons Cooked Mayonnaise Dressing.

Peel the tomatoes, remove the core and cut down through the center to divide it into four sections. Do not cut quite through, leaving the four sections held together at the base. Sprinkle the tomato with salt and place about a spoonful of the dressing in the center. Serve on a lettuce leaf.

Cauliflower Salad

1 head cauliflower.


Cooked Mayonnaise Dressing.

Remove the green leaves from the cauliflower and place it head down in cold water, to which has been added one tablespoon salt to one quart of water. Let soak one-half hour or more to drive out any insects that may have found their way into the flowerets. Cut into small sections or flowerets. Cook in boiling, salted water until tender. Drain, let cool and serve upon individual salad plates with a garnish of lettuce. Arrange one or two flowerets upon the plate and serve with a spoonful of the dressing at the side and on top of it.