The 1918 Fanny Farmer Cookbook

slowly thirty minutes one−half cup each cold water and vinegar, with a bit of bay leaf,

one−half

teaspoon peppercorns, one−fourth teaspoon mustard seed, and six cloves. Strain, and pour

over cabbage drained from salt water. Let stand two hours, again drain, and refill tomatoes.

Tomato and Horseradish Salad

Peel and chill tomatoes, cut in halves crosswise, arrange on lettuce leaves, and garnish with

Horseradish Sauce I.

Hindoo Salad

Arrange four slices tomato on a bed of shredded lettuce. On two of the slices pile shaved

celery, on the opposite slices, finely cut watercress. Garnish with small pieces of tomato

shaped

with circular cutter, and serve with French Dressing.

Tomato Ciboulettes

Remove skins from four small tomatoes, and cut in halves crosswise. Cover with

Mayonnaise,

and sprinkle with finely chopped chives. Serve on lettuce leaves.

Tomato and Watercress Salad

Peel and chill large tomatoes, cut in slices one−third inch thick, and slices in strips one−third

inch

wide. Arrange on a flat dish to represent lattice work, and fill in the spaces with watercress.

Serve with French Dressing.

Tomato and Cucumber Salad

Arrange alternate slices of tomato and cucumber until six slices have been piled one on top of

another. Place on lettuce leaves, garnish with strips of red and green peppers. Serve with

French and Mayonnaise Dressing. Remove seeds from peppers and parboil two minutes

before

using.

Chapter XXI − SALADS AND SALAD DRESSINGS

382