The Times cook book, no. 2

NO. 61. TOMATO SALAD. Miss B. L. Ecclestone, 1512 Maple avenue. Cut off the stem end of six large tomatoes, scoop out the inside, put the contents into a colander to drain; place in a bowl and chop not too fine; take one green pepper, remove the pith and seeds and shave fine; then add one head of celery, small onion, few radishes, all of which are chopped fine; mix with salt to taste, and add mayonnaise dressing; fill the tomato shells, place on ice to keep cool and serve on lettuce leaves with a quarter of lemon. NO. 62. TOMATO BASKET SALAD. (Jonathan Club style.) Mary L. Combe, 2705 Central avenue— Peel carefully a smooth, medium-sized tomato, removing seeds and core. Season the inside with salt and pepper. Then fill with diced cucumber. Throw French dressing over it. garnish with lettuce leaves and serve as a side dish with boiled or fried fish. Keep on ice till ready to serve. NO. 63. TOMATO SALAD SPANISH. Mrs. E. A. Pallah, Santa Ana, Cal., R. D. R., No. 3.— Pare six large meaty tomatoes; chop lightly so as not to be mushy, drain; one large onion, minced fine; a large green pepper, seeds removed, minced fine; salt to taste; mix all together; add two tablespoons vinegar. NO. 64. VEGETARIAN SALAD. Florence S. Le Hardy, Cahuenga, Cal.— (1.) Grate one large fresh carrot, one turnip, one onion; slice fine one large apple, several tomatoes sliced; add head fresh, crisp lettuce, handful ground peanuts, roasted or raw; mix all with rich mayonnaise, made of two eggs beaten up into olive oil until thick, then add a little lemon juice. (2.) Take small head of hard cabbage, cut fine, as for "slaw," add several pieces of celery, shallots, onion, all chopped fine; slice several ripe tomatoes, sprinkle handful of nuts or almonds; press juice of lemon over all; let stand awhile; add olive oil in generous quantity. Any "greens" can be used, such as mustard, beet tops, etc. NO. 65. WALDORF SALAD. Miss K. Hamin, 353 South Alvarado street.— Three-fourths cup chopped nuts, half cup chopped celery; one cup apple cut fine, dash of paprika, and salt to taste. Mix with mayonnaise or anyother salad dressing as preferred. Enough for six persons. NO. 66. WALNUT SALAD. Mrs. S-, El Monte, Cal.— Chop fine or grind the amount of nut meats one wishes to use; bind together with sweet whipped cream, having the mass rather stiff; add a little salt and sugar and add enough lemon juice to make piquant. One can tell how much of last three ingredients to use by adding a little at a time until the mixture tastes just right. This recipe can be varied by using less walnuts and the same amount of finely chopped or ground apples. Pile smoothly on dish and decorate with halves of walnuts placed over top. NO. 67. WONDER SALAD. Mrs. A. B. Williams, 838% South Flower street.— Take one and a half pints of cabbage and apples and one cup peanuts finely chopped together. Dressing: One-half pint vinegar, one-third cup sigar, yolks of four eggs, half cup of butter, one teaspoon salt, same of mustard, speck of cayenne; cook until thick; cool and add one cup cream.