The Toronto Cook Book

Remove the skin from six ripe tomatoes and put in a stewpan with one onion and three sprigs of parsley, the two latter chopped very finely; add a good-sized piece of butter, salt and pepper to taste, and boil twenty minutes. Dissolve a teaspoonful of cornstarch in a little milk and add this, stirring constantly; cook two minutes and remove from fire, then add three eggs, beaten very lightly; add a little more salt, serve on toast. This is a delicious luncheon dish. English Fruit Salad One cup of apples, chopped fine ; half a cup of celery, chopped fine; one cup of stoned white grapes cut in halves, and a cup of English walnuts, blanched and chopped. Serve with a mayonnaise dressing. Salads and Salad Dressings Celery Salad Two heads of celery, four hard boiled eggs; chop the celery and three of the eggs with it; cover with the following dressing: One cup vinegar, one teaspoonful salt, one teaspoonful of mustard, three tablespoons of sugar, yolks of two eggs with a teaspoonful of cornstarch, small piece of butter; when cold add one half cup of cream. Another Spanish Salad Take small oranges, cut them in halves; take out the insides, being careful not to break the cup-shaped rind. Throw the rinds into boiling water (after having stood in cold salted water over night), cook until tender; strain the juice. Fill the cups with white grapes and sliced bananas; pour the orange juice over and a dash of sherry. Serve on lettuce leaves. Beef Salad Chop cold cooked beef very fine; to each half pint add a tablespoon of tomato catsup, half a teaspoon of salt and two tablespoons of olive oil; mix thoroughly and then add a little at a time, one tablespoon of vinegar; mix again; peel and scoop out the centres of nice solid tomatoes and fill them with this mixture, covering the top of each one with finely chopped parsley or cress. Serve on lettuce leaves. Mutton, left-over chicken or even fish may be used in the same way. Potato Salad Two cups cold boiled potatoes, cut up in slices, and one tablespoon of onion, one teaspoon finely chopped parsley; one hard-boiled egg, chopped fine, salt and pepper. Mix all these ingredients together, moisten with salad dressing. Set in a cool place for one hour or two. Serve on a bed of lettuce and garnish with parsley. Potato Salad Pare and cook twelve large potatoes; care should be taken not to break potatoes while boiling; when cold slice them in small pieces, season with salt and pepper; take two large onions and cut into small pieces; mix with the potatoes. Cut large piece of bacon into small pieces, fry and then place over potatoes while hot. Serve with salad dressing. The Toronto Cook Book Lettuce Salad Pick over and wash each leaf without breaking. Shake off the water and drain in a net. Keep the lettuce in a cool place until ready to serve. Just before serving, dry between two towels. Arrange the leaves in a salad bowl, the larger leaves around the edge and the light ones in the centre. Serve with boiled dressing, or French dressing, or sugar, salt, and vinegar to taste. Lettuce should be served cool, fresh and crisp. Never cut it, as that causes the leaves to wilt quickly. Tear them apart. Radishes or olives may be served with lettuce. Egg Salad