The Toronto Cook Book

Have a cold roast capon, cut off the thighs and breasts, suppress all the skin, fat and bones; divide the meat into slices threesixteenths of an inch thick, and these into round pieces an inch in diameter; lay them in a deep dish and season with salt, pepper, oil, vinegar and mustard; put into a salad bowl half a pound of salted cucumber, half a pound of potatoes, a quarter of a pound of minced red radishes, a quarter pound of celery or celery tops and mince the whole very fine, season with this, chervil and tarragon well chopped, salt, pepper, vinegar and oil; then mix thoroughly; cut in eight pieces enough artichoke bottoms to form a border, dip the tips into finely chopped parsley; cut rounds of truffles one-eighth inch thick and about one inch in diameter ; lay the capon on top of the vegetables which have been previously arranged on the bottom of a cold dish ; cover this with mayonnaise sauce and surround the whole with the artichoke bottoms; inside this border lay symmetrically the slices of truffles and inside of these, slices of beetroot cut somewhat smaller than the truffles; on top of this still smaller bits of gherkin, finish the centre with small clusters of truffles. The Toronto Cook Book Green Bean Salad This is always a very agreeable salad, and young, tender beans are the best for it. String the beans, break them into small pieces and cook them in salted water to which has been added a tiny bit of soda; mince a good sized onion and tie it in the corner of a napkin and plunge it into boiling water for a moment, then squeeze out the water at once; when the beans are cool, mix the chopped onion with them and set aside in a cool place until wanted; when about to serve, place the beans in the salad bowl and pour over them the French dressing as described in recipe for Tomato Salad, given above; serve each portion on a leaf or two of crisp lettuce, place on the salad plates. Tomato Salads Tomato and Celery Salad — Cook one-half can of tomatoes, three cloves, one-half a bay leaf, one teaspoon salt and a little red pepper for fifteen minutes. Add one-quarter of a box of gelatin, softened in one-half cup of cold water. Stir until dissolved and strain into a border mould. When firm turn out on a bed of lettuce leaves and fill the centre with finely cut celery, apple and broken English walnuts moistened with boiled dressing. Tomato Jelly and Nut Salad — Soak one-half box of gelatin in one-half cup of cold water for fifteen minutes. Take one can of tomatoes, season highly, boil and strain, adding enough hot water, if necessary, to make three cups. In this, while boiling, dissolve the gelatin. Turn into moulds to give a cup-like form. When cold place on lettuce leaves, fill with sliced celery and broken nut meats and serve with salad dressing. Tomato and Cheese Salad — Cut tomatoes into thick slices after peeling. Between each two put a thin layer of Canada cheese, spreading it with mayonnaise before adding upper slice. Arrange on lettuce and add a teaspoon of mayonnaise on top of each just before serving. Tomato Salad with Cream — Slice tomatoes in rather thick slices, into salad bowl, sprinkle with salt, pepper and a little sugar if desired. Chill, and just before serving put over them some whipped cream and sprinkle with chopped olives.