The Toronto Cook Book

Tomato and Peanut Salad — Pour boiling water over large, smooth tomatoes, take off the skins and chill. When perfectly cold scoop out the centres and fill with chopped peanuts mixed with mayonnaise or boiled dressing. Serve on lettuce leaves. Salads and Salad Dressings Salad a la Manhattan Dissolve six sheets of plain jelly, grated rind and juice of one lemon in a pint of boiling water; while it is cooling chop one cup of tart apples, one cup of walnuts, one cup of chopped celery. Season with salt; stir and pour over them the jelly powder. Cool and serve on crisp lettuce leaves with mayonnaise dressing. Lettuce and Apple Salad Sliced apples, sliced hard boiled eggs, and peanuts on lettuce leaves; sprinkle with salt, sugar and vinegar. Oyster Salad Let small oysters just come to a boil in their own liquor, skim and strain, season the oysters with three tablespoons of vinegar, one of butter, one-half teaspoon salt, one-eighth teaspoon pepper, and place on ice for two hours. With a sharp knife cut up a pint of celery, using only the tender part, and when ready to serve mix with the oysters, adding about one-half pint of mayonnaise dressing. Garnish. Fruit Salad Half fill as many custard cups as you may wish with the following: Cut oranges in small pieces, bananas, dates, pineapple, a little lemon, a few almond nuts, cut in halves, a sprinkling of sugar over all. Use any fruit in season. Serve with whipped cream or dressing. Codfish Salad Put a piece of white codfish to soaking over night. In the morning pour off the water, put on fresh coldwater and let come to a scald. Try, and if still salt, repeat, as it wants to be, tender and soft like fresh fish. Pick up, in flakes, cut a hard-boiled egg in pieces, mix with it some chopped lettuce, line a dish with crisp leaves, cover with the mixture and pour salad dressing over it. Wellesley Salad Cut apples into dice, chop celery rather fine, cut white grapes into halves, take out seeds, break English walnuts in small pieces, marinate with French dressing and put on ice till chilled. Serve on hearts of lettuce leaves. Whip heavy cream and add lemon juice to taste; put a large spoonful on salad. The Toronto Cook Book Delicious Salad Four cold boiled potatoes cut into dice, one small beet cut into dice, put together, mix with dressing, arrange on platter, garnish with lettuce leaves or celery. Cut three hard boiled eggs in rings, put around and then pour on more dressing. Cabbage Salad Add to one cup of cream the beaten yolks of two eggs, one teaspoon mustard, one-half teaspoon each salt, pepper and sugar, also one-half teaspoon celery salt. Put all this into a double boiler and stir until it thickens. Let it cool ; when ready to serve, add to the dressing one tablespoon vinegar and mix it with cabbage, chopped fine. Serve in a nest of cabbage leaves. Powell Salad Take an even quantity of cold, cooked vegetables — peas, turnips, beans, beets and potatoes, cut fine. Add a little minced onion. Cover with salad dressing, mix lightly and serve cold. Shrimp Salad One can shrimp, two hard boiled eggs, chopped coarsely and mixed together. Arrange on lettuce leaves with mayonnaise. Chicken Salad