The Twin-city housewife

Crumble in small pieces and add two-thirds of a cup of tomato meat _.(not the seed), two-thirds of a cup chopped celery, and the pepper part (not the inside) of a stuffed bell pepper. Mix with mayonnaise dressing. Line the salad dish with lettuce and sliced tomato. Place the salad on ice and serve when very cold.—Mrs. R. B. Crawford. String Bean Salad Use left over beans, soaking them in salt water to remove the grease, or cook them for the purpose in boiling salt water. Arrange on lettuce leaves and serve with French or mayonnaise dressing.— Mrs. J. R. Fletcher. Tomato Salad Select round ripe tomatoes. Make a round opening at the top of each tomato, scoop out the inside and fill with equal parts of tomato and celery, salted very slightly. Place on lettuce leaves with a tablespoon of mayonnaise on top of each. Tomato—Egg Salad Take tomatoes and cut in equal parts, then slice hard boiled eggs, and over both chop green peppers. Serve on crisp lettuce leaves with mayonnaise dressing.—Mrs. Charles E. Plumly. Frozen Tomatoes One can of tomatoes rubbed through a colander. Season with salt, pepper and a little sugar. Freeze and serve with French dressing or mayonnaise. If desired it can be moulded by putting in baking powder cans and packing in ice for three hours.—Mrs. George S. Norfleet. Frozen Tomato Salad Select twelve large, firm tomatoes. Cut a slice from the top, scoop out the pulp and cut into small pieces. Save the juice and add to the pulp after straining out the seed. To this add one-fourth as much celery cut into cubes, one large cucumber, omitting the seed, one green bell pepper, one teaspoon Worcestershire sauce, one tablespoon gelatine, a dash of horseradish, onion juice, paprika, mustard and celery salt to taste. Put into a freezer, omitting the dasher, then stir in gently one-half cup of boiled dressing to which has been added one-half cup whipped cream. Pack in salt and ice one and one-half hours. Chill the tomato shells and refill—Mrs. W. H. Allen, Nashville, Tenn. ane RRMA nce SAiap TERE DR MEAA ae eNLON SS MSI Fifty-eight THE TWIN-CITY HOUSEWIFE Tomato-Pineapple Salad Select smooth tomatoes, cut slice from stem end and remove centers. Sprinkle inside with salt, invert and let stand half an hour. Mix pineapple cut in small cubes, nut meats, and a little of the hard portion removed from the tomato, with mayonnaise dressing and fill tomato shells, putting a bit of mayonnaise on top of each. Serve on a bed of lettuce leaves. Stuffed Tomato Salad Peel six smooth tomatoes, remove centers and seed and to them add six tablespoons minced chicken or veal, three olives and three gherkins chopped fine, two tablespoons of capers, salt and pepper to taste. Add enough mayonnaise to hold mixture together, fill tomato with this and serve on lettuce with mayonnaise.—Mrs. R. O. Apple. Vegetable Salad Chop two large bunches of celery, six onions, three sweet red peppers, shred one small head of cabbage, cut grains full depth from twelve ears of corn. Mix all together. To two quarts of vinegar add two cups sugar one tablespoon each of mustard and turmeric and three tablespoons of salt. Bring to boiling point and to it add the vegetables. Boil all together thirty minutes and put in jars while hot. In winter drain off liquid, add fresh celery and olives and serve on lettuce leaves with mayonnaise.—Miss Ruby Eldridge. Waldorf Salad Cut sour crisp apples into half inch dice, add an equal quantity of chopped celery, salt to taste and mix with mayonnaise dressing. If liked add one cup sliced English walnuts to each cup of the apples and celery. The following will also be found good combinations for salads: Arrange in an attractive way on lettuce leaves and serve with French, mayonnaise, or boiled dressing as preferred. Asparagus and pimentos. Sliced cucumber and tomato.