Vilas County news. [volume] (Eagle River, Vilas County, Wis.) 1896-1927, 1911-12-06
NOVEL TOMATO SALAD
SOME SUGGESTIONS THE HOUSE.
WIFE WILL APPRECIATE.
Icy CoIdness, Careful SHINING and
Marinating Are Essentials of Good
SaIad-Some Recipes Worth
Ones Consideration.

The essentials of a good tomato
salad are icy GOODNESS, careful skin.
ming, and marinating. Prepare early
enough in the day to keep in the re-
frigerator for three hours before using,
and for half an hour at the end soak
in a thick emulsion of French dress
ing, though mayonnaise is to be used
On the salad proper.
If tomato skins easily do not put
it in hot water. With some varieties
this will be possible, especially if the
tomato be very cold and a sharp knife
is used. The usual custom is to pour
boiling water over the tomatoes, let
stand a half minute, then peel with
blunt silver knife and put at once on
the ice.
Tomatoes take the flavor of their
dressing so much better when sliced
that many salads are prepared in sec
tons, cut in lengthWise pieces, four or
six to tomato, according to size.
Serve on nest of lettuce or arrange
as border around shredded lettuce
with a narrow outer border of white
lettuce hearts. Dot with mayonnaise
The whole tomato is so hard to eat
that it is more often used as cup
than any other way. The filings are
endless and various odds and ends of
vegetables can be utilized.
Especially good is one of cold peas
highly seasoned with plenty of butter
and mixed with a few capers. Cold
corn dressed with plenty of butter,
cayenne, salt, and little whipped
cream makes novel filling and served
with rich mayonnaise is excellent.
Cold spaghetti cut into small pieces
and dressed with a highly spiced to-
mato sauce looks pretty and tastes
good in tomato cup, or the paste can
be dressed with cream sauce and
mixed with grated parmesan and
chopped pimolas.
Shrimps and shredded green pep
pers make an artistic filling, or green
peppers and shredded celery. Equal
ly effective are asparagus tips and
tiny pearl onions.
Remnants of chicken can be made
into nice salad filling by running it
through chopper, then season highly,
and mix to a paste as for sandwich
filling with little whipped cream. Dot
the top with anchovies or shredded
green peppers.
Minced ham mixed with mayonnaise
is as good in tomato cups as it is on
croutons or sandwiches. If hard
boiled egg-yolk-is run through a
vegetable press and dotted over the
top of the cup it makes a pretty col
oring.
Another good filling consists of tiny
button onions, boiled until soft, made
icy cold and mixed with mayonnoise.
This is far less painful to the bystand-
er than the shredded onion so often
used.
A novel salad is a small tomato, cut
almost through in lengthwise sections,
with minced cress peeping from the
cuts. The tomato is only cut enough
80 it will hold together and the cress
is marinated in French dressing. The
tomato is then set on a round of
canned pineapple, which rests on a
tender lettuce leaf, the whole being
garnished with mayonnaise.
A delicious salad is made from sec
tons of tomatoes marinated in French
dressing, served on lettuce leaves and
sprinkled thickly with very crisp ba
con, cut into small shreds. Mayor
naise can be passed.