Wx TESTED HOUSEHOLD RECIPES @e@

Stuffed Beet Salad

BVEN sized, fairly large beets should be selected and boiled until tender. Peel the

beets, cut a thin slice from the bottom of each one, so that it will stand upon the
dish and scoop out the centre from each beet. Dice the beetroot thus removed and add
to it diced celery, a small quantity of chopped gherkins, a few French capers, salt,
pepper, and, if desired, some cold chicken, veal or tongue, cut fine. Put all these in-

gredients together in a bowl and mix lightly with a fork, adding enough mayonnaise ©

or boiled dressing to moisten. Fill into the hollowed beets, add a small spoonful of
dressing, sprinkle lightly with paprika, garnish with a slice of stuffed olive or a small
sprig of parsley and serve on crisp leaves of head lettuce.

Stuffed Tomato Salad

ig is sometimes desirable to vary our ordinary tomato salad by serving the tomatoes

whole, hollowing them out and refilling with a tasty mixture. Select medium
sized tomatoes which are smooth and easily shaped, remove a round piece from the
stem end of the tomatos and scoop out the centre, leaving, however, a good “wall”
of the tomato. Place in the refrigerator, so that they will be thoroughly chilled when
ready to serve. Fill with some of the solid part removed from the tomatoes and cut
thin, some green peas, if you happen to have a few left over, a mere suspicion of chopped
onion, two tablespoons chopped pickle, two tablespoons French capers; season with
salt, pepper and paprika and mix with mayonnaise or boiled dressing.

Any cold meat such as chicken, tongue, lamb or veal, may be diced and added if
it is desired to make the salad a little more substantial. A few blanched and chopped
nuts will have the same effect and are always good in this type of salad mixture.

Tomato and Egg Salad

(CHOOSE large smooth tomatoes, plunge them into boiling water, remove at once
and peel. Chill the tomatoes thoroughly.

Boil hard as many eggs as you have tomatoes and put them aside also to become
thoroughly chilled.

When it is time to serve the salad, cut the tomatoes in halves, lay one half, flat side
up, on a bed of lettuce; cut the eggs in quarters, lengthwise, lay two quarters on each
piece of tomato. Serve with the mayonnaise or boiled dressing, to which has been added
a little pimento, olives and pickles, all finely chopped.

Jellied Tomato Salad

y. 3 tomato salad which need not await the arrival of fresh tomatoes, is an all year

round friend. A can of tomatoes or a corresponding quantity of stewed fresh
tomatoes may be used. Add half an onion, a bay leaf, salt, paprika, and a couple of
stalks of celery or some celery seed or celery salt. Cook together for a quarter of an
hour, add two tablespoons tarragon vinegar and three quarters of a box of gelatine,
which has been soaking in cold water. Add the gelatine, stir until it is dissolved and pour
into moulds which have been wet in cold water.

When ready to serve, turn out the jellies (if desired a single fancy mould may be used
instead of individual jellies, but the latter are usually preferred), on a bed of shredded
lettuce or cabbage and serve with boiled dressing to which chopped pimento and a small
quantity of walnut meats have been added.

Any delicate cold meat may be added to make these salads more substantial.

83