Page:Mrs Beeton's Book of Household Management.djvu/1246

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Ingredients.—6 tomatoes sliced, 1 large onion, salad dressing (see Recipe No. 2445 for same).

Method.—Boil or bake the onion until three-parts cooked. When cold, chop it not too coarsely, sprinkle it over the sliced tomatoes, add a little salad dressing, then serve.

Ingredients.—Tomatoes, cooked artichoke bottoms (tinned ones will serve), mayonnaise sauce.

Method.—Split the artichoke bottoms in halves, and slice the tomatoes. Arrange neatly in a salad-bowl or dish, pour over a little sauce and serve.

Ingredients.—Equal parts of finely-shredded truffles and celery, cream mayonnaise No. 2440, hard-boiled eggs.

Method.—Mix the truffles and celery together, stir in the mayonnaise, and pile in a salad-bowl. Garnish with chopped whites and seivedsieved [sic] yolks of hard-boiled eggs, and serve.

Ingredients.—Cold boiled turnips, sliced beetroot, salad dressing (see Recipe No. 2445 for same).

Method.—Slice the turnip thickly, cut the slices into strips, and pile them in a salad-bowl. Pour a little salad dressing over them, and garnish with beetroot.

Ingredients.—½ a lb. of shredded cold veal, shredded lettuce, endive, 1 tablespoonful of capers or chopped gherkin, lemon-juice, salt and pepper, salad dressing (see Recipe No. 2445 for same).

Method.—Season the meat with salt and pepper, sprinkle liberally with lemon-juice, and put it aside for 1 hour. Add the capers and lettuce, moisten with salad dressing, and serve garnished with tufts of endive.