Vegetable and Fruit Salads
Cucumber
62.5 calories
| ½ cucumber (7 in. long) | 1 tsp. olive oil |
| ½ tbs. vinegar | ⅙ tsp. salt |
| Few grains of pepper | |
Slice cucumber in thin slices and allow to stand thirty minutes in ice water, drain and serve with French dressing.
Tomato (No. 1)
with mayonnaise, 61 calories
with French dressing, 131 calories
Wash tomato carefully, cut in shape of flower by cutting almost through the tomato making six sections. Place on lettuce leaf and serve with dressing.
| 1 tsp. mayonnaise or | 1 tbs. French dressing |
Tomato (No. 2)
63 calories
Remove skin from 1 medium sized tomato, remove pulp, fill cavity with following mixture.
| ½ medium stalk celery | The tomato pulp |
| 1 tsp. mayonnaise dressing | |
Fruit Salad (No. 1)
| 3 grapefruit | ¼ head of lettuce |
| 1 cup celery (chopped) | 1 cupful of mayonnaise |
Remove skin and inner membranes from grapefruit, mix with celery and mayonnaise. Serve on lettuce. This salad may be poured into a tin (baking powder can, or mould), packed in ice and salt and frozen. Then served in slices upon lettuce.
Fruit Salad (No. 2)
1217 calories (about)
| 1 cup of grapefruit | 1 green pepper (1 oz.) |
| 1 thick slice of pineapple (chopped) | 1 cup of celery |
| 1 cup of mayonnaise or French dressing | |
If mayonnaise is used the mixture may be frozen. If French dressing is used, serve on lettuce without freezing.
Tomato Jelly
77 calories
| 1 cup tomatoes (canned) | ¼ cup vinegar |
| ¾ cup water | 1 tbs. of parsley |
| 6 cloves | ½ tsp. red pepper |
| ½ cup celery | 1 tbs. granulated gelatin soaked in ¼ cup cold water |
One slice of onion may be added if there is nothing to contra-indicate it, but care must be taken in adding onion, as it is apt to disagree with many people. Boil all of the ingredients together (except the gelatin) for 20 minutes, press through a sieve, then through a cloth, return to the stove and allow to boil up; add the gelatin and boil 5 minutes; strain into wet molds.
Whole Tomato Stuffed with Rice
167 calories
| 1 medium size tomato | 1 tsp. butter |
| 2 tbs. rice (uncooked) | Dash of pepper and salt |
Remove the center from the tomato, dust the inside with salt and a very little pepper and set aside. Boil the rice, when about half done (10 minutes) add the tomato pulp, from center of tomato. Cook 10 minutes longer, drain the water from the rice, add the butter, salt, and a little pepper. Fill the center of tomato with rice. Set the tomato upon a greased paper and bake in a moderate oven for 20 minutes.
Broiled Tomatoes
353 calories
| Slice 1 tomato in three or four slices | 1 slice of bread (round preferred) |
| 1 tbs. butter | ¼ cup of cracker crumbs |
| Salt and pepper | |
Heat broiler or frying pan very hot, grease lightly; season crumbs with salt and pepper; dip slices of tomato in cracker crumbs, covering both sides well, and place upon the broiler; when one side is browned, turn over carefully, to prevent breaking, and allow the other side to brown. Lift the broiler to the lower half of the oven and let the tomatoes cook gently for 10 minutes. Place bits of butter upon each slice, then arrange these on the buttered toast.
Stewed Tomatoes on Toast
171 calories
| ½ cup canned tomatoes | 1 slice bread |
| ½ cup water | 2 tsp. butter |
| ¼ tsp. salt | |
Pour tomatoes and water in a saucepan and allow to cook slowly for 20 minutes, add salt and a dash of pepper. Toast and butter the bread, pour the cooked tomatoes over it and serve at once.
French Dressing
131 calories
| 1 tbs. oil | ⅓ tbs. vinegar, or lemon juice |
| Dash of pepper and salt | |
Have all ingredients cold; mix salt and pepper together; stir in the oil, add vinegar or lemon juice slowly, beating briskly to form an emulsion; use immediately or ingredients will separate.
Use as little salt as possible in nephritic conditions.
Mayonnaise Dressing
2109 calories
| 1 egg (yolk only) | ½ tsp. mustard (dry) |
| 2 tbs. lemon juice (or vinegar) | Dash red pepper |
| ½ tsp. salt | 1 cup olive oil |
Method of Mixture: Mix dry ingredients with yolk of egg thoroughly; add all the acid (use Dover beater). Now add, one teaspoonful at a time, the olive oil; beat continually until the mixture thickens (after 8 teaspoons of oil have been added). Put in oil by tablespoonfuls until all is incorporated. This method shortens the time of making at least one-half, and the dressing rarely curdles as it often does in the old methods.
Whipped cream may be added to dressing before serving. Mayonnaise will keep if placed in a cool place, and the above quantities are more easily handled than smaller amounts.