Mix together two tablespoonfuls olive oil, one teaspoonful salt, two tablespoonfuls sugar, two tablespoonfuls vinegar. Then add one-half cup tomato catsup and one cupful sweet cream, beating in gradually. This dressing is good for fish, as well as vegetable salads.
TOMATO-CUCUMBER SALAD.
Take nice shaped tomatoes, remove skin, scoop out the seed, sprinkle with salt and put in cool place. Cut cucumbers in bits, fill the tomatoes and serve with whipped cream, lemon juice, salt and pepper.
TOMATO SALAD.
Cut the tomatoes half or two-thirds size if desired. Take out the inside and cut into dice. Fill the shells with ice. One cup tomatoes, one-half teaspoonful shredded onion. Over this pour mayonnaise dressing made with one egg, well-beaten oil, pour in until a little thick, salt, pepper and vinegar. Have all very cold. One teaspoonful of this dressing to a cup of tomatoes. Serve in the tomato shells. Nasturtium leaves are pretty on the plate to garnish.
MEAT
"Meat was made for mouths."
While it is undoubtedly true that raw meat is, as a rule, more easily digested than cooked, our present state of civilization demands that it be cooked, and we can only comply with the demand, preparing the food in question so that it may be not only attractive to the eye, but in a manner that will render it pleasing to the taste and readily assimilated. Cooking softens the tissues, making the act of eating more enjoyable, and also destroys parasitic growths.
To boil meat when broth is not desired, plunge into boiling water. The water should be allowed to boil for about ten minutes and then be permitted to fall somewhat below boiling point and kept at even heat for a long time. The juices and flavors are thus retained.