1 cup of cut-up celery. 1/2 cup of English walnuts. 6 small, round tomatoes. 1/2 cup of mayonnaise.
Peel the tomatoes and scoop out as much of the inside as you can, after cutting a round hole in the stem end; make a salad with the celery, the cut-up walnuts, and the mayonnaise, and fill the tomatoes, letting it stand up well on top. Serve on plates, each one on a leaf of lettuce.
Potato Salad
3 cold boiled potatoes. 3 hard-boiled eggs. 1/2 cup English walnuts. 12 olives.
Break up the walnuts, saving a dozen halves unbroken. Cut the potatoes and eggs into bits of even size, as large as the tip of your finger; stone the olives and cut them up, too; mix them together in a bowl, but do not stir them much, or you will break the potatoes; sprinkle well with French dressing, and put on the ice; when it is lunch or supper time, mix quickly, only once, with stiff mayonnaise, and put on lettuce; this is a delicious salad to have with cold meats.
Margaret's mother liked to have gingerbread or cookies for lunch often, so those things came next in the cook-book.
Gingerbread
1 cup molasses. 1 egg. 1 teaspoonful of soda. 1 teaspoonful of ginger. 1 tablespoonful melted butter. 1/2 cup of milk. 2 cups of flour.
Beat the eggs without separating, but very light; put the soda into the molasses, put them in the milk, with the ginger and butter, then one cup of flour, measure in a medium-sized cup and only level, then the egg, and last the rest of the flour. Bake in a buttered biscuit-tin. For a change, sometimes add a teaspoonful of cloves and cinnamon, mixed, to this, and a cup of chopped almonds. Or, when the gingerbread is ready for the oven drop over halves of almonds.
Soft Gingerbread, to Be Eaten Hot