- Apple, 1 small.
- Lettuce, ½ cup.
- Onion juice, 1 teaspoonful.
- Oil of cloves, 7 drops.
- Salt.
- Almonds, ½ cup.
- Brazil nuts, ½ cup.
- Sugar, 1 teaspoonful.
- Lemon, juice of 1.
Chop all the ingredients moderately fine, and mix well with plenty of mayonnaise dressing.
TOMATO MAYONNAISE
- Tomatoes, 2.
- Oil, ½ cup.
- Onion juice, 3 or 4 drops.
- Hard-boiled eggs, 2.
- Raw egg, 1.
Peel the tomatoes, cut them in halves, and press out all the seeds, retaining only the solid, fleshy portion. Chop this fine; press through a sieve and drain.
Mash very fine the hard-boiled yolks of the eggs, and add the raw yolk. When thoroughly mixed, add the oil, a few drops at a time. When thick and smooth, add the dry pulp of the tomato, a little at a time. Stir in the onion juice. Serve on sliced protose or nuttolene.
LIMA BEAN SALAD
- Lima beans, 2 cups.
- Strained tomatoes, 1¾ cups.
- Hard-boiled yolks, 2.
- Lettuce.
- Nut butter, 2 tablespoonfuls.
- Minced parsley, 1 tablespoonful.
- Salt.
- Sliced tomatoes.
Cook beans till well done, strain off the water, and set aside to cool. Mix nut butter as for table use, and thin it down with the tomato juice. Add the minced parsley and a little salt; turn this mixture on the beans, and stir well without breaking the beans. Mince the yolks of the hard-boiled eggs and sprinkle over the salad. Garnish with lettuce and sliced tomatoes, and serve.