- Tomatoes, 6.
- Nuttolene, 1 cup.
- Salad dressing.
- Green peas, 2 cups.
- Lettuce.
Peel the tomatoes and scoop out the inside. Fill up with green peas and bits of nuttolene. Place each tomato on a lettuce leaf, and cover with salad dressing.
LETTUCE
Separate the leaves and carefully wash to remove every particle of grit. Shake the water off the leaves. Place on a plate or in a salad dish, and send to the table for each to prepare as preferred.
Dress with lemon, salt, or olive oil. A mayonnaise or lettuce dressing may be provided for the table. If preferred, lettuce may be cut fine before being sent to the table.
CABBAGE SALAD
- Cabbage chopped very fine, 1½ cups.
- Chopped walnuts, ½ cup.
- Cream, ½ cup.
- Lemon, juice of 1.
- Sugar, 1 tablespoonful.
- Salt.
Beat cream, sugar, and lemon juice together; then pour over the walnuts, cabbage, and salt, which have been thoroughly mixed.
SALAD LA BLANCHE
- Lima beans, 1 cup.
- Minced celery, 1 cup.
- Hard-boiled eggs, 2.
- Minced lettuce, 1 cup.
- Nuttolene, ¼ pound.