[878.] String Bean Salad.— Choose 1 quart young string beans, string and cut them into halves and boil in salted water until tender; when done drain them in a colander and when cold mix them with pepper, 2 or 3 tablespoonfuls oil, 1 cup vinegar mixed with a little sugar and ½ water and 1 finely cut onion; set the salad on ice 1 hour before serving. Butter bean salad is made the same as String Bean Salad, or dress with mayonaise.
[879.] Crab Salad.— Take 1 pint crab meat, sprinkle the juice of 1 lemon and 2 tablespoonfuls oil over it, mix well and set aside; shortly before serving put the crab meat on a salad dish with hard boiled eggs cut into small pieces; have some lettuce laying in ice water, drain it in a colander, shake dry in a napkin, cut through with a knife once or twice, mix some with the crab meat and use some for garnishing the dish; pour over the whole a mayonaise dressing the same as for Lobster Salad and serve.
[880.] Pike Salad.— Take a large sized fish, clean, wash, dry and cut it into 4 pieces; put it in salted boiling water and vinegar and add some onions and 1 bouquet; bring it to a boil quickly; then set the kettle aside and let it simmer till the fish is done; as soon as the fish is tender take it out and when cold remove skin and bones; cut each piece into 9 small pieces, lay them in a dish and pour over some sweet salad oil, tarragon, vinegar and sprinkle over a little salt and pepper; after the fish has laid 2 hours pour into a salad dish some mayonaise, lay in some fish pieces and pour over mayonaise; lay in the rest of fish and pour over the remaining mayonaise; garnish the dish with aspic or green lettuce and hard boiled eggs.
[881.] Tomato and Potato Salad.— Boil 6 large potatoes with the skins on; when cold pare off the skins and cut the potatoes into quarters; then cut each quarter into fine slices; lay 4 large, ripe tomatoes for ½ hour on ice; then cut them into small slices; cut 2 onions into fine slices, put them in alternate layers with the potatoes and tomatoes into a salad dish and sprinkle over each layer some pepper, salt and ½ tablespoonful oil; mix ¾ cup vinegar with 1 tablespoonful sugar and ¾ cup cold water, pour it over the salad and let it stand 15 minutes; then serve. The onions may be omitted and green peppers used instead of them.
[882.] Tomato Salad with Lettuce.— Lay 4 medium sized sound tomatoes for ½ hour on ice or in ice water; also the leaves of 2 large heads of lettuce; 10 minutes before serving wipe the tomatoes dry and cut them on a board with a very sharp knife into thin slices; shake the salad in a napkin; put into a salad dish first a layer of lettuce leaves and then a layer of tomatoes; continue in this way in alternate layers until all is used; pour over a mayonaise dressing and serve. 2 hard boiled eggs chopped fine may be sprinkled over the top.
[883.] Tomato Salad.— Lay ½ dozen sound, ripe tomatoes for 1½ hours on ice or in ice water; shortly before serving wipe the tomatoes dry and cut them on a board with a sharp knife into thin slices; also cut 2 medium sized onions into fine slices; put them in alternate layers with the tomatoes into a salad dish and sprinkle over each layer ¼ teaspoonful salt, ¼ teaspoonful sugar and half that quantity of white pepper; mix ¾ cup vinegar with ¾ cup water, pour it over the whole and serve at once. 2 tablespoonfuls oil may be added to the salad if liked, but many people object to it on tomato salad.
[884.] Tomato Salad with Mayonaise.— Lay 8 or 10 sound, ripe tomatoes for 1½ hours on top of ice; shortly before serving wipe the tomatoes dry and cut them on a board with a sharp knife into fine slices; put them into a salad dish, pour over a mayonaise dressing and sprinkle over the top 2 tablespoonfuls capers; serve as soon as made.
[885.] Tomato and Cucumber Salad.— Prepare the cucumbers the same as for Cucumber Salad, put them in alternate layers with the sliced tomatoes into a salad dish and dress with mayonaise.
[886.] Tomato Pepper Salad.— Lay 6 sound, ripe tomatoes for 1 hour on ice or in ice water; remove the seeds from 2 green peppers and throw the seeds away; lay the peppers for 1 hour in ice water; 15 minutes before serving wipe the tomatoes and peppers dry, cut the tomatoes into fine slices and cut the peppers into small pieces; put a layer of tomatoes in a salad dish and sprinkle over some of the finely cut peppers; then tomatoes again; continue in this way until all is used; pour over a fine mayonaise and serve at once.
[887.] Tomato Farce (à la Mayonaise).— Prepare 2 heads of lettuce as directed and lay them in ice water; select 6 medium sized ripe tomatoes and lay them for 1 hour on ice; shortly before serving cut a thin slice off the blossom side of the tomatoes, scoop out the insides, chop fine with some white celery and the whites of 2 hard boiled eggs and mix with a few spoonfuls mayonaise; fill each tomato with this mixture; take 6 small dessert plates and put 1 tomato on each with 3 or 4 lettuce leaves around it; pour 1 tablespoonful mayonaise over each one and serve 1 to each person.