Stuffed Tomato Salad No. 2
Remove the skin from eight tomatoes; scoop out the inside. Chill shells. Drain pulp; add equal quantity of celery, shrimps and cucumber, mixed with [Mayonnaise Dressing]. Refill shells; serve on cress, and garnish with [Mayonnaise Dressing].
Tomato and Nut Salad
Remove the skin from eight tomatoes; scoop out the inside; mix the drained pulp with equal amount of chopped walnuts and one fourth cup chopped green peppers. Add [Mayonnaise Dressing] or [Cream Dressing]. Refill tomato shells; serve in lettuce nests, and garnish with [Mayonnaise Dressing].
French Fruit Salad
Remove the skin and seeds from one cup of white grapes. Cut three bananas in cubes and cover immediately with lemon juice. Remove the skin and white from six oranges and cut in small pieces. Mix with [Mayonnaise Dressing]; arrange in nests of white lettuce leaves, or serve in halves of oranges. Garnish with [Mayonnaise Dressing].
Martin Salad
Cook a two-pound slice of halibut with one onion cut in slices, four slices of carrot, two tablespoons vinegar, six cloves, bit of bay leaf, and four peppercorns, in water to cover, until tender. Chill, and marinate with [French Dressing]. Cook four cups potato balls in boiling salted water, with two slices onion and four cloves. When done, drain and cover with hot salad dressing. Marinate two cups each of French peas and flageolettes with a [French Dressing]. Cut three tomatoes in slices, and marinate with [French Dressing].
When all these ingredients are thoroughly chilled, rub the salad dish with onion; lay slice of halibut in center; garnish with [Cream Mayonnaise]; arrange potatoes at either end of slice, and sprinkle with finely chopped parsley. Arrange a mound each of flageolettes and peas on either side of halibut; cover halibut with slices of tomato overlapping each other; garnish with the heart leaves of lettuce, arranged at intervals around the dish. Pass [Mayonnaise Cream Dressing].