- 3 ripe alligator pears
- 3 tomatoes
- 1 canned sweet pepper
- 1 teaspoonful onion juice
- 1 teaspoonful salt
- 1 tablespoonful vinegar
Cut the pears in halves, remove the stones, and scrape the pulp from the skin. Peel the tomatoes, add them to the pear pulp, add the red pepper, and pound them till they are smooth, then drain off the liquid. Add the salt, onion juice, and lemon juice to the mixture.
Mix thoroughly and serve in small earthenware dishes.
AMERICAN SALAD
- 3 hard cooked eggs
- 1 cupful chopped celery
- 1 lettuce
- ½ cupful sliced radishes
- 1 cupful diced cucumbers
- 1 teaspoonful made mustard
- 1 teaspoonful grated horseradish
- Salt and black pepper
- Oil
- Vinegar
Slice the eggs, mix them with the radishes and cucumber, then add a little oil, vinegar, black pepper, and salt. Put two yolks of eggs into a basin, add the mustard, one teaspoonful of vinegar, seasoning of salt and pepper, and enough olive oil to make it creamy. Add the grated horseradish. Drain the vegetables and divide them into ramequins and pour the dressing over them.
The fireproof dishes should be lined with crisp lettuce leaves.
ARTICHOKE SALAD
- ¼ peck Jerusalem artichokes
- French dressing
- 1 teaspoonful grated horseradish
- 2 tablespoonfuls chopped parsley
- 2 tablespoonfuls capers
- 1 tablespoonful chopped red pepper
Wash and scrape the artichokes; boil them in boiling salted water till tender—the water should contain a little lemon juice and butter. Drain and slice them, and while they are hot pour over them a French dressing made of three parts olive oil to one of vinegar, the horseradish, and the necessary salt and pepper.