healthy cooking info

SOUR CREAM POTATO SALAD

Slice thin cold boiled potatoes and salt well, pour over thick sour
cream and stir gently, cut celery in small pieces and mix; let stand one
hour, then put in vinegar and stir, using one-third as much as cream.
Let stand in cool place two or three hours.

Stuffed Tomato Salad

1 cup of cut-up celery.
1/2 cup of English walnuts.
6 small, round tomatoes.
1/2 cup of mayonnaise.

Peel the tomatoes and scoop out as much of the inside as you can,
after cutting a round hole in the stem end; make a salad with the
celery, the cut-up walnuts, and the mayonnaise, and fill the tomatoes,
letting it stand up well on top.  Serve on plates, each one on a
leaf of lettuce.

TOMATO SALAD.

Cut the tomatoes half or two-thirds size if desired. Take out the inside
and cut into dice. Fill the shells with ice. One cup tomatoes, one-half
teaspoonful shredded onion. Over this pour mayonnaise dressing made with
one egg, well-beaten oil, pour in until a little thick, salt, pepper and
vinegar. Have all very cold. One teaspoonful of this dressing to a cup
of tomatoes. Serve in the tomato shells. Nasturtium leaves are pretty on
the plate to garnish.

ASPARAGUS SALAD.

Use either fresh or canned asparagus. If fresh, of course it should be
cooked in the usual way and allowed to cool. Only very tender asparagus
is suitable for salad. Cut green or red peppers into rings, put four
stalks in each ring. Place these bundles on lettuce leaves and serve
with usual French dressing. A little pat of Philadelphia cream cheese
may be put on edge of each plate.

COMBINATION SALAD.

Line a dish with lettuce. Arrange on it a layer of sliced tomatoes, thin
layer of chopped onions, one sliced cucumber and one green pepper
chopped fine. Pour over these layers a dressing made as follows:

Beat yolks of two eggs; add slowly about one cup of olive oil, beating
all the time, two tablespoonfuls vinegar, salt and pepper to taste.