The Blue Grass Cook Book

page 158

around the edge of the dish. A few nasturtiums stuck in the centre add to the
dainty look of the dish, and their colors harmonize with the red tomatoes and
the pink shrimps. If the tomatoes are not uniform in size, they look better
sliced.

      TOMATO SALAD (No. 1)
Take 12 large ripe tomatoes. Remove skin and cut the centre from each. Fill the
hole with a dressing of

  1 cup cold ham, which has been run through a meat-grinder,

  1 tablespoon chopped onion,

  Salt and pepper to taste,

  1 teaspoon celery seed,

  1/2 cup of bread-crumbs,

  1 tablespoon olive oil.

Put on ice and serve with a rich mayonnaise.

      TOMATO SALAD (No. 2)
A good winter salad is made of

  1 can tomatoes,

  1/2 box gelatine,

  1 tablespoon chopped onion,

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