und, 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 (a 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.

888. +Potato Salad.+-- Wash and boil 12 medium sized potatoes with
the skins on; when done drain off the water and pare off the skins;
put into a deep bowl 2 finely cut onions, 1/2 cup white vinegar, 3 or
4 tablespoonfuls salad oil, 1 teaspoonful salt and 1/2 teaspoonful
pepper; cut the potatoes while hot into fine slices and put them
into the dish with the vinegar, oil and onions; pour over 1/2 cup
boiling water; shake up the salad well in the bowl (do not stir it)
and pour it into a salad dish; cover and let it stand for 1 hour;
when ready to serve garnish the dish with finely cut beets and
lettuce leaves. 2 tablespoonfuls finely chopped parsley may be mixed
with the salad. Potato salad dressed with mayonaise is very nice.

889. +Potato Salad (another way).+-- Wash and pare 12 medium sized
potatoes and boil them in salted water till done; drain off the
water and turn the potatoes into a dish; when cold cut them into
slices; cut 2 good sized onions into fine slices as thin as a wafer;
mix 3/4 cup vinegar with 1/2 cup water and 1 teaspoonful sugar; put a
layer of potatoes into a dish, then a layer of onions; sprinkle over
some pepper and pour over 1 tablespoonful oil; put in another layer
of potatoes and onions; continue in this way in alternate layers
until all is used; pour the vinegar over the whole and cover and set
in a cool place for 2 hours before servin