nkle with white pepper
and scatter bits of parsley over them; add enough vinegar to cover. You
may slice up an equal quantity of white or red radishes and mix with
this salad.

CAULIFLOWER SALAD

Wash the cauliflower carefully, tie in a cloth and cook in boiling salt
water until thoroughly tender. When done, remove the cloth, pour two
tablespoons of lemon juice over the cauliflower and set it on the ice to
cool. When ready to serve, separate the flowerets, lay them on lettuce
leaves, cover with French dressing and sprinkle one tablespoon of
chopped parsley over the top.

SALAD OF EGGPLANT (TURKISH STYLE)

Use small eggplants. Place on end of toasting fork under broiler gas
flame until the peel is black; remove the skin. The eggplant will then
be tender; chop with wooden spoon, add lemon juice, parsley chopped
fine, and olive oil.

EGGPLANT SALAD (ROUMANIAN)

Broil eggplant; when cool, skin, lay on platter, cut with wooden spoon,
add a red onion cut fine, or garlic cut very fine salt and a little
vinegar.

TOMATO SALAD (FRENCH DRESSING)

Take six firm red tomatoes, wash and wipe them neatly, slice them in
thin slices with a very sharp knife. Line a salad bowl with lettuce
leaves, lay the sliced tomatoes in, sprinkle with salt and pepper, serve
with French dressing.

MAYONNAISE OF TOMATOES (WHOLE)

Select tomatoes that are of uniform size, round, smooth and spotless,
scald and take off outer skin, set away on ice until ready to serve.
Serve on individual dishes, putting each on a lettuce leaf and pour a
tablespoon of mayonnaise dressing over each tomato.

STUFFED TOMATOES

Select round, very firm and even sized tomatoes, cut off the top
(reserve to use as a cover), scrape out the inside, being very careful
to not break the tomato. Fill each tomato with some finely prepared
"cold slaw," cover with the top of the tomato, lay them on lettuce
leaves and pour a mayonnaise dressing over each. You may lay them en
masse on a decorated platter, heaping them in the shape of a mound, or
serve individually.

STUFFED TOMATOES, CHEESE SALAD

Wash and skin six small tomatoes. Cut a piece from the stem end of each
and when cold remove a portion of the pulp from the centre. Then
sprinkle with salt and invert on the ice to chill. Mash to a paste one
small cream cheese add two tablespoons of chopped pimento, one
tablespoon of French mustard. Blend well, moisten with a French dressing
and fill into the toma