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 tomato shells.  Arrange on a bed of crisp lettuce leaves and pour over each tomato a tablespoon of thick boiled dressing.

LIMA BEAN SALAD

Take two cups of cold, cooked Lima beans, two stalks of chopped celery, one dozen chopped olives, one teaspoon of onion juice, one teaspoon of salt, and a dash of red pepper.  Mix thoroughly and serve on lettuce leaves with French dressing and garnish with green and red peppers cut in squares.

PEPPER AND CHEESE SALAD

Fill green peppers with a mixture of cream cheese and chopped olives.  Set on the ice and then slice the peppers and serve a slice (shaped like a four-leaf clover) on a leaf of lettuce.  Small brown bread sandwiches go well with this.