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EGGPLANT SALAD (ROUMANIAN)

(Salads) - (The International Jewish Cook Book)







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.











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