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Frozen Tomato Salad

(Vaughan’s Vegetable Cook Book)







Peel and chop fine a half dozen solid tomatoes, season with a

teaspoonful of salt, a saltspoonful of pepper and a teaspoonful of lemon

juice. Freeze the pulp solid in an ice cream freezer, when frozen mold

it into fancy shapes and serve on lettuce with a tablespoonful of

mayonnaise over each mold.

Other Recipes


Frozen Tomato Salad

Season stewed and strained tomato with salt and cayenne. Fill a small

tin box with mixture, cover with buttered paper, then tight-fitting

cover, pack in salt and ice, equal parts, and let stand two hours.

Remove from mould, place on lettuce leaf and serve with mayonnaise

dressing.









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