Evening Republican, Volume 17, Number 207, Rensselaer, Jasper County, 30 August 1913 — CAPABLE OF GREAT VARIETY [ARTICLE]

CAPABLE OF GREAT VARIETY

Tomato Salad May Be Served\in Innumerable Forms—Ways of Re- * moving the Skins. A tomato salad is capable of as many variations, as the fillings for stuffed tomatoes, but in whatever way prepared, do not inflict the skins Upon the consumer. To remove the skins deftly, try either one of these two ways: Plunge for a second into boiling water, then skim and chill, or remove the stem and rub the back of a knife against the fruit, pressing gently with the dull edge from the stem and downward until all the surface has been covered. After a little experience this is almost as easily done as when scalded and the Skin comes off as readily. For a breakfast salad, chill the tomatoes, cut into quarters, cover with a French dressing made by mixing vinegar with an even teaspoonful of salt and a liberal sprinkling of pepper, and serve directly from the ice so that it has not time to w:ilt. Tomatoes either sliced thin or quartered are excellent sprinkled with sweet peppers cut with the scissors into water-thin ribbons; with a sprinkling of chopped parsley, or chives or equal amounts chopped chives, tarragon and chevril. Spanish onions cut 'wafer thin are also delicious with tomatoes, whether served alone or on gfrisped lettuce leaves. Fine cut celery is another satisfactory combination to use with toma-. toes.