TO-DAY’S RECIPE.
STUFFED TOMATO SALAD. 4 medium-sized smooth tomatoes 1 teaspoon lemon juice 4 cup cooked green peas £ cup shredded salmon Mayonnaise, salad dressing Peel tomatoes, and remove the inside, leaving a shell about i-inch in thickness. Sprinkle lemon juice over the salmon. Let stand fifteen minutes. Mix peas and salmon with enough mayonnaise to moisten. Fill tomato shell with the mixture, and serve on hearts of lettuce.
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https://paperspast.natlib.govt.nz/newspapers/TS19291209.2.163
Bibliographic details
Star (Christchurch), Issue 18939, 9 December 1929, Page 12
Word Count
68TO-DAY’S RECIPE. Star (Christchurch), Issue 18939, 9 December 1929, Page 12
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