Tomato Salad with Cream Salad Dressing
Tomato Salad
- Wash garden cress and shake dry.
- Arrange a bed on large oval platter, discarding all coarse leaves and stems.
- Peel and chill five uniform-sized tomatoes.
- Cut a slice from the stem ends and scoop out the pulp.
- Invert tomato cups on a plate and set aside in a cool place.
- Chop fine the solid pulp of the tomato with one chilled and pared cucumber.
- Add two tablespoons finely chopped chives.
- Stir in 1 cup of Cream Dressing and refill tomato cups with mixture heaping them in pyramids.
- Dispose these tomato cups at intervals in cress border.
Cream Salad Dressing
- 1 1/2 teaspoon salt
- 1/2 tablespoon mustard
- 1 tablespoon sugar
- 1 egg, slightly beaten
- 2 1/2 tablespoons melted butter
- 3/4 cup cream
- 4 tablespoons vinegar
Directions
- Mix ingredients in the order given, adding vinegar very slowly, beating constantly.
- Cook in double boiler until mixture thickens.
- Continue beating, strain at once and chill.

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