Tomatoes with Shrimps.

Radio Record, Volume II, Issue 37, 28 March 1929, Page 13

Tomatoes with Shrimps.

4 medium-sized ripe tomatoes, picked shrimps, salt, pepper, salad dressing, cucumber, parsley. Method.-Peel the tomatoes, cut them in half, and scoop out pulp. Fill with shrimps, seasoned and pounded with salad dressing. Place a thinly-cut slice of cucumber on the top of each. Place on dish and garnish with parsley. Cauliflower Salad. One medium-sized cauliflower (cooked). When cold, break into sprays, toss lightly in salad dressing, and serve garnished with eress and beetroot.