The Landmarks club cook book

To make tomato jelly, take a can of tomatos of clear color and fine flavor. Fry in butter a slice of carrot, two slices of onion, one sprig of thyme, half of one bay leaf, six peppercorns and two stalks of celery. Add the quart of tomatos, season with salt, pepper and let simmer half an hour. Strain and add a third of a box of English gelatine to each pint of liquid. Soak the gelatine in a quarter of a cup of cold water for every third of a box used. It will dissolve, if it has been soaked, as soon as it is stirred into the tomato mixture. Strain again through a cloth jelly strainer, and put into little cups holding about a gill each to mold. Put each mold of this jelly on a bleached lettuce leaf and a tablespoon of mayonnaise with chopped walnuts (chopped very fine). Mrs. Hugh Vail. MUSTARD DRESSING. * Three even tablespoons mustard, one even tablespoon sugar, one egg well beaten and mixed with sugar and mustard to a paste; one teacup vinegar. Put in double boiler and cook well. When cool, add one tablespoonful of oil. Bottle for use. Mrs. Harry Ross, San Francisco. ORANGE SALAD. Take three oranges, place on ice to cool and harden, peel and then slice round; remove the seeds, cover with powdered sugar, add two tablespoon fuls each of Maraschino, Cuaeva wine and brandy. Let stand on ice before serving. Miss Maurice. POTATO SALAD. Five medium-sized potatoes sliced, broken meats of six English walnuts, seven pickled olives cut in pieces, half cup capers, or nasturtium seeds ; mayonnaise dressing with cream. Mrs. James M. Sanborn, Sati Gabriel. POTATO SALAD. Dressing : One quart milk, let scald, one large cup vinegar. Boil in separate vessel ; one tablespoon flour, one tablespoon mustard, two tablespoons light brown sugar, one teaspoon salt, cayenne and black pepper to taste ; two tablespoons melted butter, one tablespoon celery. Mix all dry ingredients, beat three eggs light, add dry ingredients, then scalded milk and last vinegar. Let boil until thick as molasses. Use half receipt and pour over equal parts potatos cut in dice, and celery in small pieces. Garnish dish with sliced hard-boiled eggs, celery and capers. Mrs. Jerry Conroy. RED SALAD. Three medium-sized potatos, boiled in skins and cooled ; three small beets, deep red, cold. Slice potatos in thick slices and cut in four pieces ; also the beets. One teaspoonful grated green onion. Put in deep bowl in layers. Pour over three tablespoonfuls salad oil; a sprinkle of paprika, salt. Cover closely and place in the refrigerator until chilled. ROSE SALAD. This salad was given to me by a member of the Sultan’s household. I have tried it and found it very delicious. Pound in a mortar and pestle the leaves of three large red roses and six almonds. Heat, but do not boil, a cup of strained honey, add the rose leaves and rub through a fine strainer. Take twelve ripe figs, or those conserved in glass, the syrup of which can be used instead of honey. Arrange them in a mound on a glass dish, add a wineglass of Chartreuse to the rose leaf syrup and pour over the figs. Place candied rose leaves over the mound and about its base, ornamenting the outer rim with fresh roses and thin green leaves. Mulberries may be used in place of the figs, or strawberries or peaches, if you wish to make an American adaptation of an Oriental salad. Justine Ingersoll. SCALLOP SALAD.