The home cook book

Strain one pint of tomato- juice, add one teaspoon of salt, a saltspoon of pepper, and one teaspoon of onion- juice. To this add a quarter of a box of gelatine. Put aside for half an hour to dissolve. Stir all together, put on the stove, let come to boil, take off, and pour into small cup (glass, or any other, that would be about the size of a tomato). Set it in a cold place to harden. Arrange two or three small lettuce leaves on a plate, turn the tomato jelly in the centre of the leaves, and use French or any other dressing. [See illustration, Plate XVL] STUFFED TOMATO SALAD Carefully scald and remove the skins from medium-sized, firm tomatoes. stand them in pounded ice until thoroughly chilled. Take out the seeds without breaking the fruit. Fill the tomatoes with chopped cucumber and cress; dress with French dressing and serve on lettuce leaves. RED AND YELLOW TOMATO SALAD ' Peel red and yellow tomatoes, slice, and lay in alternate layers, and serve with French dressing or with a mayonnaise. TOMATO AND CAULIFLOWER SALAD Peel and slice ripe tomatoes. In a salad dish or bowl lay a slice of tomato and on this a few crumbs of scraped onion. Next lay in pieces of cold boiled cauliflower and upon this put a little scraped onion. So make the layers till the dish is full. Over all pour a French dressing and set in ice-box to chill before eating. TOMATO JELLY In an earthen saucepan put a fine-chopped onion. Let it brown, then open a small can of tomatoes and pour in. Add also a stalk of celery broken in small pieces, a bay leaf, a large spoon of wine or cider vinegar, half a teaspoon of salt, and a dash of pepper or paprika. In quarter of a cup of cold water have dissolved half a cup of gelatine. Add this to the tomatoes, stir till all is thoroughly blended, and strain into a mold. If you mold the jelly so that it has an open centre, you can fill it in with a salad of cabbage, with nuts, or with any vegetable salad which will go well with it. TUXEDO SALAD WITH DRESSING Place one can of tomatoes in a saucepan over the fire, add one teaspoon each of butter, salt, and sugar, one-quarter of a teaspoon of pepper, and cook ten minutes. Then pour the tomatoes into a sieve, rub them through, and return them to the saucepan. Soak one ounce of gelatine in half a cup of cold water until soft. Add this to the tomatoes, stir over the fire until dissolved, then pour into a mold and set in a cool place until firm. Make a mayonnaise by putting the yolks of two eggs into a small double-boiler; add two tablespoons each of salad oil and white vinegar. Stir over the fire until this thickens, then remove at once, and when cold add slowly two more tablespoons of oil, stirring constantly. Add half a teaspoon of salt, one teaspoon of sugar, and three-quarters of a cup of whipped cream. Put one cup each of fine-cut white celery and fine-cut fresh pineapple into a bowl. Cook one cup of pecan meats ten minutes in salted water; drain, break the meats into small pieces, and add them to the mixture in the bowl. Mix