The housewife's aid

Serve in squares on slices of tomatoes, or if molded serve on platter with slices of tomatoes arranged around salad and garnish with celery tips.—Mrs. H. H. McCoy. TOMATO JELLY (Nice to Serve as a Salad) Stew a can of tomatoes with a small sliced onion, add salt and pepper, cook until reduced one-half, strain through a fine sieve, pressing the pulp through. To a half-pint of this pulp add two or three tablespoonfuls of gelatine that has been soaked in a little cold water, for ten minutes; add a tablespoonful of vinegar and season sharply with cayenne pepper. Turn into a suitable dish to cool so that it will set an inch deep or more. When firm cut into squares and lay on lettuce leaves. Serve with mayonnaise dressing. SALAD DRESSINGS FRENCH DRESSING 1% teaspoon salt 1% teaspoon pepper 2 tablespoons vinegar 4 tablespoons olive oil Mix ingredients and stir until well blended. Some prefer the addition of a few drops onion juice.—Myrtle Whitaker. MAYONNAISE DRESSING 1 teaspoon mustard 1 teaspoon salt 1 teaspoon powdered sugar Few grains cayenne Yolks 2 eggs 2 tablespoons vinegar 1% cups olive oil Mix dry ingredients, add egg yolks, and when well mixed add one-half teaspoon of vinegar, add oil gradually, at first drop by drop, and stir constantly. As mixture thickens, thin with vinegar or lemon juice, add oil and vinegar or lemon juice alternatively, until all is used, stirring or heating constantly. If oil is added too rapidly, dressing will have a curdled appearance. A smooth consistency may be restored by taking yolk of another egg and adding curdled mixture slowly to it—(Fannie Merritt Farmer.) SALAD DRESSING 8 teaspoons of sugar, 1 teaspoon of mustard, % teaspoon salt, 1%4 teaspoon celery seed, 2 eggs, 1 heaping tablespoon of butter, 1 cup of vinegar. Cook until smooth. For salad or cold slaw.— Mrs. Sudie Best. CREAM DRESSING % teaspoon salt - 1 teaspoon flour (heaping) 1 teaspoon mustard (level) 1 tablespoon sugar 2 tablespoons butter 2 egg yolks %, cup cream or rich milk ¥% cup of vinegar 1 pinch of ground red pepper Mix the dry ingredients with the butter, add the yolks of the eggs, then the cream, and lastly the vinegar and cook over hot water in a double-boiler until it thickens, stir constantly. This dressing is good for either chicken salad or Irish potato salad.— Mrs. Mark Dixon. DRESSING FOR SLAW OR POTATO SALAD 3 eggs, 1% cup sugar, small cup of vinegar, 1 teaspoon of dry mustard, 144 teaspoons celery seed, lump of butter, salt and pepper to taste. Cook all together, stirring constantly. When it begins to thicken take off and let cool.—Mrs. C. Oettinger. RUSSIAN DRESSING To one cup of mayonnaise dressing add 3 tablespoons of chili sauce, 2 tablespoons of pimentos cut fine, 1 tablespoon of vinegar, 1 teaspoon finely chopped onions, % teaspoons tabasca sauce. Add a little green pepper.—Mrs. R. E. Copeland. CREAM DRESSING 1 teaspoon mustard 1 teaspoon salt 2 teaspoons flour 1% teaspoons powdered sugar Few grains cayenne 1 teaspoon melted butter yolk 1 egg 1-3 cup hot vinegar % cup cream (thick) Mix dry ingredients, add butter, egg, and vinegar Slowly. Cook over boiling water, stirring constantly, until mixture thickens; cool and add to heavy cream, beaten until stiff.—Mrs. W. D. Hood. SANDWICHES SANDWICHES WHICH MAY BE SERVED WITH SALAD Chopped, hard-cooked eggs moistened with salad dressing. Chopped meat moistened with salad dressing, Chopped meat and chopped pickles moistened with salad dressing. Chopped nuts and dates moistened with salad dressing. Chopped figs moistened with salad dressing. Chopped olives and celery moistened with salad dressing. Chopped ripe olives and walnuts moistened with salad dressing.