The way to the heart

Use enough tomatoes to make i quart after they are peeled and cut in sections, or use i quart of canned tomatoes. Boil until they can be run through a fine strainer, and while boiling add 12 cloves, ^ lemon, a bay leaf, 2 stalks of celery, i teaspoon of vinegar and a dash of pepper. When it reaches a good boil, throw in 4 tablespoons of granulated gelatine and 2 teaspoons of sugar. Stir until the gelatine melts, and strain. Place 2 stuffed olives in the bottom of timbale moulds and pour the jelly over them. Set on ice, and when ready to serve, pass a hot cloth around them and turn out in a nest of lettuce. Serve with any rich dressing. Cucumber Salad. Use medium-size cucumbers; slice off a lengthwise piece from each one and hollow out the inside, taking care not to break or bruise the meat. Lay in ice-cold water untd ready for use. Cut the cucumber centres in dice and add Y-i a tomato for each boat of them, chopping the tomatoes so the seed are thrown out. Mix with mayonnaise or cream dressing, and fill the boats with the mixture. They must not be filled until just before serving, as long standing imparts a bitterness to the salad. Serve with cheese wafers. Asparagus Salad. Turn the contents of i can of asparagus tips on a plate and drain the juice from them. Use the small white leaves of lettuce, forming a bed of them in each plate. Fill with the tips, and put a tablespoon of mayonnaise on them. Garnish with red beets that have been cut in dice and chilled. A Dainty Fruit Salad. Two oranges, peeled and seeded, removing the thin fibrous skin; 2 bananas (sliced), i cup large strawberries, i dozen English walnuts. This can be mixed and served with a thick sweet syrup in punch glasses, or arranged in lettuce leaves and covered with mayonnaise. It must be chilled and the nuts sprinkled over the top. Cherry Salad. Arrange each plate with a triangle of lettuce leaves, filling a small head in the centre of each one. Seed and stew some red cherries — or the wax variety, if you prefer them — and in the centre of each one place i cooked peanut. This keeps the shape of the cherry and adds a flavor to the salad. Strew the cherries through the leaves and put a tablespoon of mayonnaise on each one. Serve very cold. Apple Salad. Two cups of diced apples, 2 cups of chopped English walnuts. Mix well. Arrange a salad bowl with lettuce leaves and fill with the apples and nuts. Cover with mayonnaise and garnish with olives. Walnut Salad. Cream to a paste fresh cheese, with enough butter to make it soft. Roll in small balls and press on each side the half of an English walnut. Fill lettuce leaves with them and cover with a thick mayonnaise. Serve with thin bread or salt crackers. Daisy Salad. Fill an oblong shallow dish with crisp white lettuce leaves; place a thick mayonnaise over them. Arrange in the centre a nest of small leaves, leaving a hole, which must be filled with the yelks from 8 hard-boiled eggs, pressed through a potato masher. Shred the whites in long thin strips, and strew around the yelks to form the petals of the daisy. Serve dressing with each plate of salad. Fish Salad.