SALADS

Never touch with steel, or even with silver, anything that is
going into a salad. Do every possible bit with your fingers, and
if there is anything that can’t be separated by fingers take an
ivory paper knife.

Salads surrender their secret flavors to lemon. So always
make strained fresh lemon juice a part of every dressing recipe.
Use the same amount as you would of any tart ingredient.

IRON SALAD

Dates, raisins, cottage cheese, endive and cress on bed of
endive.

TOMATO JELLY

(6 Servings—uses only ™% package)

1 envelope Knox Sparkling Stalk celery

Gelatine Few grains Cayenne or black
14 cupful cold water pepper
2 cupfuls canned or fresh tomatoes 1 tablespoonful mild vinegar or
16 bay leaf (if desired) lemon juice
16 teaspoonful salt 1 tablespoonful onion juice

Mix tomatoes, bay leaf, salt, celery and pepper and boil 10
minutes. Pour cold water in bowl and sprinkle gelatine on top
of water. Add to hot mixture and stir until dissolved. Add vinegar
and onion juice (extracted by grating onion). Strain and
turn into molds that have been rinsed in cold water and chill.
When firm, unmold on lettuce and garnish with mayonnaise or
cooked dressing. Or the jelly may be cut in any desired shape
and used as a garnish for salads or cold meats.

NOTE: Tomato soup diluted with an equal quantity of water,
or tomato juice, or tomato juice cocktail may be used instead of
the canned or fresh tomatoes.

1. Pepper Salad: Remove core and seeds from large green
peppers. When tomato jelly begins to stiffen fill prepared peppers.
When firm, slice and serve three to a person, garnishing
with lettuce, salad dressing and a slice of hard-cooked egg or a
cheese ball.

2. Tomato Shrimp Salad: When Tomato Jelly begins to
stiffen, add 1 cupful flaked shrimps and ™% cupful finely cut celery.
Chicken, tuna fish or crabmeat may be used instead of shrimps.

3. Favorite Salad: When Tomato Jelly begins to stiffen, add
1% cupful diced celery and % cupful chopped almonds or other
nuts.

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