1 1/3 teaspoons vinegar.

4 medium sized tomatoes.

1 cake soft white cheese, seasoned
with dash of salt, paprika and
white pepper.

Dissolve jelly powder in_ boiling
water. Add vinegar and chill. When
slightly thickened beat in cheese. Re-
move tops from tomatoes and scoop
out pulp. Pour cheese mixture into to-
matoes. Chill in refrigerator in up-
right position. Cut in slices when cold
(using knife dipped in hot water).
Serve on crisp lettuce. Garnish with
mayonnaise and paprika.

—Mrs. Hugh L. Hannesson.

TOMATO SALAD.
14 can tomatoes (No. 2% can).
14 cup chopped celery.
1 small onion cut fine.
1% bay leaf.

Method—Cook for 5 minutes, then
strain through a coarse sieve. Add 2
tablespoons vinegar and water enough
to make a pint. Heat to boiling point
and pour over 1 package lemon jelly
powder. Put in moulds and chill.

—Miss I. Hallson.

TOMATO JELLY.
Soften 2 tablespoons gelatin in 14% cup

cold tomato juice. Dissolve
it in 38% cups boiling tomato
juice. When cool add 1 _ table-

spoon lemon juice, 1 teaspoon
minced onion, 4% teaspoon Wor-
cestershire sauce and salt to taste.
Pour into a damp mould (or indivi-
dual moulds), and chill until set. Un-
mould on a bed of salad greens.
—Mrs. B.C. Juby.

TOMATO JELLY ASPIC.

I pint tomato juice, 1 tablespoon onion,
1 stalk celery. Cook 5 minutes.
Strain. Add 1 teaspoon vinegar,
1, teaspoon salt, dash of red pep-
per. Dissolve 1 package lemon
jelly powder in the hot liquid.
Pour in moulds. Chill.

Serve plain or, if desired, any of the
following may be added before mould-
ing: Chopped celery, tuna, _ veal,
chicken, crabs, shrimps, cucumbers,
peas or beans. Unmould and serve on
lettuce with salad dressing. Nice with
hot tea biscuits.

—Mrs. H. Stevenson.

66

TOMATO SALAD.
1 can tomato soup.
1 package cream cheese.
1% tablespoons gelatine.
1, cup cold water.
1 cup mayonnaise dressing.
1% cups’ vegetables: celery,
pimento and onion (small).
Method — Bring soup to boiling
point, add cheese and stir until melted.
Add gelatine, let cool. When it begins
to jell add vegetables mixed with
mayonnaise. Mould and serve on let-
tuce leaves.

peas,

—Mrs. R. Broadfoot.

PINEAPPLE SALAD.

1 tin sliced pineapple.

4 bananas.

% Ib. marshmallows.

1 egg.

1 cup whipping cream.

3 tablespoons sugar.

1 tablespoon flour.

Cherries and walnuts to decorate.

Mix the beaten egg, sugar and flour
and pour the pineapple juice over it
and boil, stirring all the time until
thick. Set aside to cool. Cut up pineap-
ple slices and marshmallows and last
bananas. Whip cream and mix with
dressing when it is cool. Now mix the
fruit and the dressing, pile on lettuce
leaves and decorate with a cherry and
walnuts. This serves 10 to 12.

—Mrs. B. E. Johnson.

PINEAPPLE CREAM CHEESE
SALAD.

1 cup crushed pineapple, drained.

3 pimentos, chopped.

2 packages soft white cheese.

1 package lemon jelly.

144 cups boiling water.

1 cup whipped cream.
Method—Drain pineapple carefully.

Chop pimentos and mix with cheese.

Dissolve jelly in boiling water and

when it begins to thicken add pine-

apple, cheese mixture and whipped

cream. Mix well, turn into mould.

Chill and cut into squares. Serve on

lettuce leaves with mayonnaise.

—Mrs. J. Ragnar Johnson, Toronto,
Ont.