heese
and mash, then moisten with French dressing. Fill cavity made in
tomato with cheese. Serve on lettuce leaves with French dressing.

FISH SALAD I.

Remove salmon from can, rinse thoroughly with hot water and separate
in flakes; there should be one-fourth cup. Mix one-eighth teaspoon
salt, a few grains, each, mustard and paprika, one teaspoon melted
butter, one-half tablespoon cream, one tablespoon water, one-half
tablespoon vinegar and yolk of one egg; cook over hot water until
mixture thickens; then add one-fourth teaspoon granulated gelatin
soaked in one teaspoon cold water. Add to salmon, mould, chill, and
serve with cucumber sauce.

Cucumber Sauce.--Pare one-fourth cucumber; chop, drain, and add French
dressing to taste.

ASPARAGUS SALAD.

Drain and rinse four stalks of canned asparagus. Cut a ring one-third
inch wide from a red pepper. Put asparagus stalks through ring,
arrange on lettuce leaves, and pour over French dressing.

TOMATO JELLY SALAD.

Season one-fourth cup hot stewed and strained tomato with salt, and
add one-third teaspoon granulated gelatin soaked in a teaspoon cold
water. Turn into an individual mould, chill, turn from mould, arrange
on lettuce leaves, and garnish with mayonnaise dressing.

FROZEN TOMATO SALAD.

Season stewed and strained tomato with salt and cayenne. Fill a small
tin box with mixture, cover with buttered paper, then tight-fitting
cover, pack in salt and ice, equal parts, and let stand two hours.
Remove from mould, place on lettuce leaf and serve with mayonnaise
dressing.

TOMATO JELLY SALAD WITH VEGETABLES.

Cook one-third cup tomatoes with bay leaf, sprig of parsley, one-sixth
slice onion, four peppercorns, one clove, eight minutes. Remove
vegetables and rub tomato through a sieve; there should be one-fourth
cup. Add one-eighth teaspoon granulated gelatin soaked in one teaspoon
cold water, a few grains salt, and four drops vinegar. Line an
individual mould with cucumber cut in fancy shapes, and string beans,
then pour in mixture. Chill, remove from mould, arrange on lettuce
leaf, and garnish with mayonnaise dressing.

TOMATO BASKET OF PLENTY.

Cut a medium-sized tomato in shape of a basket, leaving stem end on
top of handle. Fill basket with cold cooked string beans cut in small
pieces and two halves of English walnut meats cut in pieces, moistened
with French dressing. Serve on lettuce leaf.

TOMATO AND CHIVE SALAD.

Remove skin from smal