o.

=Tomato Salad, Horseradish Dressing.=

Plunge the tomatoes, placed in a wire basket, into a kettle of hot
water; remove at once and rub off the skin; chill thoroughly and cut in
halves. Serve on lettuce leaves with a star of cream dressing, seasoned
with grated horseradish, on the top of each slice.

=Tomato-and-Sweetbread Salad.=

Cook two sweetbreads as directed on another page, or braise with
vegetables. Cool between two plates bearing a weight. When cold cut into
slices and stamp into rounds of suitable size to use with slices of
tomato. Cover the slices of sweetbread with chaud-froid sauce and
decorate with fine-chopped parsley or sifted yolk of egg; pour over a
little melted aspic. When the aspic is set, trim neatly, and arrange
each round of sweetbread on a slice of chilled tomato. Serve inside a
border of lettuce around a salad made of the trimmings of the
sweetbreads and a cucumber cut in cubes and dressed with mayonnaise.

[Illustration: Cress, Cucumber, and Tomato Salad.

(See page 41)]

[Illustration: Tomato Jelly with Celery and Nuts.

(See page 43)]

=Cress,-Cucumber-and-Tomato Salad.=

Wash the cress and shake dry; arrange as a bed on a serving-dish,
discarding the coarse stems; above this make a smaller bed of cucumbers,
cut in slices or dice and dressed with French dressing, using three
tablespoonfuls of oil and one of vinegar or lemon juice to a pint of
cucumber. Arrange peeled tomatoes, chilled and cut in pieces, upon the
cucumbers. Serve with French, cream or mayonnaise dressing.

=Tomatoes Stuffed with Cucumber.=

Peel five tomatoes, cut off the stem ends and scoop out the pulp, thus
forming cups; set, turned upside down, in a cool place. Chop fine the
solid pulp from the tomatoes and one cucumber, chilled before chopping;
stir into a cup of cream dressing and fill the tomatoes with the
mixture. Salt and pepper will be needed in addition to that in the
dressing. If at hand, a pimento may be chopped with the other
ingredients, or two tablespoonfuls of grated horseradish may be used.
Serve at once on lettuce leaves.

=Tomatoes Stuffed with Jelly.=

Chop one sweetbread and one cucumber fine. To each cup (solid and
liquid) add one-fourth a teaspoonful, each, of salt and paprica, a few
drops of onion juice and a tablespoonful of capers; add also half a
tablespoonful of granulated gelatine, soaked in two or three
tablespoonfuls of cold water and melted over hot water. Stir