ugar.
Soak half a box of gelatine in a little water for half an hour, and
after the tomatoes have simmered fifteen minutes let them come to a boil
and pour over the gelatine to dissolve it; strain through a very fine
sieve into a bowl, let it get perfectly cold, and when it begins to
thicken stir well and turn into an earthenware mould. It looks prettier
in a round one. Set on ice. Serve the jelly on a round dish in a bed of
fresh, crisp young lettuce leaves, and place a spoonful of tender,
finely-cut celery in each leaf, and pour mayonnaise around it. The jelly
is better made the day before it is needed.

[2] We have as yet in this country no substitute for animal gelatine.
I have experimented with carrageen or Irish moss and the Sea-moss
Farine preparation, and find them unsatisfactory. It is impossible to
make a clear jelly with them, and by soaking in water to destroy the
sea flavor, the solidifying property is lost. In England they have a
vegetable gelatine (Agar Agar) which makes, I am told, a clear,
sparkling jelly, and is said not to be expensive. I trust that before
many months it may be obtainable here. I have ventured, therefore, to
give a few recipes where gelatine is used, knowing that there will be
something to replace it. Groult's tapioca and potato flour are said to
be unadulterated, and with fresh fruit juices make nice and wholesome
desserts, especially for children. These preparations are made in
France, and put up in half-pound packages, and sold by all of our
leading grocers.

SPAGHETTINA AND CELERY SALAD.

Take some cold boiled spaghettina, chop--not too fine--and cover with a
French dressing, and let it stand on the ice until serving time. Have an
equal quantity of fresh, crisp celery cut fine, mix with the
spaghettina, cover with a mayonnaise dressing and garnish with tender
lettuce leaves.

SALAD OF FAIRY RINGS AND PUFF BALL MUSHROOMS.

Have both very fresh; cook the fairy rings until tender, set aside to
get cold, then put on the ice. Take an equal quantity of puff ball raw,
chop fine, mix with the rings, turn into a nest of tender young lettuce,
cover with a mayonnaise dressing and serve.

SALAD OF FRESH FRUIT.

Peel and cut into dice enough fruit, peaches, tart plums, orange and
banana to fill a cup and a cupful of crisp celery cut fine; have both
ice cold; at serving time mix and cover with a cream dressing and
garnish with celery tops.

[3]CUCU