MBER JELLY.

Half a box of gelatine soaked for an hour in half a cup of cold water.
Remove the seeds from a small green pepper, peel and cut into slices
two large, fine, fresh cucumbers, or three small ones and a small white
onion. Put in a saucepan, add a bay leaf and a bouquet of parsley, cover
with boiling water and cook until tender; remove the parsley and bay
leaf, add a saltspoonful of sugar, salt to taste--more than a
teaspoonful will be required--and press through a fine sieve. There
should be, when strained, two cups and a half. Pour it over the soaked
gelatine--if it is not hot enough to dissolve the gelatine place the
saucepan over the fire for a moment--then run it through the same sieve
again; set aside in a bowl to cool. When perfectly cold and beginning to
congeal, stir it well and pour into a pretty, round mould; set it on ice
until ready to serve. Turn it out on a plate and arrange fresh, crisp,
young lettuce leaves around it, into each of which put a spoonful of
mayonnaise or cream dressing.

[3] This jelly may be colored a delicate green by using extract of
spinach (see recipe, page 164). Its appearance is much improved
thereby.

WALNUT AND CELERY SALAD.

Three cupfuls of fresh, crisp celery cut fine and two cupfuls of
walnuts, carefully shelled that they may be as little broken as
possible. Put the walnuts in a saucepan with a small onion sliced, a bay
leaf, a clove and twelve pepper corns, cover with boiling water, let
them cook for ten or fifteen minutes, remove from the fire, drain and
throw the nuts into cold water, remove the skins and let them get cold;
then set on the ice until it is time to serve. Mix them with the celery,
add mayonnaise or cream dressing, put on a dish or in a salad bowl,
garnish with the tender green celery leaves and serve.

PINEAPPLE AND CELERY SALAD.

Equal parts of celery and shredded pineapple. Have the celery of the
very tenderest, using only the best of the heads. Select a perfectly
ripe, fresh pineapple, pare it, removing the eyes carefully, and shred
the fruit with a silver fork and cut into small pieces with a silver
fruit knife; put the celery, cut fine, and the shredded pineapple, each
by itself on the ice, that they may be very cold. When it is time to
serve the salad, mix them together, put on the salad dish, cover with
mayonnaise dressing, garnish with the green celery leaves and serve at
once.

FRUIT SALAD.

Equal quantities of grape f