Tomato Aspic

Soak 1 box gelatine in 1 pt. cold water 2 minutes, add 2 pints tomato juice, heated. Season with salt and pepper. Put into molds. Serve on lettuce leaves. Mrs. Geo. D. Gitt.

Tomato, Celery And Pepper Salad

Select large, firm tomatoes. Make three cross cuts half way into tomatoes, giving a scalloped effect. Fill centers with chopped celery and red and green peppers salted to taste. Place on let-tuce leaves and pour over all French or May-onnaise dressing.

Mrs. Howard Hoke.

Tomato Salad

Remove inside of large tomatoes and in the cup thus formed place finely chopped cabbage which has first been seasoned with celery salt, a dash of pepper, salt, and vinegar.

Dressing

Cover pulp with water and boil until soft. Strain and add lump of butter, salt and pepper. Thickeh with flour to the consistency of cream. Serve on lettuce leaves.

Mrs. 0. H. Hostetter.

Tomato Salad

6 good sized tomatoes peeled and cut into small pieces, 2 onions chopped fine, 2 hard boiled eggs cut into blocks. Make a dressing of sour cream and vinegar, using less vinegar than cream, a little sugar, pepper and salt. Pour the dressing over the tomato, onion and egg.

Mrs. Henry Jones.

Tomato And Celery Salad

2 tomatoes, or canned tomatoes may be used, 1 large stalk celery, 3 hard boiled eggs, 3 tablespoon-fuls olive oil, 2 tablespoonfuls vinegar, 1 scant tea-spoonful salt, 1/2 teaspoonful dry mustard, 1/2 teaspoo-nful sugar. Mash hard boiled yolks of eggs, add to them salt, sugar, mustard, olive oil and vinegar. Stir until smooth. Cut up in fine pieces tomatoes, celery, and hard boiled whites of eggs. Pour over this the dressing and let stand a while before serving on lettuce.

Mrs. Aimee Wirt Winebrenner.

Surprise Salad

Remove inside of large tomatoes and in the cups thus formed place a hard boiled egg with the shell removed. Cover with a salad dressing and serve on lettuce leaves.

Mrs. 0. H. Hostetter.

Shrimp And Tomato Salad

Take 1 small tomato quartered for each plate on lettuce, surround with shrimp, serve with dress-ing. Mrs. Charles Billmyer.

Dressing

Take yolk of 1 hard boiled egg and 1 raw egg; mix very smoothly together in ice cold bowl, then add by degrees 3/4 cup oil, a few drops at a time. Stir with wooden spoon. When oil is half used add 1 teaspoonful salt, then use remaining oil. If sauce becomes too thick thin with vinegar or lemon. Add last 1/2 teaspoonful English mustard.

Mrs. Charles Billmyer.

Winter Salad

1 head lettuce, 2 lemons, 3 juicy apples, and 1 stalk celery. Pare apples and cut in slices, treat lemon likewise. Mix thoroughly with finely chopped celery, and cover with a mayonnaise dressing. Serve on lettuce leaves.

Waldorf Salad

Take equal parts of chopped celery, apples, and nuts; hickory nuts are best. Mix with a dressing made with the yolks of 5 eggs, 1/2 cup vinegar, salt, pepper, and 1 teaspoonful of sugar. Cook until it thickens, but do not boil. Thin with cream.

Mrs. Frank Bussom.