1 can pimientos

1 can macedoine

Juice of one lemon

1/2 pint mayonnaise dressing

2 tablespoonfuls powdered gelatin

Cover the gelatin with four tablespoonfuls of cold water; let it stand ten minutes, then add a cupful of boiling water. Stir until the gelatin is dissolved, and add the juice of the lemon. Remove the pimientos from the can, rinse carefully in cold water, and cut off the tops to make them even. Open one pimiento at a time, and put it in an after dinner coffee-cup or a small round mould, allowing one to each person. Drain the macedoine and fill the cups. Add to the jelly a half teaspoonful of salt and a dash of red pepper. Fill the cups with the jelly and stand aside to harden. At serving time, turn out on lettuce leaves and pass with them mayonnaise. The stuffing may be changed to give variety or to make a more substantial salad. You may use nuts, cheese, or other vegetables. A stuffing of apple and celery is very agreeable.