Shrimps In Tomato Cases

One and one-half cups shrimps cut in small pieces, six tomatoes, two tablespoons butter, two slices onion, one cup bread crumbs, one-fourth cup cream, salt and paprika to taste. Remove the top of the tomato and scoop out the pulp. Melt the butter in the frying pan and fry the onion slices in it, then add the tomato pulp and cook for ten minutes. Stir into the mixture the bread crumbs and the cream, and when it is a thick, smooth paste, add the shrimps and cook for two or three minutes. Add the seasoning and put the mixture in the tomato cases, cold. They may be served in the raw cases, or, if preferred, the tomatoes may be put on a buttered baking dish and baked in the oven. Serve with toasted bread. - Contributed, Williams, Ariz.

Rice And Tomato Salad

Set cold boiled rice on the ice until very cold, scoop out the inside of large ripe tomatoes. Make a mixture of equal pans of the tomato pulp and cold rice and add a tablespoon of grated parmerican cheese, mix thoroughly, season with salt and paprika and fill the scooped tomatoes with the mixture. Set on the ice for an hour, then serve with a great spoonful of mayonnaise poured on tops and over each tomato. - Mrs. E. F. Metlar, San Francisco, Calif.

Tomato Salad

Peel and slice twelve nice, sound, fresh tomatoes. Set them in the refrigerator while you make the mayonnaise dressing. Take a head of broad-leaved variety of lettuce, wash and arrange the leaves neatly around the sides of a salad bowl. Place the cold sliced tomatoes in the center. Pour over any good dressing and serve. - Contributed.

Tomato Salad

Select very ripe, moderate sized tomatoes; remove the skins and the stem end, and a part of the seeds and center. Fill this hollow tomato with chopped onion, celery, bell pepper, some of the removed seeds and pulp; season with pepper and salt to taste. Put rich mayonnaise dressing on top, with a Queen olive. Serve individually on a lettuce leaf, with salted crackers. - Mrs. Wm. F. Dermont, Williams, Ariz.

Tomato Jelly Salad

One can tomatoes, one teaspoon salt, one-half teaspoon paprika; cook fifteen minutes, add two tablespoons granulated gelatine dissolved in one-fourth cup cold water, pour into individual molds. When cold, serve on lettuce with mayonnaise dressing. - Mrs. J. S. Salzman, Los Angeles, Calif.

Grover Cleveland's Tomato Salad

Take firm, ripe tomatoes and cut a slice from stem end. Remove the pulp and mix with fine chopped celery, onions, green peppers, apples and mayonnaise dressing. Fill the tomatoes with the mixture. - Mrs. E. L. Purdy, Gallup, N. M.

Tomato And Banana Salad

Slice thin tomatoes, bananas and hard boiled eggs. Cover with mayonnaise dressing, and sprinkle with chopped nuts. Serve on lettuce or nasturtium leaves. - Manistee Public School, Manistee, Mich.