Soak 1/2 box of gelatin in 1/2 cup; of cold water 15 minutes, or till soft. Stew one can of tomatoes till soft, cutting and mashing the pulp to hasten the process. For additional flavoring, stew with the tomato 1/2-inch bit of bay leaf, 1/2 teaspoon of mixed whole spices, 1 rounded tablespoon of celery salt and 1/2 a small Bermuda onion. Strain the tomato through a puree sieve, and if there is not enough to make 3 cups, add boiling water. Heat again to boiling point, add the soaked gelatin, stir till dissolved, then pour it into small cups or fancy moulds or into a ring mould, if individual forms are not desired. Chill, and when ready to serve, turn out and serve the small forms on lettuce leaves with mayonnaise, and chopped or whole English walnuts on top, or turn the ring mould out on a salad-dish, fill the center with any salad mixture you prefer, and garnish with any appropriate border of green. - Mrs. A. E. Whitney, 1760 Edgewater Pl., Chicago, 111.