Cut 4 turnips in tiny dice; throw them into boiling unsalted water and cook until transparent. Drain carefully. Cover 1/8 box of gelatin with a 1/2 cup of cold water to soak for a 1/2 hr. Add the juice of 2 lemons, 1 teaspoon salt, 1 saltspoon of pepper, 1 tablespoon tarragon vinegar, and one of tomato catsup. Now add a pt. of boiling water. Rub the bottom of a bowl with a clove of garlic. Stir the mixture; strain through 2 thicknesses of cheesecloth into the bowl. Line the bottom of fancy molds with* this jelly. When hard, sprinkle with finely chopped truffle; fill in the blocks of turnip; cover with the jelly, which must be cool, not hard, and stand aside on the ice. When ready to serve turn on rounds of cold boiled tongue, and serve with French dressing. The "chokes" from the French or globe artichoke may be used in the place of turnips. - Mrs. C. J7 Can-thorn, Wilmette, 111.