Tomato Jelly Salad

1 can tomatoes.

1 onion (sliced).

1/2 doz. whole cloves.

1/2 doz. Knox's gelatine.

1 bunch celery (cut up).

Salt and pepper.

1 c. whipped cream.

Cook tomatoes, celery, onions and cloves together. Strain through a fine sieve. Dissolve gelatine in a little water and stir into the tomatoes; when partly cold, add cream. Pour all into a ring mold. When ready to serve, turn out, and fill the hole with chopped cabbage and nuts. Pour mayonnaise over the top.

This may be moulded with asparagus or hard-boiled eggs.

Stuffed Spiced Prune Salad

1 lb. prunes.

1 1/2 c. pecans.

1 c. brown sugar.

1/2 c. vinegar.

1 lemon.

1 tsp. each of nutmeg, allspice and cloves.

1 tbsp. cinnamon.

Salad dressing-lettuce.

Wash and soak prunes over night. Mix the vinegar, sugar, spices and sliced lemon, and boil five minutes. Add the prunes and let stand five minutes. Place in a dish and let them remain till cold. Remove the stone, and replace with a pecan. Serve on lettuce with mayonnaise.

Pineapple And Cucumber Salad

(Miss M. S. Mack.)

1 can of sliced pineapple.

1 large cucumber.

Juice 6 lemons.

1/2 c. sugar.

2 tbsp gelatine (dissolved in 1/2 c. cold water).

Take juice from pineapple and add lemon juice and enough cold water to make two cupfuls; add sugar, and allow to come to boiling point and color a light green; remove from fire and add gelatine. When partly cool, add the pineapple and cucumber which have been diced; pour into a wet mold or small individual molds; serve on lettuce. This salad does not have to be served with a dressing.

Fruit Salad

2 good-sized apples.

1 bunch celery.

1/2 pineapple.

1 good-sized cup of English walnuts.

1 grapefruit or orange.

Dash of salt.

Cut in attractive pieces and serve with mayonnaise dressing.

Pear And Cheese Salad

Allow one-half of a large canned pear for each serving, one cup of chopped pecans, one-half cup of boiled salad dressing, one-half cup of whipped cream, two Neufchatel cheese and some choice lettuce leaves.

Way of preparing: Drain the syrup from the pears, and wipe dry with a towel. Then place each half pear on a lettuce leaf. Mix the cream and salad dressing and add half the nuts. Fill the centers of the pears with this dressing and place half a pecan on each. Press the cheese through a vegetable press, forming a wreath around each pear. Serve the remaining salad dressing in a bowl, passing it with the salad.

Chicken Salad

1 medium-size chicken, cooked until tender.

1 cucumber, cut fine (seeds removed).

1/2 c. chopped olives.

2 hard-boiled eggs, cut fine.

1 tsp. salt.

1/2 c. celery, cut fine.

Remove skins and bones from chicken; cut meat in small pieces with scissors, mix with the vegetables, and add salt and enough salad dressing to make it hold together.

Pork tenderloin may be used instead of chicken. If the tenderloin is cooked in double boiler in milk, it is even more delicious than the chicken and less expensive.