How To Unmould Jelly

Place the mould quickly in warm water, remove, put the serving dish over the top of the mould and invert them together. A very little heat will melt gelatine.

Tomato Jelly

1 cup of any kind of strong soup stock.

2 cups tomatoes. 1 slice of onion. 1 clove.

4 peppercorns.

1 teaspoonful salt. 1 teaspoonful sugar.

1 teaspoonful catsup.

2 tablespoonfuls granulated gelatine.

Boil all together for one-half hour or until the tomatoes are soft. Soften the gelatine in one-half cup of cold water, then stir it into the tomato when dissolved, and mould. A very pretty effect is obtained by moulding it in a ring mould. Have celery salad in the center mixed with mayonnaise or a cooked dressing, and surround it with lettuce. Or, mould with a salad moulded inside, or in small moulds, and garnish a salad around with them.

Another nice way to serve it is to mould in the shape of a cup and fill with a salad, resting on lettuce. This is done the same as Moulded Chicken Salad No. 3 by placing one mould or cup inside of another.

Grape Fruit Jelly

Put one-third cup of sugar and one-third cup of water in a sauce pan. Boil three minutes. Remove and add one and a half tablespoonfuls of granulated gelatine that has been soaked in two tablespoonfuls of cold water. One-half cup of grapefruit juice.

One tablespoonful of lemon juice, a little salt. Pour in molds.

Some Salads To Serve In Whole Tomatoes Or Peppers

Equal parts of celery, nuts and apples; or celery and nuts, celery alone. Chicken salad, celery and sweetbreads, equal parts; celery, mushrooms and English walnuts, equal parts. Grape fruit and nuts, equal parts. Celery, cucumbers and sweetbreads, in fact, almost any salad with the exception of fish and fruit salad, are served in tomatoes or peppers. To prepare the peppers and tomatoes, scoop out the centers and season.

Celery Jelly

1 cup cold water.

2 cups celery cut in 1/2 -inch pieces and the roots cut fine.

1 teaspoonful salt. 3 peppercorns.

Cook slowly until the celery is very tender, keeping about a cup of water in it all the time. When tender, mash through a strainer. To two cups of celery, after it is strained, add one tablespoonful of granulated gelatine that has been softened in two tablespoonfuls of cold water. Reheat until the gelatine is dissolved, then pour in moulds. Mould as you would chicken or tomato jelly.