Tomato Jelly I

2 tablespoons sugar 1/2 teaspoon salt 2 tablespoons Knox gelatine 1/2 cup cold water.

1 pint strained tomatoes Several stalks celery 1 small bunch parsely 1/2 cup vinegar.

Soak gelatine in cold water. Heat vinegar, salt, pepper and tomato to boiling point and add to gelatine, add other ingredients and pour into molds or a single mold. Chill and serve.

Mrs. F. D. Deibler.

Tomato Jelly II

2 cups tomatoes.

3 cloves.

1 bay leaf.

1 slice onion.

1/4 box Knox gelatine.

1/2 teaspoon thyme 1 teaspoon salt 1 teaspoon sugar 1 teaspoon pepper 1/2 cup water.

Soak gelatine in water. Boil together tomatoes and spices. Add gelatine and stir until dissolved. Strain into molds to stiffen.

Asparagus or any desired vegetable may be added to this mixture when it is put into the molds.

Minnie R. Terry.

Tomato Aspic

1 quart tomatoes 1 cup diced celery 1/3 cup green peppers 1/3 cup stuffed olives 1/3 cup sour pickles.

1 box Knox gelatine 1/2 cup cold water 3 tablespoons vinegar 1/8 teaspoon cayenne.

Soak gelatine in cold water. Mash tomatoes to a pulp, using pulp and juice, but do not heat. Dissolve gelatine over hot water. Chop peppers, pickles and celery and slice olives. Combine tomato, gelatine and vegetables and pour into molds to get firm. Served with chicken a la King, hot biscuits and Chase and Sanborn's coffee this makes a very attractive luncheon.

Mrs. W. H. McCoy.