Tarragon vinegar, 1 tablespoon. Gelatin, 1 tablespoon✪ Tomato Jelly. Boil the tomatoes and strain. Return to the fire, and add the onion, vinegar, pepper, and gelatin. When the gelatin is dissolved take from the fire, and when cool, pour into a ring mold, and let it get perfectly cold. When served, the ring may be filled with almost any kind of salad, such as chopped celery, cucumber, potatoes, cab- bage, etc. TOMATO-JELLY AND CUCUMBER Ripe tomatoes, 1% pounds, Gelatin, 1 tablespoon. Onion, a slice. Tarragon vinegar, 1 teaspoon. Peppercorns, 2✪ Tomato-Jelly and Cucumber, Salt, pepper, sliced cucumber. 174 AROUND-THE-WORLD COOK BOOK SALADS Make a tomato-jelly by stewing the tomatoes till soft enough to pass through a sieve; strain off the seeds and skins. Put the tomato pulp over the fire, add a clove, onion slice, the peppercorns, vinegar and a pinch of salt. Melt the gelatin and add it also, and stir the mixture till the gelatin is entirely dissolved. Pour into the ring mold; when ready dip the mold into quite hot water for a moment, so as to loosen the jelly within. Fill the center of the mold with sliced cucumber, prepared with vinegar, pepper, and salt in the usual manner. RAW TOMATOES AND CTJCUMBEES Cut off the tops of large firm tomatoes; carefully remove most of the pulp, and keep the pulp and tomatoes in the re- frigerator, while you peel and cut into small dice, ice-cold cucumbers. Mix the cucumber dice with the tomato pulp, fill the shells, set them on crisp lettuce leaves, and pour a large spoonful of mayonnaise dressing✪ Raw Tomatoes and Cucumbers over each. TOMATO FRAPPf HAWAIIAN Tomato jelly (without gelatin), 1 quart. Cream, 1 pint. Lettuce leaves. Mayonnaise✪ Tomato Frappé. Make a quart of tomato jelly, omitting the gelatin. Whip the cream stiffly, beat them together, and place in a freezer and let it freeze. Cut slices of this and place on lettuce leaves; and on top put a spoonful of mayonnaise. 175 SALADS AROUND-THE-WORLD COOK BOOK TOMATO AND CELERY SALAD Tomatoes, % can, Cloves, 3, Gelatin, 14 ^ox. Salt, 1 teaspoon, Paprika, 1 salt-spoon, Bay leaf, %, Celery, finely cut, Lettuce leaves, English walnuts✪ Tomato and Celery Salad Mayonnaise. Place in a stewpan the tomatoes, cloves, salt, paprika, and a half of a bay leaf, and cook for 15 minutes. Add then one-fourth of a box of gelatin, which has been softened in a half -cup of cold water, and stir till the gelatin is dissolved, then strain into a border mold. "When firm, turn it out on a bed of lettuce leaves, and fill the center with finely cut celery, and broken English- walnut meats, moistened with mayonnaise, or with a boiled dressing. TOMATO ASPIC Tomatoes, about 12, Onion- juice, 1 teaspoon. Sugar, 1 teaspoon, Gelatin, i/4 package. Whole cloves, 2, Bay leaf, 1.✪ Tomato Aspic Stew the tomatoes till soft, then strain through a bag, without squeezing. There should be about 1 pint of the jnice. Put the juice over the fire, add the strained onion- juice, a bay leaf, and 2 whole cloves. 176 AROUND-THE-WORLD COOK BOOK SALADS Bring to a boil, and skim, and strain again. Boil up a third time, and stir into the liquid, while it is still on the fire, the half-package of gelatin, which has been soaking for an hour in a cupful of cold water. Wet a mold, and pour in the aspic. Set it away to form. It is useful to serve with lettuce as a dressing, or alone with a mayonnaise, or as a garnish with cold chicken, lamb, etc.

AI-modernized reading of the original text

Tarragon vinegar, 1 tablespoon. Gelatin, 1 tablespoon. Boil the tomatoes and strain. Return to the fire, and add the onion, vinegar, pepper, and gelatin. When the gelatin is dissolved take from the fire, and when cool, pour into a ring mold, and let it get perfectly cold. When served, the ring may be filled with almost any kind of salad, such as chopped celery, cucumber, potatoes, cabbage, etc. TOMATO-JELLY AND CUCUMBER Ripe tomatoes, 1% pounds, Gelatin, 1 tablespoon. Onion, a slice. Tarragon vinegar, 1 teaspoon. Peppercorns, 2, Salt, pepper, sliced cucumber. Make a tomato-jelly by stewing the tomatoes till soft enough to pass through a sieve; strain off the seeds and skins. Put the tomato pulp over the fire, add a clove, onion slice, the peppercorns, vinegar and a pinch of salt. Melt the gelatin and add it also, and stir the mixture till the gelatin is entirely dissolved. Pour into the ring mold; when ready dip the mold into quite hot water for a moment, so as to loosen the jelly within. Fill the center of the mold with sliced cucumber, prepared with vinegar, pepper, and salt in the usual manner. RAW TOMATOES AND CUCUMBERS Cut off the tops of large firm tomatoes; carefully remove most of the pulp, and keep the pulp and tomatoes in the refrigerator, while you peel and cut into small dice, ice-cold cucumbers. Mix the cucumber dice with the tomato pulp, fill the shells, set them on crisp lettuce leaves, and pour a large spoonful of mayonnaise dressing over each. TOMATO FRAPPE Tomato jelly (without gelatin), 1 quart. Cream, 1 pint. Lettuce leaves. Mayonnaise. Make a quart of tomato jelly, omitting the gelatin. Whip the cream stiffly, beat them together, and place in a freezer and let it freeze. Cut slices of this and place on lettuce leaves; and on top put a spoonful of mayonnaise. TOMATO AND CELERY SALAD Tomatoes, % can, Cloves, 3, Gelatin, 14 ^ox. Salt, 1 teaspoon, Paprika, 1 salt-spoon, Bay leaf, %, Celery, finely cut, Lettuce leaves, English walnuts Mayonnaise. Place in a stewpan the tomatoes, cloves, salt, paprika, and a half of a bay leaf, and cook for 15 minutes. Add then one-fourth of a box of gelatin, which has been softened in a half -cup of cold water, and stir till the gelatin is dissolved, then strain into a border mold. "When firm, turn it out on a bed of lettuce leaves, and fill the center with finely cut celery, and broken English- walnut meats, moistened with mayonnaise, or with a boiled dressing. TOMATO ASPIC Tomatoes, about 12, Onion- juice, 1 teaspoon. Sugar, 1 teaspoon, Gelatin, i/4 package. Whole cloves, 2, Bay leaf, 1. Stew the tomatoes till soft, then strain through a bag, without squeezing. There should be about 1 pint of the jnice. Put the juice over the fire, add the strained onionjuice, a bay leaf, and 2 whole cloves. Bring to a boil, and skim, and strain again. Boil up a third time, and stir into the liquid, while it is still on the fire, the half-package of gelatin, which has been soaking for an hour in a cupful of cold water. Wet a mold, and pour in the aspic. Set it away to form. It is useful to serve with lettuce as a dressing, or alone with a mayonnaise, or as a garnish with cold chicken, lamb, etc.

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Tomato JellyTomato-Jelly and CucumberRaw Tomatoes and CucumbersTomato FrappéTomato and Celery SaladTomato and Celery SaladTomato Aspic

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