San Rafael cook book, 1906

TOMATOES STUFFED WITH SHRIMP OR CRAB— Mrs. Hugh S. Walker. To 1 lb. picked shrimp or 1 large crab, add the white part from 1 head of celery cut fine, a few chopped chives and mayoimaise to bind an'dj salt and cayenne to taste. Peel 10 or 12 tomatoes and after they have stood some time In the refrigerator scoop out the inside, fill the mixture, putting mayonnaise on top, and return to refrigerator until ready to serve. Gamish with crisp lettuce leaves before serving. A pimiento chopped and added to the mixture and another cut in pieces and put on the top in mayonnaise cs an improvement. GELATINE SALAD— M.S. Oge. Soak % box of Cox's gelatine in 1 cup of cold water 1 hr. Boil soup vegetables with 3 whole cloves, season with pepper and salt; put them into 1 qt. strained tomatoes; strain the boiling mixture and stir the gelatine into it while heating slowly on thp stove; strain again and fill sherbet glasses % full. When cold, turn out on salad plates and garnish with lettuce. Serve with mayonnaise dressing. MOULDED TOMATO SALAD— Mrs. 0. A. Thayer. 1 can Tomatoes, stew and strain, 1 teaspoon salt, 1 teaspoon sugar; soak % box gelatine in % cup cold water, add to tomatoes; add also a touch of cayenne and a little lemon; pour into small cups and chill. When it begins to set, add about 2 teaspoons chopped olives to each cup. When ready to serve turn from cups, take out small portion of tops of moulded tomato and fill space with chopped celery, (This is optional). Cover with mayonnaise and serve on lettuce leaf. Very good. TOMATO MOULDED SALAD— Mrs. W. F. Jones. Boil a knuckle of veal several hours, then add spices and vegetables, cook until well seasoned and strain. If the stock is good and strong no gelatine will he required and- the salad will taste much better than when gelatine is used. FROZEN TOMATO SALAD— Mrs. W. F. Jones. Press through a sieve sufiacient firm ripe tomatoes to have % qt. of juice, add 1 heaping teaspoon salt, dash of tabasco, salt spoon of paprika, tablespooni lemon -juice and a little grated onion. Dissolve 1 heaping tablespoon Knox gelatine in a little cold water, add a IHtle ■ boiling water and hold over steam of tea-kettle and when dissolved strain into tomatoes. Pour into ring shaped mold, individual molds or any mold you may have. Put waxed paper over, cover and bind with a strip of suet-saturated muslin and bury in equal parts of ice and salt for 4 hrs. Serve with lettuce and mayonnaise. TOMATO JELLY FOR SALAD— Mrs. Jas. W. Cochrane. Simmer 1 can tomato with 1 onion, 6 sprigs parsley, 6 stalks celery, 12 pepper corns for 20 min.; strain and add, while hot, % box gelatine, softened in a little hot water, 1 teaspoon salt, 4 tablespoons tarragon vinegar. Place a teaspoon in 6 small cups with a slice of hard boiled egg. Stand on ice until stiff, then add enough tomato to come % up. Chill again and then lay slices of olives, pimolas and hard boiled egg against side of cup and add a little tomato so when stiff it will held these slices in position. Then fill up the cup and chill for last time. When ready to serve dip in hot water for an instant and invert on bed of blanched lettuce or celery plumes, sticking a bit in the top. Serve with mayonnaise. TOMATO JELLY— Mrs. Geo. Boyd. % can or 2 cups tomatoes, 3 cloves, 1 bay leaf 1 slice onion, % oz of gelatine soaked in % cup of water, % teaspoon thyme, 1 teaspoon salt, 1 teaspoon sugiar, % teaspoon pepper. Boil together spices, onion and tomato until soft, add gelatine and stir until dissolved; strain andi pour into a ring shaped mould. When cold turn out and fill center with cut up celery and mayonnaise. Serve very cold. A DAINTY WAY OF SERVING TOMATO SALAD— Edythe Foster. Scoop out the inside of 6 cucumbers leaving % of an inch of tie white part next to the rind and fill with tomato that has been cut into dice with mayonnaise dressing.