The international cook book

Mix tomatoes, onion, and spices. Simmer for one-half hour. Rub through strainer. Add gelatine softened in cold water. Pour into mould. Let stand overnight. Turn out on bed of lettuce leaves. Garnish with parsley. Serve with Mayonnaise dressing. Tomato Jelly 1 tablesp>oon gelatine }/i teaspoon salt (or other seasoning) }i cup cold water i cup stewed and strained tomato Soak gelatine in cold water until softened, add hot tomato and seasoning. Pour into small moulds and dull thoroughly. When ready to serve, turn out on lettuce leaves. Garnish with capers, or olives, hard-cooked eggs, or pickles. Serve with mayonnaise dressing. Perfection Salad 2 tablespoons granulated gelatine 6 small pickles (chopped fine) yi cup cold water 2 cups boUing water yi cup vinegar 14 cup sugar 2 tablespoons lemon juice i teaspoon salt I cup diced celer>' i cup finely shredded cabbage I green pepper (cut fine) 2 pimentos (chopped fine) Soak the gelatine in cold water for five minutes. Add vinegar, lemon juice, boiling water, sugar, and salt. Stir until dissolved and set in a cool place. WTien the mixture begins to set, add the remainder of ingredients. Turn into moulds which have been rinsed with cold water. Chill until firm. Ser\-e on lettuce leaves with mayonnaise dressing. Garnish with parsley. Jellied Cheese Salad I pound American cheese (grated) Salt and pepper ^ cup cold water 2 tablespoons gelatine lyi cups boiling water Soak gelatine in cold water. Dissolve in boiling water. Pour into mould. When gelatine begins to set, beat yA\h rotary beater. Mix thoroughly ^^'ith one cup whipped cream. Add RECIPES 279 cheese. Pcrar into mould and allow to set. Serve with peaches or pears on bed of lettuce. Cuounber Salad Slice one cucumber fine, and let stand one-half hour in ice water. Then drain. To one-half cup hea\'y cream add two tablespoons lemon juice, one-eighth teaspoon salt, dash of pepper, and one teaspoon sugar. Mix this dressing with cu- cumber and serve on lettuce leaves. Garnish with paprika and parsley. Cream Cheese Anchovy Salad I can pesus 3 tablesp)oons top milk I cream cheese >2 cup celery (cut fine) 3 tablespoons anchovy paste Drain pears and arrange on bed of lettuce leaves with hollow sides up. Add top milk to cream cheese and anchovy paste and mix thoroughly. Add celery-. Fill center of pears with mixture. Serve with a French dressing and garnish with paprika and parsley. Cabbage Pineapple Salad I medium head cabbage (shredded) i caii pineapple (diced) ^ poxmd marshmallows (quartered) Put cabbage into cold water for half an hour. Drain. Add marshmallows and pineapple. ^Mix thoroughly ^vith one cup boiled salad dressing and one cup whipped cream. Serve on a lettuce leaf garnished with paprika and parsley. Apple Celery Salad 6 red apples (cut not too fine) i cup celery (cut not too fine) I cup walnut meats Mix these ingredients with boiled salad dressing. Turn on lettuce leaves, and top with whipped cream. Garnish with paprika and parsley. 28o THE INTERNATIONAL COOK BOOK Cranberry Salad