Kirmess cook book

Shell and blanch the chestnuts; then boil about fifteen minutes, or until tender; drain and cool. When cool cut into quarters, add an equal quantity of fine- sliced celery, dress with French dressing, and serve on lettuce leaves. Sliced pimentos may be added. TOMATO JELLY. Mrs. Elmer S. Forbes. Boil together one carrot, an onion, three stalks of celery, a little parsley; then add one can of tomatoes and one teaspoonf ul of extract of heef . Boil ten minutes and strain, then add one-half of a box of Cox's gelatine, dissolved in cold water. Return to the fire, season, and let it boil up once. Serve in individual moulds, with lettuce and mayonnaise. TOMATO SALAD IN CUCUMBER SHELLS. Mrs. Elmer S. Forbes. Peel fresh large cucumbers, cut them in halves lengthwise, scoop out the centers, and put them in ice water. Chop ripe tomatoes, add a bunch of watercress, chopped fine. Fill the shells and cover with French dressing. TOMATOES STUFFED WITH NUTS AND CELERY. Janet McKenzie Hill, Boston. Peel the tomatoes; cut out a circular piece at the stem end of each and scoop out the flesh so as to form cups. Chill thoroughly, then fill with English walnut or pecan meats, broken into pieces, and celery, cut into small pieces, and mixed with mayonnaise. Serve on lettuce leaves. This salad is a new one and well worth trying. To make it, slice evenly in thick pieces good-sized tomatoes, two slices to a person. Cut slices of bread very thin and cut out in rounds, the same size as the tomato slices. Spread the bread thickly with stiff mayonnaise, and arrange the whole on lettuce, piling tomato, bread and tomato. Cover the top with more mayonnaise and arrange five half olives on each in the form of a star. TOMATO JELLY WITH STRING BEANS. Janet McKemie Hill, Boston, Cook tiny string beans until tender in boiling salted water; season while hot with onion juice, salt, pepper and tarragon vinegar. When cold add oil and toss the beans about until each bean is coated with the oil. Fill the center of the jelly, fashioned in a ring mould, with the beans, and sprinkle over them a fine-chopped pimento. Garnish with lettuce leaves. Fine-chopped chives may be used in the place of the onion juice; they are particularly appropriate in any bean salad. If the beans are large, cut in halves lengthwise and the halves crosswise. Tomato jelly may be served in a ring mould with turkey, oyster, plain chicken, French chicken, and other salads. The oysters should be scalded and drained, then marinated with French dressing. Chicken and turkey should also be marinated before mixing with celery and the mayonnaise or boiled dressing- . TOMATO AND STRING BEAN SALAD. Mrs. F. D. Gray. Peel medium size tomatoes, cut off the top and scoop out centre, forming a cup. Take cold boiled string beans, cut in small pieces, add a tablespoon each of chopped Spanish and green peppers and Spanish onions. Mix this with a mayonnaise ^ressin^ and fill the tomato cup with same, placing a tablespoon of mayonnaise on top of filling. Place tomato cup on lettuce leaf and serve. TOMATO AND CHEESE SALAD. Mrs, Livingston Gifford.