The Portland Woman's Exchange Cook Book

One can tomatoes cooked until soft with 6 whole cloves, a bayleaf, sprig of parsley, piece of onion and salt and pepper. Soak 1/2 box Knox's gelatine in Yi cup cold water. Add this to the tomato and when dissolved strain through a fine sieve. Season slightly with sugar and add the juice of a small lemon. When cold and it begins to thicken, add a medium-sized cucumber, chopped fine, the same amount of inside white stalks of celery, and Yi a green pepper, all chopped fine. Mold in small cups. This will serve 12 people. Mrs. F. M. Warren. Frozen Tomato Cream. 1 can tomatoes. 1 slice of onion. 1 stalk of celery. Large branch of parsley. Few sweet herbs. Cook for 40 minutes until water is well evaporated. Pass through sieve. There should be 1 cup of thick puree. Add Yi teaspoon of salt and Yi teaspoon of paprika. Let. become cold. Fold in 1 cup of cream, whipped solid; turn into mold; cover securely. Pack in equal measure salt and ice. Serve on lettuce leaves with mayonnaise. Mrs. E. W. Matthews. Tomato Jelly and Cheese. Yi box Knox's gelatine. Yi cup cold water. 2 cups tomato juice, strained before cooking. 1 onion. 3 bay leaves. 3 cloves. 1 teaspoon vinegar. Sugar, salt, celery salt, paprika and pepper to taste. Soak gelatine in a little water; cook tomato juice, onion, bay leaves and cloves about 20 minutes; then add gelatine and cook a while longer; then add sugar, celery salt, salt, pep- per and paprika ; let it boil up once and remove from stove. Put small amount of jelly in molds; when set, cover with grated cheese and fill molds with remainder of jelly. Serve with mayonnaise on lettuce leaf. Mrs. H. L. Mather. Tomatoes Stuffed With Pineapple. Peel medium-sized tomatoes. Remove thin slice from top of each and take out seeds and some of the pulp. Sprinkle inside with salt; invert and let stand half an hour. Fill tomatoes with fresh pineapple cut in small cubes or shredded, and nut meats, using two-thirds pineapple and one-third nuts, mixed with mayonnaise dressing; garnish with mayonnaise, halves of nut meats and slices cut from tops, cut square. Serve very cold on crisp lettuce leaves. Mrs. Wm. MacMaster. Sure and Quick Mayonnaise. 1 egg, both yolk and white. 1 teaspoon vinegar. 1 teaspoon salt. 1 teaspoon dry mustard. 1 teaspoon oil. Beat all together with Dover egg-beater, adding more oil, a teaspoon at a time, until desired quantity is obtained. Cayenne pepper or paprika may be added if desired. Mrs. Scott Brooke. Fruit Salad Dressing. Half cup sugar stirred with 1 round tablespoon cornstarch. Add 1 cup hot water. Cook 10 minutes. Add juice and grated rind of one orange and juice of half a lemon. Strain. When ready to serve stir in 1 cup whipped cream. It is better if it can stand overnight. Miss Kate W. Failing. Bocquef ort Cheese Dressing. Cheese the size of an egg. 1 good-sized clove of garlic, cut up. Yi teaspoon salt; rosen paprika to make red. 4 tablespoons olive oil. 1 scant tablespoon C. & B. tarragon vinegar. Yi teaspoon Worcestershire sauce. Do no mash cheese too finei Mrs. Kollock. Cheese Straws. 2 cups stale grated cheese. 1 cup flour. Yi cup butter. Cold water to make paste; dash red pepper. Cut in strips and bake in quick oven. Mrs. Wells Gilbert. Salad Dressing. Yi cup oil. 5 tablespoons vinegar. Yi tablespoon powdered sugar. Yi small onion, finely chopped; twice as much finely chopped parsley. 4 green bell peppers, chopped. 2 red peppers, chopped. 1 teaspoon salt. Let stand 1 hour in preserve jar, then shake hard for 5 minutes. This is delicious as a dressing for stuffed eggs and lettuce. Mrs. Ott. Cream Tomato Salad Dressing. 1 cup cream. 1 cup tomatoes, strained. Y4 cup lemon juice; salt. 1 teaspoon sugar.