"figcenter" style="width: 300px;">Tomato Jelly with Celery and Nuts.

Cress,=Cucumber=and=Tomato Salad.

Wash the cress and shake dry; arrange as a bed on a serving-dish, discarding the coarse stems; above this make a smaller bed of cucumbers, cut in slices or dice and dressed with French dressing, using three tablespoonfuls of oil and one of vinegar or lemon juice to a pint of cucumber. Arrange peeled tomatoes, chilled and cut in pieces, upon the cucumbers. Serve with French, cream or mayonnaise dressing.

Tomatoes Stuffed with Cucumber.

Peel five tomatoes, cut off the stem ends and scoop out the pulp, thus forming cups; set, turned upside down, in a cool place. Chop fine the solid pulp from the tomatoes and one cucumber, chilled before chopping; stir into a cup of cream dressing and fill the tomatoes with the mixture. Salt and pepper will be needed in addition to that in the dressing. If at hand, a pimento may be chopped with the other ingredients, or two tablespoonfuls[42] of grated horseradish may be used. Serve at once on lettuce leaves.

Tomatoes Stuffed with Jelly.

Chop one sweetbread and one cucumber fine. To each cup (solid and liquid) add one-fourth a teaspoonful, each, of salt and paprica, a few drops of onion juice and a tablespoonful of capers; add also half a tablespoonful of granulated gelatine, soaked in two or three tablespoonfuls of cold water and melted over hot water. Stir until the mixture begins to congeal, then fill into tomatoes prepared as above. Set aside on the ice for half an hour, at least; then serve on lettuce leaves