Cut cucumbers and tomato pulp into small pieces and stew until tender. Rub through a sieve, season highly with salt, pepper, and vinegar, and add enough soaked and dissolved gelatin to stiffen. Pour into tomato-shells, chill, and serve with mayonnaise. - Mrs. C. E. Worth, Wheeling, 111.

Variation I

Cut a slice from top of a large tomato, scoop out center with spoon, being careful not to break skin. Fill with a mixture of any of the following: Chicken, shrimp, cooked, sweetbreads, cooked, and broken crab, veal and celery, cooked, pickled tongue, finely cut, cold lobster, dried beef or any cold leftover meat. Fish, fowl or vegetables, sliced, quartered, halved or chopped, hard-boiled eggs, halibut scallops, chopped cress, celery, diced, cucumbers, tomato pulp, cooked peas, cucumber aspic, cut fine, cabbage. Season with a few capers and a little chopped pickle. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Variation II

Scald 6 tomatoes so that the skins can be easily removed. Cut a slice from top of each, and with a small! spoon remove seeds. Peel 2 cucumbers and cut into dice, season highly and mix with at least half of the dressing. Fill tomato cups with this, and put another spoon of the dressing on top. Sprinkle a very little finely chopped parsley over, and serve on a bed of lettuce leaves. The cucumbers may be omitted and chopped nuts added instead. - Mrs. D. E. Allen, 423 9th St., Wilmette, 111.