Tomato Jelly Salad

Tomato soup, 1 can. Hot water, 1 can. Gelatine, 2 tablespoons.

Cold water, 1/2 cup. Salt and pepper. Sugar, 1 teaspoon.

Salad cream.

To the tomato soup add an equal quantity of water and bring to a boil with the seasoning and sugar. Soak the gelatine in the cold water for 1/2 hour, then stir it into the soup. Pour into small in-dividual molds which have been wet with cold water. Unmold on nests of lettuce leaves and serve with salad cream or mayonnaise.

Mrs. H. B. C, East Boston.

Pineapple And Grapefruit Salad

Pineapple, 1. Grapefruit, 2.

Celery, 1/2 cup. French dressing.

Cream mayonnaise.

Dice the pineapple. Halve the grapefruit and remove the seg-ments from the white skin. Mix fruit, drain and cool. Add celery cut fine. Put a portion of the mixture on each lettuce leaf with a teaspoon of French dressing made with fruit juice in place of vine-gar. On top of each place a tablespoon of cream mayonnaise.

Ginger Ale Salad

Granulated gelatine, 2 table-spoons. Cold water, 2 tablespoons. Boiling water, 1-3 cup. Ginger ale, 1 cup. Sugar, 2 tablespoons. Lemon juice, 1/2 cup.

Salt, a pinch. Celery, 2-3 cup. Apple, 1-3 cup. Shredded pineapple, 4 table-spoons. Preserved ginger, 2 tablespoons. Cream mayonnaise.

Soak gelatine in cold water for 5 minutes and dissolve in boil-ing water. Add ginger ale, lemon juice, sugar and salt. Let stand till it begins to thicken, then fold in remaining ingredients, chopped fine. Turn into mold which has been wet with cold water and chill thoroughly. Garnish with parsley and serve with cream mayonnaise.

Mint Jelly Salad

Mint, 1 bunch. Water, 1 cup. Lemons, 2.

Granulated gelatine, 1 table-spoon. Mayonnaise.

Chop the mint fine and simmer in the water for 30 minutes, strain. Add the juice of the lemons, and the gelatine, softened in a little cold water. Heat through and pour into a pan to harden and become thoroughly chilled. Cut in cubes and serve with mayon-naise on lettuce leaves.

Prune And Nut Salad

Soak prunes and bring them to the boiling point, then cool and carefully remove the stones. Fill the cavities with nut meats of any sort - walnuts, blanched almonds, or pecans are best. Serve 4 or 5 prunes to each person in a nest of lettuce leaves with French dressing.

Fruit Salad With Prunes

Prunes, 1/2 pound. Orange, 1.

Pineapple, 1 cup. Banana, 1 cup.

Lettuce.

Stew prunes till tender and remove stones. Add diced pine-apple (either canned or fresh), shredded orange and banana, sliced. Mix well and pile in bowl of crisp lettuce. Serve with dressing.

Banana And Nut Salad

Bananas, 6. Peanuts, 1 pint.

Boiled salad dressing, 1 cup. Whipped cream, 1 cup.

Cut bananas in halves crosswise, then slice in halves lengthwise. Roll in the peanuts, ground very fine. Mix salad dressing with whipped cream and pour over bananas. Serve on lettuce leaves.

E. M. P., Manchester, X. H.

Fruit Salad In Pineapple

Pineapple, 1. Orange, 1.

Apple, 1.

Cream mayonnaise, 2-3 cup.

Strawberries, 12.

Cut the pineapple in half lengthwise, carefully. With a sharp knife remove the pineapple, discarding the core, and cut small. Add the pulp of the orange and the apple, both chopped, and the mayon-naise. Mix carefully and refill pineapple shells. Place pineapple on a nest of lettuce leaves and place around it the strawberries. Serve very cold. Nuts may be added if desired, and candied cherries used in place of the strawberries.

Grapefruit Salad

Grapefruit, 1. Chopped nuts.

Neufchatel cheese. French dressing.

Peel a ripe grapefruit and remove all white skin. Chill and arrange sections on lettuce leaves, cover with a layer of chopped walnuts or pecans and then a layer of cheese put through a ricer. Pour over all a good French dressing. L. S. B., Brookline.

Alligator Pear Salad

Cut a large alligator pear around in rings, and slip these from the seed. Lay each ring in a nest of lettuce leaves and on each ring lay a slice of tomato. Place a spoonful of mayonnaise on the tomato and top with a tiny raw or pickled onion.

Mrs. G. H., Allerton.