hrough a sieve; in the meantime soak 1 ounce gelatine in
1/2 cup cold water for 15 minutes, add it to the tomatoes, put over
the fire and stir till the gelatine is dissolved; then strain
through a flannel jelly bag; fill the jelly into small patty forms
and set them in a cool place till firm.

911. +Tomato Jelly Salad.+-- Prepare a tomato jelly the same as in
foregoing recipe; turn it out of the small forms, lay into a salad
dish, stick small pieces of white celery into each one, put a border
of young lettuce leaves around it, pour over a mayonaise and serve
at once. Tomato jelly may be made in one large form and when hard
chopped coarsely and used for garnishing dishes of cold meats or
salads.

912. +Egg Salad.+-- Put 1/2 dozen eggs in a saucepan, cover with cold
water and boil them 10 minutes; transfer the eggs to cold water and
let them lay till cooled off; when cold remove the shells and cut
the eggs into quarters; put them into a salad dish with young
lettuce leaves, pour over a mayonaise dressing and garnish with
lettuce leaves.

913. +Eggs with Mayonaise.+-- Boil 1/2 dozen eggs 10 minutes; then
transfer them to a pan of cold water and when cold remove the
shells; take 6 small plates, put 2 lettuce leaves on each plate and
put an egg in the center of the 2 leaves in such a way that the
leaves stand round the egg like a tulip; pour over each egg 1
tablespoonful mayonaise and sprinkle over a few capers; serve a
plate to each person.

914. +Onion Salad.+-- Take 2 large Bermuda or California onions, peel
and cut them with a sharp knife into fine slices, put a layer of the
slices into a salad dish and pour over some fine mayonaise; then put
over some cresses and pour over more mayonaise; continue in this way
until all is used; cover with mayonaise, lay some cresses in a
circle round the dish and let it stand on ice for 10 minutes; then
serve.

915. +Alligator Pear Salad.+-- Take 2 alligator pears, cut them into
slices and put them into a salad dish; remove the shells from 4 hard
boiled eggs, break the yolks into small pieces and sprinkle them
over the sliced pears; cut the whites into fine strips, lay them in
a circle round the dish close to the pears, pour over a fine
mayonaise and lay a border of tender lettuce leaves round the edge
of dish.

916. +Jerusalem Artichoke Salad.+-- Scrape the artichokes carefully
and drop them into vinegar and water; mix 1/2 tablespoonful flour with
a little cold water, stir it