TOMATO JELLY
Cover one-half box of gelatine with one and one-half cups of cold water. Stew one quart can of tomatoes until tender and strain. Season with salt, pepper and sugar to taste and bring to boiling point. Pour hot tomato juice into the melted gelatine and add to this one hard boiled egg sliced thin. One small bottle of stuffed olives sliced thin and one-half cup of nuts. Pour into small molds wet with cold water and sreve on lettuce with oil dressing.
FRENCH DRESSING
⅔ cup oil,
½ teaspoon pepper,
⅓ cup vinegar,
¼ teaspoon mustard,
1¼ teaspoons salt,
1 teaspoon powdered sugar.
Put the ingredients in a pint preserve jar; fasten the cover, chill and shake well before using. Keep in the ice-box and use as needed. For use with fruit salad, omit mustard, Curry, Brand's A1 sauce, Worchestershire sauce, tomato ketchup, or similar condiments may be added in small amounts to vary the flavor.
WALDORF SALAD
Two cups of apples peeled and diced. Two cups of celery and one cup of nuts. Mix well together with oil dressing.
