Egg-And-Tomato Salad

Cut hard-cooked eggs in lengthwise quarters, after removing a slice from one end that the eggs may stand level. On individual plates set slices of ripe tomato with two or three heart-leaves of lettuce; on each slice of tomato set one of the prepared eggs, held together with a ring cut from a slice of tomato. Surround with 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 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 with either mayonnaise, boiled or cream dressing. Calf's brains, chicken, veal, tongue or ham may be substituted for the sweetbread.

Tomates Farces A L'Aspic

Ingredients

6 even-sized ripe tomatoes. 1 pint of aspic jelly. 1/2 a cup of lobster meat, chopped fine.

1 tablespoonful of capers. 2 yolks of hard-boiled eggs. Mayonnaise, parsley, lettuce.

Method

Scoop out the centres of the tomatoes, after removing the skin, and chill thoroughly. Pass the yolks through a sieve, add to the lobster, with the capers, half a cup of mayonnaise and half a cup of chicken aspic, thick and cold, but not set; stir these in a dish standing in ice water until nearly set; then fill the cavities in the tomatoes with the mixture. Brush over the outside of the tomatoes with half-set aspic; when the aspic is set, repeat twice, then set aside on ice for some time before serving. Serve on a bed of lettuce seasoned with French dressing. Garnish each tomato with a sprig of parsley and the salad-dish with blocks of aspic. Anchovies or any cooked fish may be substituted for the lobster. Serve with mayonnaise.

Tomato Jelly

Soak three-fourths a box of gelatine in half a cup of cold water. Cook a can of tomatoes, half an onion, a stalk of celery, a bay leaf, two cloves, a teaspoonful of salt and a dash of paprica ten minutes. Add two tablespoonfuls of tarragon vinegar and the gelatine, stir till dissolved, strain, and mould in a ring mould. "When cold turn from the mould and fill the centre with:

Tomato Jelly with Celery and Nuts.