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Tomato and Hickory Nut Salad

Dissolve a box of acidulated gelatine in cold water enough to cover it, using the pink powder inclosed in the gelatine.

Rub the tomatoes through a sieve, add salt and a pinch of red pepper and the dissolved gelatine, and after heating thoroughly and cooling add chopped hickory nuts and small pieces of celery.

Set to cool in a mold. Stir occasionally until it begins to set. When ready to serve, cover with the following dressing:

One teaspoon of salt, one teaspoon of sugar, one teaspoon of mustard and three tablespoons of vinegar. Stir in three eggs, one at a time; mix thoroughly. Cook in a double boiler. When cool mix in a pint of stiffly whipped cream and pour over the molded tomato and scatter chopped nuts over it. When serving have a dish filled with crisp, curly lettuce leaves beside your salad, put a leaf on the plate, then a spoon of salad and proceed to eat. Mrs D. L.

Bardwell.