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Seasonings (Lettuce leaves Mayonnaise)

Lettuce leaves Mayonnaise dressing Season stewed tomatoes more highly by cooking with them a bit of bay leaf, small slice onion, two cloves, one or two stalks celery, sprig of parsley, few peppercorns, or little paprika, and salt if necessary. Add a little water. Boil ten minutes.

Soak gelatine in one-fourth cup cold water. When soft, dissolve with hot strained tomato. (If tomato is very acid, add one-eighth teaspoonful of soda.) Pour into small cups or molds wet with cold water. When tomato is stiffened turn out on lettuce leaves. Sprinkle with chopped celery and serve with mayonnaise. Half this quantity will make four small molds. Canned tomatoes may be used. 1 Tomato Salad (with Cereal and Fish) Combine in sandwich fashion a thin slice of cold farina or cream of wheat, molded in small, round tins, with two slices raw tomato. Dispose sandwich on lettuce, place on each side a small sardine, and on top a spoonful of mayonnaise (see page 74).