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Fishball Salad with Tomato Jelly

Pull into bits sufficient salt codfish to measure one cupful; wash, pare and dice sufficient raw potatoes to measure one pint; put both in a saucepan of boiling water and boil until the potatoes are done; drain well and mash thoroughly; beat in them one teaspoonful of butter, one beaten egg and a nice seasoning of pepper. Mold in balls the size of large marbles, dip each into slightly beaten egg, roll in fine bread crumbs, fry golden brown in smoking hot fat, and drain thoroughly on unglazed paper, then set away until cold.

In a saucepan place one-half can of tomatoes, one small slice of onion, one small bay leaf, four cloves, very little mace, one-half teaspoonful of salt, one quarter of a teaspoonful of paprika, and seven drops of onion juice. Simmer for fifteen minutes, add one-third of a box of gelatine which has been soaked in one-third of a cupful of water, stir until dissolved and press through a fine sieve. Add two tablespoonfuls of tarragon vinegar and pour into a wetted shallow pan. When firm, turn out carefully and cut into blocks. Marinate the fish balls with a French dressing. Arrange a bed of lettuce in the salad dish, pile on it the fish balls, garnish with the cubes of jelly. Serve with mayonnaise.