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Jellied Salad in Tomato Cases (As sweetbreads at this season)

As sweetbreads at this season are plentiful, they may be used in connection with the jelly or any vegetable mixture may be substituted as preferred. A rather new way of serving cucumbers is to pare and grate them and to drain off half of the clear liquid. To the remaining liquor and pulp take for each cupful, one-half of a tablespoonful of granulated gelatine and soak in a few spoonfuls of water; when soft, set over hot water until melted. Add this to the prepared cucumbers, together with salt and white pepper to taste and one tablespoonful of lemon juice. Allow one good sized tomato for each person, cut off the stem ends, scoop out the pulp and turn upside down to drain. Fill with the cucumber mixture (to which some fine cut meat may be added if desired), and stand on ice until the mixture jellies. Serve in lettuce cups, decorating the top of each tomato with a spoonful of mayonnaise and serving with it a small dish of the dressing.