For Luncheon and Supper Guests

by Alice Bradley

CRAB MEAT AND TOMATO JELLY SALAD

In a salad bowl lined with
Lettuce leaves, arrange separate piles of
½ pound crab meat
3 hard-cooked eggs, chopped (use silver knife so white will not discolor)
2 roots celery or
½ pound endive cut in small pieces, and
Tomato jelly cut in cubes.

Between piles place
Green pepper free from seeds and cut in strips.

Make a nest of heart leaves of lettuce in center and fill with
Mayonnaise dressing.

The salad ingredients may be mixed lightly together, when salad is being served, or only those ingredients that are desired may be served to each person.