TOMATO SALAD
Strain one pint of tomato juice. Add one teaspoon salt, saltspoon pepper, one teaspoon onion juice. To this add one-fourth box gelatine. Put aside for half an hour to dissolve. Stir all together, put on stove, let come to a boil, take off, and pour into small cups. Set it in a cold place to harden. Arrange two or three small lettuce leaves on a plate, turn the tomato jelly in the centre of the leaves, and use French or any other dressing.