TOMATO LOAF
Strain the juice from 1 can of tomatoes through a sieve fine enough to stop all the seeds, and put in an enamelled saucepan to boil; season well with salt and pepper, and when it boils pour it onto enough gelatine dissolved in water to stiffen it. The amount of gelatine cannot be given, as the various vegetable gelatines, arrowroot, etc., vary in thickening power. Instructions as to the proper amount for each pint of liquid will come with every package. Set the jelly aside to cool, and arrange slices of hard-boiled egg on the bottom of custard cups or small plain moulds, and encircle these with slices of stuffed olive, pickled walnut, or truffles, or mushrooms. When the jelly is somewhat cooled, and so thick enough to hold down these garnishings when poured onto them, half fill the cups with it. Serve when set and ice-cold, turned out on lettuce leaves.