Miss Parloa's Young Housekeeper / Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three

by Maria Parloa

Tomato and Lettuce Salad.

1-1/2 pints of canned tomatoes.

1/2 box of gelatine.

1 gill of cold water.

1 teaspoonful of sugar.

1/2 teaspoonful of salt.

1 head of lettuce.

1/2 pint of Mayonnaise dressing.

Soak the gelatine in the cold water for two hours. Heat the tomatoes to the boiling point, and stir the gelatine, sugar, and salt into the vegetable. Turn this mixture into a mould, and set away to harden. Have the lettuce washed and chilled. Arrange it in a flat dish, and turn the mould of tomatoes out upon it. Heap the dressing at the base of the mould. This salad may be made in winter when it is impossible to get the fresh tomatoes.