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.
TOMATO JELLY
Heat to boiling point in agate saucepan
1 cup tomato juice and pulp
2 tablespoons mild vinegar
1 tablespoon gelatin
½ tablespoon sugar
Bit of bay leaf
1 slice onion
1 tablespoon lemon juice, and leaves from
1 stalk celery.
Stir until gelatin is dissolved, strain through fine strainer, and mold in small bread pan that measures about 4½ inches by 8 inches.
Cut in ½ inch cubes for serving.
MAYONNAISE DRESSING
Sift into a bowl
½ teaspoon mustard
½ teaspoon sugar
½ teaspoon salt and
Few grains cayenne. Add
1 egg yolk, mix well and add
1 tablespoon vinegar, stirring constantly.
Measure
¾ cup salad oil and add 3 teaspoons of the oil a drop at a time, beating constantly. Then while beating, add it 1 teaspoon at a time till mixture begins to thicken.
When very thick, add
1 tablespoon lemon juice and add remaining oil rapidly. The whole process should take about 7 minutes.