CELERY STICK SALAD No. 2.
Prepare celery as in recipe for Celery Stick Salad No. 1. Fill grooves with cream cheese mashed with pimento. Serve in same way.
CELERY SALAD.
Chop crisp celery and mix with blanched, broken pecan meats. Put two romaine lettuce leaves on each plate, and in the middle, along the length of each leaf put a little row of the mixture, with a small stream of mayonnaise on top.
TOMATO JELLY.
Mash fresh tomatoes through a sieve, enough to make pint and half. Dissolve one package of gelatine, add to tomatoes, season with cloves, salt, celery seed and white pepper. Boil a few seconds, remove from fire, strain, and when cold set near ice.
CUCUMBER SALAD.
Two long glass house cucumbers and one medium white onion sliced thinly and soaked in ice water. Drain well and lightly mix with two cold, firm tomatoes cut with a sharp knife into small pieces. Add a little Worcestershire sauce and a pinch of sugar to a plain French dressing and pour over salad and serve on lettuce leaves.
CAULIFLOWER SALAD.
Boil cauliflower in salted water until tender and drain. Put a spray of it on a lettuce leaf with a few blocks of hard boiled egg. Dress with a spoonful of mayonnaise dressing.