TOMATO JELLY SALAD.
Mould tomato jelly in individual cups and put on ice. When ready to serve turn out on lettuce leaves with Green Mayonnaise and capers on top. This can be varied by putting nuts and chopped celery in jelly just before it congeals.
GUAVA SALAD.
Select large, lemon guavas, cut off tops and scoop out seed. Dip hulls in lemon water to prevent turning dark. Mix sliced truffles with broken pecan meats, fill hulls and put mayonnaise mixed with Cream Substitute on top. Serve on lettuce leaves.
Bridge Salads.
LETTUCE AND MAYONNAISE.
Mix finely minced capers and cucumber pickles with mayonnaise and add a suspicion of mustard and grated horseradish. Select small white cup shaped lettuce leaves and put a teaspoonful of the dressing on each leaf. This is nice to serve with hot fried scallops, one leaf on each plate.
GRAPEFRUIT AND PINEAPPLE SALAD.
Begin at the stem end of grapefruit and cut the peel nearly half way in six deep points. Curl the points back towards the outside of the fruit. Scoop out the meat, remove all seeds and white skin and mix with equal amount of shredded pineapple. Color the inside of the grapefruit case a cherry red with a tablet, dissolved in water, that comes with gelatine. In the bottom of case put a folded lettuce leaf—otherwise it would be too large—and fill with the fruit mixture.