Cucumber Sauce.—Pare one-fourth cucumber; chop, drain, and add French dressing to taste.
ASPARAGUS SALAD.
Drain and rinse four stalks of canned asparagus. Cut a ring one-third inch wide from a red pepper. Put asparagus stalks through ring, arrange on lettuce leaves, and pour over French dressing.
TOMATO JELLY SALAD.
Season one-fourth cup hot stewed and strained tomato with salt, and add one-third teaspoon granulated gelatin soaked in a teaspoon cold water. Turn into an individual mould, chill, turn from mould, arrange on lettuce leaves, and garnish with mayonnaise dressing.
FROZEN TOMATO SALAD.
Season stewed and strained tomato with salt and cayenne. Fill a small tin box with mixture, cover with buttered paper, then tight-fitting cover, pack in salt and ice, equal parts, and let stand two hours. Remove from mould, place on lettuce leaf and serve with mayonnaise dressing.
TOMATO JELLY SALAD WITH VEGETABLES.
Cook one-third cup tomatoes with bay leaf, sprig of parsley, one-sixth slice onion, four peppercorns, one clove, eight minutes. Remove vegetables and rub tomato through a sieve; there should be one-fourth cup. Add one-eighth teaspoon granulated gelatin soaked in one teaspoon cold water, a few grains salt, and four drops vinegar. Line an individual mould with cucumber cut in fancy shapes, and string beans, then pour in mixture. Chill, remove from mould, arrange on lettuce leaf, and garnish with mayonnaise dressing.
TOMATO BASKET OF PLENTY.