362.—SPANISH SALAD
| 1 head of lettuce | 3 tomatoes quartered |
| 2 cups of half-inch cubes of bread | French Dressing (see No. 338) |
| 1 Spanish onion chopped fine | 2 sliced pickles |
| 1 cucumber sliced |
Shred the coarser leaves of the lettuce, and arrange in salad bowl on heart leaves; cover with bread cubes, sprinkle with onion, add cucumber and tomatoes, and pour French dressing over all. Garnish with pickles.
363.—SPANISH ONION AND TOMATO SALAD
| 1 head lettuce | 1 green pepper |
| 4 mild onions | French Dressing (see No. 338) |
| 2 ripe tomatoes |
Wash and dry lettuce, and arrange in salad bowl; peel onions, cut in very thin slices, and put on lettuce; peel and slice tomatoes, and place on onions; cut pepper in thin slices, remove seeds and veins, and place on tomatoes; cover with French dressing, and serve very cold with brown bread sandwiches.
364.—TOMATO JELLY SALAD
| 1 can tomatoes | 1/8 teaspoon soda |
| ½ onion | Dash of cayenne |
| 4 cloves | ½ bay leaf |
| 1 teaspoon salt | ½ box gelatine |
| 1 teaspoon sugar | ½ cup cold water |
Cook tomatoes and seasonings for twenty minutes; soak gelatine in cold water for a few minutes; add to tomato, and stir until dissolved; press through a sieve, and fill individual molds, which have been garnished with a slice of hard-cooked egg. Serve on lettuce with any dressing preferred. A small amount of clear jelly may be made by allowing mixture to drip through a jelly bag. Put into very small molds, and use as a garnish for cold meat or salads. The pulp left in the bag will make excellent soup.