Stuffed Celery
Cut the celery into pieces convenient for handling. Fill the hollow of the celery stalks with cream cheese mixed with chopped pimiento, green pepper, and chopped nuts. Serve on the plate with another salad or as a relish.
Potato Salad
4 medium-sized potatoes. 1 cup finely cut celery. 1½ teaspoons salt. 1 teaspoon grated onion or more. ¼ cup chopped pickle. 1 cup salad dressing.
Cook the potatoes in their jackets in boiling salted water. As soon as the potatoes are tender, but not soft, drain them and remove the skins. When they are cold, cut the potatoes in small uniform cubes. Add the celery, onion, pickle, salt, and salad dressing. Mix together lightly to avoid breaking the potatoes and making them mushy. Chill thoroughly and serve on crisp lettuce leaves.
Tomato Aspic Salad
2 envelopes gelatin. 1 quart canned tomatoes. 1 tablespoon finely chopped green pepper. 2 tablespoons finely chopped celery. 1 tablespoon finely chopped parsley. 1 cup very finely shredded cabbage. 1½ teaspoons salt. ½ teaspoon onion juice. ½ teaspoon sugar.
Soak the gelatin in a small quantity of water. Boil the tomatoes for 5 minutes and strain through a fine sieve to remove the seeds. Pour the hot tomato juice over the gelatin and stir until it is dissolved. Add the salt, onion juice, and the sugar and chill. When the gelatin mixture is partly set, add the finely shredded vegetables and mix well. Add more salt if needed. Pour into wet custard cups and place in the cold until set. Turn these molds out on crisp lettuce leaves and serve with mayonnaise.