curl them back from the tomato. Then slice or split the meat of the tomato into two rows of petals, making three rows in all. Bend or curl the petals carefully back away from the center or round ball of seeds. In the center of tomato or seed ball make a hole and fill with mayonnaise with a drop of Green Mayonnaise on top. Place on lettuce leaf. This is a little trouble, but is a dainty, pretty way to serve tomatoes. It is very necessary to have fresh firm tomatoes and a knife with a small sharp blade.

GRAPEFRUIT JELLY.

Dissolve one package of gelatine in one cup of warm water, add three cups of strained grapefruit juice and one tablespoonful of sugar. Let come to a boil, remove from fire and put into a square porcelain mould.

Dissolve one package of gelatine in one cup of boiling water, add three cups of claret with one tablespoonful of sugar. Mould in a square porcelain mould. Put a square of grapefruit jelly on top of a square of claret jelly and a few red salad cherries stuffed with nuts on top. Serve with Nut Dressing on large lettuce leaves.

GOLDEN-ROD SALAD.

Tear lettuce leaves into uneven sprays, stripping the stems about two inches. Dip in French dressing, gently shake and put on pretty salad plates, one spray on each plate. First cover the sprays with ground pecans or peanuts and then with grated egg yolks. By the side of the salad put a ring of the whites of the eggs with a spoonful of deep Yellow Mayonnaise in them. Serve browned almonds with this. To brown almonds: blanch them and brown in smoking hot olive oil and butter. Drain and sprinkle lightly with salt.

SALMON SALAD.

Flake salmon, mix with English walnuts, blanched, chopped celery and mayonnaise, mixed with a little chopped chow chow. Serve in lengthwise halves of large green peppers on lettuce.

SAPODILLO SALAD.

Cut fruit in half, remove seed, dress with Lemon Dressing and eat with a spoon. Serve on lettuce leaves.

CABBAGE PALMETTO SALAD.

Get the tender, white buds from tops of cabbage palmettoes, cut in inch pieces and soak in ice water one hour. Drain, sprinkle with cayenne and mix with equal quantity of diced celery. Serve with Cooked Dressing and a few pearl onions.

PORCUPINE SALAD.

Peel six long firm ripe pears, cut lengthwise in halves and core. Cover with water, add one tablespoonful of sugar and one of lemon juice; simmer until tender but still firm. When ice cold, stick the outer side of each piece full of almond bristles, made by splitting blanched almonds and cutting lengthwise into narrow pieces. In the large end of each half of pear put two tiny round eyes cut from maraschino cherries and in the small end stick a small curved piece of conserved citron for the tail. Serve on lettuce leaf, one to each person. On side of plate put a spoonful of mayonnaise with two pistachio nuts in it. Canned pears may also be used for this salad.

BIRD’S NEST SALAD.

Select large apples, peel and cut lengthwise into shoe strings, or small as can be cut not to break, letting the pieces fall into a pan of lemon water. On a white lettuce leaf make a nest or pen of apple shreds and fill with white cherries stuffed with nuts. Dress with a spoonful of Red Mayonnaise on top. The apples should stay in lemon water about five minutes and then put on a cloth to drain before using.

BANANA SALAD.

Peel bananas and slice in round thin slices; squeeze a little lemon juice over them and mix with equal quantity of blanched English walnuts. Serve on white lettuce leaves with mayonnaise.

SARDINES IN LEMON JELLY.

Put one small sardine in the bottom of each individual mould or cup and fill half full of lemon jelly. Just before it hardens put a slice of firm cold tomato on each and put by the ice. When firm turn out of moulds on lettuce leaves, tomato slice down; the sardine moulded in the bottom will become the top of the salad. Put a ring of boned and flaked sardines around salad and serve with mayonnaise.

Salad Sandwiches.

CHICKEN SALAD SANDWICHES.

Slightly mash chicken salad with a potato masher, mix with mayonnaise and spread between small squares of white bread.

CAVIAR SANDWICHES.

Mix caviar with Lemon Dressing (minus the salt), spread between buttered slices of white bread dotted with small flakes of lettuce.

ANCHOVY SANDWICHES.

Mince truffles and olives finely, mash with anchovies and spread on slice of white bread; butter another slice and put sandwich together with a leaf of lettuce dipped in French dressing.

PIMENTO SANDWICHES.

Peel a Pullman loaf of white bread and slice in medium slices. Spread the top of one slice with Red Mayonnaise mixed with mashed tomato, the lower side of the next slice with slightly melted butter, the top of the same slice with the Red Mayonnaise mixture and so on until you have four slices, the top slice to be spread with butter only on the under side. Of course this leaves nothing on the outside of either the top or bottom slice. Stack four slices, gently press together and wrap in oil paper until needed. Slice crossways and carefully lay on sandwich plate.

PEPPER SANDWICHES.

Follow the same directions given for pimento sandwiches using Green Mayonnaise instead of Red.

YELLOW MAYONNAISE SANDWICHES.

Make in the same way as the two preceding recipes using Deep Yellow Mayonnaise mixed with finely ground nuts. The three kinds of sandwiches served together on a large tray look very attractive.

SARDINE SANDWICHES.

Bone sardines, mash, sprinkle with paprika, mix with Lemon Dressing and spread on slices of white bread. Tear lettuce into small pieces with the fingers, dot it over the slices and cover with a buttered slice of bread; press together slightly and cut into any desired shape.

PEARL ONION SANDWICHES.

Butter white bread, cover with minced pearl onion pickles, then a lettuce leaf, spread with mayonnaise and top with a plain slice of bread. Slightly press together, trim, and cut in any desired shape.

ONION SANDWICHES.

Prepare white onions by directions in Pointers, mince finely and mix with French dressing. Put between slices of buttered bread, cut from a Pullman loaf. Cut each sandwich into three slices, making narrow, long sandwiches. These are also nice made in the same way, using salt and pepper instead of French dressing.

PEANUT SANDWICHES.

Mix peanut butter with mayonnaise, spread on thin slices of white bread, dot over with small pieces of endive and cover with a piece of buttered bread. Roll, and wrap separately in oil paper. When served unwrap and slip each sandwich into a green pepper ring. Select small, long green peppers and cut into rings.

SALMON SANDWICHES.

Sprinkle finely minced salmon with cayenne, mixed with chopped celery and olives. Add mayonnaise and spread on white bread with lettuce leaf between.

HAM SALAD SANDWICHES.

Mix potato salad with a little mayonnaise and chow chow pickle chopped finely; mash all together and spread on thin slices of cold boiled ham. Butter a thin slice of white bread, lay the slice of ham on it, cover with