3 hard-cooked eggs, chopped (use silver knife so white will not discolor)
2 roots celery or
1/2 pound endive cut in small pieces, and
Tomato jelly cut in cubes. Between piles place
Green pepper free from seeds and cut in strips. Make a nest of heart
leaves of lettuce in center and fill with
Mayonnaise dressing.

The salad ingredients may be mixed lightly together, when salad is
being served, or only those ingredients that are desired may be served
to each person.



TOMATO JELLY

Heat to boiling point in agate saucepan
1 cup tomato juice and pulp
2 tablespoons mild vinegar
1 tablespoon gelatin
1/2 tablespoon sugar
Bit of bay leaf
1 slice onion
1 tablespoon lemon juice, and leaves from
1 stalk celery. Stir until gelatin is dissolved, strain through fine
strainer, and mold in small bread pan that measures about 4 1/2 inches
by 8 inches.

Cut in 1/2 inch cubes for serving.