1/2 cup canned tomatoes 1/2 cup water 1 slice bread 2 tsp. butter 1/4 tsp. salt Pour tomatoes and water in a saucepan and allow to cook slowly for 20 minutes, add salt and a dash of pepper. Toast and butter the bread, pour the cooked tomatoes over it and serve at once. FRENCH DRESSING _131 calories_ 1 tbs. oil 1/3 tbs. vinegar, or lemon juice Dash of pepper and salt Have all ingredients cold; mix salt and pepper together; stir in the oil, add vinegar or lemon juice slowly, beating briskly to form an emulsion; use immediately or ingredients will separate. Use as little salt as possible in nephritic conditions. MAYONNAISE DRESSING _2109 calories_ 1 egg (yolk only) 2 tbs. lemon juice (or vinegar) 1/2 tsp. salt 1/2 tsp. mustard (dry) Dash red pepper 1 cup olive oil Method of Mixture: Mix dry ingredients with yolk of egg thoroughly; add all the acid (use Dover beater). Now add, one teaspoonful at a time, the olive oil; beat continually until the mixture thickens (after 8 teaspoons of oil have been added). Put in oil by tablespoonfuls until all is incorporated. This method shortens the time of making at least one-half, and the dressing rarely curdles as it often does in the old methods. Whipped cream may be added to dressing before serving. Mayonnaise will keep if placed in a cool place, and the above quantities are more easily handled than smaller amounts. ~Gelatin Jellies~ LEMON JELLY _150 calories_ 2 lemons (juice only) 1/4 cup sugar 3 tsp. granulated gelatin 1 tbs. cold water 1 egg white 1 cup boiling water ORANGE JELLY _280 calories_ 3 tsp. granulated gelatin 1 tbs. cold water 1/4 cup boiling water 6 tbs. lemon juice 3 tbs. sugar 2 drops orange extract 1/2 cup orange juice GRAPE JUICE JELLY _315 calories_ 1/4 cup boiling water 1/2 cup boiling grape juice 3 tsp. granulated gelatin 1 tbs. cold water 1 tbs. lemon juice 3 tbs. sugar _Method for Fruit Jellies._--Soak gelatin in cold water about 2 or 3 minutes, then pour over it the boiling liquid; add sugar and fruit juice; strain through cloth into wet molds. Set in cold place to stiffen; when firm, unmold. Serve with whipped cream, or pour liquid into baskets made from oranges or grapefruit hollowed out and the edges scalloped, or pour into shallow pans, and cut in 1/2-inch blocks when firm, and serve on a bed of whipped cream. WINE JELLY _127 calories_ 1/2 cup boiling water 3 tbs. sherry wine 1-inch piece of cinnamon 1 tsp. lemon juice and the yellow rind from 1/4 lemon 3 tbs. sugar _Method for Wine Jelly._--Put water, wine, lemon juice, peel, cinnamon, and sugar into a saucepan, allow to boil 5 minutes, pour over gelatin (which has been soaked in cold water). If jelly looks cloudy return to saucepan, and add 1/2 egg white beaten stiff, allow to boil 1 minute, stirring constantly, and strain into mold. Serve with whipped cream. ~Water Ices~ LEMON _276.5 calories_