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. Breads Boston Brown Bread 1 cup corn meal. 1 cup rye meal. 1 cup whole wheat flour. 1 teaspoon salt. ¾ cup molasses. 2 cups sour milk and 1½ teaspoons soda, or 1¾ cups sweet milk and 4 teaspoons baking powder. Mix and sift the dry ingredients; add the molasses and the milk. Beat the mixture thoroughly. Pour the batter into a greased tin can or mold until it is about three-fourths full. Cover, and steam for 3½ hours. Remove the cover, and bake the bread in a moderate oven for ½ hour to dry it off. If the bread seems likely to crumble, loop a clean string around the loaf and cut slices by pulling the ends of the string. Cheese Straws 1 cup flour. ½ teaspoon salt. ¼ cup fat. 1 cup grated cheese. ¹/₁₆ teaspoon cayenne. 3 tablespoons water. Cut the flour, salt, cayenne, fat, and one-half of the cheese together with a biscuit cutter until the mass is well blended. Add the water and mix well. Toss on a slightly floured board and roll 2 or 3 times until the dough is smooth. Sprinkle on one half of the remainder of the cheese and roll again. Repeat this until all the cheese is used. Roll the mass out until about ¼ inch thick. Cut in strips ½ inch wide and 6 inches long. Place the strips on a baking sheet and bake until a delicate brown, in a hot oven, about 400°F. Waffles 1½ cups milk. 2 cups sifted cake flour. 3 tablespoons fat. 2 eggs. 3 teaspoons baking powder. 1½ tablespoons sugar. ¾ teaspoon salt.