Tomato Ice Salad Recipe

Put a quart can of tomatoes in a saucepan over the fire with half an

onion, a slice of green pepper, if convenient, three cloves, two bay

leaves, a sprig of parsley, a teaspoonful of sugar, and pepper and salt

to taste. Cook until the onion is tender--about ten minutes--remove from

the fire, press through a sieve fine enough to retain the seeds. When

cold freeze as water-ice and mould--a melon mould is very pretty for

it--pack in salt and ice in the usual way; turn it out in a nest of

crisp young lettuce and serve with a mayonnaise dressing in a sauceboat.

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