Cover the slices of sweetbread with chaud-froid sauce and decorate with fine-chopped parsley or sifted yolk of egg; pour over a little melted aspic.

When the aspic is set, trim neatly, and arrange each round of sweetbread on a slice of chilled tomato.

Serve inside a border of lettuce around a salad made of the trimmings of the sweetbreads and a cucumber cut in cubes and dressed with mayonnaise.
[Illustration: Cress, Cucumber, and Tomato Salad.
(See page 41)] [Illustration: Tomato Jelly with Celery and Nuts.
(See page 43)] =Cress,-Cucumber-and-Tomato Salad.= Wash the cress and shake dry; arrange as a bed on a serving-dish, discarding the coarse stems; above this make a smaller bed of cucumbers, cut in slices or dice and dressed with French dressing, using three tablespoonfuls of oil and one of vinegar or lemon juice to a pint of cucumber.

Arrange peeled tomatoes, chilled and cut in pieces, upon the cucumbers.

Serve with French, cream or mayonnaise dressing.
=Tomatoes Stuffed with Cucumber.= Peel five tomatoes, cut off the stem ends and scoop out the pulp, thus forming cups; set, turned upside down, in a cool place.