Tomato Salad. No. 3
Peel round red tomatoes of equal size, and scoop out a bit of the fruit from the stem end. Keep them on ice till wanted, then fill them high with sauce Mayonnaise (see Sauces, p. 123) and celery cut into shreds of half an inch long. Place each on a young lettuce leaf on which a little sauce Mayonnaise has been put, and arrange on a flat dish. (Chopped hard-boiled eggs and lettuce may be used instead of celery.)