Something Nice For The Salad Course Of A Luncheon Recipe

MRS. FRANK DUGGAN.



Select round tomatoes of equal size; peel and scoop out the seeds from

the stem end. Place the tomatoes on the ice till shortly before serving;

then fill with celery that has been chopped fine and mixed with

mayonnaise. Arrange the filled tomatoes on lettuce leaves on a flat dish

or plate. Garnish the dish further by placing the ends of celery and

sprigs of parsley on top of each tomato. Serve with toasted cheese,

biscuits, or salted wafers. Be generous with the filling. Use plenty of

the mayonnaise and celery and fill tomatoes to the top.

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