Scald and peel solid tomatoes of equal size and take from the stem end part of the pulp. Chop into half-inch pieces crisp white celery and sweet peppers. Mix thoroughly with French dressing, and put in the tomatoes. Serve on lettuce leaves with French dressing. Let the stuffing rise above the tomato.
1/2 cup diced cucumbers
1 cup cut celery
Select firm, well-shaped tomatoes. Cut off the stem, and remove the pulp. Prepare the cucumbers, celery and apples. Mix with these vegetables the tomato pulp and then with the cream dressing and the salt. Fill the tomato cups with this.
Scald and peel firm tomatoes. When cold, cut in six sections which remain joined at the stem end. Mix a cream cheese with enough spinach extract to color it a delicate green, mold into balls the size of marbles and put three balls in center of each tomato. Serve with French dressing.
Scald and peel tomatoes of a uniform size and from the stem end remove some of the pulp. Fill with a spoonful of cooked corn cut from the cob when cold, cover with a cheese dressing and serve on lettuce leaves. Dust the tomato with salt and pepper before the filling is put in and season the corn well. It is well to put the tomatoes on ice for half an hour after they have been scalded and peeled to make them firmer. Sprinkle finely chopped parsley over the stuffing for a touch of color.
Soak half a box of vegetable gelatine in a cup of warm water until dissolved; when cold add it to one pint of well seasoned tomato sauce and stir until it begins to set. Pour into a wet border mold and leave until set. Turn it out on a dish, cut celery into one inch lengths, mix it with cream dressing and put in the center of the mold. Serve with small lettuce leaves around the dish.
Make the tomato jelly as above and put in a cool place until firm. Chop four large cucumbers rather fine and mix them with four tablespoonfuls of French dressing. Turn the jelly on a dish when set, and fill the center with cucumbers. Serve with cheese dressing and garnish with lettuce or cress.
Pare and core an alligator pear and divide it in half. Serve on lettuce with French dressing poured over it.
Mix chopped nuts with Neufchatel or cream cheese, adding a little cream if necessary, season with paprika and salt, and cut into cubes. Peel and dice four apples and marinate them with lemon juice to prevent discoloration. Arrange the cheese on lettuce leaves, and put the diced apple in the center. Serve with French dressing made with lemon juice.
2 cups diced apples
2 cups cut celery
1 cup cream salad dressing
To prepare the apples, peel and cut as nearly as possible into half-inch cubes. Marinate the apples with a tablespoon-ful of lemon juice. Mix well in order to prevent discoloration. Cut the celery quite finely and mix with the apples. Mix these ingredients with the cream salad dressing and serve with a garnish of lettuce.