Chop fine 1 cup of cold cooked ham, and season with salt, pepper, celery seed, and chopped onion. Add 1/2 a cup of bread crumbs and mix to a smooth paste with French dressing. Stuff tomato shells, and serve on lettuce with mayonnaise. - Mrs. Chris. Worthington, Des Plaines, 111.

Variation I

Peel small tomatoes, and cut out the hard pieces around the stem ends, to make tomato cups. Sprinkle inside lightly with salt and pepper, and fill with equal portions of celery and walnuts, cut in pieces and mixed with mayonnaise dressing. Serve on lettuce leaves, and garnish with curled celery. Pass mayonnaise on a separate dish. - Mrs. J. S. Norris, 1314 Forest Ave., Wilmette, 111.

Variation II

1 pt. of tomato juice, strained through cheesecloth, 2 tablespoons gelatin, dissolved in 1/2 cup water, 1 onion grated into tomato, and let boil up long enough to get flavor, 1 dessertspoon sugar, a little pepper and salt. Add gelatin. Have hard-boiled eggs sliced around the edge of a mould, and when salad begins to stiffen put in the mould. Serve with mayonnaise dressing. - Mrs. Arthur Allen, 1029 13th St., Wilmette, 111.

Variation III

Alternate layers sliced tomatoes and choice of any of the following: Boiled artichokes, alligator pears, minced onions, boiled beets, cold meat of any kind, sliced or shredded or chopped cucumbers, potatoes, radishes, cold cooked peas, crisp cress, lettuce or endive, shredded, Spanish onions, green peppers, cut celery, fine cut leeks, sliced olives, skinned, boned and flaked sardines. Add salad dressing, and season or garnish with minced chervil, chives, tarragon parsley, cress, dandelion, green pepper, mint, mashed anchovy or anchovy paste, and hard-boiled eggs. If flavor of garlic is desired rub the salad-bowl with cut garlic before putting the salad in. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Variation IV

Peel and quarter large tomatoes and serve on lettuce with mayonnaise. Marinate first in French dressing, if desired. Tomatoes may be combined with cucumbers, celery, radishes, and other vegetables to suit taste. - Mrs. Arthur W. Allen, 1029 13th St., Wilmette, 111.

Variation V

Plunge small tomatoes of similar size in a wire basket, into boiling water. Remove at once, and cut out a circular piece around the stem of each. Remove the skins, and set aside on ice to chill. When ready to serve, dispose each tomato on a lettuce leaf, seasoned with French dressing. Fill each cavity with a spoonful of mayonnaise or boiled dressing and press into the dressing quarters of hard-boiled eggs. Before setting aside to chill, tomatoes are usually dusted inside with salt, to draw out the liquid, but the salt toughens the tomato. - Mrs. John Ward, 6639 Union Ave., Chicago, 111.