Scald and skin fine ripe tomatoes; cut them either in slices or in sections parallel to the core, leaving the hard core out; set them on the ice till very cold; pour over them either a mayonnaise or a French dressing.

Tomato Salad, No. 2

Scald some tomatoes, choosing round ones; skin them; let them get firm on ice; wash some fresh lettuce; put two or three young leaves in a saucer, using as many saucers as there are persons at table. Slice each tomato neatly and put the slices so that the tomato appears uncut. Set one on each saucer in the middle of the lettuce leaves; put on each a dessert-spoonful of mayonnaise sauce.