TOMATO SALAD

Drop six medium-sized tomatoes into boiling water; let stand two or three minutes ; remove the skin ; cut off about one-fourth of each tomato: with a sharp knife cut the pulp loose from the sides and scoop out the center ; fill each shell with chipped ice and stand in the refrigerator for two or three hours ; cut pulp and the upper part of the tomato into dice ; add equal parts of finely cut celery ; moisten with mayonnaise ; fill the tomato cups with the salad and set on a lettuce leaf, or garnish the plate with nasturtium leaves.

Tomato salad may also be served without the cups.