Tomato Salad with Cucumber a la Rosalina / Salade de Tomates aux Concombres a la Rosalina

Step 1. of the cucumber for decoration; the rest of the cucumber remove

Step 2. the seeds and cut them in very small dices and leave all the cucum¬

Step 3. bers in well-seasoned French dressing. Dip the tomatoes in hot M RS. E RI CS SO N H AM MO ND’S C OO K B OO K 45

Step 4. water, remove the skin carefully; do not cut the tomatoes in any

Step 5. way; leave them in the ice-box until cold; wash the lettuce well and

Step 6. put it in water with ice until it becomes crisp. Cut the toma¬

Step 7. toes in halves lengthwise and scoop out, leaving room for the filling. Arrange the lettuce in the form of a ring on a platter; put

Step 8. a slice of the cucumber on the lettuce, one for each half of the

Step 9. tomato; place the tomatoes on top of the cucumber with the wide

Step 10. part in and the top part of the tomato out. Fill them with the cut-up cucumbers; put the mayonnaise dressing in a paper bag

Step 11. that holds a fancy tube and make a rose in the center of each on top of the cucumbers; put a handle in the tomatoes made from a

Step 12. strip of lemon or orange peel and in between each decorate with a

Step 13. strip of the cucumber resting on the lettuce down to the platter,

Step 14. and in the center of the ring put the heart of the lettuce. Just be¬

Step 15. fore serving sprinkle the lettuce with some of the French dressing. Tomato Pea Salad a la Teckla

Step 16. Salade de Tomates aux Petits Pois a la Teckla

Step 17. Secure even, medium-sized tomatoes, put them in hot water for

Step 18. a second and remove the skin; cut the tomatoes in halves across

Step 19. and scoop them out, leaving room for the filling. To six tomatoes

Step 20. take two cups of well-cooked small green peas; mix them with some