Tomato Mousse
3 lbs. tomatoes
1 bay leaf
1½ tsp. salt
1 tsp. pepper
3 tsp. sugar
2 cloves
½ tsp. celery salt
1 tbs. vinegar
1 cup water
4 tbs. tomato catsup
1½ cups whipped cream
¾ cup milk
Crisp lettuce leaves
Wash and dry tomatoes, cut them in quarters, put them into a saucepan with water and seasonings. Stir over the fire until reduced to a pulp, simmer 5 minutes and rub tomatoes through a sieve, then allow to cool. Beat up cream until thick, add milk and 2½ cups of the tomato purée. Freeze.