Florida Salads

by Frances Barber Harris

CUCUMBER BOATS.

Cut six, fresh, green cucumbers lengthwise in half, carefully remove inside and put boats—cut side—on ice until ready to serve. Cut the inside into small slices, cut four firm tomatoes into small pieces and one small white onion finely chopped. Drain well and just before serving, toss together with a French dressing. Fill boats and put on romaine leaves. Fine to serve on the same plate with deviled crab at a morning bridge party.