[18] Put the tomatoes in a wire basket and plunge them into boiling water for one minute. If left too long in the water they get soft.
Tomato Salad. No. 2.
Scald and peel twelve or eighteen small yellow tomatoes. Pile them on a dish like plums, garnish with young lettuce leaves, and pour the following sauce over them: mix well in a cup one tablespoonful of pure olive oil, one saltspoonful of salt, and half a saltspoonful of pepper, add, stirring all the time, two tablespoonfuls of oil, and one of vinegar, and, if the flavour is liked, add two drops of onion juice.
Tomato Salad. No. 3.
Peel round red tomatoes of equal size, and scoop out a bit of the fruit from the stem end. Keep them on ice till wanted, then fill them high with sauce Mayonnaise (see Sauces, p. [123]) and celery cut into shreds of half an inch long. Place each on a young lettuce leaf on which a little sauce Mayonnaise has been put, and arrange on a flat dish. (Chopped hard-boiled eggs and lettuce may be used instead of celery.)
Tomato Salad. No. 4.
Scald and peel six fine tomatoes and put them in ice, cut them into very thin slices in a salad-bowl so as to keep the juice. Season with salt and pepper to taste, two tablespoonfuls of oil, one of vinegar, and, if liked, one small teaspoonful of chives. Mix well and serve as cold as possible.
Tomato Salad. No. 5.
Take round tomatoes (not too big), fill them as in No. 3, but do not let the stuffing stand out beyond the fruit. Then put small moulds, or cups, on ice, and pour in one-eighth of an inch of clear aspic jelly; when set, place a tomato (the filled side uppermost) into each mould, and pour more jelly round it and over it. Ice well, turn out the tomatoes on a dish garnished with sliced lettuce or watercress, and serve with sauce Mayonnaise (see Sauces, p. [123]) separate.