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Yellow Tomato Salad

Peel the tomatoes, cut them in halves and marinate in French dressing on ice for an hour. Mix a cupful of diced celery, with half a cupful of chopped cooked chestnuts and a quarter cupful of mayonnaise. Cover a platter with watercress, arrange the tomato halves on this and put a mound of the celery and chestnut mixture on the tomatoes. Pour the French dressing that the tomatoes were in over the cress and serve.