Tomato Salad
1½ cup of mayonnaise dressing The crisp part of one head of lettuce Peel the tomatoes without scalding, and put them on ice until they are very, very cold. Make the mayonnaise, and stand it on the ice until wanted. The lettuce may also be washed and dried. When ready to serve, cut the tomatoes in halves. Make twelve little nests with two or three salad leaves each, arrange uniformly on the dish, place half a tomato in each nest, put a tablespoonful of mayonnaise on each tomato, and serve immediately.