Tulip Salad
4 ripe tomatoes 12 chopped pecans 1 quart best cider vinegar Mayonnaise dressing Lettuce 1 tablespoon peppercorns Scald the tomatoes; remove the skins and chill thoroughly. Then with a sharp knife cut from blossom-end to stem-end into with a sharp knife cut from blossom-end to stem-end into points and press open, leaving a round bulb of seeds in the center. Mix a little Mayonnaise with the pecans and place a spoonful on the top of each bulb. Serve on lettuce leaves.