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Tomato-and-Artichoke Salad

(MRS. E. M. LUCAS, IN BOSTON COOKING-SCHOOL MAGAZINE.) Choose medium-sized tomatoes, firm and smooth skinned. Peel them, cut a slice from the stem end and remove the seeds with a small spoon. Sprinkle the interior of these cups with salt and set on ice. When ready to serve, wipe them dry and fill with artichokes cut into dice and mixed with mayonnaise. Serve on lettuce leaves. Use tarragon