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Tomato Salad

Scald and remove the skins and set the tomatoes where they will become perfectly cold. Just before serving time divide them in halves, cutting them across their widest parts; drain out the juice, and place one piece with its cut side upwards on each serving plate with one or two leaves of white, crisp lettuce underneath. Pour over each portion a tablespoon of French dressing, which should be made of three times as much oil as vinegar.