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Tomatoes En Surprise

Peel six small equal-sized red tomatoes. Clip off the top of each and carefully scoop out the meat without disturbing the shells; season the interior with half teaspoon salt, half teaspoon sugar and two saltspoons white pepper, evenly divided, and keep them on ice until needed. Cut one stalk of crisp white celery into very small square pieces. Thoroughly wash and carefully drain, then place in a bowl, adding two good tablespoons salad dressing. Mix it well in the seasoning, add two tablespoons of mayonnaise, mix well again, then fill up the six tomatoes, place the covers on, dress on a side dish with a few leaves of lettuce around and serve. N. B. Place the scooped tomato meat into the demi-glace pot.