Peel the tomatoes and scoop out as much of the inside as you can,
after cutting a round hole in the stem end; make a salad with the
celery, the cut-up walnuts, and the mayonnaise, and fill the tomatoes,
letting it stand up well on top. Serve on plates, each one on a
leaf of lettuce.


Potato Salad

3 cold boiled potatoes.
3 hard-boiled eggs.
1/2 cup English walnuts.
12 olives.

Break up the walnuts, saving a dozen halves unbroken. Cut the
potatoes and eggs into bits of even size, as large as the tip
of your finger; stone the olives and cut them up, too; mix them
together in a bowl, but do not stir them much, or you will break
the potatoes; sprinkle well with French dressing, and put on the ice;
when it is lunch or supper time, mix quickly, only once, with
stiff mayonnaise, and put on lettuce; this is a delicious salad
to have with cold meats.



Margaret's mother liked to have gingerbread or cookies for lunch
often, so those things came next in the cook-book.