Sever the flowerets partly from the stalk, but so as not to change their relative positions, and place on a serving-dish; put heart leaves of lettuce between the flowerets and about the base of the vegetable; pour a cup of mayonnaise dressing over the whole, and sprinkle with pimentos or fine-chopped parsley.

In serving, separate the flowerets with a sharp knife.
=Tomatoes Stuffed with Nuts and Celery.= Peel the tomatoes; cut out a circular piece at the stem end of each and scoop out the flesh so as to form cups.

Chill thoroughly, then fill with English walnut or pecan meats, broken into pieces, and celery, cut into small pieces and mixed with mayonnaise.

Serve on lettuce leaves.
=Stuffed-Tomato Salad.= INGREDIENTS.
6 smooth, small-sized tomatoes.
6 tablespoonfuls of chicken, veal or tongue, cut fine.
6 tablespoonfuls of peas.
3 olives, chopped fine.
3 gherkins, chopped fine.
2 tablespoonfuls of capers.
Salt and pepper.
Mayonnaise dressing.
_Method._--Remove a round piece from the stem end of the tomatoes and scoop out the seeds and centre.

Chill thoroughly.