When ready to serve, mix together the solid part removed from the tomatoes, cut fine, and the other ingredients; season to taste with salt and pepper, adding also mayonnaise to hold the mixture together.

With this fill the tomatoes, put them in nests of lettuce or cress, and force a star of mayonnaise on the top of each tomato.
=Tomato Salad, Horseradish Dressing.= Plunge the tomatoes, placed in a wire basket, into a kettle of hot water; remove at once and rub off the skin; chill thoroughly and cut in halves.

Serve on lettuce leaves with a star of cream dressing, seasoned with grated horseradish, on the top of each slice.
=Tomato-and-Sweetbread Salad.= Cook two sweetbreads as directed on another page, or braise with vegetables.

Cool between two plates bearing a weight.

When cold cut into slices and stamp into rounds of suitable size to use with slices of tomato.