Lettuce
6 cauliflower flowerets
Dressing

Select firm, ripe, medium-sized tomatoes. Place them in boiling water
to scald them, and then dip them quickly into cold water and remove the
skins. Cut out the stem ends and slice each tomato half way between the
stem and blossom ends. Place each half tomato on a salad plate garnished
with a lettuce leaf, stick a stem of the cauliflower into the center,
and serve with boiled salad dressing or mayonnaise.

54. CELERY SALAD.--One means of using stalks of celery that are just a
little too coarse to serve nicely on the table is to combine them with
radishes and make a salad. The more tender celery, of course, makes a
better salad. If the radishes selected for the salad are of the red
variety and they are used without peeling, they add a touch of color
to the dish.

CELERY SALAD
(Sufficient to Serve Five)

1-1/2 c. diced celery
1/2 c. diced radishes
2 Tb. chopped onion
Salad dressing
Lettuce

Cut the celery into fine dice, and dice the radishes more finely than
the celery. Mix the two together, add the onion, and just before serving
mix with any desired salad dressing. Serve on salad plates garnished