1/2 c. diced celery
Salad dressing
Lettuce
1 pimiento

Peel the cucumbers, cut them into halves, and with a small spoon scoop
out the cucumbers in chunks, so that a boat-shaped piece of cucumber
that is about 1/4 inch thick remains. Dice the pieces of cucumber which
have been scooped from the center, and place the cucumber shells in ice
water so as to make them crisp. Mix the diced tomato, celery, and
cucumber together, and just before serving drain them carefully so that
no liquid remains. Mix with salad dressing, wipe the cucumber shells
dry, fill them with the salad mixture, and place on salad plates
garnished with lettuce leaves. Cut the pimiento into thin strips, and
place three or four strips diagonally across the cucumber, as shown in
the illustration.

57. CUCUMBER-AND-TOMATO SALAD.--A salad made of cucumbers and tomatoes
is very attractive because of the contrasting colors of the vegetables,
and it is at the same time extremely palatable. When such a salad is to
be made, small, firm tomatoes and rather large cucumbers that do not
contain very large seeds should be selected. Peel the cucumbers and
tomatoes and cut them into slices of any desired thickness. Garnish
salad plates with lettuce, and on this place a ring of the slices,
alternating the tomatoes with the cucumbers. In the center, put a slice
of cucumber or tomato and serve with any desired salad dressing.

58. ONION SALAD.--To persons who are fond of the flavor of onions, the
salad given in the accompanying recipe is very agreeable, but it is a
wise plan not to serve onions or salads containing onions unless every