Select nice, smooth, firm tomatoes, one for each person; blanch them in
the usual way, cut a slice from the stem end and remove the core and
some of the seeds; set on the ice to get cold. Prepare some celery,
shredding it fine and using only the very tender part; mix it with
mayonnaise dressing, stuff the tomatoes, allowing the celery to come
above the top, serve each in a leaf or two of crisp lettuce and pour
some mayonnaise around them. Salads should be ice cold.