Stuffed Tomatoes In Aspic Recipe

Instructions

1. Peel small tomatoes, make an opening in top of each and remove soft center.
2. Fill with 1/3 cup finely cut celery mixed with 2 tablespoons nut meats cut fine and moistened with Mayonnaise dressing.
3. Make a layer of Aspic in individual molds as for Salad in Aspic Jelly.
4. Place tomatoes top side down on the jelly, surround with Aspic and leave in refrigerator but not in chilling unit, until firm.
5. Dip molds for an instant in hot water, loosen around edges, and turn out on nests of Lettuce leaves.
6. Serve with Salad dressing.