Rice and Tomato Salad

Ingredients

• a tablespoon of grated parmerican cheese
• salt

Directions

1. Set cold boiled rice on the ice until very cold, scoop out the inside of large ripe tomatoes. Make a mixture of equal parts of the tomato pulp and cold rice and add a tablespoon of grated parmerican cheese, mix thoroughly, season with salt and pap- rika and fill the scooped tomatoes with the mixture. Set on

2. WILLIAMS PUBLIC LIBRARY ASSOCIATION 341

3. the ice for an hour, then serve with a great spoonful of mayon- naise poured on tops and over each tomato. — Mrs. E. F. Metlar, San Francisco, Calif.