The picture accompanying this post will need to be scanned, but I can tell you now, it won’t be much help. Black and white and odd. Truly odd.

Tomato Rose Salad

A tomato rose with its creamy petals and golden heart is as easy to make as it is to eat

8 firm tomatoes

12 oz cream cheese

2 hard cooked egg yolks

watercress

French dressing

Peel tomatoes and chill. Soften cheese with milk. Form 2 rows of petals on each tomato by pressing level teaspoons of softened cheese against the side of the tomato, then drawing the spoon down with a curving motion. Sprinkle center of each tomato with hard cooked egg yolk pressed through sieve. Serve on crisp watercress with French dressing.

From the 500 Delicious Salad Recipes cookbook, 1951