Scoop out the centers of red or yellow plum tomatoes. Mix enough of the pulp with the mashed cheese to make it smooth (about 2 teaspoonsful). Add chives, Tabasco and salt and pepper to taste. Stuff mixture into tomato cavities. Chill thoroughly before serving.

   Have the salmon sliced paper thin. Make about 25 two-inch toast rounds and lay slices of salmon, cut to fit, on each. Serve with the pepper grinder handy and wedges of lemon for decoration and use on the plate. Smoked salmon has a delicate flavor which is enhanced by the pepper and lemon juice and should not be masked by any other flavors.

   Sift flour and salt together. Cut in shortening. Add just enough ice water to make ingredients hold together. Chill thoroughly. Roll out thin and cover each little sausage with a "blanket" of pastry. Bake in 4OO°F. oven until pastry is golden brown (about 30 minutes). Serve very hot.

FRENCH DRESSING

   Make French dressing by soaking a cut clove of garlic in olive oil for at least a half hour, then add lemon juice in the proportion of 1 part juice to 2 parts oil. Season with salt, pepper, and a dash of cayenne. The quantity of French dressing is stated tentatively because avocados vary so greatly in size. How­ever, the dressing is used more for flavor than to change consistency. The finished product should be spreadable.

   Peel avocados and remove nuts. Mash pulp thoroughly, leaving no lumps. Stir in French dressing. Spread mixture on toast rounds, or serve in a bowl with potato chips around it for dunking. Two large avocados should make enough spread for about 25 toast rounds.

Cheeses as Canapes