| How To Cook: |
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1. Cut a ¼-inch slice from the stem end of each of 6 large tomatoes; using a spoon, scoop out and keep the pulp.
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2. Sprinkle the tomato cups with 1 teaspoon salt and ¼ teaspoon pepper, then invert on a plate.
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3. Put finely sliced celery in a bowl with very coarsely grated unpeeled apples, lemon juice, ½ teaspoon salt and 1 teaspoon sugar.
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4. Combine sour cream, salad oil, horseradish, ½ teaspoon salt and ¼ teaspoon pepper.
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5. Drain the tomato pulp and coarsely chop enough of it to make 1¼ cups.
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6. Chill all these ingredients.
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7. Combine the apple and sour cream mixtures, and then add the tomato pulp.
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8. Use to fill the tomato cups, arrange these on a large dish and sprinkle with chopped chives.
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9. Garnish with watercress and radish roses.
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