Spanish Salad

Cut two or three ripe tomatas in slices, and dish them np in a circular row in a salad-bowl or dish; fill the centre with either small Windsor beans, French beans, garbancas or Spanish peas, pickled button-onions, large green peas, or haricot beans: all, or any of these, to suit convenience and taste, should be gently mixed with some mayonaise sauce: the salad when finished is to be sauced over with vinegaret,—the ordinary seasoning for French salads.