Relish Tray Simple crisp relishes can be served as soon as prepared.
Relishes such as Carrot Curls and Celery Fans, however, should be made at least 1 hour ahead and refrigerated in ice water so that they will hold their shapes.
* Carrot Curls: With vegetable parer, shave lengthwise strips from peeled long, straight carrot.
Shape each strip around forefinger to make curl, secure with toothpick and place each tight curl in ice water 1 hour.
* Celery Fans: Cut each large tender stalk of celery into 3-inch lengths; then make several slits in each end, almost to the center.
Refrigerate in ice water until ends curl.
* Marinated Tomatoes: Peel ripe tomatoes.
(To peel, hold each tomato on fork over flame till skin wrinkles and splits; then pull off.
Or dip tomatoes first in boiling then in cold water before peeling.) Slice into shallow dish.
Using scissors, snip scallions over tomatoes until latter are lightly covered.
Sprinkle with a little salt and dried basil.
Pour French Dressing over all (about 1/2 cup of dressing for each 1 1/2 pounds tomatoes).
Chill 1 hour.
Before serving, drain off excess moisture