Select small, smooth and very choice tomatoes. Peel and chili them. When about ready to serve cut them in quarters through the stem and blossom ends, then cut these quarters in halves or thirds to make pieces of a size suitable for eating. Dispose these on crisp lettuce hearts, set on a plate around a tall-stemmed glass. Rub a bowl with a clove of garlic, cut in halves, add two tablespoonfuls of tomato catsup, one tablespoonful of mushroom catsup, one tablespoonful of lemon juice, one fourth teaspoonful of Worcestershire sauce and two or three drops of tabasco sauce or one fourth teaspoonful of paprika; mix and turn into a tall glass. The pieces of tomato and the lettuce hearts are to be dipped into the sauce and eaten from an oyster fork. Six p;eces of tomato are enough for one service.