And in a day or so follow up the good impression by having at
luncheon tomatoes prepared in this way: Cut some round slices of bread
and fry them delicately in butter till they are brown. Slice firm,
ripe tomatoes to match the sizes of the bread slices; broil the
tomatoes just a wee bit, and then lay a slice on each piece of the
French bread. Season them with pepper and salt, scatter grated
Parmesan cheese over them, spread them with a layer of fine
bread-crumbs moistened with melted butter. Brown in a hot oven and
serve piping hot. And if the man o' the house is the right sort you
will get a vote of thanks in the shape of a big bunch of the earliest
and brightest chrysanthemums to be found in town.