This is a truly delicious dish; it would, in fact, be good every day
during the tomato season.
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Select large fine tomatoes and place them in the ice-chest; the colder
they are, the better, if not frozen; skin them without the use of hot
water, and slice them, still retaining the form of the whole tomato.
Arrange them in uniform order on a dish, with a spoonful of _Mayonnaise_
sauce thick as a jelly on the top of each tomato. Garnish the dish with
leaves of any kind. Parsley is very pretty.
Some marinate the tomato slices, _i. e._, dip them into a mixture of
three spoonfuls of vinegar to one spoonful of oil, pepper, and salt; and
then, after draining well, mix them in the _Mayonnaise_ sauce.
STRING-BEANS IN SALAD (_French Cook_).
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String the beans and boil them whole; when boiled tender, and they have
become cold, slice them lengthwise, cutting each bean into four long
slices; place them neatly, the slices all lying in one direction,
crosswise on a platter. Season them an hour or two before serving, with
a marinade of a little pepper, salt, and three spoonfuls of vinegar to
one spoonful of oil. Just before serving, drain from them any drops that
may have collected, and carefully mix them with a French dressing. This
makes a delicious salad.