TOMATO SANDWICHES
Cut some very ripe red tomatoes into thin slices, and cut them parallel with the core, as otherwise you will get them in rings from which the core will drop out. Sprinkle some thin slices of bread-and-butter with mustard and cress, dip the slices of tomato into a dressing made with a little oil, pepper, and salt, well mixed up. Put these between the bread-and-butter, and cut them into squares or triangles with a very sharp knife. These sandwiches are very cool and refreshing, and make a most agreeable supper after a hot and crowded ballroom. If you wish to have them look pretty, pile them up in the center of a silver dish, and place a few ripe red tomatoes round the base on some bright green parsley. Place the dish in an ice-chest for an hour before it is eaten.
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From Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet by A. G. Payne
