Pare good, smooth tomatoes with a very sharp knife without scalding them and they will retain their crispness, which scalding destroys; then slice each one in three or four. Lay three of these slices in a glass plate and place a teaspoon of mayonaise salad dressing (No. 151) upon each. Serve very cold.

To serve these we covered two large dishes with shred lettuce, set seven plates of tomatoes in each one and bordered them with small lumps of ice; placed them on table last thing before the meal began and removed them early.