The National Cook Book, 9th ed.

by Hannah Mary Peterson

FRENCH TOMATO SAUCE.

217. Peel your tomatoes and cut them in small pieces. Make a dressing for six tomatoes of a table spoonful of sweet oil, one table spoonful of vinegar, half a tea spoonful of common mustard, or one tea spoonful of French mustard, cayenne pepper and salt to the taste. Pour this dressing over the tomatoes, stir them well and serve them.

Tomatoes may be dressed as cucumbers, and make a very good sauce for cold meat.