This is a truly delicious dish; it would, in fact, be good every day during the tomato season.
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).
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.
Chicken Salad.
Boil a young tender chicken, and when cold separate the meat from the bones; cut it into little square blocks or dice; do not mince it. Cut white tender stalks of celery into about three quarter-inch lengths, saving the outside green stalks for soups; mix the chicken and celery together; and then stir well into them a mixture in the proportion of three table-spoonfuls of vinegar to one table-spoonful of oil, with pepper, salt, and a little mustard to taste. Put this aside for an hour or two, or until just before serving; this is called marinating the chicken; it will absorb the vinegar, etc. When about to serve, mix the celery and chicken with a Mayonnaise sauce, leaving a portion of the sauce to mask the top. Reserve several fresh ends or leaves of celery with which to garnish the dish. Stick a little bouquet of these tops in the centre of the salad, then a row of them around it. From the centre to each of the four sides sprinkle rows of capers. Sometimes slices or little cut diamonds of hard-boiled eggs are used for garnishing.