Tomato Salad. No. 2
Scald and peel twelve or eighteen small yellow tomatoes. Pile them on a dish like plums, garnish with young lettuce leaves, and pour the following sauce over them: mix well in a cup one tablespoonful of pure olive oil, one saltspoonful of salt, and half a saltspoonful of pepper, add, stirring all the time, two tablespoonfuls of oil, and one of vinegar, and, if the flavour is liked, add two drops of onion juice.