This section is from the book "The Arizona Cook Book", by Williams Public Library Association. Also available from Amazon: Arizona Cook Book.
Between thin slices of white bread and butter, place a crisp piece of lettuce dipped in mayonnaise dressing or rich cream, on which put thin slices of pared ripe tomatoes. Very nice.
On thin slices of rye bread and butter put thin slices of pared ripe tomatoes, sprinkled with chopped onion, seasoned with pepper and salt. This is good with mayonnaise dressing added.
Between two slices of buttered white bread put a thin layer of ripe sliced tomatoes sprinkled with chopped hickory nuts, pepper and salt, with mayonnaise dressing. Serve with an olive. - Contributed.
 
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