A light and refreshing starter for your summertime meal. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- Slice the papaya into thin rounds and mix sugar and cinnamon very well.
- Butter bread lightly, top with a thin round of papaya and sprinkle with cinnamon sugar.
- Cover with another thin slice of papaya and lightly sprinkle lemon juice over top.
- Garnish with mint leaves.