very mild onion and
separate into rings; dress freely with oil and tarragon vinegar, and
season with salt and pepper. Serve on lettuce leaves, sprinkling the
whole with fine-chopped parsley and green peppers.

=Endive,-Tomato-and-Green-String-Bean Salad.=

Dress the well-blanched stalks of a head of endive, three tomatoes,
peeled, cut in halves and chilled, and a cup of cold cooked string
beans, separately, with French dressing, using in the dressing tarragon
vinegar and a few drops of onion juice; then arrange on a serving-dish.

[Illustration: Endive, Tomato, and Green String Bean Salad.]

[Illustration: Stuffed Beets.

(See page 34)]

=Cucumber Salad.=

(_German style._)

Pare large cucumbers and cut them into thin slices; cut each slice round
and round so as to form a long, narrow curling strip. Let these strips
stand two hours in salted ice water, drain, and dry in a soft cloth.
Serve with French dressing. Toss first in the oil, then add the
condiments, and lastly the vinegar. Americans would prefer to omit the
salt from the ice water, as it softens the cucumber.

=Cucumber Salad for Fish Course.=

With a handy slicer remove the outside rind from the cucumbers, cut in
thin slices, and let stand in ice-water to chill. Wipe dry, and
arrange the slices in the salad bowl in the form of a Greek cross. Make
a French dressing, in the proportion of three tablespoonfuls of cider
vinegar to six tablespoonfuls of oil, half a teaspoonful of salt, and a
dash of paprica. Rub the inside of the salad bowl with the cut side of
an onion before the salad is disposed in it.

=Cooked Vegetable Salad.=

Dress cooked kidney beans, peas, and balls cut from potatoes, each
separately with French dressing, to which a few drops of onion juice
have been added. Dispose upon a serving-dish and let stand in a cool
place an hour or more. Garnish at serving with heart leaves of lettuce.

=Potato Salad.=

(_German Style._)

INGREDIENTS.

1 quart of potato slices or cubes.
About 1/2 a cup of beef broth.
1 teaspoonful of salt.
1/2 a teaspoonful of paprica.
8 tablespoonfuls of oil.
1 tablespoonful of grated onion.
2 hard boiled eggs.
4 tablespoonfuls of vinegar.
1 teaspoonful of mustard.
1 teaspoonful of sugar.
Fine chopped parsley.
(1 cup of mushrooms.)

_Method._--Boil the potatoes without parin