Select young, tender beans; remove the ends and the strings; put to cook, without breaking, in boiling, salted water. Cook until tender, which may require from 1 to 3 hours. Drain off the liquid and cool. Marinate with the juice of a lemon. Arrange the beans horizontally on a lettuce leaf on individual salad plates. Pour over the beans a French Salad Dressing. If preferred a good grade of canned string beans may be used instead of the fresh ones.
1 can peas.
1 1/2 cups chopped celery.
1/3 teaspoon salt Drain the juice from one can of peas, wash, drain again. Add to the peas the grated onion, salt, and chopped celery. Mix all with the mayonnaise (scant measure) and garnish with lettuce.
Prepare the desired number of beets by washing carefully and cook in "boiling, salted water from 1 to 4 hours, or until the beets are perfectly tender. Remove from the hot water and take off the skins. Cut in half the round way of the beets. For each serving place the two halves on a lettuce leaf on a salad plate. Between the two, pile Cooked Mayonnaise Dressing and arrange sliced, ripe olives over the dressing.
Scald and peel medium-sized ripe tomatoes. Remove the core and cut into sixths. Arrange in a circle on a lettuce leaf and put a spoonful of Mayonnaise Dressing in the center. Marinate cold, steamed or raw floweret of cauliflower in French dressing and place in the mayonnaise or center of the tomato.
1/2 cup diced sweet potatoes 1/2 cup diced turnips 1/2 cup French Dressing.
Cook the vegetables separately, adding salt toward the last of the cooking. When cool, cut into 1/2 inch cubes. Canned beans may be used if fresh ones are not obtainable. They should be cut into 1/2 inch lengths. Vegetables other than these mentioned may be used. Cauliflower, beets, peas, celery, etc., may be substituted, if desired. Two or three vegetables only may be used; mix the vegetables with the French Dressing. Garnish the salad with lettuce leaves.
1 quart shaved cabbage 1 cup milk 1 tablespoon sugar 1/4 cup lemon juice.
1 teaspoon salt 1 tablespoon butter 1 tablespoon flour 1 egg.
Shave the cabbage very finely, toss into cold water for a few minutes, then drain and dry upon clean towels; let stand near the ice until ready to use. Prepare the dressing as follows: Heat the milk in a double boiler; add the sugar, rub the butter and flour together; pour the hot, but not scalding milk over the flour and butter, a little at a time, stirring meanwhile. Cook in a double boiler 10 minutes; add the salt; beat together until thoroughly blended. Pour the sauce gradually over the beaten egg and return to the double boiler for a moment or so; add the salt and gradually the lemon juice. Turn over the cabbage and chill.