How to Cook in Casserole Dishes

by Marion Harris Neil

STRING BEAN SALAD

• 1 quart string-beans
• 2 teaspoonfuls vinegar
• 1 teaspoonful onion juice
• Salt and pepper to taste
• 3 tablespoonfuls olive oil

Cut the beans into inch lengths and boil till tender in boiling salted water. Drain, and while they are hot pour over them the vinegar, onion juice, salt, and pepper. Let get perfectly cold; just before serving mix the olive oil with them.

Serve in white china ramequins.