Use canned or left-over string beans. Mix with French or mayonnaise dressing and add chopped parsley. Serve with eggs, egg foods or vegetable pudding.
RADISH SALAD. No. 1.
Wash and slice some radishes, mix with chopped onions. Garnish with lettuce, and serve with French or mayonnaise dressing.
OLIVE SALAD.
Stone and slice some ripe olives. Mix with equal parts of thinly sliced tomatoes and French or mayonnaise dressing. Serve on lettuce.
RHUBARB SALAD.
Wash the rhubarb, cut the red part of it into one inch pieces and mix with mayonnaise dressing.
ASPARAGUS SALAD.
Cut off the tips of raw asparagus, arrange some lettuce or watercress in a salad bowl, and mix with French or mayonnaise dressing. Sliced tomatoes may be added. Boiled asparagus may be prepared in the same way.