String Bean Salad (french Recipe ) Recipe

From MRS. FLORENCE H. KIDDER, of North Carolina, Lady Manager.
One pint of cold boiled potatoes, cut in slices; one-third the
quantity of cold boiled beets cut _fine_; one-third the quantity
of green peas (winter beets and canned peas are as good as fresh
ones); sprinkle with salt and pepper, then pour over it a French
dressing made of a saltspoonful of salt, one of black pepper, a
teaspoonful of onion juice or grated onion, three tablespoonfuls of
olive oil and one of vinegar; mix thoroughly and set aside. When ready
to serve spread over it a thick mayonnaise dressing and garnish with
slices of beet, cut in shapes, hard boiled egg and parsley; if made in
summer a border of crisp lettuce leaves is an additional garnish. If
the quantity of vegetable is increased the amount of dressing must
also be doubled or the salad will be dry. A small portion of the
mayonnaise mixed with the vegetables also is an improvement.

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