BEET-AND-BEAN SALAD
(Sufficient to Serve Four)

1 c. string beans
Lettuce
1 c. beets
Salad dressing

Cut the string beans into half-inch lengths and cut the beets into
half-inch dice. Season each well with salt and pepper. Just before
serving, garnish salad plates with lettuce, combine the two vegetables,
and place in a heap on a lettuce leaf. Pour French dressing or any other
salad dressing desired over them, but do not mix the salad dressing with
the vegetables.

[Illustration: FIG. 2]

49. CABBAGE SALAD.--A salad that always finds favor is made by combining
cabbage with a boiled salad dressing or with an uncooked sour-cream
dressing. Salad of this kind may be served in any desired way, but a
rather novel way to serve it is illustrated in Fig. 2. The contents of a
head of cabbage is removed, leaving four or five of the outside leaves
intact. The shell thus formed is cut into points around the top and then
filled with shredded cabbage and the dressing that is to be used. When
this is placed on a bed of lettuce, an attractive dish is the result.

To make cabbage salad, select a firm head of cabbage, pull off the
outside leaves, and wash. Cut the head in half down through the heart
and root and cut each half into quarters. Then, as shown in Fig. 3,