String the beans and boil them whole; when boiled tender, and they have become cold, slice them lengthwise, cutting each bean into four long slices; place them neatly, the slices all ly-ing in one direction, crosswise on a platter. Season them an hour or two before serving, with a marinade of a little pepper, sait, and three spoonfuls of vinegar to one spoonful of oil. Just before serving, drain from them any drops that may have collected, and carefully mix them with a French dressing. This makes a delicious salad.