Peel cucumbers, slice them very thin, and throw them into iced water for an hour before using. Dry them, put them into a bowl that has been rubbed with garlic, and serve them with a French dressing. Those who think a cucumber salad incomplete without onion may either add a teaspoonful of onion-juice to the dressing or slice a couple of tiny young onions with the cucumbers. In their season, minced chives are a pleasant addition to a cucumber salad.

Stuffed Cucumber Salad

Select medium-sized cucumbers, peel them and cut them in half, lengthwise. Scrape out the seeds, lay the boats thus made in iced water for an hour or two, take them out, dry and arrange on lettuce-leaves. For each cucumber allow a small tomato, a stalk of celery, a sprig of parsley, and a bit of onion the size of a hazel-nut. Peel the tomato and remove the seeds, and chop the pulp fine with the celery, onion, and parsley. Bind these with a little mayonnaise, fill the cucumbers, heap more mayonnaise on the top and the dish is ready. Serve each guest with a half of one of the cucumber boats and a leaf of lettuce.

Salad Of String-Beans Or Green Pease

Heap cold boiled string-beans or green pease in a salad-bowl, pour over them a French dressing, and serve.

Or—

They may be served with Boiled Salad Dressing, No. 2.