Finish the top with half a dozen short stalks of asparagus.
=Tomato-and-Onion Salad.= Peel and shred four tomatoes; slice thinly a very mild onion and separate into rings; dress freely with oil and tarragon vinegar, and season with salt and pepper.

Serve on lettuce leaves, sprinkling the whole with fine-chopped parsley and green peppers.
=Endive,-Tomato-and-Green-String-Bean Salad.= Dress the well-blanched stalks of a head of endive, three tomatoes, peeled, cut in halves and chilled, and a cup of cold cooked string beans, separately, with French dressing, using in the dressing tarragon vinegar and a few drops of onion juice; then arrange on a serving-dish.
[Illustration: Endive, Tomato, and Green String Bean Salad.] [Illustration: Stuffed Beets.
(See page 34)] =Cucumber Salad.= (_German style._) Pare large cucumbers and cut them into thin slices; cut each slice round and round so as to form a long, narrow curling strip.

Let these strips stand two hours in salted ice water, drain, and dry in a soft cloth.
Serve with French dressing.

Toss first in the oil, then add the condiments, and lastly the vinegar.

Americans would prefer to omit the salt from the ice water, as it softens the cucumber.
=Cucumber Salad for Fish Course.= With a handy slicer remove the outside rind from the cucumbers, cut in thin slices, and let stand in ice-water to chill.