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String Bean Salad

String beans, lettuce, water cress, French dressing. Select small, tender beans of uniform size, not more than three inches long. String and wash in cold water. Then cook in boiling, salted water, uncovered, and rapidly for fifteen minutes. When they are tender turn out into a colander and rinse in cold water. Let them dry, and put into the ice chest until ready. Macerate them with a French dressing. Arrange a bed of crisp, light colored lettuce leaves in the salad bowl, then a layer of water cress just inside the lettuce, then stack the beans in the center.