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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.