VEGETABLE SALAD.
From MRS. FLORENCE H. KIDDER, of North Carolina, Lady Manager.
One pint of cold boiled potatoes, cut in slices; one-third the quantity of cold boiled beets cut fine; one-third the quantity of green peas (winter beets and canned peas are as good as fresh ones); sprinkle with salt and pepper, then pour over it a French dressing made of a saltspoonful of salt, one of black pepper, a teaspoonful of onion juice or grated onion, three tablespoonfuls of olive oil and one of vinegar; mix thoroughly and set aside. When ready to serve spread over it a thick mayonnaise dressing and garnish with slices of beet, cut in shapes, hard boiled egg and parsley; if made in summer a border of crisp lettuce leaves is an additional garnish. If the quantity of vegetable is increased the amount of dressing must also be doubled or the salad will be dry. A small portion of the mayonnaise mixed with the vegetables also is an improvement.