Russian Salad. Time—1½ hour.
Take equal quantities of carrots, turnips, French beans, haricot beans, cauliflower, green peas, potatoes, beetroot, and celery, or any other vegetables that may be in season. Boil till tender: the carrots and turnips together, the French beans and green peas together, the haricot beans (which must have been soaked over-night), cauliflower and potatoes all separately. When cold, cut all the vegetables into neat pieces. Mix all well together, with some Mayonnaise sauce (see [page 40]), turn into a basin or mould. When required, turn the salad on to a dish, and pour Mayonnaise sauce over it.