For each five cups chop fine a cucumber.

Make a French dressing of two tablespoonfuls of oil, half a tablespoonful (scant) of vinegar, one-fourth a teaspoonful, each, of paprica and salt.

Stir the dressing into the cucumber and fill the beets with the mixture.

Of the beet removed to form the cups, cut slices and stamp out from these stars or other fanciful shapes, and use to decorate the top of each cup.
Chopped radish, cress, olives or celery are all admissible for a filling.
=Salad of Brussels Sprouts and Beets.= Soak the sprouts in salted water; then drain and cook in salted boiling water about fifteen minutes, or until tender; drain and cool.

Dress with French dressing and pile in a mound.