Finish the top with a fanciful-shaped figure cut from a slice of pickled beet, and place a wreath of cooked beet, chopped and seasoned with French dressing, about the whole.
=Macedoine Salad.= Cut pieces of carrot and turnip one inch long and half an inch thick.
Put over the fire in boiling water and bring quickly to the boiling-point; drain, cover with fresh water, and cook until tender; score the top of each piece and insert an asparagus point.

Dip the pieces in a little melted gelatine and set alternately in a circle on the serving-dish.

Have carrots cut in small cubes or straws, turnips and beet root the same, green string beans cut in small pieces, asparagus and peas, all cooked separately until tender.

Mix with French dressing and dispose inside the circle.

Each vegetable may be massed by itself, or all may be mixed together.