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French Vegetable Salad

Boil equal weights, separately, of the tender tips of asparagus, string beans, green peas, carrots and turnips. Dry them in a clean cloth, and when cold cut into small squares. These should be arranged on a dish, the beans in the bottom and center. Then, around them, in equal rows, the carrots, peas, turnips and, last, the asparagus. If there are vegetables enough, proceed as before, and over all sprinkle finely minced chervil, tarragon, burnet, chives and garden cress, all having been first blanched, strained, cooled and dried in a cloth. If you have not these, substitute others of a similar character. Serve with Mayonnaise sauce. If the vegetables are fresh, young and, of course, tender, it makes a delicious dish.