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Japanese Salad

Wash even-sized beets and cook them in boiling salted water until tender-an hour or longer. Plunge them into cold water and rub off the skin. With a sharp knife and a spoon remove the center from each beet, leaving a cup. Let them stand in weak vinegar on ice. Cut into dice enough cold boiled potato to make two cups, add one cup of diced celery, one tablespoon of chopped parsley, a few drops of onion juice and one tablespoon of pecan nut meats. all lightly with a fork, marinate with French dressing made with one-half teaspoon of salt, one-fourth teaspoon of paprika, three tablespoons of olive oil and one tablespoon of vinegar or lemon juice. When ready to serve, arrange nests of lettuce leaves on a platter, dry the beet cups, fill them with the salad and place a beet in each nest of leaves, Mix putting a teaspoon of mayonnaise on top of each cup just before serving.

Mayonnaise: Mix together one teaspoon each of dry mustard, powdered sugar and salt, and a little cayenne. Add the yolks of two eggs, beating well with a wooden spoon. Add gradually, a few drops at a time, one pint of olive oil; thin with two tablespoons of lemon juice added alternately, a little at a time, with the oil. Last of all, add two tablespoons of vinegar gradually. This dressing should be mixed in a saucepan set in ice water. Annabel Lee.