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Vegetable Salad

Mix one cup cold cooked potatoes, one cup tomato jelly cut in cubes, and one cup cold cooked peas. Marinate with French dressing; arrange on a salad dish; mask with mayonnaise or cream dressing, and garnish with slices of tomato around the edge, and mounds of peas alternating with mounds of chopped pimolas. Vegetable Oyster or Salsify Salad Mix two cups cold cooked salsify, cut in small pieces, with a French dressing; let it stand one hour. Rub salad bowl with clove of garlic. Arrange bed of cress in salad bowl; cover with two tablespoons cream dressing. Cover with drained salsify, and cover whole with cream dressing. Garnish with radish roses.