Beet Salad
Six red beets, vinegar, one cucumber, one root of celery, French dressing, parsley, lettuce.
Boil new red beets. Take off the skin while warm, cut off the stem end and scoop out the center, leaving a wall half an inch thick. Cover with vinegar and stand aside over night. Just before you wish to serve chop the cucumber and celery; mix and fill the beets. Arrange on lettuce leaves and pour over a French dressing. Sprinkle with finely chopped parsley and serve.