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Italian Salad

Pint of green peas, half a pint of string beans, half a pint of carrot, half a pint of turnip, chervil, tarragon, chives, parsley, French dressing, beets, potatoes.

Put into a salad bowl which have been previously cooked, the peas, beans, carrot and turnip diced, and add finely chopped chervil, tarragon, chives and parsley; macerate with a French dressing. Cut beets and potatoes in an eighth of an inch slices, cut into fancy shapes with French vegetable cutters. Arrange the potatoes and beets alternately around the base.