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Magenta Salad

Two bunches of cress, one large red beet, eight radishes, one-half pint mayonnaise dressing, one tablespoonful beet juice.

Wash and arrange the cress on a salad dish. Boil the beet and cut it into fancy shapes, cut the radishes into four or six pieces. Add enough beet juice to color the mayonnaise dressing. Put tablespoonfuls of it on the cress, and cover the top with the beet and radishes, arranging the latter with the red side up. The beet juice for coloring may be obtained by chopping the blood beet fine, and boiling it with a little water until the juice is extracted. Strain and boil down.