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Macedoine of Vegetable Salad (Dress one cup each of cooked)

Dress one cup, each, of cooked carrots and turnips, cut in dice, string beans, cut small, green peas, and half a cup of cooked beets, cut small, with French dressing; add two tablespoonfuls of chopped gherkins; drain, and mix with sufficient jelly mayonnaise to hold the vegetables together.

Arrange in dome shape and cover with more jelly mayonnaise. Set a row of sliced gherkins near the top, and fill in the space to the top with string beans or asparagus tips. Surround the base with alternate rounds of beet and potato overlapping one another. Decorate the space above with slices of potato and beet cut in diamonds, and surround the base with light-green aspic cut in diamonds. One pint of aspic will be sufficient; use chicken stock, and tint with color paste.