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Cardinal Salad

Boil two large beets until tender; slice, cover with two tablespoons of vinegar and allow them to stand until the following day. Drain off the vinegar and use it in making a mayonnaise. Take one-half cup of white wax beans, one-half cup of peas, one-half cup of asparagus tips and mix with the red mayonnaise. Serve in little, rose-like nests of lettuce leaves and garnish with red radishes.

POTATO SALAD, No. I-Take one quart of potatoes; two tablespoons of chopped parsley; two tablespoons of grated onion; moisten with French dressing. Slice the potatoes while hot, mix the other vegetables with them, add more French dressing, and set in a cool place for two hours before serving.

POTATO SALAD, No. 2- Delicious potato salad may be made by the following directions: Boil about three dozen small German