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Macedoine Salad

Select a medium-sized carrot and turnip, peel and wash well, and cut them with a vegetable scoop. Put them into separate saucepans of boiling salted water and cook the carrot fifteen minutes and the turnip ten. Drain well, let them thoroughly cool, and place them in a salad-bowl with three tablespoonfuls of cooked peas, the same quantity of French beans cut into small pieces, one pinch of salt, one-half pinch of pepper, two tablespoonfuls of sweet oil and nearly two tablespoonfuls of vinegar. Mix al together well and turn it into a salad-bowl. Decorate the bowl with cooked cauliflower or a few asparagus tops or Brussels sprouts, and send to the table at once.