Vegetable Borders

Boil and cook in salted water some carrots, turnips, green peas and whole string beans; keep them all slightly firm. Cut the carrots into three-sixteenths of an inch to a quarter of an inch thick slices, according to the size of the border; lay these slices on a napkin to dry, then cut half-rings from them with a column tube and coat them with half-set jelly. Fasten them on by dipping into half-set jelly, and then placing them tastefully on the edge of the basin of a very cold dish; range the string beans in lozenge form between the half-rings at the base and the green peas on the center of the half-rings on top.