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A Dainty Salad

A dainty looking salad is served in beet shells. Boil round beets of uniform size, being careful not to break or pierce the skins until they are taken from the water-this in order to preserve their color. When they are tender, remove from the kettle and plunge them into cold water; peel them, cut a thin slice from the bottom of each, so that it will stand, remove a slice from the top and carefully scoop out the inside without breaking the wall; make a mixture of the diced beet, cold boiled potato and celery, and dredge it with a French dressing; fill the shells, put a teaspoonful of mayonnaise dressing on the top of each and place them on crisp white lettuce leaves.