in bits.
2 tablespoonfuls of pickled nasturtium seeds.
Onion juice or garlic.
6 tablespoonfuls of oil.
5 tablespoonfuls of vinegar.
Salt and pepper.
Chopped parsley.

_Method._--Mix the potatoes, gherkins, nasturtium shoots and seeds in a
bowl rubbed over with garlic; add the oil, vinegar and seasonings, and
mix again. Pile in a mound on a serving-dish, dust with chopped parsley,
and garnish with a wreath of nasturtium blossoms and leaves.

=Stuffed Beets.=

Boil new beets, of even size, until tender. Set aside for some hours, or
over night, covered with vinegar. When ready to serve, rub off the skin,
scoop out the centre of each to form a cup, and arrange the cups on
lettuce leaves. For each five cups chop fine a cucumber. Make a French
dressing of two tablespoonfuls of oil, half a tablespoonful (scant) of
vinegar, one-fourth a teaspoonful, each, of paprica and salt. Stir the
dressing into the cucumber and fill the beets with the mixture. Of the
beet removed to form the cups, cut slices and stamp out from these stars
or other fanciful shapes, and use to decorate the top of each cup.

Chopped radish, cress, olives or celery are all admissible for a
filling.

=Salad of Brussels Sprouts and Beets.=

Soak the sprouts in salted water; then drain and cook in salted boiling
water about fifteen minutes, or until tender; drain and cool. Dress with
French dressing and pile in a mound. Finish the top with a
fanciful-shaped figure cut from a slice of pickled beet, and place a
wreath of cooked beet, chopped and seasoned with French dressing, about
the whole.

=Macedoine Salad.=

Cut pieces of carrot and turnip one inch long and half an inch thick.
Put over the fire in boiling water and bring quickly to the
boiling-point; drain, cover with fresh water, and cook until tender;
score the top of each piece and insert an asparagus point. Dip the
pieces in a little melted gelatine and set alternately in a circle on
the serving-dish. Have carrots cut in small cubes or straws, turnips and
beet root the same, green string beans cut in small pieces, asparagus
and peas, all cooked separately until tender. Mix with French dressing
and dispose inside the circle. Each vegetable may be massed by itself,
or all may be mixed together. Finish the top with half a dozen short
stalks of asparagus.

=Tomato-and-Onion Salad.=

Peel and shred four tomatoes; slice thinly a