2 Potatoes, 1 Carrot, 1 dozen French Beans (all cooked and cut into dice).
1 gill of Green Peas or bottled Peas (cooked).
2 inches of Cucumber, cut into dice.
1 Tomato, peeled and cut into thin slices.
1 teaspoonful of Capers.
3 or 4 Olives, cut into slices.
1 gill of Mayonnaise Dressing (No. 77).
1 tablespoonful of Orleans Vinegar.
1 large Lettuce.
Pepper and Salt to taste.
Wash the lettuce and arrange the leaves round a large salad bowl, keeping the centre for a garnish on the top of the salad. Mix the above ingredients in a bowl and pour into the centre of the salad dish; garnish the sides with fancy shapes of cooked beetroot. Lemon juice may be used with equal success in the place of vinegar.