Macedoine Salad No. 1

1 cup diced carrots 1/2 cup diced potatoes 1/2 cup string beans

1/2 cup diced sweet potatoes 1/2 cup diced turnips 1/2 cup French dressing

Cook the vegetables separately, adding salt toward the last of the cooking. When cool, cut into half-inch cubes. Canned beans may be used if fresh ones are not obtainable. They should be cut into half-inch lengths. Vegetables other than those mentioned may be used. Cauliflower, beets, peas, celery, etc., may be substituted if desired. Two or three vegetables only may be used; mix the vegetables with the French dressing. Garnish the salad with lettuce leaves.

Macedoine Salad No. 2

Take one cupful each of cooked and diced carrots, flowerets of cauliflower, diced beets, and artichoke bottoms, and add one cup of peas, one cup of asparagus tips, and one cup of fine cut string beans. Mix them lightly with French dressing and serve on lettuce. This makes a better looking dish if the vegetables are cut with a potato scoop or a fancy cutter. If served on individual plates use the inside leaves of the lettuce which are curled like a cup. Place one leaf on each plate and fill with the macedoine or arrange several leaves to form a cup.