Russian Salad (No. 1)

One cup each of cooked carrots, beets, peas and string beans, all cut in cubes. Arrange on a salad dish in four mounds on four nests of lettuce. Mix and cover the top of each with mayonnaise or cooked dressing. Garnish the top of the carrot and beet salad with capers and pickels cut in fancy shapes, the peas and beans, with the yolk of a hard-boiled egg or the coral from the lobster. Have a tuft of lettuce in the center and arrange around each mound shrimps or lobster.

Russian Salad (No. 2)

Fill the outside of a mould with clear aspic jelly and the center with a number of different vegetables mixed with mayonnaise. Cover the top with jelly. Serve on a flat dish. Garnish with plain or shredded lettuce. (See Moulding Salads.)