It is only within recent years that we have learned how good cold beet is with a French dressing. The small beets make the prettier salad if the vegetable is sliced. If the beets are large they should be chopped and put in a small mould, with butter, while they are warm. The beet thus prepared will hold its shape when poured out on a lettuce leaf. Cold and canned asparagus makes the very daintiest of quick salads to be served with a French dressing. A macedoine of all the vegetables, put up in glass bottle by the French and sold at a very high price, but easily prepared in the home, is also very good served in this way.