1 boiled beet
1/2 an onion
some boiled string-beans
some boiled asparagus tips
2 tablespoons of cooked peas
1 boiled carrot
some celery
mayonnaise sauce
the juice of a lemon

Cut into small pieces one cold boiled beet and half an onion. Add some cold boiled string-beans, some cold boiled asparagus tips, two tablespoons of cold cooked peas, one cold boiled carrot, and some celery.

Mix them together, and pour over all a mayonnaise sauce.

Add the juice of a lemon and serve.

The recipe was first published "Simple Italian Cookery" by Antonia Isola (New York: Harpers Brothers, 1912). For the complete copyright-free text visit www.archive.org. Photo: Mural Vegetable Food Art, New York Public Digital Library.

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