3 red beets.

1 can French peas.

1 dozen ripe olives.

1/3 package Vegetable.

Gelatine 1 cup boiling water.

Juice 2 lemons.

Wash and cook two beets in boiling water until tender. Peel and cut into cubes and marinate with the juice of one lemon. Peel one beet and cut into small cubes. Cover with 1 1/2 cups of cold water and let simmer 10 or 15 minutes until the water is of a rich red color. Drain and measure. There should be one cupful. Soak the Vegetable Gelatine in warm water 20 minutes. Drain and put to cook in the boiling water. Cook 8 to 10 minutes. Strain and add 1/2 cup to the beet water. To this jelly add the beets and sliced olives.

Drain the juice from one can of French peas and marinate the peas with the juice of one lemon. To one cupful of juice drained from the peas, add the remainder of the cooked Vegetable Gelatine. Then add the peas and fill a mold half full of this mixture. As this begins to solidify, add carefully enough of the beet mixture to fill the mold. When solidified, turn out upon a plate garnished with alternate slices of hard boiled egg and lemon.