To Trim With Vegetables ( à la Jardinière ).
Every kind of vegetable is used, such as potatoes, carrots, turnips, beets, small onions, cauliflower-blossoms, asparagus-heads, French beans, pease, etc. The larger vegetables are cut into little fancy shapes with a vegetable-cutter or a fluted knife, or with a little plain knife, into little balls, olives, squares, diamonds, or into any form to suit the taste. Each kind of vegetable should be boiled separately in salted water or stock. The vegetables are piled into little groups, each pile being of one kind of vegetable.