3 oz. Macaroni--2d.

2 tablespoonsful Oil--1d.

1 bunch Beetroot

Pepper and Salt

2 tablespoonful Vinegar--2d.

Total Cost--5d.

Boil both the macaroni and the beetroot by directions given elsewhere.
When quite cold, peel and slice up the beetroot and cut the macaroni
into pieces about two inches long; arrange them in alternate layers on
a dish. Blend the oil and vinegar with the salt and pepper and pour it
over; let it stand for an hour, basting continually with the
oil and vinegar. By that time it should be of a bright red colour. It
is then ready to serve.