Pound 2 anchovies or 1 teaspoon of anchovy paste and add them to French dressing. Stone and chop 24 olives rather fine. Cut a beet and boiled potato into dice. Chop 1 small gherkin. Line a salad bowl with the lettuce leaves; sprinkle over the gherkin or cucumber, then the olives, then the beet and potato; dust with a level teaspoon of salt, a saltspoon of paprika, a salt-spoon of white pepper. Chop 2 hard-boiled eggs very fine, and put them over the top of the salad; sprinkle lightly with 4 tablespoons of sherry, pour over the French dressing, toss and serve. - Mrs. Robert Appleton, 1128 Centre Ave., Wilmette, 111.