Divide a cauliflower into sprays and boil with half a pint of green peas. Also boil a few potatoes, and when cold cut into strips. Cut two tomatoes and one onion in thin slices. Arrange all the vegetables in distinct layers in a salad bowl; season each layer, and cover lightly with mayonnaise sauce, made as follows: Make a pint of custard with custard powder milk, a little onion juice, pepper, salt, a tablespoonful of vinegar; stir well before adding vinegar. Pile the salad high in the centre, and cover with mayonnaise. Decorate with shredded salmon or any cooked fish, slices of beetroot and hard-boiled egg.