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Water-Cress and Pickle Salad

Take some seasoned cress and put it in a border round a dish, regulating the quantity by the number of eaters. Then cut into quarters as many hard-boiled eggs as there are guests, and put them in the centre on a bed of any vegetable salad that may be approved-one of potato is often liked. The eggs should stand well above the cress. Then cut up some pickles that will contrast well in colour, or use them whole if small; lay them outside the border of cress, and serve. If liked, the accompanying meat can be cut into thin slices and put under the eggs, a few of the nicest pieces being kept to garnish the cress. The dish then becomes a "salad of cold meat with eggs and pickles."