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Cardinal Salad

Wash and dry two heads of lettuce and a bunch of water-cress; cut two boiled red beets into thin slices; cut a half-dozen small red radishes into slices; chop six hardboiled eggs rather fine. Arrange the lettuce leaves nicely in a salad bowl; mix the cress, radishes, beets, eggs and one sliced cucumber together, and mix with the whole a half-pint of cardinal Mayonnaise, which is made by adding beet juice to plain Mayonnaise. Put in the salad bowl on the lettuce leaves, and serve at once.