Egg Salad
Cut six hard-cooked eggs radishes in crosswise slices. layers on a bed of lettuce. and radish roses. in slices, crosswise. Cut twelve Marinate each, and arrange in Garnish with cream dressing Egg Salad No. 2 Cut six eggs in halves, lengthwise; remove yolks; add an equal amount of cold cooked ham, chopped; moisten with cream dressing, return to whites, and serve on a bed of water cress, chicory, or shredded lettuce. Pass cream dressing with this salad.
Egg Salad No. 3 Remove the yolks from six hard-cooked eggs, leaving the whites in rings. Mash yolks; add an equal amount of cold cooked veal or lamb, cut in small pieces. Moisten with French dressing; add one teaspoon chopped chives; shape into balls; and arrange on bed of lettuce. Garnish with white egg rings.