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Easter Salad, No. 2

Arrange flat nests of shredded lettuce on individual plates. Cut a five-cent Neufchatel cheese in three pieces; roll each piece into a ball and flatten to resemble the white of a poached egg, having the cheese about one-fourth an inch in thickness.

These may be shaped upon a plate and then removed carefully with a spatula to the nests of lettuce. With pastry bag and plain tube put a mound of mayonnaise on the centre of each cake of cheese, to represent the yolk of an egg. Serve thoroughly chilled. A dash of pepper (paprica preferred) may decorate the top of the dressing.