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Daisy Salad

Cut the whites of eight hard boiled eggs into rings and mix the yolks with one pint of good mayonnaise dressing. On a platter arrange lettuce leaves in a circle so that every two will be in a round or cup-like shape. On these cups arrange the egg rings to simulate daisy petals and heap the yolks in the center. ASPARAGUS À LA VINAGRETTE-Let asparagus which has been previously cooked, stand in French dressing, on the ice for at least one hour. It should be served alone and left whole.