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Cress Salad

Mix together equal proportions of white wine, vinegar and salad oil, season with a small quantity of moist sugar and a little salt, and turn it into a salad-bowl. Throw in some sprigs of watercress, and on these strew lightly the leaves of young nasturtiums, with sufficient garden-cress to fill the bowl. Toss this well, and then turn it out onto a large dish. Arrange a wreath of nasturtium leaves around the edge of the dish, allowing them to overlap each other, then put an inner circle of the flowers, and in that a circle of sliced hard-boiled eggs. Serve before the freshness of the salad has disappeared.