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Spinach Salad

By the addition of a few hard-cooked eggs a cup of left-over creamed spinach can be made into an attractive luncheon salad. The spinach must be chopped very fine and moistened with a little white sauce No. 4 (see page 68). Form into balls the size of walnuts. Set away to chill. When ready to serve, slice rather thick as many hardcooked eggs as needed; season them with salt and paprika. Mix them with the spinach-balls and pour mayonnaise dressing over all. Serve on heart lettuce leaves.

Lettuce leaves Cooked carrots Salt and pepper