Summer Salad.
2 heads of lettuce; a handful of water-cresses; 5 very tender radishes, scraped and cut up; 1 cucumber, pared, laid in ice-water for an hour, then sliced; 3 hard-boiled eggs; 2 teaspoonfuls of white sugar, and 1, each, of salt, pepper, and made mustard; 2 tablespoonfuls of salad oil, and 6 of vinegar.
Rub sugar, salt, pepper, and mustard, to a paste with the oil. Pound the yolks fine, and work in. Then whip in, very gradually, the vinegar. Arrange the vegetables, all cut up neatly, in a salad-bowl, and strain the dressing over it. Garnish with the whites, sliced, laid around in a chain, with a nasturtium flower in every two or three links.