No. 3. Bouquet salad. Break crisp lettuce leaves into pieces, arrange them on a flat dish, and place in the center a bunch of watercress or of nasturtium blossoms. Just before serving moisten the lettuce with French dressing, and the watercress also if it is used.
NO. 92. BOUQUET SALAD. SHREDDED LETTUCE AND HARD-BOILED EGGS.
No. 4. Bouquet salad. Place a number of crisp lettuce leaves together, and with a sharp knife cut them across into strips about a quarter of an inch wide. Pile the ribbons in the center of the dish and place slices of hard-boiled eggs around them. Moisten with French dressing at the moment of serving.
NO. 93. BOUQUET SALAD. LETTUCE. TOMATOES. EGGS.
NO. 94. BOUQUET SALAD. ARRANGED IN FIVE LINES OF
COLOR. RADISHES, CUT TO RESEMBLE ROSES, IN CENTER ON A LAYER OF CELERY
CUT INTO SMALL DICE. AROUND THE CELERY A RING OF WATERCRESS. BOILED
BEETS CUT INTO STRIPS AROUND THE WATERCRESS. LETTUCE CUT INTO RIBBONS
AROUND THE BEETS. THE WHOLE MOISTENED WITH FRENCH DRESSING.
No. 5. Bouquet salad. Use a good head of cabbage lettuce. Arrange the white leaves, in a bunch resembling the natural head, in the center of a flat dish. Garnish with slices of tomato and hard-boiled eggs. Just before serving cover the whole with plain French dressing. Use a spoon and pour the dressing on carefully so that all the parts will be moistened without being disarranged.
Mayonnaise may be used on the eggs and tomato if preferred, in which case the dressing should be put on the eggs in the cups under the yolks.