ENDIVE SALAD
Use the crisp leaves of endive and prepare as above.
MARGUERITE SALAD
Make a bed of lettuce leaves on each individual dish. Slice hard-boiled eggs lengthwise, and remove the yolks whole. Put a yolk in the centre of each plate and arrange the white around it, cut in strips to resemble the petals of a Marguerite. [French dressing].
MARQUISE SALAD
Tomatoes sliced and sprinkled with chopped onion, parsley and finely cut celery. Serve on lettuce leaves with [French dressing].
NORMANDY SALAD
Three cucumbers and three hard-boiled eggs, cut in dice, a cupful of olive meat, and half a cupful of pecan or English walnut meat, broken, but not chopped. [Mayonnaise]. The egg may be omitted.