Water Lily Salad

• 1 large or two small heads of lettuce
• 3 or 6 hard cooked eggs

Cook eggs one-half hour. When cold, remove the shell and cut the egg crosswise in small points to resemble leaves of a flower.

Carefully wash and wipe the lettuce; cut the large leaves into narrow shreds, but save the nicest small ones whole. Then make a Boiled Dressing, No. 1, arrange the finely shredded lettuce in the bottom of the platter, pour over