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 the dressing, arrange the leaves on top of it, put half an egg in the center of each leaf. Garnish with radishes.
© 1903 All rights reserved. Published by Echo Point.