leaves, and serve with French dressing.

89. DAISY SALAD.--If an effective, somewhat ornamental salad is desired,
daisy salad, which is illustrated in Fig. 15, will prove satisfactory.
As will be observed, this salad resembles a daisy. To make it, cut
celery into strips about 2 inches long and trim one end of each round.
These strips will serve to represent the daisy petals. Place them on
salad plates garnished with lettuce, laying them so that they radiate
from the center and their round ends are toward the outside of the
plate. Then, for the center of the daisy effect, cut the yolks of
hard-cooked eggs into halves and place one half, with the rounded side
up, on the ends of the celery. Serve with French dressing.

[Illustration: FIG. 16]

90. HUMPTY DUMPTY SALAD.--In Fig. 16 is shown an attractive-appearing
and extremely appetizing salad known as Humpty Dumpty salad. It consists
of tomatoes and hard-cooked eggs garnished with pieces of stuffed
olives, the manner in which the egg is placed in each portion accounting
for its name.

For this salad, select rather small, firm, ripe tomatoes. Peel them in
the usual way, and when cutting out the stem remove a sufficient portion
of the tomato to accommodate the end of an egg. Place each tomato with
this part uppermost on a salad plate garnished with lettuce. Cut the
hard-cooked eggs into halves, crosswise, remove the yolk and mash and
season it with salt, pepper, and a little vinegar. Replace the yolk in
the white and force this into the depression in the tomato. Place a
stuffed olive in the egg yolk and serve with French or other desired
salad dressing.