91. WATER-LILY SALAD.--A means of using eggs in salad without the
addition of other foods is found in water-lily salad, which is
illustrated in Fig. 17. If eggs are to be served for a luncheon or some
other light meal, this method may add a little variety to the usual ways
of serving them.

[Illustration: Fig. 17]

Hard-cook one egg for each person to be served, remove the shells, and
cut the eggs into halves, lengthwise. Remove the yolks, mash them, and
season with salt, pepper, and vinegar. Cut the halves of egg whites into
three or four pointed pieces, cutting from end to end of the half. Place
these in a star shape on salad plates garnished with lettuce. Form the
seasoned egg yolk into a ball and place it in the center over the ends
of the egg whites. Serve with any desired salad dressing.

92. EASTER SALAD.--Cream cheese makes an attractive salad when formed
into egg-shaped balls and served in a nest of shredded lettuce. To
prepare this salad, which is known as Easter salad, shred lettuce finely
and place it in the shape of a nest on salad plates. Make tiny
egg-shaped balls of cream cheese moistened with sufficient cream to
handle. Place three or four of these in the inside of the lettuce. Dust
with paprika and serve with any desired dressing.

93. SALMON SALAD.--Persons who are fond of salmon will find salmon salad
a very agreeable dish. In addition to affording a means of varying the
diet, this salad makes a comparatively cheap high-protein dish that is
suitable for either supper or luncheon.