‘Alla Cardinale’ Salad
Wash and dry well two lettuces and a bunch of water-cresses, cut two large cold, boiled beetroots into strips, add twelve radishes, six hard-boiled eggs chopped up, and one sliced cucumber. Arrange the lettuce leaves round a salad-bowl, mix all the rest with half a pint of sauce Mayonnaise (see Sauces, p. 123) and serve.