1049. Dandelion Salad, with Eggs.
—Proceed the same as for the above (No. 1048), only adding, when serving, two hard-boiled eggs cut in quarters.
1050. Dandelion and Beet-root Salad.
—Take half the quantity of dandelion salad as for the plain (No. 1048); put it in a salad-bowl, adding two medium-sized, cooked beet-roots (No. 919); cut into thin slices, and season it exactly the same as for No. 1049.