Summer Salad.
3 heads of lettuce.
2 handfuls cresses.
1 cucumber, pared and sliced.
4 radishes, also pared and cut up.
3 hard-boiled eggs cut lengthwise into sixths.
Cut lettuces and cresses with a sharp knife, and mix with the other vegetables in a bowl. Pour over them a dressing made as directed on Thursday of the second week in this month. Lay the sliced eggs on the top of all.