Garnish with parsley and slices of lemon.
=Spinach-and-Egg Salad.= (See cut facing page 84.) Prepare and mould the spinach as in the preceding recipe.

Have ready, also, some cold boiled eggs and mayonnaise.

Turn the spinach from the moulds on to nests of shredded lettuce.

Dispose, chain fashion, around the base of the spinach, the whites of the eggs cut in rings, and press a star of mayonnaise in the centre of each ring.

Pass the yolks through a sieve and sprinkle over the tops of the mounds, and place above this the round ends of the whites.
=Marguerite Salad.= (See cut facing page 84.) Arrange garden cress on a serving-dish; in the centre dispose whites of hard-boiled eggs cut in eighths lengthwise, to resemble the petals of a flower, and sift the yolks into the centre.