Use egg and white cabbage. This, like the chrysanthemum, has a hard-boiled egg to represent the center of each flower.

The eggs, hard-boiled, should be put into cold water until required, to keep them moist. Shave the cabbage into fine threads.

Thrust a long needle through the center of each egg, and draw a coarse thread through, passing it completely around the egg, as a girdle. Then from the top, downward, cut through the white, making four leaves, ending at the thread. Curve these slightly outward, leaving the yolk partly exposed, then withdraw the thread.

Season with salt and pepper, and put in the center of a salad plate, on a bed of the shaved cabbage, and serve with a French dressing, or with mayonnaise.