Chop, dice or slice 4 hard-boiled eggs, 2 onions, 1 bunch of radishes, 1/4 bunch lettuce, 12 mediuim-sized potatoes, 2 cucumbers. Garnish with parsley or the sliced or quartered eggs. - Mrs. Conklin, 914 N. 5th Ave., Maywood, 111.

Variation I

Separate the leaves of fresh lettuce, wash thoroughly and lay in cold water to crisp; wipe dry and spread out on a flat dish. Peel and slice thinly some raw tomatoes and lay over lettuce; then a layer of cucumbers, and over this another layer of tomatoes. onions may be added, if desired.

Dressing

Cook the yolk of an egg, stirring all the time to make a smooth paste; let cool; stir the yolks of 2 raw eggs with the cooked one; add 1/2 teaspoon of mustard, salt and sugar to taste. Stir in 1 tablespoon or more of olive oil, and the juice of 1 lemon., Just before serving pour the dressing over the salad and slice a lemon over the whole, and serve. - Mrs. E. D. Kelley, Winnetka. 111.

Variation II

2 boiled beets, chopped fine, 1 cup celery, also chopped fine; 1 parsnip, 1 carrot, peeled and cut oblong, and laid alternately for garnishing, with salt and whipped cream for dressing. Cool and serve at once. This makes a pretty dish. - Mrs. E. D. Bennett, Bartlett, 111.