Required : Three hard-boiled eggs. One ounce of butter. Anchovy paste or essence to taste. Two teaspoonfuls of cream. Salt and pepper. One or two lettuces. A small beetroot. Twopennyworth of cress. Mayonnaise or any good salad dressing. (Sufficient for three.)

Shell the eggs, and cut them in halves the round way. Take out the yolks while they are still hot, put them in a small basin with the butter, and work both together to a smooth paste. Add the cream after slightly whipping it, and enough paste or essence to flavour it pleasantly. Leave the mixture until cold, then rub it through a fine wire sieve, so that it is in pretty, feathery bits. Cut a small slice from the end of each half white of egg, so that it will stand firmly; pile some of the mixture high up in each.

Wash and prepare the salad, and arrange it prettily on a glass dish, sprinkling over it a little of the dressing and nestling the halves of egg prettily among the leaves of lettuce.

Cost, about 1s. 3d.