Evening Republican, Volume 17, Number 139, Rensselaer, Jasper County, 11 June 1913 — Salad Carcassone. [ARTICLE]

Salad Carcassone.

Mix together equal parts of white wine, vinegar and salad oil, season with a small quantity of moist sugar and a little salt and turn into a salad bowl. Throw into this some sprigs of watercres|jj and on these strew lightly the leaves of young nasturtiums, if they can bs procured, with sufficient cress to fill the bowl. Toss this well and then turn the whole out ont to a large dish. Arrange a wreath of nasturtium leaves around the edge of the dish, allowing them to overlap each other a trifle, then make an inner circle of the flowers and within that a circle of sliced hard boiled eggs. Serve before any of the freshness of the salad has gone. This is a salad especially suitable for afternoon parties of young people or like festive' occasions.