Pond Lily Salad

Pond Lily Salad with Cold Salad Dressing
Source: D.A.R. Cook Book Second Edition 1912
Pond Lily Salad Submitted by Mrs. George Hale
Cold Salad Dressing Submitted by M.S. Powers
Location: page 23

Pond Lily Salad
 
Boil six eggs twenty minutes. When cold, remove shells and cut eggs in halves crosswise. Cut whites in strips to resemble petals and lay on small lettuce leaf with one-half yolk in center. Shred the largest lettuce leaves, arrange in bottom of the platter, pour dressing over, then lay the lettuce leaves and egg on and garnish with radishes.
 
Notes from Liz:

• Add fresh herbs if you like-fresh parsley, dill, mint, and any other lettuce that you enjoy to place under the “pond lilies”.
• I cooked the eggs for 20 minutes as directed and found that the yolks were a little on the green side. Cooking the eggs for 15 minutes works for a more yellow appearance. 
• Drain the eggs after the boil and allow to cool. I did not put the eggs into an ice bath and they peeled perfectly when cooled at room temperature.

 
 
Cold Salad Dressing
 
One cup sour cream, two tablespoons vinegar or lemon juice, one teaspoon mustard, small teaspoon salt, two tablespoons sugar, one-eight teaspoon cayenne. Stir cream well, then add other ingredients. 
 
Liz’s Notes:

• I used dry mustard powder.