2 c. (8 oz.) elbow macaroni
3 boiled eggs
3 stalks celery, diced
1 sm. onion, minced
1/2 c. sliced stuffed olives
1/4 c. salad dressing or mayonnaise
1/8 c. milk or cream
1/2 cup and 1 tsp. sugar
1/8 c. vinegar
Salt and pepper to taste

Cook elbow macaroni according to package directions. Drain and rinse with cold water.

Toss with remaining ingredients. Garnish with radish roses if desired and serve on lettuce. Serves 4 to 6.