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Lettuce Salad Served Traditionally

Wash and drain the lettuce leaves; toss lightly, and pat dry with tea towel to remove every drop of water. Sprinkle them with oil, a few drops at a time, tossing the leaves about with salad spoon and fork after each addition. When each leaf glistens with oil (there should be no oil in the bottom of the bowl) shake over them a few drops of vinegar, then dust with salt and freshly ground pepper to taste.

The cutting of lettuce was considered a culinary sin; but, when the straight leaved lettuce, or the Romaine, is to be used, better effects, at least as far as appearance is concerned, will be produced, if the lettuce is cut into ribbons. To do this, wash the lettuce carefully, without removing the leaves from the stem; fold together across the centre, and with a sharp, thin knife cut into ribbons less than half an inch in width.

Endive Salad

Prepare as lettuce salad, first rubbing over the bowl with a clove of garlic cut in halves. A few sprigs of chives, chopped fine, are exceedingly palatable, sprinkled over a lettuce, endive, string-bean, or other bean salad.

A Few Combinations:

Dress each vegetable separately with the French Dressing; then arrange on the serving dish. Or, have the salad arranged on the serving-dish and pour the dressing over all; then toss together and serve. About two tablespoons of dressing will be needed for one cup of vegetable.

1. Lettuce, small tomatoes cut in halves, sprinkled with powdered tarragon, and parsley or chives.

2. Lettuce, chopped spinach and fine-chopped cooked beets.

3. Lettuce, cooked beans and chives.

4. Lettuce and sliced English cucumber.

5. Lettuce, shredded sweet peppers or pimentos, and sliced pecan nuts or almonds.

6. Lettuce, tomatoes stuffed with peas or string beans cut small, and chives chopped fine.

7. Lettuce, cooked asparagus tips and sliced radishes. Arrange the lettuce at the edge of dish, inside a ring of radishes sliced thin, without removing the red skins; centre of asparagus tips, with radish cut to resemble a flower.

8. Lettuce, sliced Roma tomatoes and shredded green peppers.

9. Shredded lettuce, cooked chestnuts, and sliced walnuts or almonds.

10. Lettuce, Neufchatel cheese in thin slices and shredded pimentos.

11. Lettuce, shredded pimentos, steamed cauliflower and string beans.

12. Lettuce, watercress, marinated artichoke slices and powdered tarragon.

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Helpful Salad Tips

To have ready, dry and crisp greens for your salads.

Always wash all salad greens as soon as possible after they are purchased. Dry them well, and store in a plastic bag with a soft, white paper towel to absorb any extra moisture.

All root vegetables should be washed before peeling. Rinse them again after peeling.

For sweeter and crisper salad onions, soak onion slices in ice water for 30 minutes. Drain well and pat dry.

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