Lettuce Salad

Ingredients

• 1 head lettuce
• Mayonnaise, cream or French dressing

Method

1. 1

   Throw away the outer leaves of the head of lettuce; wash the rest carefully in running water and dry them in a clean towel.

2. 2

   Break or tear the leaves into convenient pieces and serve with Mayonnaise, cream or French dressing.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 73. The excerpt below is the record exactly as published.

LETTUCE SALAD Throw away the outer leaves of the head of lettuce; wash the rest carefully in running water and dry them in a clean towel. Break or tear the leaves into convenient pieces and serve with Mayonnaise, cream or French dressing. 196 t-a^S ■SS* LEFT-OVERS Fish Cutlets Blanquette of Cliicken with Peas Cusls a la Creme ^^p^wwwi ~ws^ DESSERTS Raisin PuSs Chocolate Eclairs Blanc Mm^c Planned for a C* A T A T\C< FamUy of Four oALfAUO COMBINATION SALAD Scald tomatoes; remove the skin and place them on ice. Wash and drain lettuce; arrange in a salad bowl; slice the tomatoes over it and serve with Mayonnaise or French dressing. NOVEL TOMATO SALAD 1 cup cherry tomatoes 1 tablespoon chopped parsley 1 cup small yellow tomatoes French dressing 1 clove garlic Lettuce Scald the tomatoes ; peel carefully and set on the ice to cool. At serving time rub the salad bowl with garHc and line with heart leaves of lettuce. Place the yellow tomatoes in the center and the red ones around them. Cover with French dressing and sprinkle with the parsley. TOMATO JELLY Vi box gelatine 1 bay leaf Vi cup cold water 1/2 teaspoon chopped parsley Juice from 1 pint tomatoes Salt and pepper 1/2 teaspoon onion juice Lettuce 1 teaspoon sugar Mayonnaise dressing Soak the gelatine in the water for one hour. Bring to a boil the liquor drained from a pint can of tomatoes and add to it the seasoning and herbs. Let this simmer for twenty minutes; add the gelatine; stir until dissolved and strain through a cloth into molds — preferably individual ones. Serve on lettuce leaves with Mayonnaise dressing or use as a garnish for other salads. DEVILED EGGS 6 eggs 1 tablespoon olive oil or butter 14 teaspoon mustard Salt and red pepper A little vinegar if desired BoU the eggs for fifteen minutes; then throw them into cold water to prevent the whites from darkening. Remove the shells; cut in halves lengthwise; take out the yolks carefully and mash them with the oil or butter and seasoning. If desired, a tablespoon of minced ham or tongue or a little chopped parsley and onion may be added. Fill the cavity of each half with the paste and set in a cool place until needed. Serve on crisp lettuce leaves or on a platter garnished with parsley or watercress. 197 Q ^^ AT C rianned for a Ori.L(iiJ>0 F:imi!y of Four PEPPER AND CREAM CHEESE SALAD 1 large green pepper 2 tablespoons chopped walnuts 1 cream cheese Mayonnaise dressing Lettuce Select a large pepper that is sweet; cut off the stem end ; remove the seeds and turn it upside down to drain. Mash the cream cheese; mix with the walnuts and press into the pepper, being careful to fill all the crevices. Set away on the ice for several hours; when ready to serve cut into thin slices and serve on crisp lettuce leaves with Mayonnaise dressing. NASTURTIUM SALAD 1 head lettuce

Cook this with the app: pantry check, scaling, and the assistant.