Lettuce Salads

LETTUCE SALAD -1

2 Lettuces
1 tablespoonful Condensed Milk
2 teaspoonful Mustard
2 Eggs
1/2 gill Vinegar
1/4 gill Oil
Pepper and Salt

Boil the eggs hard; take the yolk of one and put it into a basin and work it quite smooth with a spoon. Then add the mustard made with vinegar instead of water, the condensed milk, pepper, and salt, and then the oil slowly; last of all the vinegar. Mix it all very thoroughly. Cut off the outside leaves of the lettuce, and pull it all to pieces, wash in cold water and dry thoroughly in a cloth. Break into small pieces and put into a salad bowl, pour over the dressing. Garnish with the other egg and the white that was not used in the dressing. These should be cut into slices and placed round. A few of the best pieces of lettuce should be laid over the dressing.


LETTUCE SALAD -2

The French style of making lettuce salad is as follows: After dressing the salad, mix it in one tablespoon of oil, then take only two tablespoons of white wine vinegar, mixed with a very little pepper and salt, and just turn the lettuce over and over in this mixture.