Arrange the lettuce, which has been washed and chilled, upon three plates. Sprinkle the lettuce with salt and serve with the following dressing:
Bettina Dressing
2/3 C-salad dressing
1 t-olive oil
2 T-chopped pickle
1 T-chopped pimento
1 T-pimento catsup
¼ C-celery, cut fine
2 T-nut meats, cut fine
¼ t-salt
¼ t-paprika
Beat the salad dressing, add the oil, pickle, pimento, catsup, celery, nut meats, salt and paprika. Beat one minute. Pour three tablespoons of the mixture over each portion of the lettuce. Serve very cold.
Steamed Custard (Four custards)
1½ C-milk
2 eggs
3 T-sugar
¼ t-salt
¼ t-vanilla extract
¼ t-lemon extract
1/8 t-grated nutmeg
Beat the eggs, add the sugar, salt, vanilla, and lemon extract. Mix thoroughly. Butter four custard cups. Fill a pan four inches deep with hot (not boiling) water. Set the cups in the pan and place in a moderately slow oven for thirty-five or forty minutes (or until a knife inserted in the custard comes out clean). Serve cold with maple syrup poured over it.