In the illustrations a number of combinations are given which will suggest others.
NO. 89. PLAIN LETTUCE SALAD.
No. 1. Plain lettuce salad. The lettuce here is arranged to resemble a cabbage. For this a head of cabbage lettuce is used. The leaves are taken apart, carefully washed and dried, and the stalks flattened by cutting a little slice off the bottom to make them stand upright. They are then put together again in the natural form, but more spread open, and placed on a round platter. Just before serving a French dressing is poured over them with a spoon, to have each leaf moistened, care being taken not to disarrange the leaves.
NO. 90. HEART OF CABBAGE LETTUCE.
No. 2. Lettuce hearts. Divest a head of Boston cabbage lettuce of the outer leaves down to the hard head. With a sharp knife cut the head into quarters and arrange them on a dish with the stalk ends toward the center. Sprinkle over them, or not, a little celery cut into small dice. If celery is used, place a little in the center of the dish and between the quarters. At the moment of serving pour French dressing, using a spoon, into the lettuce hearts, moistening them well.
The outside leaves taken from the head can be broken into small pieces or cut into ribbons and used as shown in other illustrations.
NO. 91. BOUQUET SALAD—LETTUCE AND WATERCRESS OR NASTURTIUMS.