Lettuce Salad
Prepare a head of lettuce by washing each leaf separately in a stream of water, tearing off any portion that is bruised or brown, and looking carefully for little green creatures that may be lodged in the creases; they are not easily seen. Then drain the lettuce on a fresh towel or napkin, for if the leaves are very wet the dressing will not cling to them. Next tear it to pieces with the fingers, rejecting the large part of the midrib, put it into a deep bowl, pour on a French dressing, and toss it with a wooden salad-spoon and fork until all the lettuce seems oiled. Serve immediately.
Mayonnaise dressing may be used instead of the French dressing in this salad.