"Bestrewed with lettuce and cool salad herbs".

Lettuce Salad

Wash and drain the lettuce leaves; toss lightly, so as to remove every drop of water. Sprinkle them with oil, a few drops at a time, tossing the leaves about with spoon and fork after each addition. When each leaf glistens with oil (there should be no oil in the bottom of the bowl) shake over them a few drops of vinegar, then dust with salt and freshly ground pepper. The cutting of lettuce is considered a culinary sin; but, when the straight-leaved lettuce, or the Romaine, is to be used, better effects, at least as far as appearance is concerned, will be produced, if the lettuce be cut into ribbons. To do this, wash the lettuce carefully, without removing the leaves from the stem; fold together across the centre, and with a sharp, thin knife cut into ribbons less than half an inch in width.

Endive Salad

Prepare as lettuce salad, first rubbing over the bowl with a clove of garlic cut in halves. A few sprigs of chives, chopped fine, are exceedingly palatable, sprinkled over a lettuce, endive, string-bean, or other bean salad.

A Few Combinations

Dress each vegetable separately with the dressing; then arrange upon the serving-dish. Or, have the salad arranged upon the serving-dish and pour the dressing over all; then toss together and serve. About three tablespoonfuls of oil, with other ingredients in accordance, will be needed for one pint of vegetable.

1. Lettuce, tomatoes cut in halves, sprinkled with powdered tarragon, and parsley or chives.

2. Lettuce, moulded spinach and fine-chopped beets.

3. Lettuce, Boston baked beans and chives.

4. Lettuce and peppergrass.

5. Lettuce, shredded sweet peppers or pimentos, and sliced pecan nuts or almonds.

6. Lettuce, tomatoes stuffed with peas or string beans cut small, and chives chopped fine.

7. Lettuce, asparagus tips and sliced radishes. Arrange the lettuce at the edge of dish, inside a ring of radishes sliced thin, without removing the red skins; centre of asparagus tips, with radish cut to resemble a flower.

8. Lettuce, shredded tomatoes and shredded green peppers.

9. Shredded lettuce, English walnuts, and almonds or cooked chestnuts, sliced.

10. Lettuce, Neufchatel cheese in slices and shredded pimentos.

11. Lettuce, cauliflower, string beans and shredded pimentos.

12. Lettuce or cress, artichoke slices and powdered tarragon.

13. Shredded cabbage and shredded green, peppers.

14. Cauliflower broken into flowerets, string beans cut into small pieces, and beets cut in fancy shapes or chopped. Arrange each vegetable in a mass by itself; surround with lettuce.

15. Cucumbers and new onions, sliced.

16. Watercress, diced boiled beets, and olives in centre.

17. Lettuce, Brussels sprouts and chopped pepper.

Lentil Salad

Soak the lentils over night; wash and rinse thoroughly, then cook until tender, adding hot water as needed. Drain, and when cold mix with each pint of lentils about five tablespoonfuls of oil, two tablespoonfuls of tarragon vinegar and one tea-spoonful, each, of capers, parsley, chives and cucumber pickles, all, save the capers, chopped fine. Serve in a mound, on a bed of lettuce leaves.

Garnish with heart leaves of lettuce at the top and sections of tomato, or diamonds of tomato jelly, at the base.