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Lettuce in Salads

Lettuces which are to be used for salads should be fresh and young. The thick bitter stalk should be cut off, and the outer and decayed leaves removed. The great secret in preparing lettuce for salad is to have it quite dry. In order to ensure this, look the leaves over carefully. In all probability the white, tender leaves at the heart of the plant will be entirely free from insects and grit. When this is the case, do not plunge them into water, as it only spoils the flavour. Any leaves, however, about which there is the slightest doubt must be scrupulously washed in two or three waters. When taken out of the water they should be well shaken, placed in a wire basket, and hung for four or five hours in an airy situation. When a basket is not at hand, the lettuce may be divided into small pieces and shaken in a dry cloth until not a particle of moisture remains. The French are careful of cutting them, as they maintain that contact with steel spoils the flavour of the salad. The sauce should never be added until the moment before serving. Probable cost, 1d. each. Sufficient, a large lettuce for two or three persons. LETTUCE PUREE. Put three or four lettuces into a quart of weak stock, with two onions, two carrots, and two ounces of lean bacon cut small; boil for an hour, then rub all through a sieve. Thicken with a little flour and butter, season to taste with pepper and salt, add a dessert-spoonful of Bovril, stir well, and serve with small croutons of bread.