Home › Village Receipts › Lettuce Salad

Lettuce Salad

Take the crisp leaves of young lettuce broken into small pieces, and two eggs boiled hard, chopped not too fine; toss lightly together. Sprinkle the top thickly with walnuts, pour over dressing and serve on lettuce leaves.

Dressing-Two eggs, one-half teaspoon of mustard, one-half teaspoon of salt, one tablespoon of sugar, two tablespoons of butter, one tumbler of weak vinegar and water. Beat the eggs and add gradually the different ingredients, the butter last slightly melted. Set basin on range, stir till it thiekens. When ready to use, add one-half cup of cream and beat until smooth and light.

— Mrs. B. B. Maguire