LETTUCE

the chief salad plant of modern days, is probably native to the Greek Islands. In England, the type generally known here as Romaine still bears the name of "Cos Lettuce," after the Island of Cos, which now belongs to Turkey but was formerly under Greek rule and is noteworthy as the birthplace of Hippocrates and several other famous men of ancient Greece. It was first used in England in 1520, and King Henry VIII conferred a special reward upon the gardener who devised the combination of "Lettuce and Cherries" for the royal table.

The many varieties under cultivation are capable of general classification into three principal types--(1) Cabbage or Head lettuce, the most widely cultivated form; (2) Romaine or Cos or Leaf lettuce, and (3) Cutting lettuce, which forms no head, being instead cut while the leaves are small and giving in that manner two or more crops.

If the leaves are washed for salad making, they should be thoroughly dried afterwards with a towel or napkin. If the head is close and good, no washing is necessary after the removal of the outside leaves, as the inner leaves will be quite clean.

The heart of a head lettuce should be firm, crisp and bleached--a rusty red tinge is an indication of overlong keeping.

Lettuce will keep fresh longer when the roots are left on the plant.

added by the pass

Recipes that use lettuce

83 dishes across the Historical Foodie library call for lettuce.

The Epicurean · 63

No. 1343 Rump of Beef, Jardiniere Pointe de Culotte de Boeuf Jardiniere
No. 1456 Tenderloin of Beef a la Richelieu, Modern—Whole Filet de Boeuf a la Richelieu, Moderne--Entier
No. 1464 Tenderloin of Beef a la Printaniere—Whole Filet de Boeuf a la Printaniere--Entier
No. 1535 Loin of Veal a la Printaniere Longe de Veau a la Printaniere
No. 1545 Saddle of Veal and Chopped Lettuce-Larded Selle de Veau Piquee aux Laitues Hachees
No. 1601 Mutton Cutlets with Braised Lettuce Cotelettes de Mouton aux Laitues Braisees
No. 1603 Mutton Cutlets with Cucumbers Cotelettes de Mouton aux Concombres
No. 1675 Lamb Cutlets a la Gavardi Cotelettes d'Agneau a la Gavardi
No. 223 Consomme Celestine Consomme a la Copestone
No. 226 Consomme Comus Consomme Comus.
No. 238 Consomme a la Plumerey Consomme a la Plumerey
No. 243 Consomme a la Souveraine Consomme a la Souveraine
No. 2438 Tenderloin of Beef a la Violetta Filet de Boeuf a la Violetta
No. 2464 Chicken Fillets a la Mirebel Filets de Poulet a la Mirebel
No. 2474 Cutlets of Lambs' Kernels with Mayonnaise Cotelettes de Noix d'Agneau a la Mayonnaise
No. 253 Cream Chiffonnade with Cruste or of Leeks with Quenelles Creme Chiffonnade aux Croutes ou de Poireaux aux Quenelles
No. 258 Cream of Lettuce, Romaine or Chiccory a la Evers Creme de Laitue, Romaine ou Chicoree a la Evers
No. 2583 Salmon a la Regence, on Socle Saumon a la Regence sur Socle
No. 2584 Salmon a la Seymour Saumon a la Seymour
No. 2586 Salmon, Russian Style Saumon a la Russe
No. 2587 Salmon, Venetian Style Saumon a la Venitienne
No. 2588 Salmon, with Montpellier or Cambridge Butter Saumon au Beurre de Montpellier ou au Beurre de Cambridge
No. 260 Cream of Peas a la St. Germain Creme de pois a la St. Germain
No. 262 Cream of Sorrel with Stuffed Eggs Creme d'oseille aux Œufs Farcis
No. 2622 Bagration Salad Salade a la Bagration
No. 2625 Chicken Salad, American Style—Chicken Mayonnaise Salade de Poulet a l' Americaine--Mayonnaise de Poulet
No. 2630 Crawfish Salad with Jelly Salade d' Ecrevisses a la Gelee
No. 2631 Fish Salads Salades de Poissons

365 Dishes of All Nations · 10

Cooking in Old Créole Days · 10

Art and Science of Salad Making
Asparagus Soup
Bonne Femme Soup
Herb Gumbo Josephine Nicaud
Hints for Housekeepers
How to Make a Lunch with Nothing, and a Good Soup with What Remains from Breakfast "Mon Repos"
Salad Sauce
Sauce for Veal Balls Josephine Nicaud
Soup Without Meat
To Cook and Serve Tomatoes

… and 35 more recipes use lettuce.