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Cream of Lettuce Soup

Wash and pick over two heads of lettuce and cut them fine. Put over the fire in the inner pan of a double boiler, having boiling water in the outer kettle, and cook till tender. Press the lettuce through the sieve into the boiler again, add one pint of white stock, season with salt, pepper and bring to a quick boil to preserve the color. Add a very little lemon juice when served. Thicken with one tablespoon of butter, cooked with one teaspoon of flour for one minute.