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LETTUCE, CABBAGE LEAFY GREEN SALADS

Proper preparation of lettuce is the foundation of every good green salad. Begin by cutting off the stalks from 3 or 4 heads of lettuce and discarding any decayed or withered leaves. Break the tender green leaves apart one by one, removing the thick veins that run through the center. Place the leaves in cold water, rinse well, and let them soak in ice water for at least 30 minutes—this restores crispness and freshness. Shortly before serving, drain the lettuce in a colander, then transfer it to a clean napkin and shake out excess moisture. Dry leaves are essential, as water dilutes the dressing and spoils the texture. Once prepared, the lettuce is ready to be dressed or used for garnishing as directed in the following recipes.

Lettuce, Cabbage, Leafy Green Salad Recipes:

Lettuce Salad (Plain).— Prepare the lettuce as in the foregoing recipe. Lay it into a salad dish and pour over 2 or 3 tablespoonfuls of salad oil and a little pepper and salt. Add 4 tablespoonfuls of water to ½ cup of white vinegar and pour it over the salad. Mix it up well with 2 salad forks, sprinkle over a little cracked ice, and serve at once. If ice is not handy, the salad will have to be prepared without it, but it adds greatly to the crispness of the lettuce. If you rub a piece of garlic over the salad dish just before putting in the lettuce, it will give the salad a fine flavor without really tasting of garlic. A small spoonful of sugar may be sprinkled over the lettuce if liked. Finely shaved onions may also be added.

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Lettuce Salad with Mayonnaise.— Prepare the lettuce as directed. Put it into a salad dish and pour over a mayonnaise dressing. Finely shaved onions may be added if liked.

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Lettuce Salad with Sweet Egg Sauce.— Cut 2 ounces of fat pork into very small dice and fry them a light brown. Beat 2 or 3 eggs until very light and slowly add the pork, 3 or 4 tablespoonfuls of vinegar, and 2 tablespoonfuls of sugar. Mix this well together and pour it over the salad. This recipe will make a sufficient quantity to dress 3 heads of lettuce. More vinegar diluted with a little water may be added, and also more or less sugar.

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Lettuce Salad with Syrup Sauce (North German Art).— Mix 1 tablespoonful of flour in a small saucepan with a little cold water until all lumps are dissolved. Add 1 cup of boiling water and stir and boil for a few minutes. Add 1 tablespoonful of butter and continue boiling for a few minutes longer. Transfer it to a bowl and set aside. When nearly cold, add ½ cup of syrup, a pinch of salt, 2 tablespoonfuls of vinegar, and 1 tablespoonful of sugar. Set this sauce on ice or in a cool place for 5 minutes before serving. Put the prepared lettuce in a dish and pour the sauce over it. This is sufficient for 4 large heads of lettuce. Salad prepared in this way is served in North Germany with German pancakes instead of butter. Fat pork cut fine and fried to a crisp may be used.

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Lettuce Salad with Cream Sauce (North German Art).— Prepare the lettuce as directed for 3 or 4 large heads of salad. Take 1 pint of thick, sour cream and add 3 or 4 tablespoonfuls of sugar, a pinch of salt, and 1 or 2 tablespoonfuls of vinegar. Mix this together and pour over the salad. Serve at once.

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Lettuce Salad with Cream.— Put the prepared lettuce in a dish and pour over some sweet cream to which a little sugar has been added. Some people add a little vinegar and a pinch of salt. Salad prepared with this sauce is often served with large German pancakes.

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Romaine Lettuce Salad.— Take several heads of young, green romaine lettuce. Do not wash them. Put them into a dish, add some coarsely cut chervil, tarragon, and pimpernel, and dress it either with salt, pepper, oil, and vinegar or with mayonnaise.

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Endive Salad.— Take only young and fresh endive. Remove the outer leaves, cut the endive into 1-inch pieces, and wash and drain it. Dress it with oil, vinegar, pepper, and salt, or with mayonnaise.

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Cabbage Salad.— Remove the outer leaves from a firm head of cabbage, shave it as fine as possible, and put it in ice water for 1 hour. Before serving, drain the cabbage in a colander, put it in a salad dish, and mix with mayonnaise. Set it on ice until wanted. Or dress the cabbage with oil, pepper, salt, and vinegar, adding 1 spoonful of sugar to the vinegar before pouring it over the cabbage.

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Red Cabbage Salad.— Cut the cabbage as fine as possible, put it in a saucepan, pour over boiling water, cover, and boil 3 minutes. Drain in a colander and, when cold, dress it with oil, pepper, salt, a small spoonful of sugar, and some vinegar. The vinegar should be diluted with water.