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Classic
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page 338
Q.--Salads and Lettuces.
1. In General. Lettuces of every description must be carefully examined before
preparing, for slugs and insects are quite apt to be concealed in the leaves,
and all of the latter that are withered or otherwise unfit for use can, at the
same time, be removed, but it is a mistake to take away the ribs from closed
bunches of lettuce, because they are deemed the best part thereof. After
removing the outer leaves di vide the remainder of the bunch into about three
parts and cut the closed inside part into small pieces. When the lettuce is not
of good quality, however, the stems or ribs must also be removed, because they
are tough. In the opinion of many cooks, lettuce is improved by keeping it in
the cellar for about 2 hours after taking it out of the garden.
Lettuce should not lay in water unless it has become withered. Rinse in a drop
pan in plenty of cold water before preparing; this will cause all sandy
particles to drop to the bottom of the pan; hold the bunches in the hand loosely
and raise and lower them in the pan of water until clean. Then twirl in a sieve
until all of the water has been removed. To press the lettuce with the handy is
apt to crush and bruise it, thereby impairing its fresh appearance.
The addition to lettuce of certain herbs, such ns tarragon, onion tops, pepper
grass or cresses, burnet etc., imparts to it an agreeable flavor, When onion
tops are not in season, finely sliced onions are indispensable with some
varieties of lettuce; inasmuch, however, as the flavor of onions is disliked by
some, they may be cut into fine slices and served separately in vinegar.
Salt should be added to lettuce with great caution because it is easily
oversalted. Good olive oil should
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