Green Salads
Lettuce, cress, endive, and similar greens intended for use as salads should be carefully washed in very cold water, wrapped in a cloth, and placed in the ice-box for several hours before serving. When ready to dress and serve the salad, take it from the ice-box, wipe each leaf on a clean dry cloth, place the leaves in a salad-bowl, and pour French Dressing over the leaves. With a salad-fork and spoon toss the leaves about in the bowl until each leaf is well coated with the dressing.
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