Dip the crisp inner leaves of lettuce in a French dressing of salad oil, vinegar, pepper, and salt. Lift each out with the tips of your fingers and lay them between thin slices of buttered brown bread cut into triangles and spread with cream cheese - Philadelphia or Neufchatel, or the home-made cottage cheese - worked soft with cream.

The lettuce must not lie one instant in.the dressing if you would have it crisp and juicy. Dip it in, roll it over, and take it out at once.

These are especially acceptable at hot-weather luncheons and afternoon teas.

LETTUCE SANDWICHES are made like the Brunettes, leaving out the cheese. They are best with brown bread, although palatable if fresh home-made white bread, light and sweet, be used.