Invaluable as it is in the realm of salads, it is not generally known that it is palatable cooked. Besides the recipe for cream-lettuce soup, we give here one that has found favor upon good men's tables abroad, and of late in our country.

Boiled Lettuce

Wash firm heads of lettuce. Trim away wilted and coarse outer leaves and cut the stalks close to the lowest leaves. Tie each head up separately with a bit of tape or soft string, and lay close together in a wide saucepan. Cover with good consomme, and cook slowly, covered, for half an hour, or until the heads are easily pierced by a straw. Take out with care, drain each head separately in a colander without bruising, and lay upon a hot platter. Keep hot while you stir a white roux into the pan-gravy and boil up once. Pour over the lettuce when you have clipped and drawn out the strings.

Steamed Lettuce

Pick apart two large heads of lettuce, wash well, and put into a steamer over a kettle of hot water, or improvise a steamer by help of a colander and a pot of boiling water. Cover closely and keep in all jets of steam by further laying a thick folded cloth upon the lid. Boil the water furiously for half an hour; lift the wilted lettuce and lay upon a hot dish. Sprinkle with pepper and salt, and pour a sauce piquante over it.