8 heads lettuce or their equivalent 1 pound or more bacon 1 1/4 cups vinegar

2 tablespoons brown sugar

1 teaspoon pepper

2 teaspoons paprika 1 teaspoon mustard

Cut bacon in one-fourth inch dice; cook till crisp. Mix dry ingredients, add vinegar, and stir until smooth; add to bacon and fat, bring to boiling point. The larger and broken outside leaves of lettuce may be used, leaving the inside ones for another salad. Shred by laying leaves in a pile, then cutting crosswise in half-inch strips. Pile lightly in salad bowls. Pour dressing over lettuce just before serving, or pass at table. The latter prevents wilting.