Lettuce Salad (1)

Take 4 or 5 heads of cabbage lettuce, remove all outside leaves and cut off the stalks close; then cut each head apart into 4 or 5 "quarters," that is, cut through the stalk and then tear the rest. Put 4 tablespoonfuls olive oil into the salad bowl, with 2 1/2 tablespoonfuls tarragon vinegar, pepper and salt according to taste, and beat the mixture with a fork some minutes; then put in the lettuce and keep it turning over swiftly for 5 minutes, adding a small pinch of mint, chopped as finely as possible.

Lettuce Salad (2)

Wash 2 heads lettuce, dry them thoroughly and break the leaves or cut them into convenient pieces. Put the yolks of 2 hard-boiled eggs into a basin with a teaspoonful of French mustard, pepper and salt to taste, and a tablespoonful of oil; work the mixture into a smooth paste, and add consecutively 3 tablespoonfuls of oil, l of tarragon and 1 of plain vinegar; then a little chervil, garden cress and tarragon finely chopped. Stir the mixture well, and lastly add the lettuce; turn it or work it well. Garnish the top with hard-boiled eggs.