This section is from the book "Mrs. Rorer's Vegetable Cookery And Meat Substitutes", by Sarah Tyson Rorer. Also available from Amazon: Mrs. Rorer's Vegetable Cookery And Meat Substitutes.......
Corn salad, or lambs' lettuce ( Valerianella olitoria, Poll.), an early spring plant fits in nicely between the head or winter lettuce and the delicate summer lettuce.
Imported endive is the most sightly, delicate and palatable of all the salad plants. So far as I know this is not grown in the United States. The entire supply comes from Belgium and is sold only by the pound. We have endive (Cichorium Endivia, Linn.), but nothing like the imported variety. One is white, tender and sweet; the other coarse and bitter.
Garden cress or pepper grass (Lepidium sativum), is better as flavoring than to eat alone.
Lettuce (Lactuca sativa, Linn.) grows everywhere in all varieties. It is always nice, cooling and attractive. The ideal dinner salad is crisp lettuce with French dressing. Any cooked green vegetable may be served cold as a salad. In fact, this is one of the best ways of utilizing the left-overs.
Serve salad after the main or substantial course at dinner; pass wafers and cheese. Salads are wholesome, and should be served every day. They are digested largely. in the small intestine. The oil is heat and energy food; the lemon juice or the small amount of vinegar aids in the digestion of other foods.