The crisp, pinkish stems snap
in the fingers. Be sure that you wash the leaves carefully so
that no lurking germs cling to them. Fill your salad bowl with
the crisp leaves, from which the flowerhead has been plucked.
For dressing, dice a teacup of the most delicious bacon you can
obtain and fry it to a crisp brown together with a small sliced
onion. Add to the fat two tablespoons of sugar, half a teaspoon
of mustard; salt will scarcely be necessary the bacon will
furnish that. Blend the fat, sugar, and mustard, and pour in a
measure of the best apple vinegar, diluted to taste. Bring this
mixture to the boiling point, and when it has cooled slightly
pour it over the lettuce leaves, lightly turning with a silver
fork. Garnish the edge of the dish with a deep border of the
fresh leaves bearing their lace of white bloom intact, around the
edge of the bowl, and sprinkle on top the sifted yolks of two
hard-boiled eggs, heaping the diced whites in the center.
Linda paused and read. this over carefully.
"That is all right," she said. "I couldn't make that much
better."
She made a few corrections here and there, and picking up a
colored pencil, she deftly sketched in a head piece of delicate
sprays of miners' lettuce tipped at differing angles, fringy
white with bloom. Below she printed: "A delicious Indian salad.
The second of a series of new dishes to be offered made from
materials used by the Indians. Compounded and tested in her own
diet kitchen by the author.
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