Take fresh, crisp lettuce of sufficient quantity for the number to be served, three young heads being enough for six. Dip in cold water, examining each leaf, and pick over carefully, and select the fresh, crisp leaves. Place all these in a salad bowl, and garnish nicely with sliced hard-boiled egg. Never dress the Lettuce before bringing to the table. The vinegar causes the leaves to wilt utterly, and takes away all the relish which one experiences from looking at a fresh, crisp dish, and also spoils a fine table garnish. Bring to the table, and let the sauce, always a Plain French Dressing or Creole Dressing preferred, be made at the table. Generally each makes the Dressing to suit himself or herself, using proportions of greater or lesser quantity than those mentioned in the recipe. If one person dresses the Salad for the table, use the proportions given above in any of the French Salad Dressings for this amount of Lettuce. This is one of the nicest and most refreshing, as well as one of the healthiest of all Salads.