Lettuce Salad

• 3 Heads of Lettuce
• 2 Hard-Boiled Eggs, Sliced
• A Plain French Dressing

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 utter