Pick, wash and drain 2 heads of lettuce and break into pieces. Mix with some watercress, shredded celery and a few leaves of mint. Put in a SALAD bowl, sprinkle with salt, pepper, sugar and lemon-juice and pour over a SALAD-Dressing. Garnish with slices of hard-boiled EGGS and pickled beet-root.
Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)