Instructions: Core, rinse and thoroughly drain lettuce; chill in disposable plastic bag or plastic crisper.

Heat vinegar to boiling.

In separate bowl, combine sugar, flour, mustard and salt. Add eggs and beat just until blended.

Stir in a little hot vinegar, then add mixture to remaining vinegar.

cook over low heat, stirring constantly until thickened, about 5 minutes.

Stir in cream; chill.

At serving time, cut head of lettuce lengthwise into halves; place cut-sides down on board and slice crosswise with thin-blade knife. (1 head lettuce will yield about 4 cups shredded lettuce.)

Place in serving bowl and toss with dressing.

Serve with sliced tomatoes, is desired.

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