1 whole egg

1 teaspoon sugar

3/4 teaspoon salt2 tablespoons lemon juice or vinegar 1 teaspoon mustard 3/4 cup oil

Add the seasonings and a half tablespoon of the acid to the egg. Pour in a fourth of the oil and beat together; continue adding oil a quarter at a time until all is used, beating between each addition, then add remainder of acid. Can be made in three minutes. The secret of adding oil quickly, without curdling, is using the WHOLE egg.

Because of the value of the green vegetables in the diet a salad should be served at least once a day.

All vegetables for salad should be crisp. If withered let stand in very cold water until freshened. Drain well before using. If they are not to be used at once, put into can or bucket with tight lid where they will keep crisp several days. Lettuce can be kept in good condition two weeks if these directions are followed.

All cooked dressings are much improved by the addition of whipped cream. Even a tablespoonful is worth adding, and one may use as much cream as dressing.

Pimentos, both as a garnish and a flavor, help to make salads attractive. Put them into very weak vinegar and they will keep almost indefinitely if kept in a cool place. Pimentos which are to be used in other than salads should be covered with vegetable oil instead of vinegar. Even cabbage can be made into an attractive salad if it is finely shredded, heaped on lettuce leaves, capped with dressing, and garnished with pimentos.

When mixing salads use just enough dressing to bind ingredients together, and mix just before serving or salad will become watery.

It may sound aristocratic to talk of "Mayonnaise," but, if referring to a boiled dressing, one is only showing one's ignorance, for a cooked dressing it NOT "Mayonnaise." Mayonnaise is a dressing made with egg and oil.

Any left-overs of meat, vegetable or fruits can be made into a delightful salad if receipt for "Best Salad" is followed accurately.