The question of oil for salad making is becoming more of a problem, as large numbers are beginning to appreciate the dietetic and gastronomic value of the salad dressed with oil. The best uncooked dressings are made of genuine olive oil, which is unsurpassed in flavor as well as digestibility. However, this is expensive; good substitutes are peanut-, cottonseed-, and corn-oil. In using any of these olive-oil substitutes, a little more acid and slightly higher seasonings should be introduced. A mixture of one-third highly-flavored Italian olive oil and two-thirds of any one of the cheaper oils will give an olive oil flavor at a lower cost. This method is used by some of the best hotels.