Salads are economical dishes, and in many cases furnish opportunity to utilize remnants, or " left-overs" of cold cooked meats, fish and vegetables, where these have flavors which will harmonize.

The different foods should be kept apart until about to make the salad. All raw greens, such as lettuce, cabbage, etc., should be well washed in clear cold water to make them crisp, then dried on a cloth. Remove all bone, gristle and fat from the meats, and flake cold fish into fine bits. Vegetables should not be chopped fine, but diced with a sharp knife. All green vegetables, and some other vegetables, are much improved if they are marinated, or sprinkled with French dressing and allowed to remain an hour before preparing the salad.

Vegetable salads may be made of lettuce, cauliflower, green string beans, celery, cold boiled potatoes, cucumbers, tomatoes, cabbage, etc. Nuts may be also used with almost any vegetable or fruit combination.

Lettuce, celery, cabbage, etc., should be placed in cold water to make crisp. Asparagus should be boiled, then cooled, cut into small lengths, and the tougher parts of the stalks removed, then served with mayonnaise or with French dressing.

Cold boiled potatoes cut in dice, may be used, flavored with onion or with parsley, and served with either a French dressing or with mayonnaise. Potatoes may also be combined with other vegetables such as beets, beans, peas, carrots, and green peppers. Vegetable salads are particularly appropriate to serve at luncheon with cold meats.

Cold boiled cauliflower, the flowers picked apart, and the tender parts of the stems cut in small pieces, mixed with olives or tomatoes, may be served with mayonnaise or with French dressing.

Cabbage, white, raw and tender, cut in fine strips, and mixed with celery, or with strips of green pepper, is served with either French dressing or with mayonnaise.

Cooked green beans, cut in 2-inch lengths, flavored with finely chopped onion, and put on lettuce leaves, may be served with French dressing.

Young dandelion, mixed with either lettuce leaves or with watercress, may be served with a French dressing.

Tomatoes, raw, should have the skins removed, then either sliced, or served whole. If sliced, add onion and green peppers and serve with a French or a mayonnaise dressing; but if served whole, the tomatoes should have a filling of celery, nuts, vegetables or fish, and should always have a mayonnaise dressing.