Green vegetables which are eaten raw and dressed with oil, acids, salt, and pepper, are classed as salads. Potatoes, string beans, beets, asparagus, cauliflower, and many other vegetables which have been cooked, are eaten cold with a salad dressing. Lobster, oysters, salmon, and other kinds of cooked fish, eggs, chicken, and delicate meats are combined with lettuce, cresses, or celery, and salad dressing, and furnish many appetizing and refreshing varieties of this useful form of food.

There is a strong prejudice with many against the use of oil. It is not strange when we remember the rancid oil sometimes offered us. Pure olive oil is seldom to be obtained, if we are to believe all that the opposers of adulteration assert. No doubt much that is sold as olive oil is made from cotton seed; but if it were sold under its right name and at a reasonable price there would be no objection to its use. When properly purified, and sweet, it may be as wholesome as olive oil. They are both vegetable oils, which are always considered more nutritious than animal oils. Oil is one of the best forms of fat we can use, and aids in digestion. Oil, when taken only in lobster salad or at late suppers, as is often the case, is held accountable for the horrors and torment following such a use; but if used seasonably and moderately, there will be no ill effects.

French Dressing

1 saltspoonful salt.

½ saltspoonful pepper.

3 tablespoonfuls oil.

¼ teaspoonful onion juice. 1 tablespoonful vinegar.

Mix in the order given, adding oil slowly.

This dressing is suitable for vegetable and egg salads, and is also used to marinate, or pickle, a meat or fish salad. The onion may be omitted, and lemon juice may be used instead of vinegar. A teaspoonful of made mustard added to a French dressing is liked by many.

Boiled Dressing

Yolks of 3 eggs beaten.

1 teaspoonful mustard.

2 teaspoonfuls salt.

¼ saltspoonful cayenne. 2 tablespoonfuls sugar.

2 tablespoonfuls melted butter or oil. 1 cup cream or milk. ½ cup hot vinegar. Whites of 3 eggs, beaten stiff.

Cook in the double boiler until it thickens like soft custard. Stir well. This will keep in a cool place two weeks, and is excellent for lettuce, celery, asparagus, string beans, and cauliflower.

Boiled Dressing For Cold Slaw

Boil half a cup of vinegar with two teaspoonfuls of sugar, half a teaspoon-ful each of salt and mustard, and half a saltspoonful of pepper. Rub a quarter of a cup of butter to a cream, with one teaspoonful of flour, and pour the boiling vinegar on it. Cook five minutes, then pour it over one well-beaten egg. The yolk only may be used, and the white saved for clearing coffee. Mix this dressing, while hot, with one pint of red cabbage, shaved or chopped, or with a mixed vegetable salad. Cold slaw is delicious served with fried oysters or fish.

Lettuce Salad

Pick over and wash each leaf without breaking. Shake off the water and drain in a net. Keep the lettuce in a cool place until ready to serve. Just before serving, dry between two towels. Arrange the leaves in a salad bowl, the larger leaves around the edge and the light ones in the centre. Serve with boiled dressing, or French dressing, or sugar, salt, and vinegar to taste. Lettuce should be served cool, fresh, and crisp. Never cut it, as that causes the leaves to wilt quickly. Tear them apart.

Radishes or olives may be served with lettuce; and when a brilliant effect is desired, garnish with a few nasturtium blossoms. When lettuce is used with other materials, never mix them until ready to serve.