A salad should come to the table fresh and crisp. The garnishes should be of the lightest and freshest kind. Nothing is more out of place than a delicate salad covered with hard-boiled eggs, boiled beets, etc. A salad with which the mayonnaise dressing is used, should have only the delicate white leaves of the celery, or the small leaves from the heart of the lettuce, and these should be arranged in a wreath at the base, with a few tufts here and there on the salad. The contrast between the creamy dressing and the light green is not great, but it is pleasing. In arranging a salad on a dish, or in a bowl, handle it very lightly. Never use pressure to get it into form. When a jelly border is used with salads, some of it should be helped with the salad. The small round radishes may be arranged in the dish with a lettuce salad. In washing lettuce great care must be taken not to break or wilt it. The large, dark green leaves are not nice for salad. As lettuce is not an expensive vegetable, it is best, when the heads are not round and compact, to buy an extra one and throw the large tough leaves away. In winter and early spring, when lettuce is raised in hot-houses, it is liable to have insects on it. Care must be taken that all are washed off. Only the white, crisp parts of celery should be used in salads. The green, tough parts will answer for stews ana soups. Vegetable salads can be served for tea and lunch and with, or after, the meats at dinner. The hot cabbage, red cabbage, celery, cucumber and potato salads, are particularly appropriate for serving with meats. The lettuce salad, with the French dressing, and the dressed celery, are the best to serve after the meats. A rich salad, like chicken, lobster or salmon, is out of place at a company dinner. It is best served for suppers and lunches. The success of a salad (after the dressing is made) depends upon keeping the lettuce or celery crisp and not adding meat or dressing to it until the time for serving.

Mayonnaise Dressing

A table-spoonful of mustard, one of sugar, one-tenth of a teaspoonful of cayenne, one teaspoonful of salt, the yolks of three uncooked eggs, the juice of half a lemon, a quarter of a cupful of vinegar, a pint of oil and a cupful of whipped cream. Beat the yolks and dry ingredients, until they are very light and thick, with either a silver or wooden spoon -or, better still, with a Dover beater of second size. The bowl in which the dressing is made should be set in a pan of ice water during the beating. Add a few drops of oil at a time until the dressing becomes very thick and rather hard. After it has reached this stage the oil can be added more rapidly. When it gets so thick that the beater turns hard, add a little vinegar. When the last of the oil and vinegar has been added it should be very thick. Now add the lemon juice and whipped cream, and place on ice for a few hours, unless you are ready to use it. The cream may be omitted without injury.

Salad Dressing Made At The Table

The yolk of a raw egg, a table-spoonful of mixed mustard, one-fourth of a teaspoonful of salt, six table-spoonfuls of oil. Stir the yolk, mustard and salt together with a fork until they begin to thicken. Add the oil, gradually, stirring all the while. More or less oil can be used.