Dressing for salads may be prepared and bottled for future use. Salads should be eaten the day they are prepared. This applies particularly to vegetable salads. By standing, they not only lose their freshness, but their pretty and crisp appearance, which is so much in a salad. Chicken salad may be kept several days.

Celery, cabbage, or lettuce may be crisped by putting into ice-cold water for a couple of hours.

Celery stalks may be fringed by cutting them into finger lengths and drawing half of the length through several coarse needles that are stuck in a cork. When the fibers are pretty well separated, lay the celery in a cool place. This is also very pretty for a garnish.

In all salads where butter is called for, salad oil may be used instead, bearing in mind to use about half the quantity.

White pepper is considered better for table use than black. In salads and any delicate cookery, it is to be preferred.

French Salad Dressing, For Any Vegetable Salad

One tablespoon vinegar, 3 tablespoons salad oil, 1 tablespoon salt, 1/4 saltspoon pepper. Stir together. Less oil is preferred by many.

Mayonnaise Salad Dressing

Miss Juliet Corson.

For 1 pint, use the yolk of 1 egg, a saltspoon or more of salt, half of pepper, a dust of cayenne pepper, a level teaspoon of dry mustard, a teaspoon of lemon juice or vinegar. Mix to a smooth paste, then add salad oil and vinegar (or lemon juice), a very few drops at a time, first of one then of the other, stirring constantly until 3 gills of oil and 4 tablespoons of the lemon or vinegar have been added. Make in a cool place. If it curdles, stir in half a teaspoon of the vinegar or lemon alone. Mix well, and if that does not bring it right, set it in the ice-box for a while. If it still curdles, take another yolk and begin over again, and gradually stir in the curdled sauce, and it will come out all right. If a white mayonnaise is desired, use the white of the egg. It will keep a long time. Set on ice a short time before using.

Lettuce Dressing

Mrs. G. G. Bennett, Deadwood, Dakota.

Yolks of 2 hard-boiled eggs, 2 tablespoons sweet cream, teaspoon pepper, sugar, and mustard, 1/2 teaspoon salt. Rub together, let stand 5 minutes, add vinegar, and pour over lettuce cold. Garnish with the whites of eggs.

Lettuce Salad

Pick and wash the lettuce, place it in the salad dish, slice 3 or 4 hard-boiled eggs over the top. Then take a cup of rich cream, either sweet or sour, 1 cup vinegar, 2 tablespoons sugar, a saltspoon of salt. Mix and pour over.

Summer Salad

3 heads of lettuce.

10 small radishes.

1 cucumber sliced.

A bunch of mustard and cress. Unless the ingredients are very tresh, lay them in cold water for an hour or two. Drain them carefully in a cloth, cut the lettuce in small pieces, and slice the radishes and cucumber thinly. Arrange them in a salad bowl with the mustard and cress on the top. Garnish with slices of hardboiled eggs, and pour French salad dressing under, not over it. Do not add the dressing until just before the salad is wanted.