Salads, to be palatable, should always be crisp and fresh and served icy cold. It is upon its crispness and the proper mingling and selection of ingredients that its success depends; when lettuce is to be used it must be washed carefully, taking care not to break the leaves. The large dark leaves are not nice for salad. Of celery only the white, crisp parts are used, the green, tough parts being utilized for soups and stews. All fresh vegetables to be used for salad should stand in ice water until just before serving time. Vegetable salads are served after the meat course at dinner - a rich salad, such as lobster, chicken, sweetbread, etc., is out of place at a heavy meal. These latter are best served at lunches or suppers. In arranging a salad on a dish or in a bowl handle it very lightly; do not press it into form. The garnishings should be of the freshest and crispest kind.

Mayonnaise Dressing

Yolks of two eggs, One pint of olive oil,

Juice of one lemon, or one-third of a cupful of vinegar.

Place the oil and eggs in the refrigerator some time before using them. Put the yolks of the eggs into a cup just large enough to take the Dover egg-beater; beat the eggs until creamy; add a few drops of oil at a time and beat together until it thickens, then the oil can be added more rapidly; when it gets so thick that the beater turns hard add a tablespoonful of lemon juice or vinegar; add more oil and lemon juice until the oil is all used; when all the oil and vinegar are added the dressing should be thick; the dressing is seasoned according to the salad it is to be served with. The addition of a cupful of whipped cream after the seasonings are added makes a great improvement.

French Dressing

One tablespoonful of sharp vinegar, Three tablespoonfuls of olive oil,

One fourth of a teaspoonful of salt, One-half saltspoonful of pepper.

Mix the vinegar, salt, pepper and oil together and beat with a fork until the oil and vinegar unite. This dressing can be made at the table, and the salad dressed just before serving.

Cooked Mayonnaise Dressing

Four egg yolks and one whole egg,

Six tablespoonfuls of vinegar, One generous teaspoonful of butter.

Heat the vinegar scalding hot; beat the eggs until creamy; pour the hot vinegar over the beaten eggs; cook over boiling water, stirring constantly until it thickens, then add the butter: season according to the salad to be served.

Cream Dressing

One tablespoonful of butter, Two tablespoonfuls of flour, One-half of a cupful of cream,

One cupful of rich milk, Four tablespoonfuls of vinegar or lemon juice.

Melt the butter; add flour and cook together; add milk and stir until thickened; add gradually the vinegar and when cold stir in the cream.

Chicken Salad

Remove the skin and bone from a cold boiled or roast chicken; cut into half-inch dice; to one quart of diced chicken add two tablespoon-fuls of lemon juice, one-half teaspoonful of salt and one-half salt-spoonful of pepper; let stand in a cold place for two or three hours; cut into half-inch dice enough tender white celery to make three cupfuls; mix the chicken and celery together; season one cupful of mayonnaise dressing with one-half teaspoonful of dry mustard, one-half teaspoonful of salt, one-half saltspoonful of white pepper and a dash of cayenne; mix the seasonings together and add to the dressing; then add one-half cupful of whipped cream; mix one-half of the dressing with the chicken and celery; arrange in a salad bowl and pour the remainder of the dressing on top; garnish the dish with crisp bits of celery or white celery leaves.

Equal parts of chicken and sweetbread, or chicken and veal mixed with celery make a nice salad.