All salads are suitable for luncheon, but care should be taken, however, not to serve meal too often.

Only vegetable salads should be served at dinner. If a French dressing is used, the host or hostess may pre pare the salad on the table, but at formal dinners it is usually made in the butler's pantry, just be serving; a French dressing will not bear waiting. A vegetable salad is usually served with game and is often followed by a hot cheese course. With a heavy dinner the light salad is more desirable, and if there is no game, the salad may be served with cheese or cheese preparations. This is the English way, however, and if the hostess prefers to serve cheese and wafers after the dessert, it is perfectly proper to do so. Serve the salad as you do all of the other courses, followed by the cheese and pulled bread, or wafers. Remove this course in the same manner you have taken the others. In the next section, Eggs and Cheese, directions are given for clearing the table.