One saltspoonful of salt; half a saltspoonful of pepper; one tablespoonful of vinegar; three tablespoonfuls of oil.

Rub the spoon or the bowl in which the salad is mixed with a little garlic.

Put pepper and salt together in the salad-spoon and fill the spoon with oil. Stir with the fork, and when well mixed pour upon the salad. Measure out the rest of the oil demanded and the vinegar, and after all has been turned upon the salad, toss this about with the fork and spoon until every leaf has received its share of the dressing.

Or the dressing may be mixed in a small bowl or deep saucer, and either poured upon the salad by the hostess or passed to the guests that they may help themselves. It is better to mix it in a bowl rather than in the spoon, except for such salads as lettuce or endive.

A French dressing is cheaper, and more easily prepared than a mayonnaise and far more wholesome. It can be used for many salads where the latter would seem cloying and is always en regie at a dinner where the salad course should be light and refresh the eater rather than surfeit him. A mayonnaise is more in order for suppers, early or late, for collations, standing luncheons, and the like.