The meats generally used for salads are chicken, beef, fish, tongue (pickled or fresh), sweetbreads, and shad-roe. Meats for salad should be fine flavored, boiled, and cooled in the water in which cooked, to render juicy as possible, but removed before the liquid gelatinizes. The meat should be freed from all fat, gristle, and undesirable parts, and cut into small dice, in order that it may the more readily be penetrated by the dressing. It may be marinated, as on page 285, or not, as desired.

In preparing green vegetables for salads, see that the vegetables are fresh, crisp, cold, clean, and the surplus moisture removed by a cloth which absorbs it without bruising the delicate materials. When selecting green and tender salad plants, as lettuce, watercress, etc., see that they are the best of their kind, and avoid bruising and breaking them. Dry them when washed, and put into a cool place with the dishes in which they are to be mixed and served. In mixing a salad in which the vegetables are cooked, avoid breaking and mushing them in putting the materials together.

In making fruit salads, avoid having them too thick. Use as little gelatine as will keep the mixture in shape when served. An orange cup is a pretty receptacle for a fruit salad. Fruit salads are sometimes dressed with oil, but this should be avoided, for the fruit flavor is not thus improved, and there are meats and vegetables which, when made into salads, are improved by the addition of a little oil. A delicate flavor of onion or garlic may be imparted to a salad by simply rubbing the dish in which it is to be served with onion or garlic.