The salad, or "salet," of olden times was always a dish of green herbs dressed with vinegar and other condiments.

Lettuce is still eaten by some people with vinegar and sugar.

But the salad of to-day, while it always includes some green vegetable, either cooked or raw, may include almost any other food. Chicken, lobster, hard-boiled eggs, many kinds of vegetables, fruits, nuts, and cheese, are among the materials most often served in salad form. Lettuce is served alone or as a bed for these other ingredients. The dressing usually contains oil, butter, or cream. Romaine, chicory, endive, cress, and other edible leaves, are used as lettuce is. Olive-oil, peanut-oil, or the best grade of cottonseed oil may be used in salad dressings. (See Vegetable fats and oils, p. 213.)

Plate XIII.

Asparagus Cooking.

Asparagus Cooking.

Stuffed tomato.

Stuffed tomato.

Salads. Pepper.

Sliced cucumber.

Macedoine Salad.

Macedoine Salad.