y article to be served with
mayonnaise, after standing an hour or more in a marinade,--_i.e._,
French dressing,--should be carefully drained, as, by the pickling
process, liquid will drain out into the bottom of the vessel and, mixing
with the mayonnaise, will liquefy the same.

=Arrangement of Salads.=

In the arrangement of salads there may be great display of taste and
individuality. By a judicious selection from materials that may be kept
constantly in store, and with one or two window boxes, in which herbs
are growing, any one, with a modicum of inventive skill, can so change
and modify the appearance and flavor of her salads that she may seem
always to present a new one.

=Composition of Mayonnaise.=

Mayonnaise dressing is composed largely of olive oil. A small amount of
yolk of egg is used as a foundation. The oil, with the addition of
condiments, is slightly acidulated with vinegar and lemon juice, one or
both, and the whole is made very light and thick by beating. Mayonnaise
forms a very handsome dressing, and it is much enjoyed by those who are
fond of oil.

=Value of Oil.=

Pure olive oil is almost entirely without flavor, and a taste for it can
be readily acquired; and, when we consider that it contains all the
really desirable qualities of the once-famous cod-liver oil, except the
phosphates, and that these may be supplied in the other materials of the
salad, it would seem wise to cultivate a taste for so wholesome an
article. By the addition of cream, in the proportion of a cup of whipped
cream to a pint of dressing, those to whom oil has not become agreeable
can so modify its "tone" that they too will enjoy the mayonnaise
dressing.

=Boiled and Cream Dressings.=

For the French and mayonnaise dressings--particularly for the latter--we
sometimes substitute a _boiled_ and sometimes a _cream_ dressing. In the
first, butter, or cream, is substituted for oil, and the materials are
combined by cooking. In the latter, as the name implies, cream is the
basis, and this may be either sweet or sour.

=Important Points in Salad-Making.=

(1) The green vegetables should be served fresh and crisp.

(2) Meat and fish should be well marinated and cold.

(3) The ingredients composing the salad should not be combined until the
last moment before serving.

=When to Serve Salads with French or Mayonnaise Dressing.=

As a rule, subject, however, to exceptions, light vegetable salads,
dressed wi