21
ENDIVE SALAD, 21
ESCAROLE SALAD, 21
FROG SALAD, 22
HERBS FOR SALADS, 22
HERRING SALAD, 23
HOP SALAD, 23
ITALIAN SALAD, 24
LAMB SALAD, 24
LETTUCE SALAD, 25
LOBSTER SALAD, 25
MELON SALAD, 26
MINT SALAD, 26
ORANGE SALADS, 26
OYSTER SALAD, 27
PIGEON SALAD, 27
PINEAPPLE SALAD, 27
POTATO SALAD, 28
PRAWN SALAD, 28
RABBIT SALAD, 29
SALMON SALADS, 29
SARDINE SALAD, 30
SCOLLOP SALAD, 30
TOMATO SALAD, 31

E. C.'S SALAD DRESSING, 31
S. F.'S SHRIMP SALAD, 32

REMARKS ON SALADS.

Of the many varieties of food daily consumed, none are more important
than a salad, rightly compounded. And there is nothing more exasperating
than an inferior one. The salad is the Prince of the Menu, and although
a dinner be perfect in every other detail except the salad, the affair
will be voted a failure if that be poor. It is therefore necessary for
those contemplating dinner-giving, to personally overlook the
preparation of the salad if they wish favorable criticism.

To become a perfect salad-maker, do not attempt too much at first;
practise on plain salads and plain dressings before you try combination
salads, fancy dressings, and elaborate garnishings, and you will soon
become proficient in the art. Do not prepare plain salads until the
moment they are wanted at table. Should they be mixed long before they
are served, you will find the lettuce flabby and the dressing watery and
insipid.

The importance of using none but the purest condiments must not be
overlooked, for a perfect salad cannot be made with inferior
ingredients. Garnishing or decorating salads presents an opportunity for
displaying artistic taste and judgment. The most deliciously blended
salad will not be appreciated unless it is attractive in appearance. No
exact rule can be laid down for garnishing; much depends on the judgment
and good taste of the salad maker. Original ideas are commendable. Wild
flowers neatly arranged with alternate tufts of gre