A dinner salad is composed of daintily cooked or raw green vegetables, dressed with French dressing-about four or five parts of oil to one of vinegar, with seasonings to harmonize with the materials over which it is to be poured. For instance, finely shaved cabbage, one of the daintiest of dinner salads, is much more palatable and attractive when seasoned with finely chopped or pounded mint, or mint sauce. Lettuce is decidedly better with a suspicion of garlic or onion; chicory with a drop or two of Worcestershire sauce. Garlic is an excellent flavoring, but use it sparingly- rub the spoon or the bottom of the bowl, or press it down in a crust of bread and place it in the bowl under the lettuce or cress.

All dinner salads should be dressed at the table or at a side table at the last moment. They wilt and become unattractive if they stand even five minutes. The French have a way of dressing salads which is to be recommended. First dust over salt and pepper; then rub the spoon with garlic, measure in it the given amount of oil, pour it over the salad, and mix thoroughly; then measure and pour over the given quantity of vinegar, and mix again. The vinegar going over last cuts the flavor of the oil and gives an entirely different result from the ordinary salad with French dressing; the oil is less pronounced.

The term salad is also applied to any form of cold meat dishes, mixed with lettuce or celery and seasoned like a salad. Chicken and celery, beef, mutton or fish dressed with mayonnaise dressing are salads. In this country fruits cut in slices and dressed with sweetened alcohol are known as "fruit salads."

If one has the full understanding of several simple dressings any number of salads, perhaps forty or fifty, may be made by changing and mixing flavorings and ingredients. A little ingenuity blended with artistic taste will produce a different salad every day in the month.