Almost anything in the line of fresh greens, potatoes, vegetables, fruits, fish, meat, nuts, etc., can be dished up as salad and make a very presentable as well as palatable dish, with the aid of a nice salad dressing and garnishes. It is well to have some prepared salad dressing always ready to hand- stored in glass fruit jars it will keep some time in a cool place. If too thick, thin with cream. For garnishes use crisp leaves of lettuce, parsley, or celery, slices of lemon, red beets cut in fancy shapes, radishes, hard-boiled eggs, slices of cucumber, or small pickles cut in half lengthwise. The ingenious cook with an eye to the beautiful can easily convert whatever material she may happen to have at hand to decorative purposes.