Careful cooking of vegetables and judicious mixing of salads are not the least part of culinary proficiency. Since vegetables are the most healthful of our food stuffs, they should be served freely, but in such shape that they may be easy of digestion and palatable. That responsibility rests with the cook. Salads are considered of less importance in food value, but as a relish they find a welcome place on the menu. It takes an "artist" to properly blend the ingredients for a salad dressing-quantities can only be suggested in a recipe-the rest is "up to" the cook.