A number of them should be served on one dish.




SALADS.

A salad should come to the table fresh and crisp. The garnishes should
be of the lightest and freshest kind. Nothing is more out of place
than a delicate salad covered with hard-boiled eggs, boiled beets,
etc. A salad with which the mayonnaise dressing is used, should have
only the delicate white leaves of the celery, or the small leaves from
the heart of the lettuce, and these should be arranged in a wreath at
the base, with a few tufts here and there on the salad. The contrast
between the creamy dressing and the light green is not great, but it
is pleasing. In arranging a salad on a dish, or in a bowl, handle it
very lightly. Never use pressure to get it into form. When a jelly
border is used with salads, some of it should be helped with the
salad. The small round radishes may be arranged in the dish with a
lettuce salad. In washing lettuce great care must be taken not to
break or wilt it. The large, dark green leaves are not nice for salad.
As lettuce is not an expensive vegetable, it is best, when the heads
are not round and compact, to buy an extra one and throw the large
tough leaves away. In winter and early spring, when lettuce is raised
in hot-houses, it is liable to have insects on it. Care must be taken
that all are washed off. Only the white, crisp parts of celery should
be used in salads. The green, tough parts will answer for stews and
soups. Vegetable salads can be served for tea and lunch and with, or
after, the meats at dinner. The hot cabbage, red cabbage, celery,
cucumber and potato salads, are particularly appropriate for serving