the only one that is ever employed in this way. On the other hand, nuts
are much used with fruits, vegetables, meats, and fish in the making of
salads and any variety may be utilized.

16. SALAD GARNISHES.--The garnishing of salads, while it may seem to be
an unimportant part of the preparation of this food, is really a matter
that demands considerable attention. Lettuce is used oftenest for this
purpose, but almost any edible green, such as endive, watercress, etc.,
makes an excellent garnish. Generally when lettuce is the garnish, the
leaves are used whole, but if they are not in good condition for
garnishing or if use is to be made of the coarse outside leaves of the
stalks, they may be arranged in a pile, rolled tight, and then, as
shown in Fig. 1, cut with a sharp knife into narrow strips. Lettuce
prepared in this way is said to be _shredded_, and a bed of it makes a
very attractive garnish for many kinds of salad. Among the other foods
used as a garnish are certain vegetables that give a contrast in color,
such as pimiento, green peppers, radishes, and olives. Slices of
hard-cooked eggs or the yolks of eggs forced through a ricer likewise
offer a touch of attractive color.

17. NATURE OF SALAD DRESSINGS.--When a salad is properly made, a salad
dressing of some kind is usually added to the ingredients that are
selected for the salad. This dressing generally has for its chief
ingredient a salad oil of some kind, many satisfactory varieties of
which are to be found on the market. Olive oil has always been the most
popular oil used for this purpose, and in many respects it is the most
desirable. It can be obtained in several grades, the price varying with
the excellence of the quality. The best grades have a yellowish color,
the poorest ones are somewhat green, and those of medium quality shade
between these two colors. The best grades are also clear, while the