poorer ones are usually cloudy, the better the quality the less cloudy
the oil. Besides olive oil, however, there are oils made of cottonseed,
corn, and nuts. Many of these products are cheaper than olive oil and
are almost, if not quite, as satisfactory. In combination with the oil
that is used for salad dressing, there is always an acid of some kind,
such as vinegar or lemon juice. To these ingredients are added spices
and flavoring. Such a dressing is prepared without cooking, the
ingredients being combined by proper mixing or beating.

18. Another kind of dressing that is much used is known as boiled salad
dressing. Its ingredients are similar to those used in the uncooked
salad dressing, but usually less fat is employed and eggs alone or eggs
and some starchy material are used for thickening.

Then, again, entirely different kinds of dressing may be made for fruit
salads. Sometimes these dressings contain no fat, and other times they
have for their basis sweet or sour cream, but usually they are made so
that they are somewhat acid to the taste.


RELATION OF SALADS TO MEALS

19. Because of the large variety of ingredients that may be used in the
making of salads, it is usually possible to make the salad correspond
properly with the other dishes in the meal. This is a little more
difficult to accomplish when left-over materials are used in salads,
but, even in this event, the addition of ingredients that will make the
salad more nearly approach what must be supplied is usually possible. If
the meal is to be a light one and the salad is to serve as the principal
dish, it should be sufficiently heavy and contain enough food value to