should, of course, be removed. Every lettuce leaf and every part of
other salad vegetables should be looked over carefully and washed
separately in cold water. To accomplish this, the stalks or leaves must
be taken apart after the root is cut off. Then, before they are used,
they should be examined carefully again in order to make sure that no
small bugs nor worms and no dirt remain on them. Such vegetables will
become crisp if they are allowed to remain in cold water long enough to
bring back their natural freshness. A little ice added to the water
helps to accomplish this more quickly. It should be remembered, however
that lettuce leaves bruise and break easily and so must be handled
carefully if the best appearance is desired.

23. When cucumbers are to be used for salad, they should be peeled and
put immediately into cold water to become crisp, or they may first be
sliced or diced and then put into the cold water. They should never be
allowed to stand for any length of time in salt water. If it is desired
to season them with salt, a little may be added to the water in which
they are made crisp, but it will also be necessary to add ice to make
the water as cold as possible. The old idea that soaking cucumbers in
salted water removes something injurious has been proved to be untrue,
and they are just as satisfactory, so far as their flavor and condition
are concerned, when they are not subjected to this treatment. Radishes,
celery, and cabbage may be made crisp in the same way as are cucumbers
and lettuce.

In the event that any of these vegetables are allowed to stand in water,
they must be properly drained before they are used in a salad, for any
water that remains on them will dilute the dressing. If they must be
dried very quickly, they may be patted carefully between folds of cloth,
preferably linen or cheesecloth, or they may be allowed to stand for a