31. Several different ways of serving salads are in practice. Perhaps
the most convenient method of serving this dish is to prepare individual
portions of it on salad plates in the kitchen and then set these on the
table at each person's place. If a simple table service is followed, the
salad may be put on the table at the same time as the rest of the meal.
The correct position for the salad plate is at the left-hand side of the
dinner plate and just a little nearer to the edge of the table than the
bread-and-butter plate. The plates on which salad is served should be
large enough to prevent the difficulty in eating that would be
experienced if the plate were a trifle small. It should therefore be
remembered that the salad plate is the next larger in size to the
bread-and-butter plate.

32. In case individual salads are to be prepared, the plate should
first be garnished with whatever vegetable green is selected for this
purpose. If lettuce is to be used, a single leaf, several very small
center leaves, or a small quantity of shredded lettuce will be
sufficient, for a great deal of garnish is never desirable. In case the
leaves are very large, one may be divided in half and each part
utilized. Then the salad ingredients, which have already been combined,
should be piled in a neat heap on top of the garnish either with or
without the salad dressing. If the salad dressing is not mixed with the
materials, a spoonful or two of it should be placed on top of them.
Sometimes, for the effect of color, additional garnish of some kind is
used. For a vegetable or a meat salad, this may be egg yolk put through
a sieve, slices of hard-cooked eggs, olives or radishes cut in fancy
shapes, or strips of pimiento; and for fruit salad, it may be cherries
or colored fruits cut into various fancy shapes.

33. Another method of serving this dish is to place the entire salad on