a rather large, deep plate, such as a chop plate or a regular salad
dish, and then serve it at the table whenever it is desired. When this
is done, the dish that is used should be well garnished with a bed of
vegetable green in the same way that a small individual plate is
garnished. Then the salad ingredients should be nicely arranged on this
bed, and the dressing, if it has not already been mixed with them,
should be poured over the whole. In serving salad in this way, there is
much more chance of arranging the ingredients symmetrically and
garnishing the salad attractively than when it is served on small
plates. The large plate containing the salad, together with the small
salad plates, should be placed before the hostess or whoever is to serve
the salad. When it is served, a leaf of the lettuce or other green used
for garnishing should first be put on each salad plate and the salad
should be served on this. A large fork and a large spoon are needed when
salad is served in this manner.

34. Still another, way of serving salad, and perhaps a more attractive
one than either of those already described, consists in arranging the
ingredients in a salad bowl, placing this on the table, and serving from
the bowl to the salad plates. In this method, a French dressing is
generally used, and this is often mixed at the table and added to the
salad just before it is put on the small plates. Such a salad can be
made very attractive, and it should be remembered above all things that
the appearance of a salad is its great asset until it is eaten and that
an artistically made salad always helps to make the meal more
satisfactory.

35. In a dinner, the salad is generally served as a separate course, but
in such a meal as luncheon it may be used as the main dish. If it is
used as a separate course, it should be served immediately after the