dinner course has been removed from the table. The salad plate should be
placed directly before the person served. Forks especially designed with
a wide prong on one side and known as _salad forks_ are the right type
of fork to serve with this dish, but if none are available ordinary
table forks of a small size may be used. It should be remembered that
the salad should not be cut with the knife at the table, but should be
eaten entirely with the fork.


SALAD DRESSINGS AND THEIR PREPARATION

36. As has been implied, various salad dressings may be made to serve
with salads. The kind of dressing to select depends both on the variety
of salad served and on the personal preference of those to whom it is
served. Some of these contain only a few ingredients and are
comparatively simple to make, while others are complex and involve
considerable work in their making. Whether simple or elaborate, however,
the salad dressing should be carefully chosen, so that it will blend
well with the ingredients of the salad with which it is used.

A number of recipes for salad dressings are here given. They are taken
up before the recipes for salads so that the beginner will be familiar
with the different varieties when they are mentioned in connection with
the salads. As many of the recipes as possible should be tried, not only
for the knowledge that will be gained, but also for the practical
experience.

37. FRENCH DRESSING.--A dressing that is very simply made and that can
probably be used with a greater variety of salads than any other is
French dressing. For instance, it may be used with any vegetable salad,