SALADS
There is no end to the combinations of vegetables for salads; the few here given are the best ones I have tried. The dressing should never be put on a fresh green salad until just as it is to be used; other salads, like potato, beans, etc., are sometimes improved by standing. Lettuce for salads should be carefully looked over; and clean, inner leaves not washed unless they are muddy; but all the leaves used which are washed should be thoroughly dried before adding the dressing. In France the salad basket is one of the most used kitchen utensils, and the salad leaves after washing are shaken in this until absolutely dry. The dressing should be very well mixed with the vegetables, and a little dry salt and pepper added as the salad is served.