The Other Aunt said Margaret could never, never make salads, but her mother said they were the easiest thing of all to learn, so she did put them in just the same; she bought a tin of olive oil from the Italian grocery, because it was better and cheaper than bottled oil, and she gave Margaret one important direction, ``When you make salads, always have everything very cold,'' and after that the rules were easy to follow, and the salads were as nice as could be.
French Dressing
3 tablespoonfuls of oil. 1/2 teaspoonful lemon juice or vinegar. 1/2 teaspoonful of salt. 3 shakes of pepper.
Stir together till all is well mixed.
Many people prefer this dressing without pepper and with a saltspoonful of sugar in its place; you can try it both ways.
Tomato and Lettuce Salad
Peel four tomatoes; you can do this most easily by pouring boiling water over them and skinning them when they wrinkle, but you must drain off all the water afterward, and let them get firm in the ice-box; wash the lettuce and gently pat it dry with a clean cloth; slice the tomatoes thin, pour off the juice, and arrange four slices on each plate of lettuce, or mix them together in the large bowl, and pour the dressing over.
Egg Salad
Cut up six hard-boiled eggs into quarters, lay them on lettuce, and pour the dressing over. Or pass a dish of them with cold meat.
Fish Salad