Salad (Salade).—This is a mixture of either raw
or cooked vegetables, served cold, tossed in either
a French salad dressing or in mayonnaise sauce.
In this country we have an evil habit of mixing raw
vegetables to an almost infinite extent, but abroad,
where delicacy of flavour is more studied, one or
at most two, vegetables are tossed in the dressing,
and served with a fourniture of minced herbs chosen
from the following list: Parsley, chives or onion
threads, tarragon, chervil, purslane, pimpernel, etc.
Salad is a most wholesome companion to meat of
every kind, and should be seen almost daily on our
tables. Lettuce of either kind is not the only founda-
tion necessary, for endive, tomatoes, onions, etc.,
may be served alone or in combination, or with cold
cooked vegetables as you please. This, needless to
say, refers to plain salads simply; fancy salads