The making of a successful salad is an art indeed.  The proper blending of the various ingredients and then using a well-blended dressing and garnishing, so that it will not only satisfy the eye but will tempt the palate as well; that is a real salad.

The proper combinations are very important; harmony must prevail.  As, for instance, a combination of beets, tomatoes and carrots would not only be inartistic but also a poor combination of foods.  Care must be taken in preparing the lettuce or other greens used.  All plants that form into heads must be separately and thoroughly washed in order to free them from dirt and insects, and then they should be given a final washing in water that contains one tablespoon of salt to every two quarts, then rinsed in ice water.  The bath in salt water will remove the tiny and almost invisible mites and slugs that cling to these greens.

Many varieties of salad dressing may be prepared from mayonnaise or from the dressing purchased in bottles.  When the housewife fails to make a good mayonnaise dressing, or the family is small, a good standard dressing already prepared may be purchased and used in the following recipes: 

RUSSIAN DRESSING

  One cup of salad dressing, or mayonnaise,
  One raw beet,
  One raw carrot,
  One raw onion.

Pare and then grate the vegetables into the salad dressing and then add: 

  One teaspoon of salt,
  One teaspoon of paprika,
  One tablespoon of sugar,
  One-half teaspoon of mustard.

Beat to mix and then use.  This dressing will keep for a week, if it is placed in a bottle and stored in a cool place.

FRENCH DRESSING

Place in a bottle: 

  One-half cup of salad oil,
  Three tablespoons of vinegar or lemon juice,
  One teaspoon of salt,
  One-half teaspoon of mustard,
  One-half teaspoon of pepper.

Shake until creamy and then store in a cool place.  This will keep well until used.

ROQUEFORT DRESSING

  One-half teaspoon of salt,
  One-half teaspoon of paprika,
  One tablespoon of Roquefort cheese,
  One tablespoon of lemon juice,
  Two tablespoons of salad oil.

Mix smooth and serve.

BOILED DRESSING

  One cup of vinegar,
  Three-quarters cup of water,
  Three level tablespoons of cornstarch.

Dissolve the starch in the water and bring to a boil.  Cook for five minutes and then add: 

  One well-beaten egg,
  Four tablespoons of salad oil,
  One teaspoon of mustard,
  One and one-half teaspoons of salt,
  One teaspoon of paprika,
  Two teaspoons of sugar.

Beat till thoroughly mixed and then cook slowly for three minutes.  Pour into jars or jelly glasses and thin out with cream or evaporated milk when using.