Should the dressing "break," or appear as if curdled, it may sometimes be restored to smoothness by beating with a Dover egg-beater, or by adding more egg and stirring for a while without adding oil. If these expedients fail, begin all over again, adding the spoiled dressing to a new one. However, a mayonnaise dressing will not go wrong except in the hands of a careless worker. The only points to be observed are to put the oil in _slowly_, and to stir _constantly_ and _rapidly_. The sweet cream is a valuable addition, giving the mayonnaise a delicate, satisfying flavor. LETTUCE SALAD Prepare a head of lettuce by washing each leaf separately in a stream of water, tearing off any portion that is bruised or brown, and looking carefully for little green creatures that may be lodged in the creases; they are not easily seen. Then drain the lettuce on a fresh towel or napkin, for if the leaves are very wet the dressing will not cling to them. Next tear it to pieces with the fingers, rejecting the large part of the midrib, put it into a deep bowl, pour on a French dressing, and toss it with a wooden salad-spoon and fork until all the lettuce seems oiled. Serve immediately. Mayonnaise dressing may be used instead of the French dressing in this salad. TOMATO SALAD Wash in cold water and wipe some fair, ripe tomatoes. Cut them in slices one third of an inch thick. Do not peel them. Arrange some clean white lettuce leaves on a silver or china platter, with two large leaves at either end, their stems toward the middle, and two small ones at the sides. Lay on them the slices of tomato, with their edges overlapping each other. Serve with this salad French dressing. CHICKEN SALAD Prepare a nice chicken (one not too young) by boiling it until tender. Then set it away in its own broth to cool. (It is a good plan to boil the chicken the day before it is intended for use.) Meanwhile make a mayonnaise dressing. When the chicken has become cold, take it from the broth, and cut it as nearly as possible into half-inch cubes, rejecting all skin, tendons, cords, and bones. Season it with salt and pepper. Tear into small pieces with the fingers some tender, well-cleaned lettuce, and then mix equal quantities of chicken and lettuce with a part of the dressing; arrange it in a shallow salad-bowl, and spread the remainder of the mayonnaise over the top. The yolk of egg hard-boiled and pressed through a wire strainer with the back of a spoon, so that it falls in little crinkled pieces all over the top, makes a pretty garnish. Celery tops, the tiny inside leaves of lettuce, and parsley may be used singly or together for a border.