=Materials used for salad.=——The word “salad” is said to be derived from the Latin “salis” (salt) which implies that the salad has been looked upon more or less as a relish. We all associate with a salad appetizing crispness and freshness. The materials used in the modern salad are so varied that a complete list would include nearly all our fruits and vegetables and meat foods. _Green vegetables._——Celery, chicory or endive, corn salad, cress, cucumber, dandelion, lettuce, onions, peppers, romaine or cos lettuce, radishes, and tomatoes. _Cooked vegetables._——Beans, string and whole, beets, cauliflower, carrots, potatoes, and spinach. _Fruits uncooked._——Any fresh fruit, possibly with the exception of some of the berries. _Meat and poultry._——The white meats like veal, chicken, and turkey are more attractive in salad, but any kind of cold meat may be used. _Fish and shellfish._——Lobsters, crabs, scallops, and cold fish. _Nuts._——Several kinds may be used in combination with fruit. _Jellies._——Tomato jelly, meat, chicken, and fish molded in jelly, may be served as a salad. _Eggs._——Hard-boiled eggs are used as a garnish. _Cream cheese._——May be served with lettuce. =Salad dressings.=——Plain lettuce or celery served with salt is in a sense a salad, but it is our custom to dress the lettuce with a mixture which contains an acid and usually an oil. A very simple, old-fashioned form of dressing used in this country is vinegar and sugar. Substitute lemon juice or fresh lime juice for the vinegar and you will have a very refreshing and simple salad for a summer day. The ordinary dressing consists of vinegar or lemon juice, and oil; another form is mayonnaise, where the yolk and sometimes the white of egg are used to hold the oil and vinegar together. Another form is a cooked dressing which may be bottled and kept for a longer time than the French dressing or the mayonnaise. _Olive oil._——This is the most delicious oil for salad dressing when the flavor is liked and when it can be afforded. _Cottonseed and corn oil._——There are now in the market clarified cottonseed oil and corn oil that may be used in mayonnaise dressing, and the flavor is not unacceptable, and certainly superior to the poorer grades of olive oil which quite likely contain one of these oils as an adulterant. Cottonseed oil makes a better substitute for olive oil then does corn oil as it is at present refined. _Butter._——Butter may be used in boiled salad dressing for those who dislike the flavor of the oils. _The acids in dressing._——These may be either vinegar or lemon juice, and many people with whom the vinegar disagrees can eat a salad made with lemon juice. The acid should not be used in excess in any case; the best dressings do not give a distinctively acid taste. _Adjuncts._——Salt, mustard, cayenne pepper, paprika. [Illustration: FIG. 67.——A cucumber salad. _Courtesy of Dept. of Foods and Cookery, Teachers College._]