There is no end to the combinations of vegetables for salads; the few here given are the best ones I have tried. The dressing should never be put on a fresh green salad until just as it is to be used; other salads, like potato, beans, etc., are sometimes improved by standing. Lettuce for salads should be carefully looked over; and clean, inner leaves not washed unless they are muddy; but all the leaves used which are washed should be thoroughly dried before adding the dressing. In France the salad basket is one of the most used kitchen utensils, and the salad leaves after washing are shaken in this until absolutely dry. The dressing should be very well mixed with the vegetables, and a little dry salt and pepper added as the salad is served. FRENCH DRESSING An absolute rule for making good salad dressing is an almost impossible thing, as this seems to be the one place in cookery where it is not only allowable but commendable to "guess" at proper proportions. The following is as nearly accurate as it seems well to be. Put 1 scant teaspoon of salt and 1 saltspoon of black pepper in a bowl, and stir into them with a wooden fork, very slowly, 3 or 4 tablespoons of fresh oil, and then add half as much or less vinegar, mixing it well with the oil. TARRAGON VINEGAR Good tarragon vinegar can be bought in any city, but it is so easily prepared at home that it is worth doing. Put a handful of tarragon in a quart jar, and cover with cold or heated vinegar. Seal the jar and set it in a dark place for a month or so before using. Make chervil vinegar in the same way. PLAIN MAYONNAISE DRESSING Put 2 chilled egg-yolks in a cold soup plate, and stir into them 1 teaspoon of salt and 1/2 teaspoon of mustard, using a silvered spoon, and after these are well mixed in begin to add oil, actually drop by drop, from 1 scant cup of cool olive oil, and do this until the eggs are so thickened that it is not possible to make them more so; then the remaining oil may be added less slowly. If this first process is not properly done, no amount of stirring will ever thicken the sauce. A fork or whisk may be used to finish the stirring. When the oil is added, beat in slowly 1 tablespoon of vinegar, and 1 of lemon juice, and 1/2 saltspoon of cayenne pepper. Put on the ice until wanted. Tarragon mayonnaise is made by substituting tarragon vinegar for plain vinegar. GREEN COLOURING FOR MAYONNAISE This may be made of mixed herbs or spinach. If herbs are used take 1 tablespoon of parsley, 1 of watercress, and 1 of chervil, put them into boiling water, let them cook eight minutes, then drain and pound in a mortar, and press the pulp through a fine sieve. Use this with mayonnaise to make a light delicate green colour. If spinach is used press 1 tablespoon of chopped spinach through a sieve, and use it to colour the sauce. SALAD CHEESE BALLS