For  nearly  every  salad,  lettuce  is
used  as  a  base.  If  a  whole  head  is
not  required  at  once,  it  may  be  kept
fresh  for  several  days.  As  soon  as  it
comes  from  the  market,  sprinkle  it
and  put  it  away  tightly  covered  in  the
refrigerator.  A  good  receptacle  to
keep   for   lettuce  is  a  5-pound   lard


pail  with  a  tight  lid.  When  required,
clip  off  with  shears  the  ragged,  with-
ered ends  of  the  outside  leaves,  for
often  the  portion  nearest  the  stem  is
good  enough  to  put  into  the  base  of
the  salad,  to  eke  out  quantity  even  if
it  is  not  to  be  eaten.  Separate  the
rest  of  the  leaves,  wash  thoroughly,
and  leave  them  for  fifteen  minutes  to
crisp  in  ice-cold  water.  Look  over
each  leaf  carefully  in  search  of  dirt
or  any  of  the  insects  that  are  to  be
found  clinging  to  green  stuff.  Dry  by
shaking  lightly  in  a  wire  basket,  see-
ing that  none  of  the  leaves  are  bruised
or  broken.
Cold  cooked  vegetables  or  any  left-
over that  is  to  be  utilized  in  a  salad,
such  as  string  beans,  potatoes,  or
peas,  are  best  if  marinated  for  an
hour  or  two  before  being  used  in  a
French  dressing,  leaving  them  in  a
cold  place.  If  the  salad  is  to  be
Macedoine,  make  a  blend  of  various
vegetables,  marinate  each  one  by  it-
self, and  only  put  together  before
sending  to  the  table.  Meat  that  is  to
go  in  a  salad  is  much  improved  by
standing  for  a  short  time  in  French
dressing  before  using.  Fish  should
be  flaked  or  cut  in  neat  cubes.
