No dinner would be considered complete without a salad of some kind. Although salad plants contain no great amount of nutriment, their crispness and cooling qualities add a great deal to the ideal dinner.

Salads may be considered economical, for they are often a great help in utilizing small left-overs. Small portions of meat and vegetables may be blended together with a good dressing and will make a delicious salad, or a combination of different vegetables, also fruits, with the addition of nuts

It is almost useless to try and give definite rules for the making of salads. The combinations will depend so much upon the materials on hand.

In the making of salads, there is opportunity for originality and inventiveness. One of the important things to be considered is its attractiveness. A salad should be one of the most attractive parts of the dinner. The greens should be as fresh and crisp as possible and fruits and vegetables cut in attractive pieces. In Oriental countries, flowers are used in the preparation of salad. In America, they are principally used for decoration.

Chief among the salad plants is lettuce. History relates that the plant was used by the ancients at the close of a meal, owing to its cooling properties. The lettuce plant is often served alone as a salad. At a very heavy dinner, the plain lettuce salad is more acceptable than a salad of vegetables, fish or fruit, unless the salad is a substitute for dessert.

To keep the lettuce in good condition for several days, separate the leaves, washing them carefully, and let them remain in very cold water for at least 15 minutes. Then look over each leaf carefully to see that no insects cling to it. Take a piece of linen or heavy quality of cheesecloth, wet in cold water, and wring dry. Place the lettuce on the cloth, fold the ends together, and set on ice. It will keep fresh and crisp in this way for several days.

The coarse outer leaves, which are too good to discard and not attractive to serve as they are, may be shredded very fine with scissors or a sharp knife, and will make a good bed for a vegetable or fruit salad.

The olive oil, which is used so extensively in the preparation of salads, is the oil which is obtained from the olives which are crushed between rollers, sufficient pressure being used to crush only the flesh, leaving the pits whole. They are then put into sacks, made of grass or crash, and placed under a press. The first oil to come from the pulp is considered the best. The pressure is increased until all the oil is collected. Then cold water is added, and the mess is again pressed. A third pressing is then made, using hot water. After purifying, the oil is ready for the market.

The best olives for eating come from Spain; the best olive oil from Italy. The oil is used in the manufacture of soaps and for preserving sardines. The olive tree industry is rapidly growing in our own country. The Pacific slope offers one of the best olive areas in the world.

The tree dates back to patriarchal times, having been one of the special blessings of the promised land. The trees grow abundantly throughout Palestine.

For fruit salad, one should use a dressing which contains very little acid and to which a great deal of whipped cream has been added.

Vegetables prepared for salads will be more attractive if cut with sharp knife or scissors. A chopping bowl is not good for this purpose. Scissors should always be used in cutting meat.