Show ART OF SALAD MAKING salad making Is nn an art and through the combination ot of vegetables fruits and other oilier foods y I 1 one may express artistic effects we nil fill have a natural longing to find some s 0 m e new nev and fetching way to serve tile the ordinary foods almost anything may be combined to make a salad yet we would avoid the foods that do not harmonize as vie ve avoid inviting to our tables those we know tire ere riot not congenial to our friends carrots potatoes turnips and such vegetables are arc usually cooked before using in a salad yet a most appetizing dish is one with fresh grated carrots mixed in an ordinary vegetable salad and served with french dressing if our stoma stomachs ells are able to dispose of the cellulose in vegetables which Is uncooked we need not worry about uncooked starch for that Is taken care of without trouble our dietitians tell us its where a salad Is to provide the main dish food value should be the first consideration the arrangement of a salad Is a most important feature as well as garniture who lias has not refused a good and wholesome salad because of 0 its unattractive appearance the perfection of combination and flavor amount 0 o little tf if the salad has been carelessly prepared when such firm vegetables as potatoes are used in a salad the dish Is much better seasoned when marinated foran hour or two with some simple salad dressing which will penetrate the food green plants such as lettuce cress and parsley whose charm lies in its crispness should be kept well chilled and served at once after the dressing has been added the small red radish Is one of the most charming of garnishes to use thinly sliced or in the form of a tulip by cutting through the skin to form the petals |