Any cold vegetable can be made into salad.

I wonder that any one eats asparagus hot, it is so good cold. Scrape it thoroughly, boil till soft (about thirty-five minutes), lay away carefully till cold, then make French or mayonnaise dressing and pour over.

In making tomato salad scald the tomatoes first, then plunge in cold water, and the skins will come off easily. Set on the ice till cold, slice with, a sharp knife, set the slices back upon each other so that each tomato shall retain its shape.

Avoid breaking the lettuce leaves, and see that they are perfectly drained. Arrange the lettuce prettily in a glass dish, and set the vegetable that accompanies it in the center. Never add the dressing till it comes to the table.

Sliced bananas or oranges with lettuce and mayonnaise dressing are delicious. The former are, however, a trifle rich for any one whose digestion is only moderately reliable.

In making cucumber salad, if the cucumbers are quite young, cut up one with the rind on. The peculiar slight bitter taste is very welcome to the palate of an epicure. Cucumbers should always lie in very salt ice water for a while to make them crisp and should not be seasoned until the last minute. Flabby cucumbers are as mean as cold batter-cakes.