"One of the finest salads to be eaten, either alone or with game, especially partridges or wild duck, is a mixture of celery, beet-root, and corn-salad. Water-cresses will make a poor substitute when broken into small tufts.

"The beets are cut into slices one sixteenth of an inch thick; the celery, which must be young and tender and thoroughly white, should be cut into pieces an inch long, and then sliced lengthwise into two or three pieces. (N. B. - Select only the tender inside branches of celery.) This salad will require plenty of oil, and more acid than a lettuce salad, because of the sweetness and absorbent nature of the beet-root. The general seasoning, too, must be rather high, because the flavors of the celery and the beet are pronounced." (" Delicate Feasting," by Theodore Child.)

There are many kinds of salads, but they are all based upon the principles stated in these rules. Green herbs or vegetables treated with French or mayonnaise dressing, either by themselves or with meats, form the foundations of all salads.