By a judicious selection from materials that may be kept constantly in store, and with one or two window boxes, in which herbs are growing, any one, with a modicum of inventive skill, can so change and modify the appearance and flavor of her salads that she may seem always to present a new one.
=Composition of Mayonnaise.= Mayonnaise dressing is composed largely of olive oil.

A small amount of yolk of egg is used as a foundation.

The oil, with the addition of condiments, is slightly acidulated with vinegar and lemon juice, one or both, and the whole is made very light and thick by beating.

Mayonnaise forms a very handsome dressing, and it is much enjoyed by those who are fond of oil.
=Value of Oil.= Pure olive oil is almost entirely without flavor, and a taste for it can be readily acquired; and, when we consider that it contains all the really desirable qualities of the once-famous cod-liver oil, except the phosphates, and that these may be supplied in the other materials of the salad, it would seem wise to cultivate a taste for so wholesome an article.

By the addition of cream, in the proportion of a cup of whipped cream to a pint of dressing, those to whom oil has not become agreeable can so modify its "tone" that they too will enjoy the mayonnaise dressing.
=Boiled and Cream Dressings.= For the French and mayonnaise dressings--particularly for the latter--we sometimes substitute a _boiled_ and sometimes a _cream_ dressing.