In the first, butter, or cream, is substituted for oil, and the materials are combined by cooking.

In the latter, as the name implies, cream is the basis, and this may be either sweet or sour.
=Important Points in Salad-Making.= (1) The green vegetables should be served fresh and crisp.
(2) Meat and fish should be well marinated and cold.
(3) The ingredients composing the salad should not be combined until the last moment before serving.
=When to Serve Salads with French or Mayonnaise Dressing.= As a rule, subject, however, to exceptions, light vegetable salads, dressed with French dressing, are served at dinner; while heavy meat or fish Salads are reserved for luncheon, or supper, and are served with mayonnaise or cream dressing.
=When to Serve a Fruit Salad.= A fruit salad, with sweet dressing, is served with cake at a luncheon, or supper, or in the evening; that is, it may take the place of fruit in the dessert course.

A fruit salad, with French or mayonnaise dressing, may be served as a first course at luncheon, or with the game or roast, though in the latter case the French dressing is preferable.
=Salads with Cheese.= The rightful place of salads is with the roast or game.

Here the crisp, green salad herbs, delicately acidulated, complement and correct the richness of these _plats_.
Occasionally when the game is omitted and an acid sauce accompanies the roast, a simple salad combined with cheese in some form, preferably cooked and hot, is selected to lengthen the menu.

This same combination of hot cheese dish and salad should be a favorite one for home luncheons, when this meal is not made the children's dinner.