56 BULLETIN 540, U. S. DEPARTMENT OF AGRICULTURE. 



with the dressing until just before serving. Materials which are not 

 crisp should be marinated (mixed with vinegar and seasonings or 

 with oil, vinegar, and seasonings awhile before serving and allowed 

 to absorb the flavor). Distinguish between a light and a heavy 

 salad and the place each should take in the meal. 



References. — Same as in Lesson 157. 



Correlation. — English: List the different salads of which you have 

 heard. Discuss the place of salads in the regular family meal. Sug- 

 gest salads for special occasions. Describe one you wish to try when 

 you get home. 



LESSON 160. 



Problem. — Making and remaking of sashes and girdles. The rib- 

 bons washed in Lesson 156 should be used. 



Points to be brought out. — A little ingenuity will enable one to 

 freshen up last year's girdle or to make or trim one out of odds and 

 ends of suitable material. 



References. — Current fashion journals. 



Supplementary topic. — Discuss the economic aspect of storage in 

 carrying over clothing from one season to another. Plan a record 

 book suitable for your own home to show what clothing is put away 

 and just where it is packed, so that it can be quickly found as needed. 



