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. 
