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Floral Salad

This is one of the latest forms of serving salad. The unique way in which it is served is very appropriate for a floral entertainment. When the time for this course arrives the butler and his assistant man or maid appear bearing broad, snowy florists' baskets, heaped with bouquets of an ordinary size and composed of roses and ferns, or orchids and smilax, always two or more brightly colored contrasting flowers, with delicate greenery. The bouquet is somewhat ornately made, the flowers all wired and the stems bound with abundant bows and streamers of rich satin ribbon. The butler and his assistant offer their baskets that every guest may choose a bouquet, and find right in the center, deep among the flowers, a closely folded head of lettuce held in form by narrow green ribbons. This is plucked from the nosegay, laid on one's plate, the ribbons untied and the leaves spring apart to display a very, very thin gelatine cup, holding tomato jelly with mayonnaise, or minced fowl, lobster, or celery, with the suitable dressing. The gelatine cup quickly melts away, the dressing and mince meat overflow the lettuce, the salad is then eaten with as much relish as though served in the conventional way, and the bouquets remain as souvenirs for the guests to carry home.