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A deceptively simple concept, salads are an often overlooked category in cookery. The word itself, based upon the Latin sal, meaning salt, shows how central salads can, and should, be to the modern meal. Originally published in 1886, Thomas Jefferson Murrey is thoroughly aware of the importance of this most underrated of meals, noting that there is "nothing more exasperating than an inferior one." Working from basic salads up through salad meals, this work will provide readers with fifty recipes and a wealth of techniques to create a superior salad.

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Mary Smith's 1887 work provides recipes which will neither "awaken the appetite of the reformed" nor "cultivate a taste for intoxicating drink in the young."

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