The following is quoted from the Escoffier Cook Book. "Salads are of two kinds: simple, or compound. Simple, or raw salads always accompany hot roasts; compound salads, which generally consist of cooked vegetables, accompany cold roasts. Simple salads: They comprise, in the first place, those salads known under the name of green salads. Such as lettuce, romaine lettuce, chicory, endive, batavia (similar to water-cress), celery, corn-salad or field salad, dandelion, purslain, dittander, rampion, salsify (oyster plant) leaves, blanched dandelion, etc. Compound salads: Unless they leave the kitchen to be served immediately, compound salads are generally served without their ingredients being mixed. As the latter are generally of variuos colors, they are seasoned and set in distinct heaps of contrasted shades. The serving of compound salads is finished by means of borders consistiong of pieces of very red beet, gherkins, truffles, roundels of potatoes, and radishes. The method of arranging these vegetables constitutes the decoration, and the latter, being subject to no rules, is merely a matter of taste. I do not advise the moulding of compound salads, for the increased appetizing look resulting therefrom is small compared with the loss in the taste of the preparation. The simplest form of serving is the best, and fancifulness should not be indulged in, beyond the arrangement of the vegetables in a pyramid, surrounded by a decoarated border of aspic jelly."