mustard,  ground  red  pepper,  and  herbs  add  color  and flavor. SALAD  DRESSING  PREPARATION.—  The basic rule in making salad dressings is to make them in advance so that the seasoning will be well blended. Galley-prepared mayonnaise tends to separate if it is not properly made. Some important things to remember are the  following: Have ingredients at room temperature before mixing Combine  ingredients  exactly  as  directed  in  the AFRS Make sure the oil is incorporated each time it is added before adding more oil Use a bowl that is deep enough to allow the mixture to be well beaten Mayonnaise should not be stored where it could freeze, nor should it be kept at warm temperatures. The container should be covered and refrigerated when not in use. Mayonnaise will curdle or separate if the oil is added too fast or if the mixture is beaten too little after each addition of oil. If mayonnaise separates, it may be reformed by adding it very gradually to egg yolks (use one egg yolk per gallon of mayonnaise). NOTE:  Only pasteurized frozen eggs are to be used in  galley-prepared  mayonnaise  or  salad  dressings. As a rule, salad dressing should be added to a fruit or raw vegetable salad not more than a few minutes before  you  are  ready  to  serve  the  salad.  If  you  are preparing salads to be set out on the salad bar, place the various types of salad dressings in separate containers so that each patron may have a choice. Remember to use small-sized  containers  for  the  dressings.  Any  salad dressing that is left over after the meal has been served should  be  discarded. RELISHES Relishes may be used in place of, or with, a salad. The  AFRS  contains  guidelines  for  relish  preparation. Raw  carrots  sliced  lengthwise,  celery,  radishes, cauliflower flowerets, green pepper rings, olives, and pickles  make  excellent  relishes  and  increase  the attractiveness of a meal. All raw vegetables, except leafy varieties, should be refrigerated in icy cold water for an hour or more. This should be done before they are served. This process makes the vegetables crisp and tender. HORS  D’OEUVRES Hors  d’oeuvres  are  appetizers  that  are  nippy, high-flavored mixtures of various foods designed to be eaten from the fingers or from toothpicks. Preparation and service of hors d’oeuvres are customarily associated with private messes. When hors d’oeuvres are served, they are normally served   before   formal   or   informal   meals. Hors  d’oeuvres  are  also  served  at  elaborate  functions where, as a rule, a meal is not served Generally, there are two types of hors d’oeuvres: cold and hot. Some examples of cold hors d’oeuvres are ham rolls, fish balls, deviled eggs or shrimp, cheese carrots, or stuffed celery. Hot hors d’oeuvres are usually broiled, baked, or fried in deep fat and served fresh from the broiler, oven, frier, or a chafing dish. Dips and spreads are sometimes offered with hors d’oeuvres. They can accompany them or be used to complement  various  crackers  or  vegetables.  Most  of  the different dips and spreads resemble salad dressings in their   composition. Therefore, the same precautions should be followed during preparation, serving, and storing. SANDWICHES Sandwiches  make  satisfying  meals  and  are especially convenient to serve in case of an emergency. This  is  true  under  battle  feeding  conditions  when personnel  are  isolated  from  regular  messing  areas,  or under similar circumstances. When sandwiches are prepared, remember that they will probably be the primary item of that particular meal and should be substantial.  Whenever  possible,  sandwiches  should  be served with a beverage, fruit or fruit juice, and raw vegetables that can be eaten from the hand. There is no limit to the interesting and tasty food combinations that can  be  used  for  filling  sandwiches.  Many  good  recipes are listed in the AFRS. Sandwich Ingredients All sandwiches will have a bread of some sort. In addition to the bread, a sandwich will include one or more of the following: a sandwich filling such as egg salad; sliced cold meats; or a spread such as deviled ham;  and  individual  condiments  such  as  catsup. BREADS AND ROLLS.—  Sandwiches may be made with any kind of bread. Varying the bread helps to avoid monotony. The kind of bread used should be 5-19