Take the remainder of a cooked turkey or half a boiled turkey, if cooked for the purpose, pick all the meat from the bones and remove the thick fat and skin, cut the meat into long shreds and then across, making the smallest, possible dice shapes. Cut celery, if in season, the same way, about two-thirds as much celery as there is turkey, or if that is not in season use crisp lettuce or a mixture of lettuce and finely chop-ped white cabbage, and add celery salt or extract or celery vinegar. Mix meat and the vegetables together, season slightly with pepper and salt. Pour in a little salad oil - say a quarter cupful, stir about and then stir in as much vinegar. Heap and smooth over the salad in a large platter - it will adhere and keep shape well - then pour and spread over it a well-seasoned mayonaise.

After spreading the mayonaise over the turkey salad, ornament with quarters of hard boiled eggs or with chopped yolks and parsley, olives, cut lemons or shapes stamped out of cooked beets.

Cost of material - 2 lbs turkey meat or chicken 40, oil, vinegar and seasonings 10, celery and garnishings 10, may-onaise 15; 75c for 2 quarts, or from 8 to 16 orders; or, 40c per quart or 5c per hotel dinner dish.

857 - Chicken Salad

The same as No. 150. Make up the form in a round salad bowl, place a heart lettuce on top, and quarters of eggs in close order around the base.