Chestnut Salad No. 1

Cut two cups of boiled chestnuts in small pieces. Add two cups oranges, cut in small pieces, one tablespoon lemon juice, and one cup Mayonnaise. Chill, serve on lettuce, and garnish with grated orange rind.

Chestnut Salad No. 2

Mix two cups boiled chestnuts, one cup celery, and one half cup sour cherries, with one cup Cream Dressing. Chill and serve on water cress. Garnish with cherries, walnuts and dressing.

Chicken Salad No. 1

Mix two cups chicken meat cut in small pieces, two cups celery, also cut in small pieces. Marinate with French Dressing. Chill. Arrange in salad bowl. Mask with Mayonnaise and decorate with hard-cooked eggs, cut in slices, capers, and Mayonnaise pressed through a pastry bag and tube.

Chicken Salad No. 2

Mix one cup each, cold cooked chicken cut in pieces, cucumber cut in cubes, and celery cut in pieces. Marinate with French Dressing. Chill, drain, mix with one half cup Mayonnaise. Arrange in salad bowl; garnish with pimolas, yolks of eggs put through a strainer, whites of eggs chopped fine, Mayonnaise and curled celery.

Chiffonade Salad

Cut celery into one-inch pieces, and pieces into straws, until one cup is obtained. Remove the pulp from grapefruit, making one cup. Remove the skin, and slice four medium-sized tomatoes. Break chicory leaves into pieces for serving. Marinate all separately with French Dressing. Arrange in separate mounds on a serving dish. Garnish each with chopped chives, green peppers cut in strips, and parsley. Pass French and Mayonnaise Dressing.

Chicory Salad

Separate leaves; marinate with French Dressing. Serve crisp and cold.

Cucumber Salad No. 1

Cut four cucumbers in strips, lengthwise, then in half-inch pieces. Add one cup sweetbreads cooked, and cut in small pieces. Mix with Cream Dressing, chill, and serve on crisp lettuce.

Cucumber Salad No. 2

Cut six small cucumbers in slices, not quite severing them. Cover with French Dressing, chill, and serve one to each person.

Cucumber Salad No. 3

Mix one cup each of cucumber cut in cubes, cooked oysters cut in pieces, and celery cut in pieces. Add one cup Cream Dressing. Chill. Arrange on lettuce leaves in salad bowl.

Crab Salad

Marinate two cups crab meat with French Dressing. Drain; add one half cup Mayonnaise Dressing; arrange in crab shells. Chill. Garnish with pimolas and Mayonnaise Dressing.

Egg Salad No. 1

Cut six hard-cooked eggs in slices, crosswise. Cut twelve radishes in crosswise slices. Marinate each, and arrange in layers on a bed of lettuce. Garnish with Cream Dressing and radish roses.

Egg Salad No. 2

Cut six eggs in halves, lengthwise; remove yolks; add an equal amount of cold cooked ham, chopped; moisten with Cream Dressing, return to whites, and serve on a bed of water cress, chicory, or shredded lettuce. Pass Cream Dressing with this salad.