Sweetbread=and=Cucumber Salad.

Arrange the leaves of a head of cabbage lettuce loosely upon a serving-dish, without destroying its shape. Have ready a pair of sweetbreads cooked in salted, acidulated water twenty minutes, and cooled and cut in small cubes and marinated; also the same quantity of cucumber cut in dice, chilled in ice water and dried upon a cloth. Drain the French dressing from the sweetbread and scatter the bits of sweetbread and cucumber through the lettuce. Press three-fourths a cup of firm jelly mayonnaise through a pastry bag with small tube, in little stars, here and there, throughout the lettuce, and serve at once.

Sweetbread=and=Cucumber Salad, No. 2.

Cook, marinate and drain the sweetbreads as before; mix with an equal quantity of cucumber cut in dice, and then with cream dressing. Line the inner side of lettuce nests with slices of radish, one overlapping another (do not remove the pink skin from the radish). Put in a spoonful of the salad and garnish each nest with a small radish cut to resemble a flower.

Chicken Salad.

Use two parts of cold cooked chicken to one part of celery. Marinate and drain the chicken, add the celery, and mix with mayonnaise or boiled dressing. Arrange the salad in nests of lettuce leaves and put a pim-ola in the centre of each nest.

Chicken Salad, No. 2.

Prepare the salad as before; dispose in a mound on a bed of lettuce leaves and mask with mayonnaise. By the use of stoned olives, cut in halves, divide the surface into quarters. Fill two opposite sections with whites of eggs chopped fine, a third with capers or olives chopped fine, and the fourth with sifted yolks of eggs. Garnish with lettuce and curled celery.

French Chicken Salad.

Cook the meats of English walnuts in well-seasoned chicken stock until tender; remove the brown skin and break in pieces; when cold mix with chicken and celery, and proceed as in preceding recipes. The walnuts give the salad a flavor similar to that produced in France by the use of truffles.

Chicken=and=Fresh=Mushroom Salad.

Peel mushroom caps, break in pieces, and sautÉ in melted butter five or six minutes with a slice of onion; add chicken liquor or hot water and let simmer until tender. Remove from the liquor, cover, and set aside to cool. Add the liquor and the peelings and stalks of the mushrooms to the liquid in which the chicken is to be cooked. Use the chicken and mushrooms with celery or lettuce in any recipe for chicken salad.

Chicken Salad, No. 3.

Arrange the salad upon the centre of the dish and mask with mayonnaise; then with pastry bag and tube pipe the dressing in some fanciful design. Surround with a border of aspic jelly, tinted a delicate green. The jelly may be cut in blocks or triangles, or into small cubes, and then massed about the salad. Cut the aspic in a cold room; first dip the knife in hot water and wipe dry.

Chicken Salad, No. 4.

Cut one cucumber and one bunch of round radishes in thin slices, and add two-thirds a cup of shredded celery. Season with four tablespoonfuls of oil, two tablespoonfuls of vinegar or lemon juice, half a teaspoonful of salt and a dash of paprica. Put on a bed of shredded lettuce or on heart leaves of lettuce; cover with three cups of chicken cut in cubes and marinated an hour or more with four tablespoonfuls of oil, two tablespoonfuls of lemon juice or vinegar, half a teaspoonful of salt and a dash of white pepper. Mask with mayonnaise. Arrange some bits of celery, an inch and a half in length and curled on one end, about the salad, with a bit of yolk of egg in the centre of each. Or, instead of the celery and yolk of egg, use sliced radishes (do not remove the red skin), having the slices overlap one another. Finish the top with tuft of lettuce or curled celery and yolk of egg.

Mushroom Salad with Medallions of Chicken.

Bone a chicken, fill with forcemeat, and cook until tender in stock; then press between two dishes until cold. Cut in slices and stamp in rounds. Stamp out an equal number of rounds from cooked tongue. Spread these with "green butter" (see Green-Butter Sandwiches) and place the rounds of chicken evenly on the tops. Coat these with white chaud-froid sauce and decorate in some design with truffles, ham or tongue. When the sauce has set, brush over the medallions with aspic jelly, cold but not set. When thoroughly cold stamp out with a round cutter. Drain and dry a can of white button mushrooms; toss them about in cold aspic until they are well coated. When the jelly has become fixed about them, pile high in the centre of a serving-dish; arrange the medallions about them, resting on delicate leaves of lettuce. Serve mayonnaise or tartare sauce with the salad. Sweetbreads may be substituted for the chicken, and fresh mushrooms for the canned.

Mousse=de=Poulet Salad.

Scald one cup of milk, cream or well-reduced chicken stock (the last is preferable); beat the yolks of three eggs slightly, add one-fourth a teaspoonful, each, of common salt and celery salt, and a dash of paprica, and cook as a boiled custard. Remove from the fire and add one-fourth a package of gelatine (one tablespoonful of granulated gelatine), softened in one-fourth a cup of chicken liquor or water. Strain over half a cup of cooked chicken (white meat), chopped and pounded in a mortar and passed through a sieve. Stir over ice water until the mixture is perfectly smooth and begins to set, then fold into it one cup of whipped cream. Turn into a ring mould, and, when chilled and well set, turn on to a bed of lettuce and fill in the centre with equal parts of celery and English walnuts, blanched, sliced and mixed with a French dressing.

The half-cup of chicken, well pressed down, should weigh four ounces. The chicken broth should be strong and well flavored. Either one cup of whipped cream, or one cup of cream, whipped, may be used. The latter gives a firmer mousse, more pronounced in flavor; the former, a mousse of a lighter and more delicate consistency, and one more delicate in flavor.

Mousse=de=Poulet, No. 2.

Mould the mousse in small cups; turn out on to a slice of chilled tomato resting upon a lettuce leaf; garnish with mayonnaise dressing, decorating both the tomato and the mousse.

Mousse=de=Poulet, No. 3.

Mould the mousse in a ring mould and fill in the centre with equal parts of cucumber or asparagus tips and diced sweetbread; marinate the sweetbread with French dressing, and drain thoroughly before mixing with the cucumber or asparagus. Garnish with mayonnaise dressing.

Mousse=de=Poulet, No. 4.

Fill in the centre of the ring with diced cucumbers and sliced radishes, mixed with cream dressing. Garnish with cream dressing, using pastry bag and tube, and radishes cut to resemble roses.

Mousse=de=Poulet, No. 5.

Fill in the centre of the ring with mushrooms and sweetbread dressed with a French dressing. If the button mushrooms (canned) are used, cut in quarters; if fresh mushrooms are at hand, remove the stems and peel the caps; break into pieces and sautÉ in a little hot butter; then add hot water or stock and let simmer until tender (fifteen or twenty minutes). Drain and chill before using.

Turkey=and=Chestnut Salad.

Prepare the chestnuts as previously directed, using twice as much turkey meat, light or dark, cut into small cubes. Serve with lettuce and French, boiled or mayonnaise dressing, as desired. Marinate and drain the meat before adding the nuts.

Duck=and=Olive Salad.

Cut the meat from a duck in small pieces, and slice pim-olas very thin; use two tablespoonfuls of pim-olas to a cup of meat. Serve on a bed of cress with a French dressing.

Duck=and=Orange Salad.

Slice the oranges lengthwise; use twice as much flesh as fruit. Dress with oil, salt and paprica, and serve on lettuce leaves.

Ham Salad.

Soak half a tablespoonful of granulated gelatine in one tablespoonful and a half of cold water, and dissolve in three-fourths a cup of hot chicken liquor. Strain over one cup of chopped ham and stir until the mixture begins to thicken, then fold in one cup of thick cream beaten stiff; add, also, a few grains of paprica and salt, if needed. Mould in a ring mould, and, when set and cold, turn from the mould; fill in the centre with lettuce arranged like a cup, and fill the cup with mayonnaise. Or, serve with French dressing.

Cut six or eight slices of tender bacon into small squares and fry until they are delicately browned; then drain on soft paper. Heat six tablespoonfuls of the fat and two tablespoonfuls of vinegar or lemon juice; beat together the yolks of three eggs and one-fourth a teaspoonful, each, of paprica and mustard, and cook with the fat and vinegar over hot water until the mixture thickens slightly. When the dressing is cold cut a head of lettuce into narrow ribbons, toss the lettuce and bits of bacon together, and mix with the dressing. Serve at once.

Italian Salad.

• 2 herrings, soaked in milk over night.
• 3 boiled potatoes, cut in very small dice.
• 2 tablespoonfuls of cucumber pickles, chopped fine.
• 1 tablespoonful of capers, chopped fine.
• 2 small boiled beets, cut fine.
• ½ a pound (1 cup) of cold roast chicken, cut fine.
• ½ a pound (1 cup) of boiled tongue, cut fine.
• 2 apples, pared and finely chopped.
• 2 carrots, cooked and finely chopped.
• 1 celery root, cooked and chopped.
• ½ a cup of pecan nuts, broken fine.
• A little onion juice.

Method.—Mix the ingredients together thoroughly; add mayonnaise to moisten well. Serve on a flat dish. Mask the top with mayonnaise, then divide into squares like a checker-board, using fine-shredded pimento or pickled beet to mark the divisions; fill in alternate squares with sifted yolk of hard-boiled egg and the remaining squares with chopped white of egg. Garnish the edge with parsley, and set in the centre half a hard-boiled egg cut lengthwise in points and filled with capers.

PÂtÉ de Foie Gras, Moulded in Aspic.

Cover the bottoms of small-sized timbale moulds with a little aspic jelly; decorate the jelly with bits of royal custard and capers; cover with more aspic; then add, alternately, layers of pÂtÉ de foie gras and aspic, until the mould is filled. Turn on to shredded lettuce and garnish with mayonnaise, using pastry bag and tube. Arrange on individual dishes, so as not to disarrange the dressing in serving. Or, garnish with a chopped cucumber dressed with French dressing.

Spinach=and=Tongue Salad.

• ¼ a peck of spinach.
• 1 tablespoonful of lemon juice.
• ¼ a teaspoonful of salt.
• A dash of paprica.
• 1 tablespoonful of oil or butter.
• Slices of cold tongue.
• Sauce tartare.

Method.—Cook the spinach in salted boiling water until tender; drain, and chop very fine, and season with salt, pepper, oil and lemon juice. Press into small, well-buttered moulds or cups. Have ready thin, round slices of cold boiled or braised tongue, the slices a trifle larger than the cups of spinach. When the spinach is cold turn it from the moulds on to the rounds of tongue, and press a star of sauce tartare on the top of each mould. Garnish with parsley and slices of lemon.

Spinach=and=Egg Salad.

Prepare and mould the spinach as in the preceding recipe. Have ready, also, some cold boiled eggs and mayonnaise. Turn the spinach from the moulds on to nests of shredded lettuce. Dispose, chain fashion, around the base of the spinach, the whites of the eggs cut in rings, and press a star of mayonnaise in the centre of each ring. Pass the yolks through a sieve and sprinkle over the tops of the mounds, and place above this the round ends of the whites.

Marguerite Salad.

Arrange garden cress on a serving-dish; in the centre dispose whites of hard-boiled eggs cut in eighths lengthwise, to resemble the petals of a flower, and sift the yolks into the centre. When ready to serve, sprinkle with French dressing and toss together.

Easter Salad.

With the smooth sides of butter-hands roll Neufchatel cheese into small egg shapes. Cut long radishes into straws and season with French dressing. Scatter the straws in lettuce nests, arrange the eggs in the nests, sprinkle with dressing, and fleck with chopped parsley or paprica.

Easter Salad, No. 2.

Arrange flat nests of shredded lettuce on individual plates. Cut a five-cent Neufchatel cheese in three pieces; roll each piece into a ball and flatten to resemble the white of a poached egg, having the cheese about one-fourth an inch in thickness. These may be shaped upon a plate and then removed carefully with a spatula to the nests of lettuce. With pastry bag and plain tube put a mound of mayonnaise on the centre of each cake of cheese, to represent the yolk of an egg. Serve thoroughly chilled. A dash of pepper (paprica preferred) may decorate the top of the dressing.

Country Salad.

Cut cold boiled corned beef or tongue into thin strips and pile in the centre of a serving-dish. Cook potato balls in meat broth until tender; blanch and cool, roll in mayonnaise or boiled dressing, and dispose about the meat. About these put a ring of celery cut fine, then cooked carrot and turnip cut in straws. Garnish with parsley and cucumber pickles cut in fans. Serve with additional dressing.

Orange=and=Litchi Nut Salad.

Peel the oranges and cut them into lengthwise slices. Crush the shells of the nuts, take out the meats, and remove the stones; cut the nut meats in halves. Mix the nuts with oil, a tablespoonful to a cup, and sprinkle the orange slices with oil; add also a little lemon juice if the oranges are sweet. Garnish with slices of orange from which the skin has not been taken, also, if desired, with lettuce dressed with French dressing. The oil and lettuce may be omitted, using sugar in place; little, however, will be needed, as the nuts are sweet, tasting much like raisins.

Green=and=White Salad.

Cut cooked chicken or sweetbreads in half-inch cubes; remove the skin and seeds from white grapes, and cut each grape in halves; cut tender blanched celery stalks in small pieces. Take equal portions of celery and meat and half as much of seeded grapes. Mix with French dressing; the meat should stand in the dressing an hour or more, when ready to serve. Serve in nests of lettuce. Dispose a little white mayonnaise or cream dressing on each nest. Garnish with halves of blanched pistachio nuts.