2 cups diced cold chicken
1 cup cut celery
1 cup oil mayonnaise
Have all the ingredients chilling in the ice-bcx. Mix the dressing well into the chicken and celery and serve on lettuce leaves. Garnish with radishes, ripe and green olives.
1 cup white grapes seeded
2 cups chicken, diced
1 cup celery cut in small pieces
1/2 cup mayonnaise
3 tablespoons lemon juice
1/2 teaspoon salt
Combine celery and grapes. Mix mayonnaise, salt and lemon juice. Chill for an hour. Just before serving, combine the mixture.
Lettuce Salt to taste Pepper Dash paprika
Bone crab meat cut in good sized pieces. Cut whites of eggs in cubes. Blanch and chop almonds. Mix crab meat, eggs and nuts with a good mayonnaise. Add salt. Serve on lettuce. Garnish with green pepper strips, riced yolk of eggs and paprika.
One canful finely cut figs mixed with one package cream cheese previously thinned with sweet cream. Pour over shredded lettuce and top with a spoonful of salad dressing.
1/2 pound white grapes
1/3 cup shelled nuts
Speck mustard, salt, pepper
3 tablespoons vinegar 1 cup whipped cream
Skin the fruit, seed the grapes and cut the fruit in pieces. Beat the eggs, add the vinegar and seasoning and cook until thickened in a double boiler. Stir smooth. Cool and beat in the whipped cream. Chopped marshmallows may be added here. Pour over the fruit which has been arranged on lettuce leaves. Garnish with nuts and chill before serving.
2/3 cup heavy cream. Beat until stiff and gradually beat in.
1/3 cup mayonnaise dressing.
1 teaspoon gelatine soaked in
3 tablespoons pineapple juice and dissolved over hot water.
1 teaspoon powdered sugar
2 tablespoons lemon juice and
1 tablespoon maraschino syrup. Fold in.
1/2 cup canned apricots
1/2 cup bananas
3/4 cup pineapple
1/2 cup maraschino cherries, all cut in small pieces. Freeze like ice cream and serve on salad leaves.
1/2 pound boiled ham
1/4 pound walnut meats
Small can pimento
Grind all together and mix with mayonnaise.
Pare medium sized tomatoes, scoop out centers and chill. Fill with chopped celery and hard cooked egg moistened with mayonnaise. Decorate top with cream cheese rosettes and nuts.
Select ripe, juicy peaches. Peel off the skin, cut in medium pieces, blend with a small amount of mayonnaise. Place a crisp lettuce leaf on individual salad plates, and then a gen' erous serving of salad. Sprinkle with salted pecans, and serve chilled.