Cook and cool quickly 1 good-sized pair of sweetbreads, pick apart, rejecting all the membrane, sprinkle with 2 tablespoons of tarragon vinegar, and 1 teaspoon of celery seed. Make a "capon" and put it in a bottom of a bowl, garlic side up. Put the sweetbreads on top, cover the bowl closely and stand aside over night. When about ready to serve the salad, skin and cut in cubes the meat of a cold, boiled, 4-lb.. chicken, and mix with the sweetbreads, which have been carefully lifted from the garlic. Sprinkle with 1 grated Bermuda onion, 1 tablespoon of soy, 1 teaspoon of tobasco oil, and 1 teaspoon salt. Add 1/2 lb. Jordan almonds, chopped fine, and a tablespoon of lemon juice. Whip 1/2 pt. of thick cream to a very stiff froth, and at the last moment fold it into 1/2 pt. of mayonnaise dressing, and mix half of it with the chicken. Cover salad-dish with the crisp leaves of 2 head lettuce. Put chicken in the center and cover the top with the remaining mayonnaise. Garnish with ripe olives and 1/2 cup of dry pinon-nuts. Reserve the "heart" of 1 head of lettuce for the center of the dish. - Mrs. W. H. Willis, Glencoe, 111.