Marinate diced turkey in salad dressing and serve on lettuce. Add, as desired, finely cut celery, chopped pickle, cooked beets, carrots, potatoes, asparagus, boiled celery root, parboiled oysters, bitsof sour orange, freed from seeds and membrane, boiled chestnuts or shredded apples. Garnish with hard-boiled eggs, capers and parsley. - Mabel Sturtevant, 105 S. Dearborn St., Chicago, 111.

Variation I

Mix diced cooked turkey with boiled chestnuts or bits of finely cut celery, add a little c,hopped hard-boiled egg, and serve on lettuce leaves with mayonnaise. - Mrs. D. E. Allen, 423 9th St., Wilmette, 111.

Variation II

Cut cold boiled turkey, duck, goose or chicken into small dice. With 2 cups of this meat mix a cup of celery cut into dice. Sprinkle all with salt and pepper. Into 3 tablespoons of oil stir a tablespoon of vinegar. Pour this over the turkey and celery and toss until well mixed. Line a chilled bowl with crisp lettuce leaves, fill with the turkey salad and pour mayonnaise dressing over all. The dark meat of the legs is rejected unless it is very tender. - Mrs. Wm. S. Kies, Abbotsford Rd., Kenil-worth, 111.